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A slice of Oatmeal Cream Pie Cake on a plate, layered with creamy frosting and topped with crumbled oatmeal cookies, with a fork taking a bite.

Oatmeal Cream Pie Cake

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A cozy spiced oatmeal cake filled with creamy vanilla frosting and topped with a luscious glaze perfect for sharing or indulging on chilly days.
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Prep Time 40 minutes
Cook Time 20 minutes
Soaking + chilling 3 hours
Total Time 4 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups water for soaking oats
  • 2 cups quick-cook oats uncooked makes the cake tender
  • 2 ⅔ cups all-purpose flour spooned and leveled
  • 1 tablespoon + 1 teaspoon ground cinnamon warm spice
  • 1 teaspoon fine sea salt enhances flavor
  • ½ teaspoon ground nutmeg optional adds warmth
  • 2 teaspoon baking soda for leavening
  • 1 cup unsalted butter room temperature (for richness)
  • 1 cup granulated sugar sweetness
  • 1 cup light brown sugar packed (adds moisture)
  • 1 tablespoon vanilla extract enhances flavor
  • 3 large eggs room temperature (structure and richness)
  • ¼ cup full-fat sour cream room temperature moisture and tenderness
  • 2 ½ cups unsalted butter room temperature for frosting
  • 4 cups powdered sugar for creamy frosting
  • 2 tablespoon heavy cream for frosting consistency
  • 2 teaspoon vanilla extract for frosting flavor
  • 1 teaspoon vanilla bean paste optional adds aroma
  • 1 cup white chocolate chips for glaze
  • ¼ cup + 3 tablespoon heavy cream for glaze
  • White food coloring optional makes glaze appear whiter
  • Oatmeal cream pie cookies for decoration optional

Method
 

  1. Bring the water to a boil in a medium saucepan, then stir in the oats and remove from heat. Cover and let soak for 20 minutes.
  2. Preheat the oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and sour cream.
  6. Fold in the cooled oats and dry flour mixture gently until fully incorporated.
  7. Divide the batter evenly among the three prepared cake pans and smooth the tops.
  8. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat the butter until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, and vanilla bean paste until smooth.
  11. Place one cake layer on a serving plate, spread a generous layer of frosting, then top with the second layer and repeat.
  12. For the glaze, melt the white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth.
  13. Pour the glaze over the top layer of the cake, allowing it to drip slightly down the sides, then decorate with oatmeal cream pie cookies if desired.
  14. Chill the cake for at least 1 hour before slicing to set the frosting and glaze.

Nutrition

Serving: 145gCalories: 480kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 310mgPotassium: 180mgFiber: 3gSugar: 35gVitamin A: 850IUCalcium: 80mgIron: 2mg

Notes

This cake brings the comforting flavors of classic oatmeal cream pies into a soft, spiced layer cake. Perfect for fall, special occasions, or a sweet indulgence any day!

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