Introduction

The Oatmeal Cream Pie Cake is a nostalgic twist on a classic treat, combining the hearty texture of oatmeal cake with a smooth vanilla buttercream frosting. Finished with a luscious white chocolate glaze and decorated with oatmeal cream pie cookies, this cake is sure to delight anyone who loves comforting flavors with a homemade touch.

The image shows a close-up of a four-layer cake on a white plate, placed on a white marbled surface. The cake has three thick layers of light brown, crumbly texture cake, with three layers of smooth white cream frosting in between. The outside of the cake is covered with the same white cream frosting, giving it a smooth look. On top of the cake, there are several golden-brown cookie pieces arranged in a small, uneven pile. Some crumbs are scattered around the base of the cake on the plate. The background is blurred, showing a yellow and white container. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oatmeal Cake:

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

Vanilla Frosting:

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

Glaze:

1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream
White food coloring (optional)
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 aside.
Step 2: Bring 2 1/2 cups of water to a boil. Stir in the 2 cups of quick cook oats, then remove the pot from heat and cover for 20 minutes. Let the oatmeal cool to room temperature.
Step 3: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl. 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 the vanilla, eggs, and sour cream, mixing until combined. Scrape down the sides of the bowl as needed.
Step 5: Mix the cooled oats into the batter until just combined. Fold in the flour mixture gently until fully incorporated. The batter will be thick.
Step 6: Divide the batter evenly among the prepared pans (about 600g per pan). Bake for 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool cakes in pans on a wire rack. Once cool, run a spatula around the edges and flip out the cakes.
Step 7: To make the frosting, beat the butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed until combined, then increase speed to medium and beat for 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 or plate. Spread about 1 cup of the vanilla frosting evenly on top. Repeat with remaining cake layers, alternating cake and frosting, and place the final layer upside down for a flat top.
Step 9: Spread the remaining frosting evenly over the sides and top of the cake in a thin layer. Set the cake aside while preparing the glaze.
Step 10: Heat the heavy cream until warm and pour it over the white chocolate chips. Stir until smooth and fully melted. Add white food coloring if a whiter glaze is desired. Allow the glaze to cool slightly before using.
Step 11: Place the cake on a wire rack with a pan underneath. Pour the glaze onto the center of the cake, letting it spread to the edges and drip down the sides. Let the glaze set.
Step 12: Decorate the top of the cake with crumbled oatmeal cream pie cookies and pieces for a finishing touch.

Tips & Variations

Use quick cook oats for a softer texture; old-fashioned oats will make the cake more rustic.
Room temperature ingredients ensure smoother batter and better rise.
For a dairy-free version, substitute butter and cream with plant-based alternatives.
Adding a pinch of cloves or ginger spices can add warmth to the oat cake.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for best texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw in the fridge overnight and bring to room temperature before serving.

How to Serve

The image shows a slice of two-layered cake on a white plate with ridged edges. The cake layers are light brown and crumbly with a thick white creamy frosting layer in between and covering the top and sides. A silver fork with a bite of cake is resting on the plate next to the slice. Around the plate, there are cake crumbs scattered on a white marbled surface. In the top left corner, a few small round cookie sandwiches with white filling are partially visible. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking and make sure your oats are certified gluten-free to avoid cross-contamination.

How do I prevent the glaze from melting the frosting?

Allow the glaze to cool slightly before pouring it over the cake. The glaze should be warm but not hot, which helps it set smoothly without melting the buttercream underneath.