Name: Oatmeal Cream Pie Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the Oatmeal Cake:; 1 cup quick-cook oats (soaked in 1 cup hot water for 10 minutes); 2 cups all-purpose flour; 1 cup light brown sugar; 1 cup granulated sugar; 1 cup unsalted butter, softened; 3 large eggs; 1/2 cup sour cream; 2 tsp vanilla extract; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; For the Vanilla Cream Filling:; 1 cup unsalted butter, softened; 3–4 cups powdered sugar; 2–3 tbsp heavy cream; 1 tsp vanilla extract; 1 tsp vanilla bean paste (optional); For the Vanilla Glaze:; 1/2 cup white chocolate chips; 3 tbsp heavy cream

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Why You’ll Love This Recipe

Nostalgic Flavor: Tastes like your favorite oatmeal cream pie snack, but in elegant cake form.
Perfect Texture: Moist, spiced oatmeal cake paired with fluffy vanilla filling and a silky glaze.
Showstopping Layers: A stunning three-layer cake ideal for birthdays, holidays, or weekend baking.

Ingredients

For the Oatmeal Cake:

Quick-cook oats (soaked)
All-purpose flour
Light brown sugar
Granulated sugar
Unsalted butter
Eggs
Sour cream
Vanilla extract
Baking soda & baking powder
Cinnamon & nutmeg
Salt

For the Vanilla Cream Filling:

Unsalted butter
Powdered sugar
Heavy cream
Vanilla extract
Vanilla bean paste (optional for stronger flavor)

For the Vanilla Glaze:

White chocolate chips
Heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prep

Preheat oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper.

Step 2: Make the Cake Batter

Cream together butter, granulated sugar, and brown sugar until fluffy.
Add eggs, vanilla, and sour cream; mix until combined.
Stir in the soaked oats.
Fold in the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
Divide batter into pans and bake until a toothpick comes out with a few moist crumbs. Cool completely.

Step 3: Make the Filling

Beat butter until fluffy, then gradually mix in powdered sugar. Beat until light and airy. Add cream, vanilla, and vanilla bean paste.

Step 4: Assemble the Cake

Layer the cake rounds with generous layers of vanilla cream in between. Place the final cake layer upside down for a flat top.

Step 5: Frost & Glaze

Apply a thin coat of frosting to the outside for a semi-naked look. Melt white chocolate with cream to make a glaze, and pour over the cake to drip down the sides.

Step 6: Decorate

Top with broken pieces of oatmeal cream pies or a sprinkle of cinnamon sugar for a beautiful finish.

Servings and Timing

Serves 12–14. Prep time: 40 minutes. Bake time: 25–30 minutes. Total time: about 1.5 hours plus cooling.

Variations

Different Frosting: Swap vanilla cream for cream cheese frosting.
Cupcake Version: Use the batter to make cupcakes and fill with cream.
Add Raisins: Mix in raisins or chopped nuts for extra texture.

Storage/Reheating

Storage: Wrap slices in plastic and store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze whole or sliced for up to 1 month. Thaw in the fridge overnight.

FAQs

Can I use old-fashioned oats?

Yes, though the texture will be chewier and slightly more rustic.

How far in advance can I make this cake?

You can bake and layer the cake 1 day in advance. Store in the fridge and glaze just before serving.

Can I make this gluten-free?

Yes, use a gluten-free flour blend and gluten-free oats.

Conclusion

This Oatmeal Cream Pie Cake is a heartwarming dessert that delivers all the comfort of your favorite snack cake in a decadent, layered form. Rich in spices and creamy goodness, it’s a guaranteed crowd-pleaser for any season.

Oatmeal Cream Pie Cake

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Oatmeal Cream Pie Cake is a cozy, nostalgic dessert inspired by the beloved snack. This spiced oatmeal cake features layers of vanilla cream filling and a white chocolate glaze, delivering soft, chewy texture and warm cinnamon flavor in every bite. Perfect for fall or festive gatherings!

Author: Amy
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (plus cooling time)
Yield: 12–14 servings
Category: Dessert, Cakes
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Step 1: Prep

Preheat oven to 350°F (180°C).
Line three 8-inch cake pans with parchment and lightly grease.

Step 2: Make the Cake Batter

Cream together butter, brown sugar, and granulated sugar until fluffy.
Mix in eggs, sour cream, and vanilla extract.
Stir in soaked oats.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Fold dry ingredients into the wet mixture until just combined.
Divide evenly between pans and bake 25–30 minutes, until a toothpick comes out with moist crumbs.
Cool completely on a wire rack.

Step 3: Make the Filling

Beat butter until fluffy.
Gradually add powdered sugar, then mix in cream, vanilla extract, and vanilla bean paste until smooth and fluffy.

Step 4: Assemble the Cake

Layer cake rounds with cream filling in between.
Place the final cake layer bottom-side-up for a flat top.

Step 5: Frost & Glaze

Apply a light coat of frosting around the cake (semi-naked style).
Melt white chocolate chips with heavy cream, stir until smooth, then pour over the top, letting it drip down the sides.

Step 6: Decorate

Top with crushed oatmeal cream pies or a dusting of cinnamon sugar.