This oatmeal cream pie cake is a warm and cozy spiced oatmeal cake filled with vanilla cream and topped with a creamy vanilla glaze. Inspired by Little Debbie’s oatmeal cream pies; it’s the perfect treat for fall or any time of year!
This post is sponsored by Domino® Sugar. All opinions are my own. Thank you for continuing to support the brands that help make Cambrea Bakes possible!
Oatmeal cream pie cake fuses the texture of soft oatmeal cookies with vanilla cream filling- creating a nostalgic, cinnamon-spiced cookie sandwich in cake form!
After creating my ding dong cake (also inspired by Little Debbie) I knew an oatmeal cream pie version was essential. With its warm cinnamon-spiced cake layers, every bite will remind you of the childhood classic; it’s a guaranteed show-stopper!
Table of Contents
Why We Love This Oatmeal Cream Pie Cake
- This is a tender and hearty oatmeal cake, it is full of warm spices like cinnamon and nutmeg—but just enough to taste just like the classic oatmeal cookies!
- This three-layer cake is impressive to serve for Thanksgiving, Christmas, or year-round!
Ingredient Notes and Substitutions
Quick cook oats: Once soaked in hot water, the oats play a key role in the texture of the cake; like moisture and a chewy texture.
Domino® Granulated Sugar: I used Domino® Sugar’s new Easy Baking Tub; it’s easy to store and refill so your sugar stays fresh and can be scooped right from the container; one of the many reasons why I truly admire Domino® Sugar. I have been using their products for years working as a pastry chef!
Domino® Light Brown Sugar: For flavor and moisture, Domino® Light Brown Sugar is used. Its dense texture and molasses flavor create a cookie-like texture similar to the classic sandwich cookie.
Sour cream: The extra fat from the sour cream leads to the most tender cake texture. I use sour cream in a lot of my recipes- like my raspberry muffins!
Vanilla bean paste: A stronger flavor than regular vanilla extract, it’s perfect for the vanilla filling. You can substitute it with vanilla extract if needed.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Before you start, line three 8-inch cake pans with parchment paper on the bottoms and preheat the oven to 350 F/180 C.
Step 1: Cream the butter and sugars. In a stand mixing bowl, cream together the butter, Domino® Granulated Sugar, and Domino® Light Brown Sugar for 5 minutes until light and fluffy (image 1 below).
Step 2: Mix in the wet ingredients. Mix in the eggs, vanilla extract, and sour cream until just combined (image 2 below).
Step 3: Mix in the oatmeal. Mix the cooked oatmeal into the batter until just combined (image 3 below).
Step 4: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt until just combined (image 4 above). The batter will be very thick, that’s normal!
Step 5: Spread batter into cake pans. Evenly distribute and spread the oatmeal cake batter into the prepared cake pans (image 5 below).
Step 6: Bake! Bake the cake layers until a toothpick inserted into the center comes out covered in a few moist crumbs. Then let the cake pans cool on a wire cooling rack (image 6 below).
Step 7: Make the vanilla cream filling. Beat the butter until light and fluffy, then mix in the powdered sugar. Once combined, beat until very light and fluffy. Then mix in the heavy cream, vanilla extract, and vanilla bean paste until combined. (image 7 above).
Step 8: Fill the cake layers. Place the first cake layer on your cake stand or serving platter. Evenly spread the vanilla filling across; then place the second layer on top. Continue alternating the filling and cake layers, with the last layer placed upside down so the top is flat (image 8 above).
Step 9: Frost the cake. Use an offset spatula to cover the sides and top of the cake with a thin layer of frosting- you should be able to see the cake layers through it! (image 9 below)
Step 10: Make the vanilla glaze. Melt the white chocolate chips and heavy cream together until smooth and runny (image 10 above).
Step 11: Pour the glaze over the cake. Pour the glaze starting in the middle of the cake and spreading outwards to the edges so that it falls down the sides of the cake (image 11 above).
Step 12: Garnish the cake. Decorate the top of the cake with pieces of oatmeal cream pie cookies, then enjoy (image 12 above)!
Professional Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Soak the oats well before using them; they need to be nice and soft for the perfect oatmeal texture!
- Don’t overbake the cake layers or they will be tough and dense instead of light and fluffy.
FAQs
Yes, although the texture of the cake will be slightly different!
Wrap leftover slices of cake in plastic wrap and store them in an airtight container in the fridge for 3-4 days.
Yes! You can freeze it as a whole or individually wrapped slices for up to 1 month.
More Fall Cake Recipes
Oatmeal Cream Pie Cake
Equipment
Ingredients
Oatmeal Cake
- 2 1/2 cups water
- 2 cups quick cook oats, uncooked
- 2 2/3 cup all purpose flour, *see notes below for measuring*
- 1 tbsp + 1 tsp ground cinnamon
- 1 teaspoon fine sea salt
- 1/2 tsp nutmeg
- 2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup Domino® Granulated Sugar
- 1 cup Domino® Light Brown Sugar, packed
- 1 tbsp vanilla extract
- 3 large eggs , room temperature
- 1/4 cup full-fat sour cream, room temperature
Vanilla Filling
- 2 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 1 tsp vanilla bean paste
Glaze
- 1 cup white chocolate chips
- 1/4 cup + 3 tbsp heavy cream
- white food coloring, optional but makes the glaze more white instead of yellow
- oatmeal cream pie cookies, for decorating
Instructions
- Preheat the oven to 350 F/180 C. Line three 8-inch cake pans with parchment paper on the bottoms and set them aside.
- Bring a pot of water to a boil. Add in the oats, stir, and remove the pot from the heat. Cover the pot for 20 minutes. Let the oatmeal cool to room temperature before using.2 1/2 cups (575 g) water, 2 cups (180 g) quick cook oats
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg and set aside.2 2/3 cup (226 g) all purpose flour, 1 tbsp + 1 tsp ground cinnamon, 1 teaspoon fine sea salt, 1/2 tsp nutmeg, 2 teaspoon baking soda
- In a stand mixer, beat the butter and sugars together on medium speed for 5 minutes until light and fluffy. Add in the vanilla, eggs, and sour cream and mix until combined, scraping the sides of the bowl as necessary.1 cup (226 g) unsalted butter, 1 cup (200 g) Domino® Granulated Sugar, 1 cup (200 g) Domino® Light Brown Sugar, 1 tbsp vanilla extract, 3 (150 g) large eggs, 1/4 cup (65 g) full-fat sour cream
- Mix in the cooked oats and mix until just combined. Then fold in the flour mixture, mixing until just combined. It will be a very thick batter!
- Spread batter into pans (around 600g each). Bake for 20-22 mins, until a toothpick comes out covered in a few moist crumbs. Cool in pans on a wire rack, then run a spatula around the edges to flip them out.
- Next, make the buttercream. In a stand mixing bowl, beat the butter on medium speed until light and fluffy. Then mix in the powdered sugar on low speed. Once combined, increase the speed to medium and beat until the buttercream is light and fluffy, about 3-5 minutes. Mix in the heavy cream, vanilla extract, and vanilla bean paste.2 1/2 cups (565 g) unsalted butter, 4 cups (450 g) powdered sugar, 2 tbsp heavy cream, 2 tsp vanilla extract, 1 tsp vanilla bean paste
- Assemble by placing an oatmeal cake layer on a stand. Spread 1 cup of vanilla frosting on top. Add the next layer. Alternate cake and frosting layers, finishing with the top layer upside down for a flat surface.
- Spread the rest of the frosting across the sides and top of the cake in a thin, even layer. Set the cake aside while you make the glaze.
- Heat cream on the stove or microwave, then pour over the white chocolate chips, stirring to combine. Add the white food coloring for a less yellow tone (optional). Let it cool before pouring it over the cake to avoid melting the frosting.1 cup (165 g) white chocolate chips, 1/4 cup + 3 tbsp (85 g) heavy cream, white food coloring
- Put the cake on a wire rack with a pan below. Pour the glaze in the center, spreading it to the edges so it falls off the sides. Let the glaze finish running off and set. Then decorate the top of the cake with crumbled oatmeal pie cookie crumbs and pieces.oatmeal cream pie cookies
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I noticed in the comments that you indicated that the egg whites were no longer needed since you changed the recipe. Does this now mean that I should use three whole eggs or 3 egg yolks! I grew up eating Little Debbie Oatmeal Cream Pies. And now to have the opportunity to do so in the form of a layer cake is truly a dream come true! Looking forward to your answer to my question so I can make this cake!
You should use 3 whole eggs as the recipe states. Hope you enjoy it!
What if you only have 2 8 inch pans?
I would bake off the two layers, then wash one of the pans and bake the third layer!
The Little Debbie Oatmeal Cream Pie’s are one of my favorite snacks to eat. When they started making the BIG double decker ones I was in heaven! I saw this recipe and thank the baker gods I have all the ingredients to make one!!! Whoo Hoo! Fire up my oven! Beverly is baking tonight!!! Thank you and can’t wait to try this recipe!!!
The recipe was changed, you don’t need them anymore, I just haven’t updated the photo.
I made this cake for my husband’s birthday! He loved it. I didn’t love the texture that much, but I’m not as big of a fan of oatmeal cream pies. This cake is much better when served at room temperate. SOOO much butter lol