If you have a soft spot for nostalgic desserts with a modern twist, you are going to absolutely adore this Oatmeal Cream Pie Cake Recipe. It takes the charm of the classic oatmeal cream pie cookie and transforms it into an eye-catching, layered cake bursting with warm cinnamon, nutmeg, rich cream cheese buttercream, and a luscious white chocolate glaze. Every bite offers a harmonious blend of chewy oats, fluffy cake, and silky frosting that feels like a hug from your favorite childhood treat but elevated to cake perfection.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together brilliantly to deliver incredible flavors and textures. Each element plays a crucial role, whether it’s the oats adding wholesome chew, the spices bringing cozy warmth, or the combination of sugars balancing moistness with sweetness.
- Water (2 1/2 cups): Required to soak the oats, giving the cake a tender, chewy texture.
- Quick cook oats (2 cups, uncooked): The star ingredient adding heartiness and that signature oatmeal pie feel.
- All purpose flour (2 2/3 cups): Provides structure and foundation for the cake layers.
- Ground cinnamon (1 tbsp + 1 tsp): Infuses warm, aromatic depth into the batter.
- Fine sea salt (1 tsp): Enhances and balances sweetness while lifting all the other flavors.
- Nutmeg (1/2 tsp): Adds a subtle spicy undertone that’s perfect with cinnamon.
- Baking soda (2 tsp): Helps the cake rise beautifully and stay soft.
- Unsalted butter (1 cup, room temperature): Key for moisture and richness in the cake.
- Domino® Granulated Sugar (1 cup): Provides sweetness and helps create a light texture.
- Domino® Light Brown Sugar (1 cup, packed): Adds caramel notes and extra moistness.
- Vanilla extract (1 tbsp): A must for round, sweet flavor enhancement.
- Large eggs (3, room temperature): Bind everything and contribute to a tender crumb.
- Full-fat sour cream (1/4 cup, room temperature): Keeps the cake moist and gives a slight tang for balance.
- Unsalted butter (2 1/2 cups, room temperature): For the luscious buttercream frosting.
- Powdered sugar (4 cups): Sweetens and stabilizes the frosting to creamy perfection.
- Heavy cream (2 tbsp + 1/4 cup + 3 tbsp): Adds silkiness to both the frosting and white chocolate glaze.
- Vanilla extract (2 tsp): For that unmistakable, comforting flavor in frosting and glaze.
- Vanilla bean paste (1 tsp): Adds visual appeal and a richer vanilla taste to the frosting.
- White chocolate chips (1 cup): Melts into a luscious glaze that crowns the cake with elegance.
- White food coloring (optional): Perfect if you want that classic creamy white frosting look.
- Oatmeal cream pie cookies (for decorating): The nostalgic finishing touch, tying the whole dessert concept together.
How to Make Oatmeal Cream Pie Cake Recipe
Step 1: Prepare the pans and oats
Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper for easy cake removal. Bring 2 1/2 cups of water to a boil, then stir in the quick cook oats. Let this mixture cool completely—it’s what gives your cake that moist, chewy personality.
Step 2: Mix dry ingredients
While the oats cool, whisk together 2 2/3 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon sea salt, 1 tablespoon plus 1 teaspoon ground cinnamon, and 1/2 teaspoon nutmeg. This blend of spices and leavening agents will create the cozy base aroma and texture for the cake layers.
Step 3: Cream butter and sugars
In a large bowl, beat 1 cup unsalted butter (room temperature) with both the granulated sugar and the brown sugar until the mixture becomes fluffy and light. This step is crucial for that tender crumb and rich flavor.
Step 4: Add eggs, vanilla, and sour cream
Incorporate the 3 large room-temperature eggs one at a time, mixing each until fully combined. Then stir in 1 tablespoon vanilla extract and 1/4 cup full-fat sour cream. These ingredients give moisture and subtle tanginess that elevate the flavor complexity.
Step 5: Combine oats and dry ingredients
Fold the cooled oats into the batter gently, followed by the dry ingredient mixture. Be careful not to overmix so your cake layers stay light yet satisfyingly chewy.
Step 6: Bake the cakes
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 20 to 22 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean with a few moist crumbs attached.
Step 7: Prepare the buttercream frosting
While the cakes cool, beat 2 1/2 cups unsalted butter until creamy. Gradually add 4 cups powdered sugar, then mix in 2 tablespoons heavy cream, 2 teaspoons vanilla extract, and 1 teaspoon vanilla bean paste. Continue beating until the frosting is light, fluffy, and perfect for layering.
Step 8: Assemble and frost the cake
Place one cake layer on your serving plate, spread an even layer of buttercream on top, then repeat with the remaining layers. Finish by frosting the top and sides smoothly for a beautiful presentation.
Step 9: Add the white chocolate glaze and decorate
Heat 1/4 cup plus 3 tablespoons heavy cream until just simmering, then pour over 1 cup white chocolate chips and let sit a minute before stirring until glossy and smooth. Pour the glaze over the frosted cake, letting it drip elegantly down the sides. Finish off by adorning the edges with oatmeal cream pie cookies for that perfect nostalgic touch.
How to Serve Oatmeal Cream Pie Cake Recipe
Garnishes
Beyond the charming oatmeal cream pie cookies, consider adding a sprinkle of toasted oats or a dusting of cinnamon on top for extra texture and inviting aroma. These little touches complement the cake without overpowering its delicate flavors.
Side Dishes
This delightful cake pairs wonderfully with a simple cup of black coffee or a creamy chai latte. For a more indulgent pairing, serve alongside vanilla bean ice cream or fresh berries to cut through the richness.
Creative Ways to Present
Turn your Oatmeal Cream Pie Cake Recipe into a showstopper by serving it as individual mini cakes using ramekins, or slice it into elegant bars for easy sharing. For a festive twist, layer it inside a trifle bowl with extra frosting and crumbled cookies to create a stunning dessert parfait.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap and store it in the refrigerator. It should stay fresh for up to 4 days, making it perfect for enjoying later without losing that moist and creamy charm.
Freezing
If you want to keep the cake longer, freeze it by wrapping individual slices or the whole frosted cake in layers of plastic wrap and foil. When properly stored, the cake retains its flavor and texture for up to 2 months.
Reheating
For the best texture, allow frozen cake slices to thaw in the fridge overnight. You can also warm your slice gently in the microwave for about 15 seconds to bring back that freshly baked feel, but be careful not to melt the frosting.
FAQs
Can I use old-fashioned oats instead of quick cook oats?
While quick cook oats work best for texture and easy integration into the batter, you can substitute old-fashioned oats if you prefer a chewier bite. Just soak them slightly longer in the hot water to soften before adding to the mix.
Is it necessary to use sour cream in this recipe?
The sour cream adds moisture and a subtle tang that balances the sweetness beautifully. If you don’t have it on hand, plain Greek yogurt is a fine substitute, but the texture and flavor might be slightly different.
Can I make the cake gluten-free?
You can attempt a gluten-free version by using a certified gluten-free all purpose flour blend. Keep in mind that the texture might vary slightly, so check baking times closely.
How long does the white chocolate glaze stay fresh?
The glaze is best enjoyed within 1-2 days as it can start to lose its shine and firmness over time when refrigerated. For best results, glaze the cake just before serving.
Can I make the buttercream frosting ahead of time?
Absolutely! The buttercream can be made up to 3 days in advance and stored in an airtight container in the fridge. Before using, let it come to room temperature and give it a quick whip to restore its fluffy texture.
Final Thoughts
I can’t wait for you to try this Oatmeal Cream Pie Cake Recipe because it truly combines the best of comfort food and celebration in every bite. Whether you’re baking it for a family gathering or a special treat to brighten your week, this cake brings warmth, sweetness, and a touch of nostalgia that everyone will love. Go ahead and treat yourself to this beautiful, delicious creation—you deserve it!
Print
Oatmeal Cream Pie Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oatmeal Cream Pie Cake is a delightful twist on the classic cookie, combining layers of moist oatmeal cake with creamy buttercream frosting and a luscious white chocolate glaze. Ideal for celebrations or cozy gatherings, it features warm spices like cinnamon and nutmeg, tender oats, and a smooth, rich frosting finished with an elegant white chocolate drizzle and decorative oatmeal cream pie cookies.
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). Line three 8-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Cook Oats: Bring 2 1/2 cups of water to a boil, then stir in the 2 cups of quick cook oats. Let this mixture cool completely to integrate smoothly into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter and both granulated and light brown sugars until the mixture is light and fluffy. This process incorporates air for a tender crumb.
- Add Eggs and Sour Cream: Mix in the eggs one at a time along with the vanilla extract and sour cream, ensuring each is fully blended in before adding the next.
- Combine Ingredients: Gently fold the cooled oats into the wet batter, then incorporate the dry ingredients until just combined to avoid overmixing which could toughen the cake.
- Divide and Bake: Evenly distribute the batter into the prepared cake pans. Bake for 20–22 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Prepare Buttercream Frosting: While the cakes bake and cool, beat the unsalted butter until creamy. Gradually add powdered sugar, beating well after each addition. Stir in heavy cream, vanilla extract, and vanilla bean paste until smooth and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread a generous layer of buttercream between each cake layer. Frost the top and sides of the assembled cake evenly with the remaining buttercream.
- Make White Chocolate Glaze: Heat the heavy cream (1/4 cup + 3 tbsp) until warm but not boiling, then pour over the white chocolate chips in a bowl. Let sit for a minute, then stir until smooth. Add white food coloring if desired for a brighter white glaze.
- Decorate: Pour the white chocolate glaze over the frosted cake, allowing it to drip elegantly down the sides. Decorate with oatmeal cream pie cookies on top or around the cake for a festive finish.
Notes
- Ensure all dairy ingredients like butter, eggs, and sour cream are at room temperature for a smooth batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- The oatmeal cream pie cookies add a nostalgic touch and make an attractive decoration.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
