Oatmeal Cream Pie Cake Recipe – Nostalgic & Decadent

Oatmeal Cream Pie Cake is more than just a dessert; it’s a nostalgic journey wrapped in a fluffy, tender cake. Who can resist the irresistible combination of chewy oatmeal and luscious, creamy filling? This beloved treat evokes childhood memories of lunchbox surprises and after-school snacks, a warm hug in cake form. What truly sets the Oatmeal Cream Pie Cake apart is its masterful recreation of those iconic flavors and textures. We’ve captured the essence of the classic cookie, amplifying it into a show-stopping cake that’s both comforting and undeniably decadent. Imagine layers of soft, spiced oatmeal cake, each one generously slathered with a cloud-like, sweet cream filling, all coming together to create a symphony of taste and texture that will have everyone asking for seconds. Get ready to fall in love with this elevated take on a timeless favorite!

Oatmeal Cream Pie Cake

Get ready to bake a dessert that’s a true homage to a beloved classic! This Oatmeal Cream Pie Cake captures all the cozy, nostalgic flavors of your favorite oatmeal cream pie, but elevates them into a decadent, multi-layered cake. Imagine tender, spice-infused cake layers swirled with oats, sandwiched between luscious, creamy frosting. It’s the perfect treat for any occasion, from a casual weekend bake to a celebratory gathering. We’re going to walk through this step-by-step, so don’t worry if you’re new to baking – this recipe is designed to be approachable and incredibly rewarding.

Ingredients:

• 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)
• 2 1/2 cups unsalted butter (room temperature)
• 4 cups powdered sugar

Measuring Flour Note:

*To accurately measure your flour, use a spoon to lightly scoop it into your measuring cup, then level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and lead to a dry cake.*

Instructions:

1. Prepare the Oats and Dry Ingredients: First, let’s get our oats ready. In a medium bowl, combine the 2 cups of quick-cook oats with the 2 1/2 cups of water. Stir them together and let them sit for about 10-15 minutes. This will soften the oats and absorb the water, creating a lovely oat mixture that will contribute wonderfully to the cake’s texture. While the oats are hydrating, preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper. This preparation is crucial for preventing your beautiful cakes from sticking. In a separate, larger bowl, whisk together the 2 2/3 cups of all-purpose flour, 1 tablespoon plus 1 teaspoon of ground cinnamon, 1 teaspoon of fine sea salt, 1/2 teaspoon of nutmeg, and 2 teaspoons of baking soda. Whisking these dry ingredients together ensures that the leavening agents and spices are evenly distributed, which is key for a consistent rise and flavor throughout the cake.

2. Cream the Butter and Sugars: Now, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, cream together the 1 cup of room-temperature unsalted butter with 1 cup of Domino® Granulated Sugar and 1 cup of packed Domino® Light Brown Sugar. Beat on medium-high speed for about 3-5 minutes, until the mixture is light, fluffy, and pale in color. This creaming process is essential for incorporating air into the batter, which contributes to a tender cake crumb. Scrape down the sides and bottom of the bowl periodically to ensure everything is well combined. The aroma of the sugars will start to fill your kitchen – a sure sign of deliciousness to come!

3. Incorporate Wet Ingredients and Oat Mixture: With the mixer on low speed, gradually add the 3 large room-temperature eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Next, add the 1 tablespoon of vanilla extract and the 1/4 cup of full-fat sour cream. Beat until just combined. The sour cream adds a delightful richness and moisture to the cake, making it incredibly tender. Now, it’s time to add the hydrated oat mixture. With the mixer on low, gradually add the softened oats to the batter and mix until just combined. Be careful not to overmix at this stage.

4. Combine Wet and Dry Ingredients for Cake Batter: Now we’ll bring everything together. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the wet ingredients (if you had any liquids to add here, but in this case, we have all our liquids in the batter already). It’s often easiest to add about a third of the dry ingredients, mix until *just* combined, then add half of the wet ingredients, mix, then repeat. However, since all our wet ingredients are already in the butter/sugar mixture, we will add the dry ingredients in three additions. Mix on low speed until each addition is *just* incorporated. It’s important not to overmix the flour, as this can develop the gluten too much and result in a tough cake. Stop mixing as soon as you no longer see streaks of flour. The batter will be thick and may contain small pieces of oats, which is perfectly normal and desirable for this cake.

5. Bake the Cake Layers: Divide the cake batter evenly between your prepared cake pans. Gently spread the batter to ensure an even layer in each pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time can vary depending on your oven, so it’s always best to check for doneness. Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Allowing them to cool in the pan for a bit helps them firm up, making them easier to remove without breaking. Make sure they are entirely cool before frosting – warm cake and frosting are a recipe for a melty mess!

Make the Creamy Frosting

While the cakes are cooling, let’s whip up that irresistible cream cheese-inspired frosting. In a large bowl, beat the 2 1/2 cups of room-temperature unsalted butter with your electric mixer until it’s light and fluffy. This usually takes about 3-4 minutes. Gradually add the 4 cups of powdered sugar, one cup at a time, mixing on low speed until it’s incorporated before adding more. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 3-5 minutes until the frosting is incredibly smooth, creamy, and fluffy. If the frosting seems too thick, you can add a tablespoon or two of milk or cream. If it’s too thin, add a little more powdered sugar.

Assemble Your Masterpiece

Once your cake layers are completely cool, it’s time for the grand finale! Place one cake layer on your serving plate or cake stand. Generously spread a thick layer of the creamy frosting over the top. Carefully place the second cake layer on top. Apply a final, beautiful coat of frosting all over the top and sides of the cake. You can use an offset spatula to create swirls or a smooth finish. For an extra touch, you could even sprinkle a few extra oats or a dusting of cinnamon on top! Slice and enjoy this delightful Oatmeal Cream Pie Cake – it’s a taste of pure comfort and joy.

Conclusion:

I hope you’re as excited as I am to bake this delightful Oatmeal Cream Pie Cake! This recipe truly captures the essence of that beloved cookie in a wonderfully moist and flavorful cake form. The combination of tender oatmeal cake layers and that irresistible creamy filling is pure magic. It’s a fantastic dessert for any occasion, from a casual family gathering to a special celebration. The rich, comforting flavors of oats and cinnamon, perfectly balanced by the sweet, velvety frosting, make this Oatmeal Cream Pie Cake a guaranteed crowd-pleaser. Don’t hesitate to give it a try – I promise you won’t be disappointed!

For serving, I love this cake slightly chilled, allowing the filling to set beautifully. It’s also delicious at room temperature. Consider dusting it with a little extra cinnamon or serving it with a dollop of whipped cream for an extra touch of indulgence. Thinking about variations? You could easily add a handful of chocolate chips to the cake batter for a double dose of deliciousness, or perhaps swirl in some caramel sauce into the filling. I even envision a spiced version with a hint of nutmeg or ginger. So, get your aprons on and head to the kitchen – this Oatmeal Cream Pie Cake is waiting for you!

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! This Oatmeal Cream Pie Cake actually benefits from being made ahead. You can bake the cake layers and prepare the filling a day in advance. Once cooled, store the cake layers wrapped tightly at room temperature, and the filling in an airtight container in the refrigerator. Assemble the cake just before serving or a few hours prior for the best texture.

What is the best way to store leftover cake?

To keep your leftover Oatmeal Cream Pie Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. If your kitchen is particularly warm, or if you’ve made it with cream cheese in the filling, it’s best to refrigerate it. It can be refrigerated for up to 4 days.

Oatmeal Cream Pie Cake

A delicious cake inspired by the classic oatmeal cream pie, featuring a moist oatmeal cake layered with a creamy frosting.

Prep Time
30 Minutes

Cook Time
35 Minutes

Total Time
5 Minutes

Servings
12 servings

Ingredients

• 2 1/2 cups water
• 2 cups quick cook oats (uncooked)
• 2 2/3 cup all purpose flour
• 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)
• 2 1/2 cups unsalted butter (room temperature)
• 4 cups powdered sugar

Instructions

1. Step 1
   In a medium saucepan, combine water and quick cook oats. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely.
2. Step 2
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
3. Step 3
   In a large bowl, whisk together all purpose flour, ground cinnamon, fine sea salt, nutmeg, and baking soda.
4. Step 4
   In a separate large bowl, cream together 1 cup unsalted butter, Domino® Granulated Sugar, and Domino® Light Brown Sugar until light and fluffy. Beat in vanilla extract, then add eggs one at a time, beating well after each addition. Stir in sour cream.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, alternating with the cooled oatmeal mixture. Begin and end with the dry ingredients. Mix until just combined.
6. Step 6
   Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Step 7
   Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Step 8
   To make the frosting, beat 2 1/2 cups unsalted butter until creamy. Gradually beat in powdered sugar until smooth and fluffy.
9. Step 9
   Assemble the cake by spreading frosting evenly between the cake layers and over the top and sides of the cake.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.