Oatmeal Cream Pie Cake – Nostalgic & Decadent Dessert

Oatmeal Cream Pie Cake. Oh, that name alone conjures up feelings of cozy nostalgia and pure, unadulterated comfort, doesn’t it? We all have those childhood treats that hold a special place in our hearts, and for many of us, that’s the iconic Little Debbie Oatmeal Cream Pie. But what if I told you we could elevate that beloved flavor into a show-stopping dessert? Get ready to experience the magic of an Oatmeal Cream Pie Cake, a decadent transformation that takes everything you love about the original and amplifies it into a truly magnificent cake experience. Imagine layers of tender, spiced oatmeal cake, swirled with a rich, creamy filling that mimics that signature marshmallow-y goodness, all enveloped in a smooth, dreamy frosting. It’s the ultimate homage to a classic, a perfect way to indulge your sweet tooth and impress your friends and family with a dessert that’s as delightful to look at as it is to devour.

Oatmeal Cream Pie Cake

This Oatmeal Cream Pie Cake is a delightful tribute to a beloved childhood cookie, elevated into a decadent cake form. Imagine the comforting chewiness of oatmeal, the warm spice of cinnamon and nutmeg, all swirled with a rich, creamy filling and frosted with a decadent, sweet topping. It’s a dessert that evokes nostalgia while delivering pure indulgence. It’s perfect for birthdays, holidays, or simply when you crave a taste of something truly special. Get ready to bake a cake that will have everyone asking for seconds!

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: A Crucial Tip

To ensure the perfect texture for your cake, it’s vital to measure your all-purpose flour correctly. The best method is to gently spoon the flour into your measuring cup and then level it off with a straight edge like the back of a knife. Scooping directly from the flour bin can compact the flour, leading to too much flour in your recipe and a dry, dense cake. For this recipe, we need precisely 2 2/3 cups of flour.

Instructions:

Step 1: Preparing the Oatmeal Mixture

In a medium saucepan, combine the 2 1/2 cups of water with the 2 cups of quick cook oats. Bring this mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for about 3 to 5 minutes, or until the oats have absorbed most of the water and the mixture has thickened. This process pre-cooks the oats, giving them a softer texture in the final cake. Remove the saucepan from the heat and let the oatmeal mixture cool completely. This is crucial; adding hot oatmeal to your batter will melt the butter and affect the cake’s structure. You can speed up the cooling process by placing the saucepan in an ice bath.

Step 2: Creating the Dry and Wet Batters

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large 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. Set this dry ingredient mixture aside. In a separate large bowl, cream together 1 cup of room temperature unsalted butter with 1 cup of Domino® Granulated Sugar and 1 cup of packed Domino® Light Brown Sugar using an electric mixer on medium-high speed. Beat until the mixture is light, fluffy, and pale in color, about 3 to 5 minutes. This creaming process incorporates air, which is essential for a tender cake.

Step 3: Incorporating Wet Ingredients and Oatmeal

To the creamed butter and sugar mixture, add 1 tablespoon of vanilla extract and beat until combined. Next, add the 3 large room temperature eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. In a small bowl, whisk together the 1/4 cup of room temperature full-fat sour cream with the completely cooled oatmeal mixture. The sour cream adds moisture and a slight tang, which beautifully balances the sweetness. Now, you’ll alternate adding the dry ingredients and the sour cream-oatmeal mixture to the wet ingredients. Begin by adding about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the sour cream-oatmeal mixture and mix until incorporated. Repeat this process, alternating between dry ingredients and the sour cream-oatmeal mixture, ending with the dry ingredients. Be careful not to overmix the batter once the flour is added, as this can develop the gluten too much and result in a tough cake. Mix only until streaks of flour disappear.

Step 4: Baking the Cake Layers

Divide the batter evenly between the two prepared cake pans. You can use a kitchen scale for accuracy if you have one, or simply eyeball it. Smooth the tops of the batter with a spatula. Place the pans in the preheated oven and bake for 30 to 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 start checking around the 30-minute mark. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10 to 15 minutes. This allows them to set up slightly before being inverted. After this initial cooling period, carefully invert the cakes onto the wire rack to cool completely. It’s crucial that the cakes are entirely cool before frosting, otherwise, the frosting will melt and slide off.

Step 5: Crafting the Cream Cheese Frosting

While the cake layers are cooling, prepare the delightful frosting. In a large bowl, beat 2 1/2 cups of room temperature unsalted butter until smooth and creamy. Gradually add 4 cups of powdered sugar, about a cup at a time, beating on low speed until fully incorporated. Once all the powdered sugar is added, increase the mixer speed to medium-high and beat for an additional 3 to 5 minutes until the frosting is light, fluffy, and spreadable. If the frosting seems too thick, you can add a tablespoon of milk or cream at a time until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar. This frosting is reminiscent of the creamy filling found in oatmeal cream pies, making it the perfect complement to the cake.

Step 6: Assembling and Frosting Your Masterpiece

Once your cake layers are completely cool, it’s time for assembly. Place one cake layer on your serving plate or cake stand. Generously spread about one-third of the frosting over the top of this layer. Carefully place the second cake layer on top. Then, use the remaining frosting to cover the top and sides of the entire cake. You can create swirls and peaks with your spatula for a beautiful finish, or smooth it out for a more classic look. For an extra touch, you can sprinkle some extra cinnamon on top or even some finely chopped toasted oats. Allow the cake to set for at least 30 minutes at room temperature before slicing and serving. This allows the frosting to firm up slightly, making for cleaner slices. Enjoy every delicious bite of your homemade Oatmeal Cream Pie Cake!

Conclusion:

I hope you’ve enjoyed learning how to bake this delightful Oatmeal Cream Pie Cake! This recipe truly captures the nostalgic essence of those beloved sandwich cookies, but in a wonderfully shareable cake form. The tender, spiced oatmeal cake layers paired with the luscious, creamy filling create a flavor and texture sensation that’s simply irresistible. It’s perfect for potlucks, birthdays, or just a special treat to brighten your day.

For serving, I love to dust it with a little extra powdered sugar, or even a dollop of whipped cream. It’s also fantastic served slightly chilled, which makes that creamy filling even more luscious. If you’re feeling adventurous with variations, consider adding a sprinkle of cinnamon to the frosting for an extra warm spice note, or even a drizzle of caramel sauce over the top. Don’t be afraid to experiment and make this Oatmeal Cream Pie Cake your own!

I truly encourage you to give this recipe a try. It’s easier than you might think, and the results are incredibly rewarding. The aroma alone will have everyone gathering in the kitchen!

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! This Oatmeal Cream Pie Cake is actually even better when made a day in advance. This allows the flavors to meld beautifully and the cake layers to fully absorb the moisture from the filling, making it wonderfully tender.

What if I don’t have all the spices for the oatmeal cake?

No problem at all! While the blend of cinnamon and nutmeg is classic, you can adjust them based on what you have. If you only have cinnamon, it will still be delicious. You could also add a pinch of ground cloves or ginger if you have them for a more complex spice profile.

How should I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator. Due to the creamy filling, it’s best to keep it chilled. It will stay fresh for about 3-4 days.

Oatmeal Cream Pie Cake

A decadent cake inspired by the classic oatmeal cream pie, featuring moist oatmeal cake layers and a creamy filling.

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
   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Step 2
   In a medium saucepan, bring water to a boil. Add oats, stir, and let stand for 5 minutes. Drain any excess liquid and let cool.
3. Step 3
   In a large bowl, whisk together flour, cinnamon, salt, nutmeg, and baking soda.
4. Step 4
   In a separate large bowl, cream together 1 cup butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla extract.
5. Step 5
   Beat in eggs one at a time, then stir in sour cream and cooled oats.
6. Step 6
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7
   Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8
   Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
9. Step 9
   For the filling, cream together 2 1/2 cups butter until smooth. Gradually beat in powdered sugar until well combined and fluffy.
10. Step 10
    Assemble the cake by spreading a generous layer of filling between the cooled cake layers and on the top and sides.

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.