If you have a soft spot for classic treats baked into an irresistible cake, you are going to adore this recipe. The Oatmeal Cream Pie Cake Recipe transforms the nostalgic charm of oatmeal cream pie cookies into a moist, tender, and wonderfully spiced layered cake that will have everyone begging for another slice. With its delightful blend of cinnamon, nutmeg, and creamy white chocolate glaze, this cake perfectly balances homestyle warmth with an elegant finish. Trust me, once you try it, it’ll become your new favorite crowd-pleaser for any occasion.
Ingredients You’ll Need
This cake may look like it came from a fancy bakery, but it’s made from familiar, straightforward ingredients that you probably already have in your kitchen. Each one plays a vital role in creating the Oatmeal Cream Pie Cake Recipe’s unique texture, rich flavor, and signature cozy aroma.
- Water (2 1/2 cups): Boiling water softens the oats, making them tender and perfectly moist for the batter.
- Quick cook oats (2 cups, uncooked): These provide that hearty oatmeal texture that’s essential to the cake’s character.
- All purpose flour (2 2/3 cups): The foundation of the cake, giving structure and crumb.
- Ground cinnamon (1 tbsp + 1 tsp): Adds cozy spice and warmth that echoes the nostalgic oatmeal pie flavor.
- Fine sea salt (1 tsp): Enhances all the sweet and spiced flavors beautifully.
- Nutmeg (1/2 tsp): A subtle spice that deepens the flavor complexity.
- Baking soda (2 tsp): Gives the cake its perfect lift and light crumb.
- Unsalted butter (1 cup, room temperature): Makes the cake rich and tender.
- Granulated sugar (1 cup): Sweetens the cake while contributing to its moist texture.
- Light brown sugar (1 cup, packed): Adds a hint of caramel flavor and extra moisture.
- Vanilla extract (1 tbsp): Brings warmth and rounds out the flavors.
- Large eggs (3, room temperature): Bind ingredients together and add richness.
- Full-fat sour cream (1/4 cup, room temperature): Ensures a moist crumb and adds a subtle tanginess.
- Unsalted butter for frosting (2 1/2 cups, room temperature): Creates a creamy, luscious buttercream.
- Powdered sugar (4 cups): Sweetens and thickens the frosting perfectly.
- Heavy cream (2 tbsp + 1/4 cup + 3 tbsp): Used in buttercream and glaze for that silky finish.
- Vanilla extract (2 tsp) and vanilla bean paste (1 tsp): Intensify the frosting’s aromatic sweetness.
- White chocolate chips (1 cup): Melted into a glossy glaze to crown the cake.
- White food coloring (optional): For that pristine creamy look, if desired.
- Oatmeal cream pie cookies (for decorating): Adds a playful, nostalgic decoration on top.
How to Make Oatmeal Cream Pie Cake Recipe
Step 1: Prepare the Oats and Dry Ingredients
Start by boiling the water and stirring in the quick cook oats. This step hydrates the oats so they become tender and blend easily into the cake batter. While the oats cool down, whisk together the flour, baking soda, sea salt, cinnamon, and nutmeg. This dry mix ensures the cake gets its perfect lift and the signature warm spice flavor we all love.
Step 2: Cream Butter and Sugars, Then Add Eggs and Sour Cream
In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This step is key for a tender, moist cake crumb. Next, add the eggs one at a time, mixing well between each addition, followed by the sour cream and vanilla extract for richness and just the right touch of tang.
Step 3: Incorporate Oats and Dry Ingredients into Batter
Fold the cooled oats into the wet batter gently, then carefully incorporate the flour mixture. Be careful not to overmix; combining everything just until incorporated will give the cake its light but dense structure that holds moisture beautifully.
Step 4: Divide Batter and Bake
Divide the batter evenly among three prepared 8-inch cake pans lined with parchment paper. Bake at 350°F (180°C) for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the layers cool completely before frosting to ensure clean, easy assembly.
Step 5: Make the Buttercream Frosting
To bring the cake together, start beating the room temperature unsalted butter until creamy. Gradually add powdered sugar, continuing to beat until fluffy and smooth. Mix in the heavy cream, vanilla extract, and vanilla bean paste for that irresistibly sweet and aromatic buttercream that pairs perfectly with the spiced cake layers.
Step 6: Assemble and Frost the Cake
Once the cake layers are completely cool, spread a generous layer of buttercream between each. Then frost the top and sides evenly, creating a smooth canvas ready for the finishing glaze. This assembly is where your cake starts to become a showstopper.
Step 7: Prepare and Pour White Chocolate Glaze
Heat the heavy cream and pour it over the white chocolate chips, stirring until glossy and smooth. Pour this luscious glaze over the top of the frosted cake, letting it drip down the sides for that stunning, glossy finish.
How to Serve Oatmeal Cream Pie Cake Recipe
Garnishes
To amp up presentation and flavor, decorate the top of your cake with oatmeal cream pie cookies. Their iconic look complements the cake’s inspiration and adds fun textural contrast. You can also sprinkle a pinch of cinnamon or white chocolate shavings for an extra special touch.
Side Dishes
While this cake shines on its own, pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream elevates the experience. For a lighter touch, serve with fresh berries or a warm spiced apple compote to balance the creamy sweetness.
Creative Ways to Present
For a memorable gathering, serve this cake as mini layered slices on individual plates with a drizzle of warmed white chocolate glaze and a cookie on the side. You can also create cupcake versions of the Oatmeal Cream Pie Cake Recipe for easy, hand-held enjoyment without sacrificing any of the classic flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Chilling helps keep the frosting firm and the layers moist, just be sure to bring it back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the baked cake layers without frosting by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and frost just before serving to maintain freshness.
Reheating
Since this is a cake best enjoyed cool or at room temperature, avoid traditional reheating. Instead, let refrigerated slices sit at room temperature for about 30 minutes before serving to bring back softness and flavor. If you prefer a warm dessert, pair with warm toppings instead.
FAQs
Can I use old-fashioned oats instead of quick cook oats?
Quick cook oats work best for this recipe since they soften quickly when boiled, ensuring a tender texture. Using old-fashioned oats might result in a chewier texture and could affect the cake’s final crumb.
Is there a substitute for sour cream in this cake?
You can substitute sour cream with Greek yogurt or buttermilk in the same quantity. Both add moisture and a slight tang, keeping the cake tender and flavorful.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add it separately to maintain the structure and texture of the cake.
How should I transport this cake to a party?
For safe transport, assemble the cake at your destination if possible. If you must transport it assembled, refrigerate it first so the frosting firms up and place it on a sturdy cake board inside a cake carrier to prevent shifting.
Will the white chocolate glaze harden?
The white chocolate glaze sets to a shiny, soft finish at room temperature but remains slightly soft and creamy. Refrigerating the cake will firm it up more, but it won’t harden into a brittle shell.
Final Thoughts
The Oatmeal Cream Pie Cake Recipe is a heartfelt mashup of childhood memories and grown-up indulgence, delivering richness, spice, and creamy sweetness all in one stunning cake. It’s perfect for birthdays, holidays, or just because you deserve a little extra joy today. Give this recipe a try, and you’ll discover why it’s one of my all-time favorites to bake and share with friends and family.
Print
Oatmeal Cream Pie Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oatmeal Cream Pie Cake is a delightful twist on the classic oatmeal cream pie cookie, transformed into a moist, spiced layer cake filled and frosted with a luscious vanilla buttercream and topped with a smooth white chocolate glaze. Perfect for celebrations or a comforting dessert, the cake combines the hearty flavors of oats and warm spices with a rich, creamy frosting and decorative oatmeal cookies for an irresistible treat.
Ingredients
Cake
- 2 1/2 cups water
- 2 cups quick cook oats (uncooked)
- 2 2/3 cups all purpose flour
- 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)
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)
Decoration
- Oatmeal cream pie cookies (for decorating)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper to ensure easy removal of the cakes.
- Cook the oats: Bring 2 1/2 cups of water to a boil, then stir in the quick cook oats. Allow this mixture to cool completely before proceeding to the next step. This soak softens the oats and adds moisture to the cake.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, ground cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
- Cream butter and sugars: Using an electric mixer, beat the room temperature unsalted butter with both granulated and light brown sugars until the mixture is light and fluffy. This aerates the batter for a tender crumb.
- Add wet ingredients: Mix the eggs one at a time into the butter and sugar mixture, followed by the sour cream and vanilla extract, blending well after each addition for a smooth batter.
- Combine wet and dry: Fold the cooled oat mixture into the wet batter gently, then carefully incorporate the dry ingredients until just combined. Avoid overmixing to keep the texture tender.
- Divide and bake: Evenly distribute the batter among the prepared cake pans, smoothing the tops. Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Prepare buttercream frosting: Beat the room temperature butter until creamy, gradually add the powdered sugar, then mix in heavy cream, vanilla extract, and vanilla bean paste until light and fluffy.
- Assemble the cake: Once cakes have cooled completely, layer them with buttercream frosting in between each. Cover the top and sides of the cake evenly with the remaining frosting.
- Make white chocolate glaze: Heat 1/4 cup plus 3 tablespoons of heavy cream until warm but not boiling, then stir in white chocolate chips until melted and smooth. Add white food coloring if desired for a bright white finish.
- Glaze and decorate: Pour the white chocolate glaze over the frosted cake, allowing it to drip gently over the edges. Decorate the top with oatmeal cream pie cookies for an elegant and thematic finish.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother batter and frosting.
- Use quick cook oats for a softer texture; old-fashioned oats may alter the cake’s crumb.
- Allow cake layers to cool completely before frosting to prevent melting.
- For a more intense vanilla flavor, incorporate vanilla bean paste in both the buttercream and glaze.
- Store the cake refrigerated in an airtight container for up to 3 days.
- The white chocolate glaze can be gently reheated if it hardens before use.
