If there’s ever been a dessert that can instantly conjure up memories of after-school treats and sweet comfort, it’s the Oatmeal Cream Pie Cake. This show-stopping layer cake takes everything you adore about the iconic snack — soft, spiced oats, creamy vanilla filling, and just a hint of nostalgia — and transforms it into an irresistibly decadent centerpiece. Moist oat cake, luscious buttercream, and a white chocolate glaze come together in every bite for a spectacular treat perfect for birthdays, potlucks, and any time you want to spoil both yourself and your friends!

Oatmeal Cream Pie Cake Recipe - Recipe Image

Ingredients You’ll Need

What’s wonderful about this Oatmeal Cream Pie Cake is that every ingredient is intentional — each one lends flavor, tenderness, or that perfect finishing touch. Let’s break down exactly what you’ll need and why it matters.

Water: Used to cook the oats, this helps them create a soft, moist cake base instead of a dense texture.
Quick Cook Oats: The star of our cake, bringing heartiness and chew that’s unmistakable in a classic oatmeal cream pie.
All Purpose Flour: Provides structure but keeps things tender when measured carefully.
Ground Cinnamon: The irresistible warmth you’ll taste in every crumb — don’t skimp!
Fine Sea Salt: Balances the sweetness and intensifies all those cozy flavors.
Nutmeg: Adds subtle spice underpinning all the oat and vanilla notes.
Baking Soda: Lifts the cake for a light, fluffy bite.
Unsalted Butter: Delivers richness to both cake and filling — there’s no substitute for the real thing here.
Granulated Sugar: For sweetness and achieving that classic, tender crumb.
Light Brown Sugar: Adds caramel warmth and helps the cake stay extra-moist.
Vanilla Extract: Essential for authentic homemade flavor in both cake and buttercream.
Eggs: Bring structure and help everything bind together smoothly.
Full-fat Sour Cream: This secret ingredient ensures incredible moistness and a subtle tang.
Powdered Sugar: The foundation of your dreamy vanilla filling.
Heavy Cream: Adds silkiness to both the filling and the glaze.
Vanilla Bean Paste: Deepens the vanilla in the filling for a gourmet touch plus those beautiful flecks.
White Chocolate Chips: Melt for a glossy, creamy glaze worthy of any bakery.
White Food Coloring (optional): Keeps the glaze pure white for a photogenic finish if you want it ultra-pretty.
Oatmeal Cream Pie Cookies: For decorating — trust me, these crumbled on top truly make the cake unforgettable.

How to Make Oatmeal Cream Pie Cake

Step 1: Prepare the Pans and Oven

Begin by preheating your oven to 350 F (180 C). Line three 8-inch cake pans with parchment paper on the bottoms and set them aside. This ensures flawless cake removal, so all your hard work pays off with perfect layers.

Step 2: Cook the Oats

Bring a pot of water to a boil and stir in the quick cook oats. Immediately remove the pot from heat, cover, and let the oats soak for 20 minutes off the burner. This step transforms raw oats into incredibly tender morsels that melt right into your cake. Let the oatmeal cool to room temperature before you use it in your batter — this prevents any accidental scrambling of your eggs!

Step 3: Mix the Dry Ingredients

In a medium bowl, gently whisk together the all purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisking aerates the flour and evenly distributes the spices and leaveners so every bite of your Oatmeal Cream Pie Cake is warm and flavorful.

Step 4: Cream the Butter and Sugars

In the bowl of your stand mixer, beat the unsalted butter, granulated sugar, and light brown sugar for about 5 minutes at medium speed, until it’s pale, creamy, and impossibly fluffy. Next, blend in the vanilla extract, eggs, and sour cream, pausing to scrape down the bowl as needed. This step whips air into the batter and sets up that classic, tender crumb we crave.

Step 5: Combine Wet and Dry, then Mix in Oats

Stir the cooled oats into your butter mixture just until combined. Gently fold in the flour mixture, mixing until no streaks remain but being careful not to overwork the batter — it will be thick and luscious!

Step 6: Bake the Layers

Divide your cake batter evenly between your prepared pans (about 600g per pan if you’re precise). Bake for 20-22 minutes, checking with a toothpick — it should emerge with a few moist crumbs. Let your layers cool in the pans on a wire rack before running a spatula around the edges and gently flipping out your cakes.

Step 7: Whip Up the Vanilla Filling

In your stand mixer, beat the unsalted butter until light and fluffy. Gradually add powdered sugar on low, then increase speed to whip it airy. Mix in heavy cream, vanilla extract, and vanilla bean paste, and keep beating until the buttercream transforms into a pillowy, dreamy frosting.

Step 8: Assemble the Cake

Place one oatmeal cake layer on your serving platter. Spread about 1 cup of vanilla frosting on top. Add the second layer, another cup of frosting, and then the third cake layer (put this one upside down for a flat surface). Use the remaining frosting to lightly coat the top and sides for that signature, inviting look of an Oatmeal Cream Pie Cake.

Step 9: Make the White Chocolate Glaze

Gently heat the cream until hot (but not boiling) and pour it over the white chocolate chips. Stir until melted and silky, then stir in the white food coloring if you want a snowy-white glaze. Let it cool until slightly thick but pourable — patience here means it won’t melt your buttercream!

Step 10: Glaze and Decorate

Pop your assembled Oatmeal Cream Pie Cake on a wire rack over a sheet pan. Pour the glaze dead-center and coax it to the edges so it cascades beautifully down the sides. When the glaze has mostly set, decorate the top with big crumbles and chunks of oatmeal cream pie cookies for the perfect finishing touch.

How to Serve Oatmeal Cream Pie Cake

Garnishes

For that bakery-worthy look and taste, finish your cake with generous handfuls of crumbled oatmeal cream pie cookies on top. If you want to get playful, add a few whole mini cookies standing up, a sprinkle of cinnamon, or a drizzle of extra glaze. The more you lean into this cake’s nostalgic, playful spirit, the more fun you’ll have serving it!

Side Dishes

This rich Oatmeal Cream Pie Cake pairs beautifully with lighter sides. Offer guests a simple fruit salad, a scoop of vanilla ice cream, or even a cold glass of milk or hot coffee. The cake’s comforting flavors stand out, but these accompaniments round out the experience without competing.

Creative Ways to Present

Serve whole for maximum visual impact, or slice into slim layer bars for potlucks and sharing. Mason jar trifle versions (with cake, filling, and glaze layered in single-serve jars) make for a fun picnic treat! If you’re feeling festive, use themed cake toppers or edible gold flakes for a little special sparkle.

Make Ahead and Storage

Storing Leftovers

Cover any leftover slices or the whole cake tightly with plastic wrap or place in an airtight container. Because of the butter-rich filling, Oatmeal Cream Pie Cake is best stored in the refrigerator, where it will stay fresh and moist for 3-4 days. Bring slices to room temperature before eating for the best, creamiest texture.

Freezing

To freeze, wrap slices (or the whole, undecorated cake) in at least two layers of plastic wrap, then a layer of foil, and freeze for up to 3 months. For best results, add the white chocolate glaze and cookie decorations after thawing, so everything looks and tastes fresh.

Reheating

You don’t need to reheat Oatmeal Cream Pie Cake, but if you love a barely warm, oozy buttercream moment, microwave an individual slice for 10-12 seconds. This softens the cake and brings out that homemade, comforting taste everyone loves.

FAQs

Can I make Oatmeal Cream Pie Cake without a stand mixer?

Absolutely! While a stand mixer makes the process easy, you can use a hand mixer or even a sturdy wooden spoon for both the cake and the filling. Just make sure to cream the butter and sugars until they’re light and fluffy — this step is key for the best texture.

What if I only have old-fashioned oats?

Old-fashioned (rolled) oats will give a chunkier, chewier texture, but they still work. Soak them a little longer to help soften them up, or pulse them a few times in the food processor before adding to the cake mixture.

Can I use different cake pans or make cupcakes?

Definitely! You can bake this recipe as a sheet cake, or divide the batter for cupcakes (reduce baking time to about 15 minutes). Adjust the white chocolate glaze and filling amounts as needed.

Is there a good substitute for the white chocolate glaze?

If you’d rather skip the glaze, a dusting of powdered sugar, a simple vanilla icing, or even a layer of marshmallow creme can still nod to the classic oatmeal cream pie style and taste great on this cake.

Does Oatmeal Cream Pie Cake need to be refrigerated?

Because of the rich vanilla buttercream and the perishable ingredients, it’s best to refrigerate the cake if you won’t be eating it within a few hours. Just remember to let slices sit out for a bit so the cake and filling can soften to their best texture before diving in.

Final Thoughts

If you’ve been searching for a cake that’s as comforting and joyful as sharing dessert with an old friend, this Oatmeal Cream Pie Cake is guaranteed to become a new favorite. Everything about it — from the hearty oat layers to that cloud-like filling — will bring out smiles and requests for seconds. Give it a try, and let this nostalgic beauty steal the show at your next gathering!

Oatmeal Cream Pie Cake Recipe

★★★★★

5.2 from 13 reviews

Author: lilan
Total Time: About 2 hours
Yield: 1 3-layer cake 1x
Diet: Vegetarian

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Description

This Oatmeal Cream Pie Cake recipe is a delightful twist on the classic oatmeal cream pie, transformed into a decadent layered cake with rich vanilla filling and a white chocolate glaze. Perfect for special occasions or indulgent treats!

Instructions

Preheat the oven: Preheat the oven to 350°F/180°C. Line three 8-inch cake pans with parchment paper.
Prepare Oatmeal: Boil water, add oats, cover, and cool to room temperature.
Prepare Dry Ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg.
Make Cake Batter: Beat butter and sugars, add vanilla, eggs, sour cream, oats, and flour mixture.
Bake: Divide batter into pans and bake for 20-22 minutes. Cool.
Make Vanilla Filling: Beat butter, mix in sugar, cream, vanilla extract, and vanilla bean paste.
Assemble Cake: Layer cake and frosting, finishing with a flat top layer.
Glaze: Melt white chocolate with cream, add food coloring if desired. Pour over cooled cake.
Decorate: Top with crumbled oatmeal pie cookie pieces.

Notes

For accurate measuring of flour, spoon it into the measuring cup and level with a knife.
Ensure all ingredients are at room temperature for best results.
Adjust sweetness and spice levels to personal preference.

Prep Time: 30 minutes
Cook Time: 20-22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 220mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg

Keywords: Oatmeal Cream Pie Cake, Layered Cake, Vanilla Filling, White Chocolate Glaze, Dessert Recipe