Oatmeal Cream Pie Cake

Oatmeal Cream Pie Cake transforms the beloved childhood snack into an impressive three-layer dessert that’ll transport you straight back to lunchbox days. This nostalgic cake features tender, spiced oatmeal layers filled with billowy vanilla cream and topped with a sweet glaze—it’s like Little Debbie went to pastry school!

Perfect for fall celebrations, Thanksgiving, or anytime you’re craving that warm cinnamon-spice comfort, this cake combines the hearty texture of soft oatmeal cookies with the elegance of a layered cake. My family goes wild for this dessert, especially during the holidays when cozy, nostalgic flavors are exactly what we’re craving.

Why You’ll Love This Recipe

• Nostalgic flavor that brings back childhood memories
• Tender, moist cake layers with warm spices like cinnamon and nutmeg
• Impressive three-layer presentation perfect for special occasions
• Creamy vanilla filling reminiscent of the classic oatmeal cream pie
• Sweet glaze drizzle adds the perfect finishing touch

Equipment Needed

• Three 8-inch round cake pans
• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Cooling racks
• Offset spatula for frosting

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Ingredients You’ll Need

• 1 cup quick oats
• 1 cup boiling water
• 1 cup granulated sugar
• 1 cup light brown sugar
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 cups heavy cream (for filling)
• 1 cup powdered sugar (for filling)
• 2 tsp vanilla extract (for filling)
• 1½ cups powdered sugar (for glaze)
• 3-4 tbsp milk (for glaze)

Ingredient Notes

Quick Oats: Once soaked in hot water, they create moisture and that signature chewy oatmeal cookie texture in the cake. Don’t skip the soaking step!

Light Brown Sugar: The molasses adds depth of flavor and keeps the cake extra moist—it’s what makes this taste like an actual oatmeal cookie.

Sour Cream: The secret to an incredibly tender, moist crumb. Don’t substitute with anything else for best results.

Spices: Cinnamon and nutmeg give that warm, nostalgic oatmeal cookie flavor. Feel free to add a pinch of cloves for extra warmth.

Step-by-Step Instructions

Step 1: Soak the Oats

Pour 1 cup of boiling water over the quick oats and stir. Let them sit for 10 minutes to soften and absorb the water. This step is crucial for the right texture.

Step 2: Prepare Pans and Preheat

Preheat your oven to 350°F. Line three 8-inch round cake pans with parchment paper circles and lightly grease the sides. This ensures easy cake removal.

Step 3: Cream Butter and Sugars

In a stand mixer, cream the softened butter, granulated sugar, and light brown sugar together for a full 5 minutes until light and fluffy. This incorporates air for a tender cake.

Step 4: Add Wet Ingredients

Mix in the eggs one at a time, then add vanilla extract and sour cream. Beat until just combined—don’t overmix or the cake will be tough.

Step 5: Fold in Oats and Dry Ingredients

Stir in the soaked oatmeal mixture. In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined. The batter will be thick—this is normal!

Step 6: Bake the Layers

Divide the batter evenly among the three prepared pans. Bake for 23-25 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched. Cool in pans for 10 minutes, then turn out onto racks to cool completely.

Step 7: Make the Vanilla Cream Filling

While cakes cool, whip the heavy cream with 1 cup powdered sugar and vanilla extract until stiff peaks form. This creates a stable filling that won’t ooze out.

Step 8: Assemble the Cake

Place one cake layer on a serving plate. Spread half the vanilla cream on top. Add the second layer and spread remaining cream. Top with the third layer.

Step 9: Make and Apply Glaze

Whisk together 1½ cups powdered sugar with 3-4 tablespoons milk until smooth and pourable. Drizzle over the top of the assembled cake, letting it drip down the sides naturally.

Pro Tips & Cooking Hacks

• Room temperature ingredients are crucial—cold eggs and sour cream won’t incorporate properly
• Don’t skip creaming butter and sugar for the full 5 minutes—it makes the cake light and fluffy
• Let cakes cool completely before filling or the cream will melt
• Chill the assembled cake for 30 minutes before glazing for cleaner drips
• Use a toothpick to test doneness—it should come out with just a few moist crumbs

Tips & Variations

Storage: Store covered in the refrigerator for up to 4 days. The cream filling requires refrigeration. Let it sit at room temperature for 20 minutes before serving.

Make-Ahead: Bake the cake layers a day ahead, wrap tightly in plastic wrap, and store at room temperature. Assemble and frost the day of serving.

Flavor Variations: Add ½ cup mini chocolate chips to the batter for a fun twist, or swap the vanilla cream for cream cheese frosting.

Serving Suggestions

Serve slices of this cake with a glass of cold milk for the ultimate nostalgic experience. It’s also wonderful alongside hot coffee or tea, especially on a cozy autumn afternoon. For an extra special presentation, garnish each slice with a light dusting of cinnamon.

Common Mistakes

• Not soaking oats long enough—they need to fully soften
• Overmixing the batter—results in tough, dense cake
• Filling while cakes are still warm—cream will melt
• Rushing the cooling process—patience pays off!

What to Serve With Oatmeal Cream Pie Cake

This cake is the star dessert at fall gatherings. Serve it at Thanksgiving alongside pumpkin pie for variety, or make it the centerpiece of a cozy autumn dinner party. It pairs beautifully with spiced apple cider or warm chai tea for a complete seasonal experience.

Frequently Asked Questions

Can I make this as a sheet cake instead of layers?

Yes! Use a 9×13-inch pan and bake for 35-40 minutes. Skip the cream filling and just drizzle with glaze, or spread the cream on top.

Can I use old-fashioned oats instead of quick oats?

Quick oats work best because they’re smaller and soften better. Old-fashioned oats can make the texture chewier and less uniform.

Can I freeze this cake?

The unfrosted cake layers freeze well for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before assembling.

Why is my cake dry?

Overbaking is the most common cause. Test with a toothpick at 23 minutes and remove as soon as it comes out with just a few moist crumbs.

Can I make this gluten-free?

Try a 1:1 gluten-free baking flour blend. The texture may be slightly different but should still work well.

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