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Oatmeal Cream Pie Cake Recipe

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4.8 from 144 reviews

A decadent Oatmeal Cream Pie Cake featuring moist oatmeal layers spiced with cinnamon and nutmeg, layered generously with a rich vanilla buttercream, and finished with a white chocolate glaze and oatmeal cream pie cookie decorations. This recipe combines classic comfort flavors with an elegant presentation perfect for any celebration.

Ingredients

Scale

Oatmeal Cake Layers

  • 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)

Vanilla Buttercream

  • 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, to lighten glaze color)

Decoration

  • Oatmeal cream pie cookies (crumbled and pieces, for decorating)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set them aside to prepare for the batter.
  2. Cook the oats: Bring 2 1/2 cups of water to a boil in a pot. Add in 2 cups of quick cook oats, stir, and remove the pot from heat. Cover and let the oats soak for 20 minutes. Allow the oatmeal to cool completely to room temperature before using in the batter.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 2/3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon fine sea salt, 1 tbsp plus 1 tsp ground cinnamon, and 1/2 tsp nutmeg. Set this mixture aside.
  4. Make the cake batter: Using a stand mixer, beat 1 cup of room temperature unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar on medium speed for about 5 minutes until light and fluffy. Add 1 tbsp vanilla extract, 3 large eggs, and 1/4 cup full-fat sour cream, mixing until combined. Scrape down the bowl sides as needed.
  5. Combine wet and dry: Mix in the cooked and cooled oats until just combined. Then fold in the flour mixture carefully, mixing only until combined. The batter will be very thick at this stage.
  6. Bake the cake layers: Divide the batter evenly among the three prepared pans, about 600 grams per pan. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool in the pans on a wire rack, then run a spatula around the edges to loosen and flip them out.
  7. Prepare the vanilla buttercream: In a clean stand mixer bowl, beat 2 1/2 cups room temperature unsalted butter on medium speed until light and fluffy. Gradually add 4 cups powdered sugar on low speed until combined, then increase to medium speed and beat for 3-5 minutes until fluffy. Mix in 2 tbsp heavy cream, 2 tsp vanilla extract, and 1 tsp vanilla bean paste until smooth.
  8. Assemble the cake: Place one oatmeal cake layer on a cake stand or serving plate. Spread about 1 cup of the vanilla frosting evenly over the top. Add the second layer and repeat the process, finishing with the last layer placed upside down for a flat top.
  9. Crumb coat the cake: Spread the remaining frosting thinly and evenly over the sides and top of the cake to create a smooth crumb coat. Set the cake aside while preparing the glaze.
  10. Make the white chocolate glaze: Heat 1/4 cup plus 3 tablespoons heavy cream gently on the stove or in the microwave until warm. Pour over 1 cup white chocolate chips in a bowl and stir until melted and smooth. Add white food coloring if desired to reduce yellow tone. Allow the glaze to cool to room temperature so it won’t melt the buttercream when poured.
  11. Apply the glaze and decorate: Place the cake on a wire rack with a baking sheet or pan underneath to catch drips. Pour the glaze onto the center of the cake, gently spreading it toward the edges so it drizzles gracefully down the sides. Allow the glaze to set slightly. Finally, decorate the top of the cake with crumbled oatmeal cream pie cookies and pieces for added texture and flavor.

Notes

  • Measure flour using the spoon-and-level method to avoid packing and ensure accurate measurement.
  • Allow cooked oats to cool completely before mixing to prevent affecting the batter’s texture.
  • Using room temperature ingredients helps create a smoother batter and improves cake texture.
  • The white food coloring in the glaze is optional but helps achieve a cleaner, whiter finish for aesthetic appeal.
  • The cake layers can be baked a day ahead and wrapped tightly to maintain moisture.
  • For a smoother glaze, ensure the heavy cream and white chocolate are fully melted and well combined before cooling.

Keywords: Oatmeal Cream Pie Cake, oatmeal cake, white chocolate glaze, vanilla buttercream cake, layered cake, dessert cake, spiced cake

Find it online: https://victoriablair.com/oatmeal-cream-pie-cake-recipe/