Name: Oatmeal Cream Pie Cake Recipe
Prep time: 45 min
Cook time: 22 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 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 granulated sugar; 1 cup 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, for color); Oatmeal cream pie cookies (crumbled and pieces for decorating)

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Introduction

This Oatmeal Cream Pie Cake is a nostalgic twist on a classic cookie, transformed into a moist, spiced layer cake with creamy vanilla frosting and a silky white chocolate glaze. Perfect for celebrations or an indulgent treat, its textured oats and warm spices make it truly comforting and delicious.

A slice of three-layer light brown cake with white cream frosting between each layer and around the sides sits on a white ridged plate, with a small piece cut and resting on a spoon beside it. The cake texture looks soft and slightly crumbly. Crumbs are scattered on the white marbled surface around the plate. On the upper left, two sandwich cookies and one broken cookie piece are partially visible. Another slice of a similar cake is on a white ridged plate at the bottom left corner. 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
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 granulated sugar

1 cup 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, for frosting)
4 cups powdered sugar

2 tbsp heavy cream (for frosting)
2 tsp vanilla extract (for frosting)
1 tsp vanilla bean paste

1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream (for glaze)
White food coloring (optional, for glaze)

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, then remove the pot from heat. Cover and let sit for 20 minutes. Allow the oatmeal to cool to room temperature.

Step 3: Whisk together 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 down the bowl as needed.
Step 5: Mix in the cooled oats until just combined. Fold in the flour mixture gently until just combined; the batter will be thick.

Step 6: Divide the batter evenly into the prepared pans (about 600g each). Bake 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 edges and flip out.
Step 7: For the buttercream, beat the butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed. Increase speed to medium and beat 3-5 minutes more 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, spread 1 cup of vanilla frosting on top. Add the next layer and repeat, finishing with the top layer upside down for a flat surface.

Step 9: Spread remaining frosting evenly across the sides and top in a thin layer. Set the cake aside while preparing the glaze.
Step 10: Heat the heavy cream for the glaze until warm. Pour over white chocolate chips and stir to combine. Add white food coloring if desired. Let cool before pouring over the cake to prevent melting the frosting.
Step 11: Place the cake on a wire rack with a pan underneath. Pour the glaze in the center, spreading it to the edges to drip down the sides. Allow glaze to set, then decorate the top with crumbled oatmeal cream pie cookies.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even mixing.
For a richer flavor, substitute half the water with milk when cooking the oats.
Try adding chopped nuts or raisins to the batter for added texture.

If you don’t have vanilla bean paste, extra vanilla extract is a good substitute.
White food coloring is optional but helps the glaze look more like classic oatmeal cream pie filling.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for best texture. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

How to Serve

A slice of three-layer light brown cake with white creamy frosting between and on top of each layer sits on a white plate with ridged edges. The cake texture looks soft and moist with crumbs visible. A silver fork rests on the right side of the plate holding a small bite of the cake. Nearby, two round brown sandwich cookies and part of a white and yellow carton are visible on a white marbled textured surface with scattered crumbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick cook oats?

Quick cook oats work best here because they soften quickly during cooking, contributing to the cake’s moist texture. Using old-fashioned oats may result in a denser crumb, but you can try soaking them in hot water longer to soften before adding.

Why is the cake batter so thick?

The batter is thick due to the cooked oats and flour blend. This is normal and ensures the cake has a dense, moist crumb with the characteristic oatmeal texture.