Introduction

The Oatmeal Cream Pie Cake is a delightful twist on a classic favorite, combining soft oatmeal layers with creamy vanilla buttercream and a smooth white chocolate glaze. This cake offers a comforting blend of warm spices and rich frosting that’s perfect for any celebration or cozy gathering.

A slice of three-layer light brown cake with smooth white frosting between each layer and on the outside sits on a white plate with a ridged edge. A fork resting on the plate holds a piece of the cake with visible crumbs. In the top left corner, there are two round cookies with white filling, and crumbs are scattered around on a white marbled surface. Part of another white plate with a similar slice of cake is seen in the bottom left corner. 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) for buttercream
4 cups powdered sugar for buttercream
2 tbsp heavy cream for buttercream
2 tsp vanilla extract for buttercream
1 tsp vanilla bean paste for buttercream
1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream for glaze
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 aside.
Step 2: Bring a pot of water to a boil. Add the oats, stir, then remove the pot from heat. Cover and let sit for 20 minutes. Allow the oatmeal to cool to room temperature.
Step 3: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. 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 combined, scraping down the bowl as needed.
Step 5: Stir in the cooled cooked oats until just combined. Then fold in the flour mixture until just incorporated. The batter will be thick.
Step 6: Divide the batter evenly among the cake pans (about 600g each). Bake for 20-22 minutes or until a toothpick comes out with a few moist crumbs. Cool in the pans on a wire rack, then run a spatula around the edges and invert the cakes onto the rack to fully cool.
Step 7: To make the buttercream, beat the butter in a stand mixer on medium until light and fluffy. Gradually add powdered sugar on low speed, then increase to medium and beat for 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste until smooth.
Step 8: Assemble the cake by placing one oatmeal cake layer on a cake stand. Spread 1 cup of the vanilla buttercream evenly on top. Repeat layering with cake and frosting, finishing with the top layer upside down for a flat surface.
Step 9: Spread the remaining buttercream thinly over the sides and top of the cake. Set aside while preparing the glaze.
Step 10: Heat the heavy cream for the glaze in a stove or microwave until warm. Pour the cream over the white chocolate chips and stir until melted and smooth. Add white food coloring if desired for a whiter glaze. Let cool slightly to avoid melting the buttercream when poured.
Step 11: Place the cake on a wire rack with a tray underneath. Pour the glaze over the center, letting it spread to the edges and drip down the sides. Allow the glaze to set. Decorate the top with crumbled oatmeal cream pie cookies and pieces.

Tips & Variations

Make sure the oatmeal is fully cooled before mixing into the batter to prevent it from thinning the batter too much.
For an extra moist cake, you can substitute half the sour cream with Greek yogurt.
Use gluten-free flour if you need a gluten-free version, but ensure the oats are certified gluten-free.
Decorate with additional white chocolate shavings or toasted oats for more texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 3 months; thaw in the refrigerator before assembling or eating.

How to Serve

A three-layer cake sits on a white plate with scalloped edges, each layer made of a rich brown cake separated by thick, soft white cream. The top layer is covered with the same smooth white cream and sprinkled generously with coarse, crumbly golden brown topping. The background is a dark wood texture, and the surface under the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two ahead and keep them wrapped tightly at room temperature or refrigerated. The buttercream and glaze are best made fresh, but the cake can be assembled the day before serving.

What can I use instead of white chocolate chips for the glaze?

You can substitute white chocolate chips with high-quality white chocolate bars chopped into small pieces. Ensure it’s finely chopped to melt evenly in the cream.