Oatmeal Cream Pie Cake Recipe
If you’ve ever wished your favorite after-school snack as a kid could transform into a grand showstopper of a dessert, your dreams are about to come true with this Oatmeal Cream Pie Cake. Imagine three layers of ultra-soft, cinnamon-laced oatmeal cake slathered in luscious vanilla buttercream, dripping with a creamy white chocolate glaze, and crowned with crumbled oatmeal cream pie cookies. This stunner doesn’t just satisfy a nostalgic craving—it elevates it, serving up tender crumbs and that classic cookie flavor in every indulgent bite.
Ingredients You’ll Need
When it comes to Oatmeal Cream Pie Cake, the beauty is all in the balance of humble ingredients coming together for pure dessert magic. Each component—from nutty oats to rich butter and a sprinkle of spice—does its part to build the signature taste, texture, and visual appeal of this lovely cake.
- Water: Boiling water helps soften the oats, making the cake extra moist and tender.
- Quick Cook Oats: These oats lend the cake its classic hearty flavor and signature chewy texture.
- All Purpose Flour: Provides the perfect structure to support the rich, moist crumb without making the cake heavy.
- Ground Cinnamon: Delivers that cozy, unmistakable spice note that makes each bite irresistible.
- Fine Sea Salt: Balances out the sweetness, intensifies flavor, and keeps each element in check.
- Nutmeg: A dash amplifies the cake’s warmth and makes the cinnamon pop.
- Baking Soda: Ensures the cake rises beautifully, keeping it fluffy and light.
- Unsalted Butter (for cake and frosting): The key to both melt-in-your-mouth texture and a creamy, dreamy frosting. Room temperature is a must!
- Domino® Granulated Sugar: Sweetens the cake and helps it bake up golden and perfect.
- Domino® Light Brown Sugar: Adds caramel depth and extra moisture, which is a must for oatmeal-based cakes.
- Vanilla Extract: Adds complexity and roundness to both cake and frosting.
- Large Eggs: Bind the batter and enrich the cake, keeping it plush and tender.
- Full-Fat Sour Cream: Makes every slice soft and prevents the cake from drying out.
- Powdered Sugar: Forms the base of a perfectly silky and smooth buttercream frosting.
- Heavy Cream (for frosting and glaze): Loosens the frosting for that ultra-soft, spreadable consistency and creates the shiny glaze.
- Vanilla Bean Paste: Provides beautiful speckled visuals and concentrated vanilla flavor in the frosting.
- White Chocolate Chips: Melt down to a sweet, glossy glaze that drapes the cake in decadence.
- White Food Coloring (optional): Brightens the glaze for a truly wow-worthy finish.
- Oatmeal Cream Pie Cookies: The crowning glory—use for the final decorative touch that ties it all together.
How to Make Oatmeal Cream Pie Cake
Step 1: Prep Your Pans and Preheat the Oven
First things first: set your oven to 350 F (180 C) and line three 8-inch cake pans with parchment circles. This little step makes sure your Oatmeal Cream Pie Cake layers pop right out, perfectly shaped and ready for stacking.
Step 2: Bloom the Oats
Bring water to a boil and stir in your quick oats. Immediately remove from heat, cover, and let the oats soak up every drop for 20 minutes. This transforms them into a creamy, thick base that makes the cake so wonderfully moist. Remember to cool them to room temperature before mixing them into your batter.
Step 3: Combine Dry Ingredients
In a bowl, whisk together flour, baking soda, sea salt, cinnamon, and nutmeg. This blend is the backbone of your cake, ensuring each bite has those classic warm oatmeal cookie flavors, balanced and fragrant.
Step 4: Cream the Butter and Sugars
Using a stand mixer, beat the room-temperature butter, granulated sugar, and brown sugar for five full minutes. You want the mixture to turn pale and fluffy—this is what makes your cake layers light instead of heavy. Add vanilla extract, eggs, and sour cream, scraping down as needed, until everything is silky smooth.
Step 5: Finish the Batter
Add in the cooled, cooked oats and gently mix. Next, pour in the dry ingredient blend and stir just until combined. It will feel extra thick and rich—resist the urge to overmix for the lightest crumb!
Step 6: Bake the Cake Layers
Spread the batter evenly into your prepared cake pans—about 600 grams each if you love precision. Bake for 20 to 22 minutes, just until a toothpick comes out with a few moist crumbs. Cool the cakes in their pans, then invert onto a rack when ready.
Step 7: Whip up the Buttercream
In a clean mixing bowl, beat the butter until light. Gradually add the powdered sugar on low, then crank it to medium to whip until fluffy, about three to five minutes. Splash in the heavy cream, vanilla extract, and vanilla bean paste for that signature creamy filling flavor.
Step 8: Assemble the Layers
Place your first cake round on a stand and spread with a generous cup of vanilla buttercream. Stack your second layer, repeat, and finish with the last cake (upside down for a flat top). Coat the whole cake in a smooth, even layer of the remaining frosting.
Step 9: Make and Pour the White Chocolate Glaze
Warm heavy cream and pour it over the white chocolate chips. Stir patiently until glossy and melted, adding white food coloring if you want a crisp white finish. Let it cool to thicken slightly, then pour it over the chilled cake so it sets beautifully without melting the frosting.
Step 10: Decorate the Masterpiece
Transfer the cake to a wire rack set over a pan. Gently pour the glaze over the center, letting it cascade across the cake and drip down the edges. Once set, scatter crumbled oatmeal cream pie cookies on top to crown this nostalgic delight.
How to Serve Oatmeal Cream Pie Cake
Garnishes
Nothing says “come take a bite” more than a crown of crumbled oatmeal cream pie cookies. For extra flair, sprinkle on some extra cinnamon or a dusting of powdered sugar over the glaze, or add a swirl of leftover buttercream piped along the edges. These final touches bring that bakery look right into your kitchen.
Side Dishes
Oatmeal Cream Pie Cake loves a strong cup of coffee, but it also shines next to a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, consider pairing each slice with berries or caramelized bananas—the slight tartness and freshness are a lovely contrast to the rich, spiced layers.
Creative Ways to Present
Want to wow your guests? Turn slices into a dessert parfait with layers of fresh fruit and extra frosting or cut the cake into cubes and serve on individual plates with mini oatmeal cream pies tucked alongside. For a party, stack the cake high on a festive stand and let guests crown their own slices with more cookie crumbles.
Make Ahead and Storage
Storing Leftovers
Keep leftover Oatmeal Cream Pie Cake covered in the fridge for up to 5 days. Make sure to store it in an airtight container or wrap slices well in plastic wrap—this locks in moisture and keeps the cake tasting bakery-fresh. The flavors actually intensify after a day or two, making for even better snacking!
Freezing
The cake layers and buttercream freeze exceptionally well. Wrap the unfrosted or frosted cake tightly in plastic, then foil, and keep it in the freezer for up to 2 months. Let it thaw overnight in the fridge before serving—the texture and flavor will still be fabulous!
Reheating
If you love that just-baked warmth, set a slice of Oatmeal Cream Pie Cake on the counter for 30 minutes, or give it a super quick zap (5-8 seconds) in the microwave, just until barely warm. You want to soften the crumb and filling without melting the glaze.
FAQs
Can I use old-fashioned oats instead of quick oats?
Quick oats are best for the texture of this Oatmeal Cream Pie Cake, but old-fashioned oats will work in a pinch—they’ll yield a bit more chew and a slightly heartier bite.
Can I make the cake layers ahead of time?
Absolutely! Bake the cake layers up to two days ahead, wrap them well, and store them at room temperature or freeze for longer storage. Assemble and frost when you’re ready for dessert magic.
Is it possible to make this recipe gluten-free?
You can try substituting a 1-to-1 gluten-free flour blend for the all-purpose flour. Make sure your oats are certified gluten-free, too! Note that texture may vary slightly, but you’ll get the same nostalgic flavors.
Do I need to use white food coloring for the glaze?
Nope! The coloring is totally optional—your glaze will be a bit ivory or yellow without it, but just as scrumptious and lovely, especially with those golden cookie crumbs on top.
How do I keep the cake moist after slicing?
To keep Oatmeal Cream Pie Cake fresh and soft, press a piece of parchment or wax paper directly against the exposed cake part before covering or storing. This helps shield it from air and keeps the frosting from drying out.
Final Thoughts
Whether you’re out to impress at a party or simply want to relive a favorite flavor from childhood, make time for this Oatmeal Cream Pie Cake. It’s the kind of recipe that radiates love and nostalgia in every bite—so grab your apron, invite a friend, and bake up something truly special. You’re going to adore this cake!
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Oatmeal Cream Pie Cake Recipe
- Total Time: 2 hours
- Yield: 1 3-layer cake 1x
- Diet: Vegetarian
Description
A delightful twist on the classic oatmeal cream pie, this Oatmeal Cream Pie Cake features layers of moist oatmeal cake sandwiched with a rich vanilla buttercream, topped with a decadent white chocolate glaze. It’s a perfect treat for any occasion!
Ingredients
Oatmeal Cake:
- 2 1/2 cups water
- 2 cups quick cook oats (uncooked)
- 2 2/3 cup all-purpose flour
- 1 tbsp + 1 tsp ground cinnamon
- 1 teaspoon fine sea salt
- 1/2 tsp nutmeg
- 2 tsp baking soda
Vanilla Buttercream:
- 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)
White Chocolate Glaze:
- 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)
Decoration:
- Oatmeal cream pie cookies (for decorating)
Instructions
- Preheat the oven: Preheat the oven to 350°F/180°C. Line three 8-inch cake pans with parchment paper.
- Cook the oats: Boil water, add oats, cover, and let cool.
- Prepare dry ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Make the batter: Cream butter and sugars, add vanilla, eggs, sour cream, then mix in oats and flour.
- Bake: Divide batter into pans, bake for 20-22 mins, then cool.
- Make buttercream: Beat butter, mix in sugar, cream, and flavorings.
- Assemble cake: Layer cake and frosting, finishing with a flat top layer.
- Glaze: Combine cream and white chocolate, cool, then pour over cake.
- Decorate: Top with oatmeal pie cookie crumbs.
Notes
- For accurate measuring of flour, spoon flour into measuring cup and level off with a knife.
- White food coloring can be omitted if desired.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Oatmeal cream pie cake, oatmeal cake, vanilla buttercream, white chocolate glaze, dessert recipe
