Go Back
–+ servings
Oatmeal Cream Pie Cake

Oatmeal Cream Pie Cake: A Heartwarming Nostalgic Delight

This Oatmeal Cream Pie Cake brings nostalgic flavors and layered perfection to your table, making it the perfect dessert for gatherings.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Water Provides moisture to the quick-cook oats.
  • 2 cups Quick Cook Oats Instant oats can be used in a pinch.
  • 2 cups All-Purpose Flour Measuring accurately is key for the best results.
  • 1 teaspoon Ground Cinnamon Feel free to swap with pumpkin spice.
  • 1 teaspoon Fine Sea Salt Table salt can be used in a pinch.
  • ½ teaspoon Nutmeg Allspice can be a suitable substitute.
  • 1 teaspoon Baking Soda Always check for freshness.
  • ½ cup Unsalted Butter Margarine can substitute for a dairy-free option.
  • 1 cup Domino® Granulated Sugar Other sugars may slightly alter the flavor.
  • ½ cup Domino® Light Brown Sugar Swap with dark brown for a deeper taste.
  • 1 teaspoon Vanilla Extract Consider vanilla bean paste for an extra kick.
  • 2 Large Eggs Egg whites can be used for a lighter version.
  • ½ cup Full-fat Sour Cream Greek yogurt is a fine alternative.
For the Filling and Frosting
  • 1 batch Vanilla Frosting Used to fill and decorate the cake.
  • 1 cup White Chocolate Chips Dark chocolate is a great substitute.
  • ¼ cup Heavy Cream Half-and-half can work in a pinch.

Equipment

  • stand mixer
  • Medium saucepan
  • Mixing bowl
  • 8-inch Cake Pans
  • Parchment Paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper.
  2. In a medium saucepan, bring 2 cups of water to a boil. Stir in 2 cups of quick-cook oats, cover, and remove from heat, letting hydrate for about 20 minutes.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of fine sea salt, 2 teaspoons of ground cinnamon, and ½ teaspoon of nutmeg.
  4. Using a stand mixer, cream together ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of light brown sugar on medium speed for about 5 minutes.
  5. Add 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of full-fat sour cream to the creamed mixture, mixing until fully combined.
  6. Gently fold in the prepared oatmeal, then gradually add the dry ingredients, stirring until just combined.
  7. Divide the batter evenly among the prepared cake pans. Bake for 20-22 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  9. In a mixing bowl, beat ½ cup of unsalted butter until fluffy, then gradually add 3-4 cups of powdered sugar, followed by ¼ cup of heavy cream and 1 teaspoon of vanilla extract.
  10. Assemble the cake by placing one layer on a platter, spreading filling on top, and repeating with the second layer. Place the final layer upside down for a level surface.
  11. Frost the sides and top of the cake with remaining filling. Melt 1 cup of white chocolate chips with ¼ cup of heavy cream over low heat, let cool slightly, and pour over the cake.
  12. Garnish with crumbled oatmeal cream pie cookie pieces on top, allowing the glaze to set before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 35mgIron: 1mg

Notes

Measure flour wisely using the spoon-fluff method to prevent a dense cake and ensure even texture. Make sure butter and eggs are at room temperature.

Tried this recipe?

Let us know how it was!