Oatmeal Cream Pie Cake

Oatmeal cream pie cake is a warm, spiced oatmeal cake layered with fluffy vanilla cream filling and topped with sweet vanilla glaze. This nostalgic dessert captures everything you loved about those Little Debbie snack cakes from childhood, but makes it big enough to share at any celebration.

Why You’ll Love This Recipe

• Brings back all those childhood memories of lunch box treats, but makes them fancy enough for company
• Warm cinnamon and nutmeg spices fill your kitchen with the most amazing smell while the cake bakes
• The hearty oatmeal texture makes this feel substantial and homey, not fluffy and forgettable like some cakes
• That vanilla cream filling between the layers is so good you’ll want to eat it with a spoon
• Makes an impressive three-layer cake that looks like you spent all day in the kitchen, even though it’s actually quite simple

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Ingredients You’ll Need

For the Oatmeal Cake:

• 2½ cups water
• 2 cups quick cook oats (don’t use old-fashioned, they won’t get soft enough)
• 2⅔ cups all-purpose flour
• 1 tablespoon plus 1 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• ½ teaspoon nutmeg
• 2 teaspoons baking soda
• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature
• ¼ cup full-fat sour cream, room temperature

For the Vanilla Frosting:

• 2½ cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla bean paste

For the Glaze:

• 1 cup white chocolate chips
• ⅓ cup plus 3 tablespoons heavy cream
• White food coloring (optional, makes it brighter white)
• Oatmeal cream pie cookies for decorating

Why These Ingredients Work

Quick cook oats get nice and soft when you soak them in hot water, creating that chewy, hearty texture that makes this cake taste just like the classic sandwich cookies. They add moisture and a lovely texture that regular flour just can’t give you. Both granulated and brown sugar work together here, with the brown sugar bringing extra moisture and that deep molasses flavor that tastes so cozy.

Sour cream keeps the cake incredibly tender and adds a subtle tang that balances all the sweetness. Room temperature ingredients mix together much more smoothly, creating an even, fluffy batter without lumps. Butter instead of oil gives you that rich, homemade flavor that makes this cake special rather than just another box mix.

The vanilla filling uses tons of butter and powdered sugar to create something that’s smooth, stable, and absolutely delicious. Vanilla bean paste adds those beautiful flecks and intense flavor that make the filling taste gourmet. White chocolate in the glaze creates a sweet, smooth coating that looks professional and tastes amazing, while heavy cream makes it pourable and shiny.

Essential Tools and Equipment

• Three 8-inch round cake pans (same size means even layers)
• Parchment paper circles for lining the bottoms
• Stand mixer or hand mixer (your arm will thank you)
• Large mixing bowl for the cake batter
• Offset spatula for spreading frosting smoothly
• Cake turntable if you have one (makes frosting so much easier)
• Wire cooling racks for the layers

Step-by-Step Instructions

Step 1: Prep Your Oats

Bring the water to a rolling boil in a pot, then stir in the quick cook oats and remove from heat immediately. Cover the pot and let those oats sit for 20 whole minutes until they’re nice and soft.

Step 2: Get Your Pans Ready

Preheat your oven to 350°F and line three 8-inch cake pans with parchment paper circles on the bottom. Grease the paper and the sides of the pans really well so nothing sticks.

Step 3: Mix Your Dry Ingredients

Whisk together the flour, cinnamon, nutmeg, salt, and baking soda in a bowl until everything is evenly distributed.

Step 4: Cream the Butter and Sugars

Beat the softened butter with both sugars in your stand mixer on medium speed for a full 5 minutes. This seems like forever, but you want it light, fluffy, and pale colored. Add the vanilla, eggs, and sour cream, mixing until everything comes together and scraping down the bowl as you go.

Step 5: Fold in the Oats and Flour

Mix the cooled oatmeal into your batter until it’s just combined, then use a rubber spatula to gently fold in the flour mixture. Mix only until you don’t see any more dry streaks, because overmixing makes tough cake.

Step 6: Bake the Layers

Divide the thick batter evenly among your three prepared pans (about 600 grams in each if you have a scale). Spread it out to the edges and smooth the tops. Bake for 20 to 22 minutes, until a toothpick poked in the center comes out with just a few moist crumbs.

Step 7: Make the Vanilla Filling

Beat the softened butter on medium speed until it’s light and fluffy, about 2 minutes. Add the powdered sugar gradually on low speed so you don’t create a sugar cloud in your kitchen.

Once it’s all in there, turn the mixer up to medium and beat for 3 to 5 minutes until the frosting is super light and fluffy. Mix in the heavy cream, vanilla extract, and vanilla bean paste until everything is smooth and spreadable.

Step 8: Assemble the Layers

Place your first cake layer on a stand or serving plate. Spread about a cup of that vanilla frosting evenly across the top, going all the way to the edges. Add the second layer and repeat with more frosting. Put the third layer on top, placing it upside down so the flat bottom becomes the top of your cake, giving you a perfectly level surface.

Spread the remaining frosting thinly over the top and sides of the entire cake. You should be able to see the cake layers through it.

Step 9: Make and Pour the Glaze

Heat the heavy cream until it’s steaming hot, then pour it over the white chocolate chips in a bowl. Let it sit for a minute, then stir until everything is smooth and melted. Add white food coloring if you want a brighter white color instead of creamy yellow. Let the glaze cool slightly so it thickens just a bit, or it will run right off the cake.

Place your frosted cake on a wire rack with a sheet pan underneath to catch drips. Pour the glaze in the center of the cake and let it spread naturally toward the edges, flowing down the sides.

Step 10: Decorate and Serve

Before the glaze sets completely, arrange pieces of oatmeal cream pie cookies on top for decoration. Let everything set up in the fridge for about 30 minutes before slicing. The glaze will firm up nicely and make slicing much neater.

You Must Know

The oats absolutely must cool down to room temperature before you add them to the batter. If they’re still warm, they’ll cook your eggs and you’ll end up with scrambled egg bits in your cake batter, which is not a good look. Set a timer and be patient while they cool, or even make them the night before and store them in the fridge.

Personal Secret: I always bake my cakes the day before I need them and wrap them tightly in plastic wrap overnight. They slice so much better when they’re completely cool, and the texture actually improves as they sit.

Pro Tips & Cooking Hacks

• Weigh your cake batter into the pans for perfectly even layers that bake in exactly the same amount of time
• Use cake strips wrapped around your pans to get flat tops instead of domed layers
• Let your butter and eggs sit out for at least an hour before you start so everything comes to room temperature
• Freeze leftover cake slices individually wrapped for up to a month, then thaw them in the fridge overnight
• Double the glaze recipe if you want extra for drizzling over individual slices when you serve them

Flavor Variations & Suggestions

Add a handful of raisins or dried cranberries to the batter for extra sweetness and chewy texture. Swap half the all-purpose flour for whole wheat flour if you want something that feels a bit healthier and adds nutty flavor. You can make this with old-fashioned oats instead of quick cook if that’s what you have, though the texture will be slightly chewier with more distinct oat pieces.

Try adding a teaspoon of maple extract to the frosting along with the vanilla for a fall twist that tastes amazing. Cream cheese frosting works beautifully here too if you prefer something tangy instead of pure vanilla. For extra spice, increase the cinnamon to 2 tablespoons and add a quarter teaspoon of cloves along with the nutmeg.

Make-Ahead Options

This cake is perfect for making ahead because all the components store beautifully. Bake the cake layers up to 2 days in advance, let them cool completely, then wrap each one tightly in plastic wrap and store at room temperature. The frosting can be made 3 days ahead and kept in the fridge in an airtight container, just let it come to room temperature and give it a quick whip before using.

You can even assemble the entire frosted cake a day ahead and refrigerate it, then make the glaze fresh and pour it over right before serving. For longer storage, wrap unfrosted cake layers in plastic wrap and then aluminum foil, and freeze them for up to 2 months. Thaw them overnight in the refrigerator still wrapped, then bring to room temperature before assembling.

What to Serve With Oatmeal Cream Pie Cake

This cake is perfect with a big mug of hot coffee or chai tea, especially on a chilly fall afternoon when you want something cozy. Cold milk is also classic and delicious, just like dunking those original Little Debbie cakes. A scoop of vanilla ice cream on the side turns this into a special dessert that feeds a crowd beautifully.

For a full dessert spread at Thanksgiving or Christmas, serve this alongside pumpkin pie and apple crisp so everyone can have variety. The oatmeal cake is different enough that it stands out without competing. It also makes a wonderful birthday cake for anyone who loves those nostalgic lunchbox treats more than traditional chocolate or vanilla cake.

Allergy Information

This recipe contains dairy, eggs, wheat, and oats. For a dairy-free version, you can substitute the butter with vegan butter and use coconut cream instead of heavy cream, though the frosting texture will be different. The cake itself can be made egg-free using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), but it won’t rise quite as high.

Oats are naturally gluten-free, but they’re often processed in facilities with wheat, so use certified gluten-free oats if celiac disease is a concern. You’d also need to swap the all-purpose flour for a gluten-free flour blend. The vanilla bean paste is often gluten-free, but double-check your brand to be certain.

Storage & Reheating

Store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The frosting and glaze set up nicely in the fridge, making it easier to transport if you need to bring it somewhere. Individual slices can be wrapped in plastic wrap and frozen for up to a month, then thawed in the refrigerator overnight.

To bring the cake back to room temperature after refrigeration, let it sit on the counter for about 30 minutes before serving. The frosting softens up and the flavors really come alive when the cake isn’t ice cold. You can also warm individual slices in the microwave for 10 to 15 seconds if you want that fresh-baked feel, though the glaze might get a little soft.

Questions I Get Asked A Lot

Can I make this as cupcakes instead of a layer cake?

Absolutely, this batter makes wonderful cupcakes that bake up in about 18 to 20 minutes. You’ll get around 24 cupcakes from this recipe. Pipe the vanilla frosting on top instead of spreading it between layers, and drizzle with the white chocolate glaze for that same classic look.

Why is my cake dense instead of fluffy?

The most common reason is overmixing the batter after you add the flour, which develops too much gluten and makes the cake tough. Mix just until the flour disappears, then stop. Also make sure your baking soda is fresh, because old leavening doesn’t work as well and your cake won’t rise properly.

Can I use instant oats?

Quick cook oats and instant oats aren’t quite the same thing. Instant oats are more processed and break down into mush, which will make your cake texture weird. Stick with quick cook oats for the best results, or use old-fashioned oats if that’s all you have.

How do I get my frosting smooth?

Make absolutely sure your butter is softened to room temperature before you start, which means it should leave a slight indent when you press it but still hold its shape. Beat it for a full 2 minutes before adding anything else, then add your powdered sugar gradually. After everything is mixed, beat the frosting on medium-high speed for at least 3 to 5 minutes to get it super light and fluffy.

My glaze is too thick and won’t pour. What did I do wrong?

The ratio of chocolate to cream might have been off, or your chocolate seized up from steam or water droplets. Try reheating it gently in the microwave in 10-second bursts, stirring between each one. If it’s still too thick, whisk in another tablespoon or two of warm heavy cream until it reaches a pourable consistency.

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