Why You’ll Love This Recipe
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Nostalgic Flavor: Tastes like your favorite oatmeal cream pie snack, but in elegant cake form.
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Perfect Texture: Moist, spiced oatmeal cake paired with fluffy vanilla filling and a silky glaze.
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Showstopping Layers: A stunning three-layer cake ideal for birthdays, holidays, or weekend baking.
Ingredients
For the Oatmeal Cake:
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Quick-cook oats (soaked)
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All-purpose flour
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Light brown sugar
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Granulated sugar
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Unsalted butter
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Eggs
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Sour cream
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Vanilla extract
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Baking soda & baking powder
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Cinnamon & nutmeg
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Salt
For the Vanilla Cream Filling:
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Unsalted butter
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Powdered sugar
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Heavy cream
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Vanilla extract
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Vanilla bean paste (optional for stronger flavor)
For the Vanilla Glaze:
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White chocolate chips
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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
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Cream together butter, granulated sugar, and brown sugar until fluffy.
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Add eggs, vanilla, and sour cream; mix until combined.
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Stir in the soaked oats.
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Fold in the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
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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
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Different Frosting: Swap vanilla cream for cream cheese frosting.
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Cupcake Version: Use the batter to make cupcakes and fill with cream.
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Add Raisins: Mix in raisins or chopped nuts for extra texture.
Storage/Reheating
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Storage: Wrap slices in plastic and store in an airtight container in the fridge for up to 4 days.
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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
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!
- 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
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
Instructions
Step 1: Prep
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Preheat oven to 350°F (180°C).
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Line three 8-inch cake pans with parchment and lightly grease.
Step 2: Make the Cake Batter
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Cream together butter, brown sugar, and granulated sugar until fluffy.
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Mix in eggs, sour cream, and vanilla extract.
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Stir in soaked oats.
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In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Fold dry ingredients into the wet mixture until just combined.
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Divide evenly between pans and bake 25–30 minutes, until a toothpick comes out with moist crumbs.
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Cool completely on a wire rack.
Step 3: Make the Filling
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Beat butter until fluffy.
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Gradually add powdered sugar, then mix in cream, vanilla extract, and vanilla bean paste until smooth and fluffy.
Step 4: Assemble the Cake
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Layer cake rounds with cream filling in between.
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Place the final cake layer bottom-side-up for a flat top.
Step 5: Frost & Glaze
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Apply a light coat of frosting around the cake (semi-naked style).
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Melt white chocolate chips with heavy cream, stir until smooth, then pour over the top, letting it drip down the sides.
Step 6: Decorate
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Top with crushed oatmeal cream pies or a dusting of cinnamon sugar.
