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Oatmeal Cream Pie Cake

Oatmeal Cream Pie Cake

Evelyn
A warm, cinnamon-spiced oatmeal cake layered with vanilla cream filling and topped with a silky white chocolate glaze. Perfect for fall gatherings or cozy dessert nights.
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Prep Time 3 hours
Cook Time 22 minutes
Total Time 3 hours 22 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 685 kcal

Equipment

  • 8-inch cake pans
  • Stand mixer
  • Mixing bowls
  • Wire cooling rack
  • Offset spatula

Ingredients
  

  • 2 1/2 cups water
  • 2 cups quick cook oats uncooked
  • 2 2/3 cups all-purpose flour spooned and leveled
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 cup unsalted butter room temperature (for cake)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 tablespoon 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 frosting)
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract for frosting
  • 1 teaspoon vanilla bean paste
  • 1 cup white chocolate chips for glaze
  • 1/4 cup plus 3 tablespoons heavy cream for glaze
  • oatmeal cream pie cookies for decorating

Instructions
 

  • Preheat oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper.
  • Soak oats in boiling water for 20 minutes, then cool to room temperature.
  • Whisk dry ingredients: flour, cinnamon, salt, nutmeg, and baking soda.
  • Cream butter and sugars for 5 minutes until light and fluffy.
  • Mix in vanilla, eggs, and sour cream until combined.
  • Fold in cooled oats, then gently mix in dry ingredients.
  • Divide batter among pans and bake 20–22 minutes until toothpick shows moist crumbs.
  • Cool layers in pans, then flip out onto wire rack.
  • Make frosting: beat butter, add powdered sugar, then cream and vanillas.
  • Assemble cake with frosting between layers and thin coat on outside.
  • Prepare glaze: pour hot cream over white chocolate, stir until smooth.
  • Pour glaze over cake center, let drip down sides, and decorate with cookies.

Notes

  • Measure flour with spoon-and-level method for best results.
  • Do not overbake layers; moist crumbs on toothpick = perfect.
  • Frosting can be adjusted with less sugar if preferred.
  • Cake freezes well for up to 1 month.
Keyword Oatmeal Cream Pie Cake