Description
This cozy, spice-kissed oatmeal cake captures everything you love about classic oatmeal cream pies—but in tall, bakery-style cake form. Soft cinnamon oatmeal layers sandwich fluffy vanilla buttercream, all finished with a silky white chocolate glaze that drips beautifully down the sides. It’s nostalgic, comforting, and impressive enough for any celebration.
Ingredients
Scale
Oatmeal Cake Layers
- 2½ cups water
- 2 cups quick-cooking oats (dry)
- 2⅔ cups all-purpose flour
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- ¼ cup full-fat sour cream, room temperature
Vanilla Buttercream
- 2½ cups unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
White Chocolate Glaze
- 1 cup white chocolate chips
- ¼ cup + 3 tablespoons heavy cream
- White gel food coloring (optional)
- Oatmeal cream pie cookies, crushed for garnish
Instructions
- Prepare the Pans
- Heat the oven to 350°F (180°C). Line the bottoms of three 8-inch round cake pans with parchment paper and lightly grease the sides.
- Soften the Oats
- Bring the water to a boil in a saucepan. Stir in the oats, remove from heat, and cover. Let the mixture sit for 20 minutes so the oats fully hydrate. Allow them to cool completely before adding to the batter.
- Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugars
- Using a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed for about 5 minutes, until pale and fluffy. Add the vanilla extract, eggs, and sour cream. Mix until smooth, scraping down the bowl as needed.
- Add Oats and Flour
- Blend the cooled oatmeal into the butter mixture until incorporated. Gradually add the dry ingredients, mixing just until combined. The batter will be thick.
- Bake the Cake Layers
- Divide the batter evenly among the prepared pans (approximately 600 grams per pan if weighing). Smooth the tops. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in their pans on a wire rack before loosening the edges and turning them out to cool completely.
- Prepare the Vanilla Buttercream
- In a clean mixing bowl, beat the butter on medium speed until creamy and light. Add the powdered sugar gradually on low speed. Once incorporated, increase the speed and whip for 3–5 minutes until fluffy. Mix in the heavy cream, vanilla extract, and vanilla bean paste until smooth and spreadable.
- Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread about 1 cup of buttercream evenly over the top. Add the second layer and repeat. Place the final layer upside down to create a flat surface. Frost the top and sides with a thin, even coat of buttercream. Set aside while preparing the glaze.
- Make the Glaze
- Warm the heavy cream on the stovetop or in the microwave until hot but not boiling. Pour over the white chocolate chips and stir until smooth. If desired, add a small amount of white food coloring to brighten the glaze. Let the mixture cool slightly so it thickens before pouring.
- Place the frosted cake on a wire rack with a tray underneath. Pour the glaze over the center of the cake and gently guide it toward the edges so it drips down the sides. Allow the glaze to set. Finish by decorating the top with crumbled oatmeal cream pie cookies.
Notes
Measure flour carefully. Instead of scooping directly with the measuring cup, fluff the flour first, spoon it into the cup, and level it off. For the most accurate results, use a kitchen scale.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 844 kcal
- Sugar: 70 g
- Sodium: 470 mg
- Fat: 47 g
- Saturated Fat: 28 g
- Unsaturated Fat: 12 g
- Trans Fat: 2 g
- Carbohydrates: 100 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 149 mg