Oatmeal Cream Pie Cake promises a nostalgic and utterly delightful dessert experience, transforming your favorite childhood cookie into a show-stopping cake perfect for any occasion. This recipe is your gateway to recreating those beloved, creamy, oatmeal-infused flavors in an easy-to-bake format that will have everyone asking for seconds.
Key Ingredients for Oatmeal Cream Pie Cake
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup packed light brown sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups rolled oats (not instant)
- 1 cup milk
- For the Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ½ cups powdered sugar
- ¼ cup milk (or more, as needed)
How to Make Oatmeal Cream Pie Cake
Prepare yourself for a baking adventure that’s surprisingly simple, incredibly rewarding, and bursts with comforting flavors. This Oatmeal Cream Pie Cake is designed for maximum deliciousness with minimal fuss, featuring moist oatmeal cake layers and a luscious, sweet cream filling reminiscent of the classic cookie. The aroma alone will fill your home with warmth and anticipation. With a prep time of approximately 30 minutes and a bake time of 30-35 minutes, you’ll be enjoying this delightful treat before you know it.
Step-by-Step Instructions
Prep Your Ingredients and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. If you prefer, you can also line the bottoms of the pans with parchment paper for extra insurance against sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter (1 ½ cups) with the granulated sugar (1 ½ cups) and light brown sugar (¾ cup) using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which is crucial for a tender cake crumb. Scrape down the sides of the bowl as needed.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (1 ½ teaspoons). Continue to mix until all ingredients are well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop the gluten too much, resulting in a tough cake.
Incorporate the Oats
Gently fold in the rolled oats (2 cups) using a spatula. Ensure the oats are evenly distributed throughout the batter. The oats will add wonderful texture and that signature oatmeal flavor.
Divide and Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Smooth the tops with the back of a spoon or an offset spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
Cool the Cake Layers
Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. It’s essential that the cakes are fully cooled before frosting to prevent the filling from melting.
Prepare the Cream Filling
While the cakes are cooling, prepare the luscious cream filling. In a large mixing bowl, beat together the softened butter (1 cup) until smooth. Add the granulated sugar (½ cup), light brown sugar (½ cup), vanilla extract (2 teaspoons), and salt (¼ teaspoon). Beat until well combined and creamy.
Add Powdered Sugar and Milk
Gradually add the powdered sugar (2 ½ cups) to the butter mixture, alternating with the milk (¼ cup). Beat on low speed until the powdered sugar is incorporated, then increase the speed to medium-high and beat until light and fluffy. If the filling seems too thick, add a tablespoon more milk at a time until it reaches a spreadable consistency.
Assemble the Oatmeal Cream Pie Cake
Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Evenly spread about half of the cream filling over the top of this layer. Carefully place the second cake layer on top of the filling. Spread the remaining cream filling generously over the top and sides of the entire cake.
Why You’ll Love This Oatmeal Cream Pie Cake
Get ready to fall head over heels for this Oatmeal Cream Pie Cake! Its star feature, of course, is the perfect harmony of moist, spiced oatmeal cake layered with a cloud-like, sweet cream filling, directly channeling the beloved cookie into a celebratory dessert. Beyond the incredible taste, you’ll love the cost-saving aspect of recreating this bakery-worthy treat in your very own kitchen; it’s significantly more budget-friendly than purchasing a similar specialty cake.
The thoughtful addition of rolled oats in the cake layers provides a delightful chew and rustic charm, while the irresistibly smooth and sweet cream frosting offers a decadent contrast, reminiscent of the classic cookie’s signature filling. If you adore the flavors of a traditional oatmeal cream pie, this cake takes that nostalgia to a whole new level of deliciousness. Don your apron and give this Oatmeal Cream Pie Cake a try – you won’t be disappointed!
Storing and Reheating Tips
- Refrigeration: This Oatmeal Cream Pie Cake is best stored in an airtight container in the refrigerator. Due to the cream cheese-based filling (if you opt for a cream cheese variation in the filling, though this recipe uses butter and sugar), it’s crucial to keep it chilled. Properly stored, the cake should stay fresh for up to 3-4 days.
- Freezing: While this cake is fantastic fresh, you can freeze unfrosted cake layers or completely assembled frosted cake. Wrap layers tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. For an assembled cake, ensure the frosting is stable; freezing can sometimes alter the texture of delicate frostings, so it’s often best to freeze unfrosted layers and frost after thawing if possible.
- Reheating: This cake is typically enjoyed at room temperature. If it has been refrigerated, allow it to sit out for 15-30 minutes before serving to soften the filling and allow the flavors to meld. Do not microwave, as this will melt the frosting and make the cake soggy.
Final Thoughts
This Oatmeal Cream Pie Cake is a truly special dessert that perfectly captures the essence of a beloved treat in a grander form. It’s a recipe that’s sure to become a family favorite, so why not bake up some memories and try it today? You might just discover your new go-to for celebrations and simple sweet cravings alike.
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Oatmeal Cream Pie Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. If you prefer, you can also line the bottoms of the pans with parchment paper for extra insurance against sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2.25 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- In a large mixing bowl, cream together the softened butter (1 ½ cups) with the granulated sugar (1 ½ cups) and light brown sugar (¾ cup) using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which is crucial for a tender cake crumb. Scrape down the sides of the bowl as needed.1.5 cups unsalted butter, softened, 1.5 cups granulated sugar, 0.75 cup packed light brown sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (1 ½ teaspoons). Continue to mix until all ingredients are well combined.3 large eggs, 1.5 teaspoons vanilla extract
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop the gluten too much, resulting in a tough cake.2.25 cups all-purpose flour, 1 cup milk
- Gently fold in the rolled oats (2 cups) using a spatula. Ensure the oats are evenly distributed throughout the batter. The oats will add wonderful texture and that signature oatmeal flavor.2 cups rolled oats (not instant)
- Divide the batter evenly between the prepared cake pans. Smooth the tops with the back of a spoon or an offset spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. It’s essential that the cakes are fully cooled before frosting to prevent the filling from melting.
- While the cakes are cooling, prepare the luscious cream filling. In a large mixing bowl, beat together the softened butter (1 cup) until smooth. Add the granulated sugar (½ cup), light brown sugar (½ cup), vanilla extract (2 teaspoons), and salt (¼ teaspoon). Beat until well combined and creamy.1 cup unsalted butter, softened, 0.5 cup granulated sugar, 0.5 cup packed light brown sugar, 2 teaspoons vanilla extract, 0.25 teaspoon salt
- Gradually add the powdered sugar (2 ½ cups) to the butter mixture, alternating with the milk (¼ cup). Beat on low speed until the powdered sugar is incorporated, then increase the speed to medium-high and beat until light and fluffy. If the filling seems too thick, add a tablespoon more milk at a time until it reaches a spreadable consistency.2.5 cups powdered sugar, 0.25 cup milk (or more, as needed)
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Evenly spread about half of the cream filling over the top of this layer. Carefully place the second cake layer on top of the filling. Spread the remaining cream filling generously over the top and sides of the entire cake.