Ultimate Homemade Oatmeal Cream Pie Cake: A Little Debbie Inspired Recipe
Prepare to indulge in a slice of pure nostalgia with this incredible oatmeal cream pie cake. This recipe transforms the beloved classic Little Debbie’s oatmeal cream pies into a warm, cozy, and exquisitely spiced three-layer cake. Imagine soft, chewy oatmeal cake layers brimming with a luscious vanilla cream filling and crowned with a silky, creamy vanilla glaze. It’s the perfect treat to evoke cherished childhood memories, ideal for a festive fall gathering, a comforting winter dessert, or truly, any time of the year when you crave a touch of sweet, spiced comfort.
This post is sponsored by Domino® Sugar. All opinions are my own. Thank you for continuing to support the brands that help make Cambrea Bakes possible!
This Oatmeal Cream Pie Cake is more than just a dessert; it’s an experience. It beautifully fuses the delightful chewiness of soft oatmeal cookies with a rich, fluffy vanilla cream filling, creating a decadent, cinnamon-spiced cookie sandwich – but in an impressive cake form! Each moist, tender layer, infused with comforting cinnamon and a hint of nutmeg, is designed to transport you back to those sweet childhood moments. It’s not just a cake; it’s a guaranteed show-stopper that will impress at any celebration and have everyone asking for the recipe.
Table of Contents
Why This Oatmeal Cream Pie Cake Will Become Your Favorite
This isn’t just another cake; it’s a comforting masterpiece that brings warmth and joy to any occasion. Here’s why this Oatmeal Cream Pie Cake recipe will quickly become a cherished favorite in your baking repertoire:
- Unrivaled Texture and Flavor: This is a truly tender and hearty oatmeal cake, boasting a moist crumb and a slight chewiness from the quick-cook oats. It’s generously full of warm spices like cinnamon and nutmeg, perfectly balanced to taste just like the classic oatmeal cookies you remember, but elevated into a celebratory cake. The rich, buttery vanilla cream filling complements these flavors beautifully, creating a harmonious and utterly delicious experience.
- An Impressive Show-Stopper: With its magnificent three-layer structure, this cake makes an incredibly impressive dessert. Whether you’re serving it for Thanksgiving, Christmas, or any special occasion throughout the year, it’s bound to garner compliments and be the centerpiece of your dessert table. Its elegant presentation, combined with its nostalgic charm, ensures it’s a hit with everyone, young and old.
- Versatile and Crowd-Pleasing: While it screams “fall” with its warm spices, this cake is delightful year-round. It’s a fantastic alternative to traditional holiday pies and a wonderful way to bring comfort to any gathering. Plus, it appeals to a wide range of tastes, making it a reliable choice for potlucks, birthdays, or just a cozy family night in.
- Easy to Follow for All Skill Levels: Despite its impressive appearance, this recipe is crafted to be straightforward and accessible. With clear, step-by-step instructions and helpful baking tips, even novice bakers can achieve a stunning and delicious result.
Key Ingredients for Your Perfect Oatmeal Cream Pie Cake
Crafting this delicious oatmeal cream pie cake starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why it matters, along with potential substitutions:
Quick Cook Oats: These are essential for achieving the distinct texture of our oatmeal cream pie cake. Once properly soaked in hot water, the oats soften, contributing significantly to the cake’s incredible moisture and its characteristic chewy texture, reminiscent of classic oatmeal cookies. While old-fashioned oats can be used, quick-cook oats provide a finer texture that blends seamlessly into the cake batter without becoming too coarse.
Domino® Granulated Sugar: Granulated sugar is vital for sweetness and for tenderizing the cake crumb. For this recipe, I proudly used Domino® Sugar’s new Easy Baking Tub. It’s incredibly practical for storage and refills, ensuring your sugar stays fresh and is always ready for easy scooping right from the container. My admiration for Domino® Sugar stems from years of using their high-quality products, both professionally as a pastry chef and in my home baking. Their consistent quality makes a noticeable difference in every bake.
Domino® Light Brown Sugar: This sugar is a flavor powerhouse in our oatmeal cake. Beyond sweetness, Domino® Light Brown Sugar provides deep molasses notes and adds crucial moisture to the cake layers. Its slightly dense texture contributes to a delightful cookie-like crumb, mirroring the comforting chewiness of the classic sandwich cookie that inspired this recipe.
Sour Cream: Don’t skip this! The rich, extra fat content from the full-fat sour cream is a secret weapon for achieving the most tender, moist, and luxurious cake texture. It adds a subtle tang that balances the sweetness and reacts with the leavening agents for a perfect rise. If sour cream isn’t available, full-fat plain Greek yogurt can be a suitable substitute, offering a similar moisture and richness.
Vanilla Bean Paste: This ingredient elevates the vanilla cream filling to another level. With its concentrated flavor and visible vanilla bean specks, vanilla bean paste offers a much stronger and more authentic vanilla presence compared to regular vanilla extract. It’s truly perfect for making that vanilla filling shine. If you don’t have paste, you can absolutely substitute it with an equal amount of good quality vanilla extract.
Other Essential Ingredients: Beyond these stars, you’ll need all-purpose flour for structure, unsalted butter for richness in both the cake and filling, large eggs for binding and moisture, and leavening agents (baking soda, baking powder) for a light and airy texture. Don’t forget the ground cinnamon and nutmeg, which are crucial for the signature spiced flavor of the oatmeal cake, and a pinch of fine sea salt to enhance all the flavors.
Find the full ingredient measurements and detailed instructions in the recipe card below!
Step-by-Step: How to Bake Your Oatmeal Cream Pie Cake
Before you start: Precision in baking yields the best results. Begin by properly preparing your cake pans. Line the bottoms of three 8-inch cake pans with parchment paper to prevent sticking and ensure easy release. Preheat your oven to a precise 350 F (180 C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake.
Step 1: Cream the butter and sugars. In a stand mixing bowl fitted with the paddle attachment, combine the softened unsalted butter with Domino® Granulated Sugar and Domino® Light Brown Sugar. Cream these together on medium speed for a full 5 minutes until the mixture is visibly lightened in color and wonderfully fluffy (image 1 below). This process incorporates air, which is crucial for a tender cake texture.
Step 2: Mix in the wet ingredients. Reduce the mixer speed to low. Gradually add the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and full-fat sour cream until they are just combined (image 2 below). Be careful not to overmix at this stage; just enough to bring everything together.
Step 3: Mix in the oatmeal. Gently fold the cooled, cooked oatmeal into the cake batter. Mix until the oats are evenly distributed and just combined (image 3 below). The oats contribute to the unique texture and moistness of the cake, so ensure they are well integrated.
Step 4: Fold in the dry ingredients. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet batter. Use a rubber spatula to gently fold them in until just combined (image 4 above). Overmixing develops gluten, which can lead to a tough cake, so stop as soon as no streaks of flour remain. Don’t be alarmed if the batter appears very thick; this is perfectly normal for an oatmeal cake!
Step 5: Spread batter into cake pans. Divide the thick oatmeal cake batter evenly among the three prepared 8-inch cake pans (image 5 below). A kitchen scale can help ensure even layers, aiming for approximately 600g of batter per pan. Smooth the tops with an offset spatula for even baking.
Step 6: Bake! Transfer the filled cake pans to your preheated oven. Bake the cake layers for 20-22 minutes, or until a wooden toothpick inserted into the center comes out covered in just a few moist crumbs. This indicates it’s cooked through but still moist. Avoid overbaking. Once baked, allow the cake pans to cool on a wire cooling rack for at least 15-20 minutes before attempting to invert them. This cooling time in the pan helps the cakes firm up and prevents them from breaking (image 6 below).
Step 7: Make the vanilla cream filling. While the cakes cool completely, prepare the star filling. In a clean stand mixing bowl, beat the room temperature unsalted butter on medium-high speed until it’s light, pale, and fluffy. Gradually add the powdered sugar on low speed until fully incorporated. Increase the speed to medium-high and beat for another 3-5 minutes until the buttercream is incredibly light and fluffy. Finally, mix in the heavy cream, vanilla extract, and vanilla bean paste until just combined and smooth (image 7 above). This results in a rich, stable, and intensely vanilla-flavored cream.
Step 8: Fill the cake layers. Once the cake layers are completely cooled (this is critical to prevent melting the frosting), place the first layer on your chosen cake stand or serving platter. Evenly spread about 1 cup of the prepared vanilla cream filling across the top. Carefully place the second cake layer on top, then repeat with another layer of filling. For the final layer, place it upside down. This technique ensures a perfectly flat top for a professional finish (image 8 above).
Step 9: Frost the cake with a crumb coat. Using an offset spatula, apply a very thin layer of the vanilla cream frosting to cover the sides and top of the entire cake. This “crumb coat” traps any loose crumbs, ensuring a smooth and clean finish for your final glaze. You should still be able to see the cake layers through this thin coat! Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat (image 9 below).
Step 10: Make the vanilla glaze. In a heatproof bowl, combine the white chocolate chips and heavy cream. Gently melt them together, either in the microwave in 30-second intervals (stirring well after each) or over a double boiler, until the mixture is completely smooth and runny (image 10 above). If desired, add a few drops of white food coloring to achieve a brighter, less yellow glaze. Let the glaze cool slightly to a lukewarm temperature before pouring; if it’s too hot, it will melt the frosting.
Step 11: Pour the glaze over the cake. For best results, place the crumb-coated cake on a wire rack with a baking sheet or tray underneath to catch any drips. Begin pouring the slightly cooled glaze in the very middle of the cake, then gently encourage it to spread outwards towards the edges. Let it naturally cascade down the sides of the cake, creating beautiful drips (image 11 above). Allow the glaze to set for at least 30 minutes, or until firm to the touch.
Step 12: Garnish and enjoy! To complete your masterpiece, decorate the top of the cake with crumbled or small pieces of actual oatmeal cream pie cookies. This adds another layer of texture, flavor, and visual appeal, truly tying the inspiration back to the finished dessert (image 12 above)! Slice, serve, and savor every delightful bite of your homemade oatmeal cream pie cake!
Professional Baking Tips for the Best Oatmeal Cream Pie Cake
Achieving bakery-quality results at home is easier than you think with these expert tips:
- Embrace a Kitchen Scale for Accuracy: This is my #1 baking tip! Baking with a scale is significantly more accurate than using cup measurements, especially for flour. To convert this recipe to metric, simply click the “metric” button next to the ingredients title on the recipe card. If you absolutely do not have a scale, always use the spoon-level method: first, fluff the flour in its container, then spoon it gently into your measuring cup, and finally, level off the top with a straight edge. Never scoop directly from the bag, as this compacts the flour, leading to excessive amounts.
- Properly Soak Your Oats: Don’t rush this step. The quick-cook oats need ample time to fully absorb the hot water and soften thoroughly. This soaking is crucial for them to contribute moisture and that delightful chewy texture to the cake, truly mimicking the classic cookie. Insufficiently soaked oats can result in a drier, less tender cake.
- Avoid Overbaking at All Costs: Overbaking is the quickest way to ruin a cake’s texture. Keep a close eye on your layers and use the toothpick test. When a toothpick inserted into the center comes out with just a few moist crumbs attached, your cake is done. If it comes out completely clean, it’s likely overbaked and will result in tough, dense layers rather than the desired light and fluffy ones.
- Room Temperature Ingredients are Key: For both the cake batter and the frosting, ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter and a light, airy buttercream. Cold ingredients will lead to a lumpy batter or curdled frosting.
- Cool Cakes Completely: Patience is a virtue when it comes to cooling. Attempting to frost warm cake layers will result in a melting, sliding mess. Allow your cakes to cool completely in their pans on a wire rack, then invert them onto the rack to cool fully before leveling and frosting. This might take a few hours, but it’s essential for structural integrity.
- Don’t Skip the Crumb Coat: The thin layer of frosting applied before the final glaze is vital. It acts as a sealant, trapping any loose crumbs and preventing them from showing up in your pristine final finish. A quick chill after the crumb coat will set it perfectly.
Frequently Asked Questions About Oatmeal Cream Pie Cake
Got questions about making this delightful Oatmeal Cream Pie Cake? We’ve got answers!
Yes, you absolutely can! However, be aware that the texture of the cake will be slightly different. Old-fashioned oats are thicker and will retain more of their shape and chewiness, providing a more rustic, heartier texture. Quick cook oats, once soaked, blend more smoothly into the batter, contributing to a softer, more uniform cake crumb. Both options are delicious, so it comes down to your personal preference for texture.
To maintain its freshness and delightful texture, wrap any leftover slices of cake tightly in plastic wrap or aluminum foil. Then, store them in an airtight container in the refrigerator. When stored properly, the cake will remain delicious for 3-4 days. Allow it to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Yes, this cake freezes beautifully, making it perfect for preparing ahead or saving for later! You can freeze the cake as a whole by wrapping it securely in several layers of plastic wrap and then a layer of aluminum foil. Alternatively, freeze individual slices, wrapped in the same manner. It will stay fresh in the freezer for up to 1 month. Thaw it overnight in the refrigerator before bringing it to room temperature to serve.
Absolutely! This recipe can easily be adapted for cupcakes. Simply line cupcake tins with paper liners and fill each about two-thirds full with batter. Bake at 350 F (180 C) for approximately 18-22 minutes, or until a toothpick comes out with moist crumbs. The baking time will be shorter, so keep a close eye on them. The vanilla cream filling and glaze can then be piped or spooned onto the cooled cupcakes.
A dry cake is usually due to one of two common issues: overbaking or too much flour. Ensure you’re measuring your flour accurately, preferably by weight with a kitchen scale (see professional tips!). Also, carefully monitor baking time and use the toothpick test – remove the cakes from the oven as soon as the toothpick has a few moist crumbs, not when it’s completely clean.
If you tried this Oatmeal Cream Pie Cake recipe or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out! Your feedback helps others discover and enjoy these delightful recipes.
Oatmeal Cream Pie Cake
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Equipment
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3 8 inch cake pans
Ingredients
Oatmeal Cake
- 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
Vanilla Filling
- 2 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 1 tsp vanilla bean paste
Glaze
- 1 cup white chocolate chips
- 1/4 cup + 3 tbsp heavy cream
- white food coloring, optional but makes the glaze more white instead of yellow
- oatmeal cream pie cookies, for decorating
Instructions
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Preheat the oven to 350 F/180 C. Line three 8-inch cake pans with parchment paper on the bottoms and set them aside.
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Bring a pot of water to a boil. Add in the oats, stir, and remove the pot from the heat. Cover the pot for 20 minutes. Let the oatmeal cool to room temperature before using.2 1/2 cups (575 g) water, 2 cups (180 g) quick cook oats
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Whisk together the flour, baking soda, salt, cinnamon, and nutmeg and set aside.2 2/3 cup (226 g) all purpose flour, 1 tbsp + 1 tsp ground cinnamon, 1 teaspoon fine sea salt, 1/2 tsp nutmeg, 2 teaspoon baking soda
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In a stand mixer, beat the butter and sugars together on medium speed for 5 minutes until light and fluffy. Add in the vanilla, eggs, and sour cream and mix until combined, scraping the sides of the bowl as necessary.1 cup (226 g) unsalted butter, 1 cup (200 g) Domino® Granulated Sugar, 1 cup (200 g) Domino® Light Brown Sugar, 1 tbsp vanilla extract, 3 (150 g) large eggs, 1/4 cup (65 g) full-fat sour cream
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Mix in the cooked oats and mix until just combined. Then fold in the flour mixture, mixing until just combined. It will be a very thick batter!
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Spread batter into pans (around 600g each). Bake for 20-22 mins, until a toothpick comes out covered in a few moist crumbs. Cool in pans on a wire rack, then run a spatula around the edges to flip them out.
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Next, make the buttercream. In a stand mixing bowl, beat the butter on medium speed until light and fluffy. Then mix in the powdered sugar on low speed. Once combined, increase the speed to medium and beat until the buttercream is light and fluffy, about 3-5 minutes. Mix in the heavy cream, vanilla extract, and vanilla bean paste.2 1/2 cups (565 g) unsalted butter, 4 cups (450 g) powdered sugar, 2 tbsp heavy cream, 2 tsp vanilla extract, 1 tsp vanilla bean paste
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Assemble by placing an oatmeal cake layer on a stand. Spread 1 cup of vanilla frosting on top. Add the next layer. Alternate cake and frosting layers, finishing with the top layer upside down for a flat surface.
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Spread the rest of the frosting across the sides and top of the cake in a thin, even layer. Set the cake aside while you make the glaze.
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Heat cream on the stove or microwave, then pour over the white chocolate chips, stirring to combine. Add the white food coloring for a less yellow tone (optional). Let it cool before pouring it over the cake to avoid melting the frosting.1 cup (165 g) white chocolate chips, 1/4 cup + 3 tbsp (85 g) heavy cream, white food coloring
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Put the cake on a wire rack with a pan below. Pour the glaze in the center, spreading it to the edges so it falls off the sides. Let the glaze finish running off and set. Then decorate the top of the cake with crumbled oatmeal pie cookie crumbs and pieces.oatmeal cream pie cookies
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
We hope you love baking and sharing this delightful Oatmeal Cream Pie Cake as much as we do. It’s truly a special dessert that combines the best of a classic cookie with the grandeur of a layered cake. Happy baking!