If ever a dessert could be described as the best of both childhood nostalgia and show-stopping bakery beauty, the Oatmeal Cream Pie Cake is it. Imagine all the soft, spiced richness of a classic oatmeal cream pie, but layered high with fluffy cake, swirls of luscious vanilla frosting, and a dramatic white chocolate glaze dripping elegantly down the sides. Every forkful is a journey through textures and flavors that make you feel like a kid again, but will delight everyone you share it with.

Oatmeal Cream Pie Cake Recipe - Recipe Image

Ingredients You’ll Need

Trust me, every ingredient here plays a starring role in the Oatmeal Cream Pie Cake — from the heartiness of the oats to the dreamy silkiness of the white chocolate glaze. These simple but essential ingredients each bring out the cake’s signature taste, moist crumb, and stunning appearance.

Water: Used to cook the oats into a soft, creamy base for the cake layers.
Quick Cook Oats: Give the cake its signature chewiness and oat flavor, just like the classic treat.
All-Purpose Flour: The foundation of the cake’s fluffy crumb; make sure to measure carefully for the perfect texture.
Ground Cinnamon: Adds warmth and deep spiced notes, key for that classic oatmeal cookie vibe.
Fine Sea Salt: Balances sweetness and rounds out the cake’s flavors beautifully.
Nutmeg: A dash of nutmeg takes the spice profile up a notch, making every bite special.
Baking Soda: Lifts the cake for lightness while helping the oats stay tender.
Unsalted Butter: Used for both the cake and frosting, it brings unmatched richness and a velvety crumb.
Granulated Sugar: Helps deliver classic sweetness and contributes to a soft, moist texture.
Light Brown Sugar: Packs a hint of caramel that tastes just like those iconic packaged cookies.
Vanilla Extract: Essential for both the cake and the frosting, it ties all the cozy flavors together.
Eggs: Bind everything for structure and add indispensable moisture.
Sour Cream: Makes the cake extra tender and rich—a secret weapon in homemade baking!
Powdered Sugar: Whips into the butter for a dreamy, light vanilla cream frosting.
Heavy Cream: Makes buttercream fluffier and ensures the white chocolate glaze is silky smooth.
Vanilla Bean Paste: Adds those beautiful flecks and deep vanilla flavor to the frosting.
White Chocolate Chips: Melt into a glossy, sweet glaze that takes the cake over the top.
White Food Coloring (optional): Brightens the white chocolate glaze for extra bakery sparkle.
Oatmeal Cream Pie Cookies: Perfect for garnish, they give a playful touch and hint at the cake’s inspiration.

How to Make Oatmeal Cream Pie Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 350 F (180 C) and get three 8-inch cake pans ready by lining the bottoms with parchment paper. This little bit of prep means the layers pop out easily, staying gorgeous and intact.

Step 2: Cook the Oats

Bring 2 1/2 cups of water to a boil in a saucepan. Add the oats, give them a quick stir, then take your pot off the heat. Cover it up and let the oats steam and soak for 20 minutes. By letting them cool to room temperature, you’re ensuring they’ll blend seamlessly into your batter, infusing it with creamy oat goodness.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. This step distributes the leavening and spices evenly, so every bite is perfectly spiced and fluffy.

Step 4: Cream the Butter and Sugars

In your stand mixer, beat the butter with granulated and brown sugars on medium speed for a full 5 minutes. This makes the mixture irresistibly light and pillowy, forming the creamy base of your Oatmeal Cream Pie Cake. Scrape the sides as needed, then add in the vanilla extract, eggs, and sour cream, mixing until smooth and creamy.

Step 5: Bring the Batter Together

Add the cooled cooked oats to the bowl and mix just until they disappear into the batter. Gently fold in your dry ingredients by hand or on the lowest mixing speed. The batter will be thick — that’s what creates those amazing, hearty cake layers.

Step 6: Bake the Cake Layers

Divide the batter evenly (about 600g per pan) among your prepared pans. Bake for 20 to 22 minutes, or until a toothpick poked in the center comes out with a few moist crumbs. Let the cakes cool in their pans on a wire rack before running a spatula around the edges to help release them.

Step 7: Make the Vanilla Buttercream

For the creamy filling, beat the butter until it gets light and fluffy, then gradually add the powdered sugar on low speed. Increase speed and whip for 3 to 5 minutes, until the frosting is pillowy. Blend in the heavy cream, vanilla extract, and vanilla bean paste, making the final result smooth and deeply flavorful.

Step 8: Assemble the Oatmeal Cream Pie Cake

Begin with one cake layer on your stand, topping it with a hearty cup of fluffy frosting. Repeat with the second layer, then top with the third, placing it upside down for a perfectly flat finish. It’s this stacking and frosting that creates the dreamy, bakery-style effect.

Step 9: Frost the Cake

Using an offset spatula, spread the rest of that buttercream into a thin, even coat across the cake’s top and sides. Set the cake aside while you make the starry white glaze.

Step 10: Make the White Chocolate Glaze

Gently heat your heavy cream (stovetop or microwave is fine) and pour it over the white chocolate chips in a heatproof bowl. Stir until silky smooth, adding a touch of white food coloring if you want a bright, bold finish. Let it cool slightly before glazing the cake — you want a pourable but not hot texture.

Step 11: Glaze and Decorate

Place your cake on a wire rack with a pan beneath to catch drips. Pour the glaze right in the center and coax it to the edges, letting it cascade naturally. Once set, shower the top with crumbled oatmeal cream pie cookies and some artful pieces for a joyful final flourish.

How to Serve Oatmeal Cream Pie Cake

Garnishes

A finish of crumbled oatmeal cream pie cookies and a few whole mini pies on top gives your Oatmeal Cream Pie Cake extra charm and makes it instantly recognizable. A dusting of cinnamon or a sprinkle of white chocolate shavings brings even more bakery flair.

Side Dishes

This showstopper is delicious all on its own, but if you want to turn dessert into a full experience, pair slices with fresh berries, a scoop of vanilla bean ice cream, or even a glass of cold milk for the ultimate nostalgic treat.

Creative Ways to Present

For parties, slice the cake extra thin and serve on vintage dessert plates. Or, make mini individual cakes by cutting the layers with a round cutter and assembling tiny versions. Feeling playful? Press a mini cookie on each slice so no one misses out on the signature oatmeal cream pie crunch.

Make Ahead and Storage

Storing Leftovers

Keep your Oatmeal Cream Pie Cake covered and refrigerated for up to five days. The oats and sour cream help it stay moist; just let slices come up to room temperature for the full cloud-like texture.

Freezing

The baked, unfrosted cake layers can be wrapped well and frozen for up to two months. Simply thaw them overnight in the fridge before assembling. Fully assembled cake slices freeze well too — wrap tightly and store in an airtight container for up to a month.

Reheating

No need for a microwave! This cake is best enjoyed at room temperature. If you’ve frozen slices, let them thaw in the fridge overnight, then leave on the counter for about 30 minutes before serving.

FAQs

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

Quick-cook oats soften nicely and blend right into the cake’s tender crumb. If you only have old-fashioned oats, pulse them slightly in a food processor first for a texture closer to quick oats.

What can I substitute for the sour cream?

Full-fat Greek yogurt is a great stand-in, bringing the same tangy richness and moisture to the finished cake.

Do I have to use white food coloring in the glaze?

No, it’s entirely optional! The glaze will still taste wonderful, but may be slightly yellow from the white chocolate — food coloring just gives that bright bakery finish.

How far ahead can I assemble the Oatmeal Cream Pie Cake?

You can build and frost the cake a day in advance. The glaze and cookies can be added day-of for the freshest look and texture, though the whole cake holds beautifully if finished up to two days ahead.

Can I make this as a sheet cake?

Absolutely! Pour the batter into a greased 9×13 pan and bake until a toothpick comes out with moist crumbs. Frost and decorate as you would the layer cake — it’s just as irresistible.

Final Thoughts

The Oatmeal Cream Pie Cake isn’t just a dessert, it’s a celebration of whimsy and warmth — everything you love about those classic cookies, reimagined as a star baker’s centerpiece. Whether for birthdays, potlucks, or a regular Tuesday that needs a little magic, I can’t wait for you to cut that first slice and savor the nostalgia. Give it a try, and let this cake bring a little extra joy to your table!