Oatmeal Cream Pie Cake

This Oatmeal Cream Pie Cake takes the classic Little Debbie snack and turns it into a delicious layered cake. The soft, spiced oatmeal cake layers with smooth vanilla cream filling taste just like the packaged treats many of us enjoyed as kids. The cake is moist, flavorful, and perfect for any celebration or family gathering.

You’ll love how this recipe combines the familiar taste of oatmeal cream pies with the impressive look of a layer cake. It’s easy to make but looks like you spent hours in the kitchen. The warm cinnamon flavor and creamy filling work together to create a dessert that both children and adults will enjoy. This cake is sure to become a new favorite for holidays, birthdays, or weekend treats.

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What is Oatmeal Cream Pie Cake?

Oatmeal Cream Pie Cake is a creative transformation of the classic Little Debbie Oatmeal Cream Pie into cake form. It features tender, moist layers of spiced oatmeal cake sandwiched between generous portions of fluffy vanilla cream frosting. The cake captures all the nostalgic flavors of the beloved cookie sandwich but presents them in a more sophisticated, celebration-worthy format.

Unlike traditional oatmeal cakes that might be dense or heavy, this version achieves the perfect balance between hearty and light. The oats provide a wonderful texture and nutty flavor without weighing down the cake. Meanwhile, the vanilla cream filling offers the same sweet, creamy goodness that made the original cookies so addictive. To complete the experience, a glossy vanilla glaze cascades down the sides, creating a beautiful finish that hints at the deliciousness within.

Key Ingredients for Oatmeal Cream Pie Cake

For the Oatmeal Cake Layers

• Quick-cooking oats: These provide the signature texture and heartiness that define this cake. When soaked in hot water before mixing, they become perfectly tender while still maintaining their distinctive oat flavor.
• Brown sugar: Adds moisture and a rich molasses flavor that’s essential for recreating that classic oatmeal cookie taste. The slight caramel notes enhance the overall warmth of the cake.
• Butter: Creates a tender crumb and carries the flavors of the spices throughout the cake.
• Sour cream: A secret weapon for ultra-moist cake layers that stay fresh longer. The slight tanginess also balances the sweetness.
• Spices: Ground cinnamon, nutmeg, and a touch of cloves create that warm, spiced flavor profile that’s essential to oatmeal treats.
• Vanilla extract: Enhances all the other flavors while adding its own subtle sweetness.

For the Vanilla Cream Filling

• Unsalted butter: Creates a stable base for the filling while contributing richness.
• Powdered sugar: Provides sweetness and structure to the cream filling.
• Heavy cream: Adds a luxurious texture and helps achieve that light, whipped consistency.
• Vanilla bean paste: Contains real vanilla bean seeds for an elevated flavor and beautiful speckled appearance that plain extract can’t provide.
• Salt: A small amount enhances all the flavors and balances the sweetness.

For the Vanilla Glaze

• White chocolate: Offers a creamy, sweet base for the glaze that sets beautifully.
• Heavy cream: Helps achieve the perfect pouring consistency.
• Vanilla extract: Reinforces the vanilla flavor profile throughout the cake.
• Optional garnish: Mini oatmeal cream pies or crushed cookies add visual appeal and hint at the cake’s inspiration.

How to Make Oatmeal Cream Pie Cake

Preparing the Oatmeal Cake Layers

1. Soak the oats: Begin by combining 2 cups of quick-cooking oats with 2½ cups of boiling water in a medium bowl. Cover and let sit for 20 minutes until the oats have absorbed the water and cooled to room temperature. This crucial step ensures your cake will have the perfect texture.
2. Prepare your pans: While the oats soak, preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the paper for easy removal.
3. Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1½ cups brown sugar until light and fluffy, about 5-7 minutes. Don’t rush this step – proper creaming incorporates air for a lighter texture.
4. Add eggs and flavorings: Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 tablespoon vanilla extract and 1 cup sour cream until just combined.
5. Incorporate the oats: Gently fold the soaked oatmeal into the butter mixture until evenly distributed.
6. Add dry ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1 teaspoon salt. Gradually fold this dry mixture into the wet ingredients, being careful not to overmix.
7. Bake the cakes: Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool completely: Allow the cakes to cool in their pans for 10 minutes before turning out onto wire racks to cool completely before filling and frosting.

Creating the Vanilla Cream Filling

1. Beat the butter: In a clean stand mixer bowl, beat 1½ cups unsalted butter until very light and fluffy, about 5 minutes.
2. Add powdered sugar: Gradually add 4 cups powdered sugar, mixing on low speed until incorporated, then increase speed and beat until light and fluffy.
3. Add flavorings and cream: Mix in ¼ cup heavy cream, 2 teaspoons vanilla extract, and 1 tablespoon vanilla bean paste until smooth and creamy. If the filling seems too thick, add a bit more cream, one tablespoon at a time.

Assembling and Glazing the Cake

1. Level the cakes: If needed, use a serrated knife to level the tops of the cake layers so they stack evenly.
2. Layer the cake: Place one cake layer on your serving plate or cake stand. Spread about 1 cup of vanilla filling evenly over the top. Place the second layer on top and repeat with another cup of filling. Top with the final cake layer, placing it bottom side up for a flat top.
3. Crumb coat: Apply a thin layer of the remaining filling around the sides and top of the cake as a crumb coat. The cake layers should be visible through this thin layer of frosting.
4. Prepare the glaze: In a microwave-safe bowl, combine 1½ cups white chocolate chips with ½ cup heavy cream. Microwave in 30-second intervals, stirring between each, until completely smooth. Stir in 1 teaspoon vanilla extract.
5. Glaze the cake: Let the glaze cool slightly until it reaches pouring consistency but is still fluid. Starting at the center of the cake, pour the glaze and let it naturally flow toward the edges and down the sides for a beautiful drip effect.
6. Garnish: Before the glaze sets, decorate the top with mini oatmeal cream pies or crushed cookies if desired.
7. Set: Allow the glaze to set for at least 30 minutes before serving.

Recipe Tips

For Perfect Cake Layers

• Measure accurately: Use a kitchen scale for precise measurements, especially for flour and oats.
• Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for better incorporation and a smoother batter.
• Don’t overmix: Stop mixing as soon as the ingredients are combined to avoid developing too much gluten, which can make the cake tough.
• Test for doneness: The cakes should spring back slightly when touched and a toothpick should come out with a few moist crumbs, not wet batter.

For Smooth Frosting and Glaze

• Sift the powdered sugar: This eliminates lumps for silky-smooth filling.
• Adjust consistency: If your filling is too stiff, add more cream. If it’s too soft, add more powdered sugar.
• Watch the glaze temperature: If the white chocolate glaze is too hot, it will melt the frosting. If it’s too cool, it won’t flow properly. Test the consistency by drizzling a small amount on a plate.

Storage and Reheating

Proper Storage

• Room temperature: The assembled cake can be kept at room temperature in a cake keeper or under a cake dome for up to 2 days.
• Refrigerator: For longer storage, refrigerate the cake for up to 5 days. Place it in a covered container or wrap it loosely with plastic wrap to prevent it from drying out.
• Freezer: Individual slices or the entire cake can be frozen for up to 3 months. Wrap well in plastic wrap and then aluminum foil or place in an airtight container.
• Thawing: When ready to enjoy frozen cake, thaw overnight in the refrigerator or for 2-3 hours at room temperature.

Reheating Options

• Room temperature servings: For the best flavor and texture, allow refrigerated cake to come to room temperature (about 30-60 minutes) before serving.
• Gentle warming: If you prefer warm cake, microwave individual slices for 10-15 seconds to slightly warm the cake without melting the filling or glaze.
• Refreshing stale cake: If the cake begins to dry out, place a slice on a plate with a damp paper towel nearby and cover with a microwave-safe cover. Microwave for 10 seconds to reintroduce moisture.

Helpful Kitchen Tools

Having the right equipment makes creating this Oatmeal Cream Pie Cake much easier and more enjoyable. Here are the essential tools that will help you achieve professional-looking results:

Baking Essentials

• Stand mixer: Provides the power needed for properly creaming butter and sugar and achieving light, fluffy frosting.
• 8-inch round cake pans: Three identical pans allow you to bake all layers simultaneously for even baking.
• Parchment paper: Creates a non-stick surface that ensures your cakes release perfectly every time.
• Offset spatula: The angled design makes spreading batter and frosting smooth and even.
• Cake turntable: Allows you to rotate the cake while frosting for professional-looking results.
• Serrated knife or cake leveler: Essential for creating perfectly flat cake layers.

Measuring and Mixing

• Digital kitchen scale: Provides precise measurements for consistent results.
• Liquid measuring cups: Clear cups with pour spouts for accurate measurement of wet ingredients.
• Dry measuring cups and spoons: For accurately measuring dry ingredients.
• Rubber spatulas: Help incorporate ingredients fully without overmixing and ensure you get every bit of batter from the bowl.
• Wire whisks: Perfect for combining dry ingredients and ensuring they’re evenly distributed.

Decorating Tools

• Piping bags and tips: Optional for creating decorative elements with any extra frosting.
• Cake server: Makes serving neat slices much easier.
• Cake carrier or dome: Essential for properly storing and transporting your masterpiece.

The right tools not only make the baking process more efficient but also help you achieve better results with less frustration. While you don’t need every item on this list, having most of these basics will set you up for success with this and many other cake recipes.

This Oatmeal Cream Pie Cake takes the comfort of a childhood favorite and elevates it into an impressive dessert worthy of any celebration. With its perfect balance of spiced oatmeal cake, creamy vanilla filling, and glossy white chocolate glaze, each bite delivers pure nostalgic bliss. Whether served at a family gathering, holiday celebration, or simply as a special weekend treat, this cake is sure to create sweet memories for years to come.