Introduction

The Oatmeal Cream Pie Cake is a delightful twist on a classic comfort treat, combining moist oatmeal cake layers with a rich vanilla buttercream and a smooth white chocolate glaze. This cake is perfect for special occasions or whenever you want to indulge in a nostalgic, comforting dessert.

A slice of three-layer light brown cake with white frosting between each layer and on the outside, placed on a white plate with a ridged edge. A fork with a piece of cake on it rests beside the slice on the plate. In the top left corner, there are two round sandwich cookies with a cream filling and crumbs scattered around, all on a white marbled surface. 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 (*see notes below for measuring*)
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 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)
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 but makes the glaze more white instead of yellow)
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 in the oats, stir, and remove the pot from the heat. Cover the pot and let the oats soak for 20 minutes. Allow the oatmeal to cool to room temperature before using.
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 vanilla extract, eggs, and sour cream. Mix until just combined, scraping the bowl as needed.
Step 5: Mix in the cooled cooked oats until combined. Then fold in the flour mixture gently until just combined. The batter will be thick.
Step 6: Divide the batter evenly among the prepared pans (approximately 600g each). Bake for 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 the edges and invert the cakes out.
Step 7: To make 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 for 3-5 minutes until smooth and 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 about 1 cup of vanilla frosting over it. Repeat layering cake and frosting, finishing with the top layer upside down to get a flat surface.
Step 9: Spread the remaining frosting thinly and evenly over the sides and top of the cake. Set aside while preparing the glaze.
Step 10: Heat the 1/4 cup + 3 tbsp heavy cream until warm. Pour over the white chocolate chips and stir until smooth. Add white food coloring if desired to brighten the glaze. Let the glaze cool so it won’t melt the frosting when poured.
Step 11: Place the cake on a wire rack with a pan underneath. Pour the glaze over the center, letting it spread and drip down the sides. Allow the glaze to set. Decorate the top with crumbled oatmeal cream pie cookies and pieces.

Tips & Variations

For best results, measure flour by spooning it into the cup and leveling off to avoid packing too much flour.
Use room temperature ingredients to ensure a smooth batter and even mixing.
Substitute sour cream with Greek yogurt if preferred, for a tangy flavor and moisture.
Try adding toasted chopped nuts or raisins to the batter for extra texture.
The white chocolate glaze can be tinted with a little gel food coloring to match your event’s theme.

Storage

Store the cake covered in the refrigerator for up to 4 days to maintain freshness. Before serving, allow the cake to come to room temperature for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator. Reheat slightly if desired to soften the buttercream.

How to Serve

The image shows a three-layer cake on a round white plate with a layer of crumbly light brown cake. Between each cake layer is a thick spread of smooth white cream frosting. The outside of the cake is coated evenly with the same white frosting. On top, there are small broken cookies placed as decoration, adding texture and a golden brown color. The scene is set on a white marbled surface with a blurred background that includes a white and yellow package. 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?

Yes, but older-fashioned oats will need a longer soaking time and may affect the texture of the cake slightly, making it heartier.

What if I don’t have vanilla bean paste?

You can omit the vanilla bean paste or replace it with an additional teaspoon of vanilla extract. The flavor will still be delicious.