Introduction

This Oatmeal Cream Pie Cake is a delightful twist on a classic favorite, combining moist oatmeal layers with a rich vanilla buttercream and a smooth white chocolate glaze. It’s perfect for anyone who loves nostalgic flavors with a homemade touch.

A white ridged plate holds a slice of three-layered cake with light brown, crumbly sponge. Between each layer, and on the sides, there is a thick spread of smooth, white frosting. A spoon rests on the plate with a bite-sized piece of cake covered with frosting. Around the plate and on the white marbled surface, there are cookie crumbs and broken cookie pieces in golden brown color. Another white ridged plate with two smaller cake slices is partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

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 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)
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
1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream
White food coloring (optional but makes the glaze more white instead of yellow)
Oatmeal cream pie cookies (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set them aside.
Step 2: Bring a pot of water to a boil. Add the oats, stir, and remove the pot from the heat. Cover and let it sit for 20 minutes. Allow the oatmeal to cool to room temperature before using.
Step 3: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside.
Step 4: In a stand mixer, beat the butter and both sugars on medium speed for 5 minutes until light and fluffy. Add vanilla extract, eggs, and sour cream, mixing until combined. Scrape the sides of the bowl as needed.
Step 5: Mix in the cooled oats until just combined, then fold in the flour mixture gently until integrated. The batter will be thick.
Step 6: Divide the batter evenly among the prepared pans (about 600g each). Bake for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans on a wire rack, then run a spatula around the edges and invert the cakes to remove them.
Step 7: To make the buttercream, beat 2 1/2 cups of butter in a stand mixer on medium speed until light and fluffy. Gradually add powdered sugar on low speed, then increase to medium and beat 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste.
Step 8: Assemble the cake by placing one oatmeal cake layer on a stand and spreading 1 cup of frosting on top. Repeat layering until finished, placing the last cake layer upside down for a flat top.
Step 9: Spread the remaining frosting evenly around the sides and top of the cake in a thin layer. Set aside while preparing the glaze.
Step 10: Heat the 1/4 cup plus 3 tbsp heavy cream until warm, then pour over the white chocolate chips. Stir to combine until smooth. Add white food coloring if desired for a whiter glaze. Let cool slightly before pouring over the cake to avoid melting the frosting.
Step 11: Place the cake on a wire rack with a pan underneath. Pour the glaze over the center, spreading to the edges to drip down the sides. Allow the glaze to set, then decorate the top with crumbled oatmeal cream pie cookies.

Tips & Variations

Use room temperature ingredients for better batter consistency and smoother frosting.
If you prefer a less sweet glaze, reduce the amount of powdered sugar slightly in the buttercream.
For a nutty twist, add chopped toasted pecans or walnuts into the batter or as a topping.
To make the glaze extra white, a few drops of white food coloring help reduce the natural yellow tint of white chocolate.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator and let sit at room temperature before serving.

How to Serve

A slice of three-layer light brown cake with white creamy frosting between each layer and around the edges is placed on a white ridged plate. A vintage silver spoon with a chunk of cake sits on the plate showing the soft texture of the cake and creamy frosting. Crumbs from cookies are scattered around the plate on a white marbled surface, along with broken pieces of cookies. Another similar plate with cake is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick cook oats?

Yes, but the texture will be chewier and the soaking time may need to be increased to ensure they soften properly before mixing into the batter.

What if I don’t have vanilla bean paste?

You can substitute with an equal amount of vanilla extract. Vanilla bean paste adds a subtle speckled appearance and extra vanilla flavor but isn’t essential.