Oatmeal Cream Pie Cake

This oatmeal cream pie cake brings together the nostalgic flavors of Little Debbie’s oatmeal cream pies in a homemade layered cake, making it the ultimate cozy dessert for fall or honestly any time of the year. Each bite combines tender spiced oatmeal cake, fluffy vanilla filling, and a creamy white glaze for a treat that is equal parts comforting and impressive.

Ingredients

• Quick cook oats: these will create a tender moist crumb for the cake make sure they are not instant oats or old fashioned oats for best texture
• All purpose flour: proper measuring is key for the best results spoon and level your flour or use a kitchen scale for precision
• Ground cinnamon and nutmeg: these warm spices bring that nostalgic oatmeal cream pie flavor try to use fresh spices for extra aroma
• Unsalted butter: using room temperature butter for both the cake and buttercream keeps the layers rich and the frosting fluffy quality butter helps both texture and flavor
• Domino granulated sugar and light brown sugar: the mix of both gives sweetness and moisture use light brown sugar for a touch of caramel notes
• Pure vanilla extract and vanilla bean paste: load up on vanilla for deep aromatic flavor in both cake and filling pick high quality for the best taste
• Full fat sour cream: adds richness and extra moisture to keep the crumb soft use the good stuff no light or low fat
• Powdered sugar: base for the luscious vanilla buttercream sift if it looks clumpy so your filling stays smooth
• Heavy cream: makes both your filling and glaze ultra creamy extra rich cream works best here
• White chocolate chips: form the glaze and bring a delicate sweetness always pick a brand you enjoy eating on its own
• Oatmeal cream pie cookies for decorating: use the classic Little Debbie version for nostalgia or homemade for an artisan touch

Step-by-Step Instructions

Prepare the Cake Pans:

Line three 8 inch cake pans with parchment paper so the cakes release cleanly after baking

Cook the Oats:

Bring water to a boil in a medium saucepan add your oats stir well then cover and take off the heat Let the oats steam with the lid on for 20 minutes then allow to cool to room temperature this makes them soft but not mushy

Mix Dry Ingredients:

Whisk together flour baking soda salt cinnamon and nutmeg in a large bowl breaking up any clumps this evenly distributes the leaveners and spices

Cream Butter and Sugars:

Using a stand mixer beat the butter granulated sugar and brown sugar on medium speed for at least 5 minutes until pale and very fluffy scrape down the bowl so no bits are left behind this step creates the structure for a tender cake

Add Wet Ingredients:

Mix in the vanilla extract eggs and sour cream one at a time making sure each is fully incorporated before adding the next scrape the bowl again as needed

Combine Oats and Batter:

Add cooled oatmeal mixture to the wet ingredients and blend gently just until mixed avoid overmixing so the cake does not turn dense

Add Dry Mix to Wet:

Fold the dry ingredients into the batter by hand in two batches using a spatula only until just combined A thick batter is normal and helpful for a hearty texture

Bake the Cakes:

Divide the batter evenly across the pans about 600 grams each spread smooth with a spatula Bake in a preheated oven at 350 F for 20 to 22 minutes until a toothpick inserted in the center comes out with only a few moist crumbs Cool cakes in the pan on a wire rack run a thin spatula around the edge and flip cakes out gently

Prepare the Vanilla Filling:

Beat butter in a stand mixer till light and fluffy then gradually mix in sifted powdered sugar starting on low speed Once smooth add heavy cream vanilla extract and vanilla bean paste beat for another 3 to 5 minutes until airy and creamy

Assemble the Cake:

Place one cake layer on your serving plate spread about one cup of vanilla frosting over it add the next layer repeat until all layers are used up ending with the flat side of a layer on top for a clean look

Crumb Coat and Final Frosting:

Spread a thin even layer of frosting around the sides and top of cake set aside while you make the glaze

Make the Glaze:

Warm heavy cream until steaming then pour over the white chocolate chips stir until all chips are melted and glaze is silky smooth For a very white look add a drop of white food color if you want Let the glaze cool until just thickened but pourable

Glaze the Cake:

Set your cake on a wire rack with a tray underneath pour glaze in the middle and nudge to the edges so it drips over the sides Let the glaze set before moving or decorating

Decorate:

Crumble oatmeal cream pie cookies on top for garnish use larger pieces for texture and visual appeal

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Storage Tips

You can store the finished cake covered in the refrigerator for up to four days though the flavors are best within the first forty eight hours To freeze cake layers wrap them tightly after cooling and store for up to one month when ready to use thaw at room temperature before assembling and frosting

Ingredient Substitutions

If you do not have sour cream the same amount of full fat Greek yogurt will work in a pinch for moistness and a touch of tang For an easy dairy free version use a vegan butter and a creamy non dairy yogurt plus check your chocolate chips and cookies for dairy free status

Serving Suggestions

This cake is fantastic paired with strong black coffee or a chai latte for breakfast or brunch Dress it up with a scoop of vanilla bean ice cream for an indulgent dessert or assemble mini cakes using a muffin tin for party ready individual servings

Cultural and Historical Context

The original Little Debbie oatmeal cream pie debuted in the early nineteen sixties and quickly became a cherished treat in American lunchboxes this cake revives that classic flavor memory but with a homemade twist and layers to serve a group

Frequently Asked Questions About Recipes

→ How do you achieve a moist oatmeal cake?

Letting the oats absorb boiling water and cool before mixing ensures the cake stays tender and moist. Avoid overbaking to retain a soft crumb.

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

Quick oats yield a softer texture, but old-fashioned oats can provide more chew. Pulse them briefly in a food processor for best results.

→ What’s the key to a fluffy vanilla filling?

Beat room temperature butter until light, then gradually add powdered sugar and whip until airy. Vanilla bean paste heightens flavor.

→ How do I keep the glaze from melting the frosting?

Allow the white chocolate glaze to cool before pouring it over the frosted cake, ensuring it doesn’t melt the buttercream.

→ What’s the best way to assemble the cake layers?

Alternate cake and frosting, ending with the top layer upside down for a flat surface. Finish with a thin layer of frosting before glazing.

→ Can the cake be made in advance?

The cake layers can be baked ahead and stored wrapped. Assemble and glaze just before serving for the freshest result.