Description
Oatmeal cream pie cake is a warm, spiced oatmeal cake layered with fluffy vanilla cream filling and topped with sweet vanilla glaze. Three tender cake layers sandwich rich vanilla filling for a cozy treat that tastes like fall in every bite.
Ingredients
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- 1 cup quick oats
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- 1 cup boiling water
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- 1 cup granulated sugar
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- 1 cup light brown sugar
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- ½ cup unsalted butter, softened
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- ½ cup vegetable oil
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- 3 large eggs, room temperature
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- 1 tsp vanilla extract
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- 1 cup sour cream
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- 2 cups all-purpose flour
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- 1½ tsp cinnamon
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- ½ tsp nutmeg
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- 1 tsp baking soda
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- 1 tsp baking powder
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- ½ tsp salt
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- 2 cups heavy cream (for filling)
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- 1 cup powdered sugar (for filling)
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- 2 tsp vanilla extract (for filling)
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- 1½ cups powdered sugar (for glaze)
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- 3–4 tbsp milk (for glaze)
Instructions
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.
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.
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.
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.
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!
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.
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.
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.
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.
Notes
Let oats cool completely before adding to batter or they’ll scramble the eggs.
Batter will be very thick, like cookie dough – this is correct.
Beat butter and sugars for full 5 minutes for lightest, fluffiest cake. Use cake strips around pans for flat, even layers.
Bake cake layers 1-2 days ahead, wrap tightly, store at room temperature.
Frosting can be made 3 days ahead and refrigerated.
Store finished cake at room temperature 2 days or refrigerate 5 days.
- Prep Time: 180 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 844
- Sugar: 70g
- Sodium: 470mg
- Fat: 47g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 2g
- Carbohydrates: 100g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 149mg