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Oatmeal Cream Pie Cake Easy Family Comfort Dessert

Oatmeal Cream Pie Cake

This Oatmeal Cream Pie Cake transforms the nostalgic cookie into an indulgent layered dessert. Soft cinnamon-oat cake layers are filled with fluffy vanilla frosting and finished with a silky white chocolate glaze and oatmeal cream pie cookie topping.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Oatmeal Cake
  • 2 ½ cups water
  • 2 cups quick-cook oats, uncooked
  • 2 ⅔ cups all-purpose flour
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • ¼ cup full-fat sour cream, room temperature
Vanilla Frosting
  • 2 ½ cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste
White Chocolate Glaze & Topping
  • 1 cup white chocolate chips
  • ¼ cup + 3 tbsp heavy cream
  • white food coloring (optional)
  • oatmeal cream pie cookies, for decorating

Method
 

  1. Preheat oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper.
  2. Bring water to a boil. Stir in oats, remove from heat, cover, and let sit for 20 minutes. Cool completely.
  3. Whisk flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. Beat butter and sugars on medium speed for 5 minutes until light and fluffy. Add vanilla, eggs, and sour cream, mixing until combined.
  5. Mix in cooled oats until just combined. Fold in dry ingredients gently; batter will be thick.
  6. Divide batter evenly between pans. Bake 20–22 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
  7. For frosting, beat butter until fluffy. Add powdered sugar gradually, then beat until light. Mix in cream, vanilla, and vanilla bean paste.
  8. Assemble cake by alternating layers with frosting, finishing with the top layer upside down. Frost sides and top lightly.
  9. Heat cream and pour over white chocolate chips. Stir until smooth. Add food coloring if desired. Cool slightly.
  10. Place cake on a rack and pour glaze over the top, letting it drip down the sides. Decorate with oatmeal cream pie cookies.

Notes

For best slicing, chill the cake for 30–45 minutes after glazing. Store refrigerated for up to 4 days.