Name: Oatmeal Cream Pie Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 1 cup unsalted butter, softened (for cake); 1 cup brown sugar, packed; 2 large eggs; 1 tsp vanilla extract (for cake); 1 1/2 cups old-fashioned oats; 1/2 cup milk or buttermilk; 1/2 cup unsalted butter, softened (for filling); 1 cup powdered sugar; 1 tsp vanilla extract (for filling); 2 tbsp heavy cream or milk

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I love turning nostalgic treats into beautiful layer cakes, and this Oatmeal Cream Pie Cake is one of my favorite creations. It combines soft, cinnamon-kissed oatmeal cake layers with a fluffy vanilla cream filling that reminds me of classic oatmeal cream pies—but in an impressive cake form that feels perfect for gatherings or special occasions.

Oatmeal Cream Pie Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups all-purpose flour

1 ½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

1 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 ½ cups old-fashioned oats

½ cup milk or buttermilk

For the cream filling:

½ cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoon heavy cream or milk

Directions

I start by preheating the oven to 350°F (175°C). I grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, cinnamon, and salt, then set the mixture aside.

In a large mixing bowl, I beat the butter and brown sugar together until the mixture becomes light and creamy. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

I gradually add the dry ingredients to the butter mixture, alternating with the milk. I mix just until everything is combined, being careful not to overmix. Then I stir in the oats until evenly distributed.

I divide the batter evenly between the prepared pans and smooth the tops. I bake the cakes for 25–30 minutes, until a toothpick inserted into the center comes out clean.

After baking, I let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

To prepare the cream filling, I beat the butter in a medium bowl until smooth. I gradually add the powdered sugar, vanilla extract, and heavy cream, then beat for about 3–4 minutes until the filling becomes light and fluffy.

To assemble, I place one cooled cake layer on a serving plate and spread a generous layer of cream filling on top. I add the second cake layer and spread more cream filling over the top. If I want extra texture, I sometimes decorate the edges with additional oats or toasted coconut.

Servings and Timing

This cake makes about 10–12 servings, depending on how I slice it.

Preparation time: 20 minutes

Baking time: 25–30 minutes

Cooling and assembly time: 45–60 minutes

Total time: Approximately 1 hour 45 minutes

Variations

I sometimes mix chopped raisins or chocolate chips into the batter for extra sweetness and texture. When I want a slightly tangier flavor, I use buttermilk instead of regular milk. For added warmth, I sprinkle a light cinnamon-sugar dusting over the top before serving. I also enjoy toasting the oats lightly before folding them into the batter to enhance their nutty flavor.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days because of the cream filling. Before serving, I let it sit at room temperature for about 20–30 minutes so the texture softens and the flavors shine. If I want to freeze it, I wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 2 months. I thaw slices overnight in the refrigerator.

FAQs

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them tightly wrapped at room temperature. I prepare and add the filling the next day for the freshest texture.

Can I use quick oats instead of old-fashioned oats?

I prefer old-fashioned oats for better texture, but I can use quick oats in a pinch. The cake will be slightly softer and less textured.

Can I turn this into a sheet cake?

I can bake the batter in a 9x13-inch pan instead. I adjust the baking time to about 30–35 minutes and check for doneness with a toothpick.

Why is my cake dense?

I make sure not to overmix the batter, as overmixing can make the cake dense. I also measure the flour carefully to avoid adding too much.

Can I make the filling less sweet?

I reduce the powdered sugar slightly and add a pinch of salt to balance the sweetness while keeping the filling smooth and creamy.

Conclusion

I love how this Oatmeal Cream Pie Cake transforms a classic snack into a comforting, crowd-pleasing dessert. The soft oatmeal layers and fluffy vanilla cream filling create the perfect balance of texture and sweetness. Whenever I make this cake, it brings warmth, nostalgia, and a little extra joy to the table.

📖 Recipe:

Oatmeal Cream Pie Cake

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 10–12 servings
Diet: Vegetarian

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Description

This Oatmeal Cream Pie Cake transforms the nostalgic cookie into a beautiful layer cake with soft cinnamon-oat layers and a fluffy vanilla cream filling. It is cozy, comforting, and perfect for gatherings or special occasions.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the butter and brown sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined. Stir in the oats until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
To prepare the filling, beat the butter until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat for 3–4 minutes until light and fluffy.
Place one cooled cake layer on a serving plate and spread a generous layer of cream filling on top. Add the second layer and spread remaining filling over the top. Decorate with additional oats or toasted coconut if desired.