Oatmeal Cream Pie Cake Recipe

Introduction

This Oatmeal Cream Pie Cake is a delightful twist on the classic cookie, layered into a moist, spiced cake with luscious vanilla buttercream and a smooth white chocolate glaze. Perfect for special occasions or whenever you want to impress with a unique dessert that’s full of comforting flavors.

Ingredients

• 2 1/2 cups water
• 2 cups quick cook oats (uncooked)
• 2 2/3 cups all purpose flour (*see notes below for measuring*)
• 1 tbsp + 1 tsp ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 tsp nutmeg
• 2 teaspoon baking soda
• 1 cup unsalted butter (room temperature)
• 1 cup Domino® Granulated Sugar
• 1 cup Domino® Light Brown Sugar (packed)
• 1 tbsp vanilla extract
• 3 large eggs (room temperature)
• 1/4 cup full-fat sour cream (room temperature)
• 2 1/2 cups unsalted butter (room temperature, for buttercream)
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 2 tsp vanilla extract
• 1 tsp vanilla bean paste
• 1 cup white chocolate chips
• 1/4 cup + 3 tbsp heavy cream
• White food coloring (optional, for glaze color)
• Oatmeal cream pie cookies (for decorating)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set aside.
2. Step 2: Bring 2 1/2 cups water to a boil in a pot. Stir in the oats, then remove the pot from heat and cover for 20 minutes. Let the cooked oatmeal cool to room temperature before using.
3. Step 3: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
4. Step 4: In a stand mixer, beat 1 cup butter with both sugars on medium speed for 5 minutes until light and fluffy. Add vanilla, eggs, and sour cream, mixing until combined. Scrape the bowl sides as needed.
5. Step 5: Mix in the cooled oats until just combined, then gently fold in the flour mixture until no streaks remain. The batter will be thick.
6. Step 6: Divide the batter evenly among the prepared pans (about 600g each). Bake for 20-22 minutes, or until a toothpick releases with a few moist crumbs. Cool in pans on a wire rack, then run a spatula around edges to remove cakes.
7. Step 7: For the buttercream, beat 2 1/2 cups butter on medium speed until light and fluffy. Add powdered sugar gradually on low speed. Increase speed and beat 3-5 minutes until fluffy. Add heavy cream, vanilla extract, and vanilla bean paste, mixing well.
8. Step 8: To assemble, place one cake layer on a stand or plate. Spread 1 cup of frosting evenly on top. Repeat layering cake and frosting, ending with the top layer upside down for a flat surface.
9. Step 9: Coat the entire cake with a thin, even layer of frosting. Set aside while you make the glaze.
10. Step 10: Heat 1/4 cup + 3 tbsp heavy cream until warm. Pour over white chocolate chips and stir until smooth. Add white food coloring if desired. Let cool slightly before glazing to avoid melting the frosting.
11. Step 11: Place the cake on a wire rack with a tray underneath. Pour the glaze in the center of the cake, spreading it to the edges so it drips down the sides. Allow glaze to set. Decorate the top with crumbled oatmeal cream pie cookies.

Tips & Variations

• Use room temperature ingredients to ensure smooth batter and frosting.
• For a richer flavor, substitute half of the sour cream with Greek yogurt.
• Try adding chopped nuts or raisins into the batter for extra texture.
• Oatmeal cream pie cookies make a perfect garnish, but crushed toasted oats can also be used.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick cook oats?

Yes, you can, but soak or cook them a bit longer to soften before adding to the batter, as old-fashioned oats are thicker and take more time to hydrate.

What can I use instead of vanilla bean paste?

If you don’t have vanilla bean paste, use 1 to 2 teaspoons of pure vanilla extract instead. The flavor will be slightly different but still delicious.

Oatmeal Cream Pie Cake Recipe

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★★★★★

5 from 56 reviews

This decadent Oatmeal Cream Pie Cake combines the comforting flavors of classic oatmeal cookies with a moist, spiced cake and luscious vanilla buttercream frosting. Layers of tender oatmeal cake are filled and frosted with creamy vanilla buttercream, then topped with a silky white chocolate glaze and decorated with crumbled oatmeal cream pie cookies, creating a visually stunning and irresistibly delicious dessert perfect for celebrations or cozy gatherings.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oatmeal Cake

• 2 1/2 cups water
• 2 cups quick cook oats (uncooked)
• 2 2/3 cups all purpose flour (see notes below for measuring)
• 1 tbsp + 1 tsp ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 tsp nutmeg
• 2 teaspoons baking soda
• 1 cup unsalted butter (room temperature)
• 1 cup Domino® Granulated Sugar
• 1 cup Domino® Light Brown Sugar (packed)
• 1 tbsp vanilla extract
• 3 large eggs (room temperature)
• 1/4 cup full-fat sour cream (room temperature)

Vanilla Buttercream Frosting

• 2 1/2 cups unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 2 tsp vanilla extract
• 1 tsp vanilla bean paste

White Chocolate Glaze

• 1 cup white chocolate chips
• 1/4 cup + 3 tbsp heavy cream
• White food coloring (optional, for a whiter glaze)

Decoration

• Oatmeal cream pie cookies (crumbled, for decorating)

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms to prevent sticking and set them aside for later.
2. Cook Oats: Bring a pot of water to a boil. Add in the quick cook oats, stir briefly, then remove the pot from heat. Cover and let the oats soak for 20 minutes, then allow them to cool to room temperature before incorporating into the batter.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg. Set this dry mixture aside.
4. Cream Butter and Sugars: Using a stand mixer, beat the room temperature unsalted butter along with granulated and light brown sugars on medium speed for about 5 minutes until the mixture is light, fluffy, and well combined.
5. Add Wet Ingredients: To the creamed butter and sugars, add vanilla extract, eggs, and full-fat sour cream. Mix until everything is fully combined, scraping down the sides of the bowl as necessary.
6. Combine Oats and Flour Mixture: Mix in the cooked and cooled oats until just combined. Then gently fold in the dry flour mixture, mixing minimally to avoid overworking the batter. The batter will be very thick at this stage.
7. Fill and Bake: Evenly distribute the batter into the prepared pans, approximately 600 grams per pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool the cakes in the pans on wire racks, then loosen the edges with a spatula and carefully remove the cakes.
8. Make Buttercream: In a clean stand mixer bowl, beat 2 1/2 cups unsalted butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed until incorporated, then increase to medium speed and beat for 3-5 minutes until the buttercream is creamy and fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste for flavor and smooth texture.
9. Assemble the Cake: Place one oatmeal cake layer on a cake stand or serving plate. Spread approximately 1 cup of vanilla buttercream evenly over the top. Repeat layering cake and frosting, alternating until all layers are stacked, finishing with the last layer upside down to create a flat top surface.
10. Crumb Coat: Spread the remaining buttercream evenly over the sides and top of the assembled cake in a thin layer to seal in crumbs. Set the cake aside while preparing the glaze.
11. Prepare White Chocolate Glaze: Gently heat heavy cream on the stove or in the microwave until warm but not boiling. Pour the warm cream over the white chocolate chips in a bowl and stir until smooth and fully combined. Add white food coloring if desired to give the glaze a whiter, less yellow hue. Allow the glaze to cool slightly before using to prevent melting the buttercream.
12. Glaze the Cake: Place the cake on a wire rack with a tray underneath to catch drips. Pour the white chocolate glaze starting in the center of the cake, gently spreading it towards the edges so it drips down the sides. Allow the glaze to set and finish dripping.
13. Decorate: Top the glazed cake with crumbled oatmeal cream pie cookies and pieces, adding texture and enhancing the flavor profile with a nostalgic cookie crunch.

Notes

• To measure all-purpose flour accurately, spoon the flour into the measuring cup and level off with a knife to avoid packing.
• Allow all eggs, butter, and sour cream to come to room temperature before mixing to ensure proper incorporation.
• For a thicker glaze, chill the glaze slightly before pouring over the cake.
• Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Keywords: Oatmeal cake, cream pie cake, oatmeal cream pie, vanilla buttercream, white chocolate glaze, layered cake, spiced cake, dessert, homemade cake