Favorite Oatmeal Creme Pie Cake Recipe

This oatmeal creme pie cake recipe became a personal project after craving a soft, nostalgic dessert that reminded me of the classic treat from childhood.

I wanted a cake that felt tender, sweet, and comforting, so I built the layers around softened oats, warm cinnamon, and a creamy marshmallow center. The main feature is the balance between the moist oat cake and the fluffy filling.

During preparation, I followed a clear sequence: soak oats, blend butter and sugars, add dry ingredients, bake, prepare the marshmallow layer, stack the cakes, and then finish everything with smooth vanilla frosting.

About This Oatmeal Creme Pie Cake Recipe

This oatmeal creme pie cake recipe delivers a cozy, nostalgic flavor marked by tender oat-rich layers, warm cinnamon, and a gentle sweetness from brown and white sugars.

Softened oats create a moist crumb, while butter enriches the texture. A fluffy marshmallow creme filling adds a light, creamy contrast to the spiced oatmeal creme pie cake recipe.

The vanilla frosting lends a smooth, mellow finish supported by vanilla bean paste and extract. Together, these ingredients create a dessert that feels comforting, rich, and reminiscent of classic childhood treats in cake form.

How To Prepare Oatmeal Creme Pie Cake Recipe?

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Mixing bowls
• Electric mixer or hand whisk
• Saucepan
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack
• Spatula
• Offset spatula or knife for frosting

Ingredients

For the Oatmeal Cake:

• ½ cup unsalted butter, at room temperature
• 1 ½ cups hot water
• 2 large eggs
• 1 ⅓ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup brown sugar
• 1 cup granulated white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Marshmallow Creme Filling:

• ½ cup unsalted butter, at room temperature
• 7 oz Jet-Puffed Marshmallow Creme
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• Pinch of salt (or to taste)

For the Vanilla Frosting:

• 2 tablespoons heavy cream
• 2 ½ cups unsalted butter, room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla bean paste
• 2 teaspoons vanilla extract

Instructions

1. Heat the oven and ready the pans

Warm the oven to 350°F (175°C). Coat two round pans sized nine inches across in a light layer of fat and place parchment on the base of each.

2. Soften the oats

Warm one and one half cups water until hot but not boiling. Pour the water over one cup oats in a bowl and allow the oats to rest for about ten minutes.

3. Cream butter and both sugars

Beat one half cup butter, one cup brown sugar, and one cup white sugar until the mixture turns pale and smooth.

4. Add eggs and cinnamon

Blend in two eggs, one at a time. Add one teaspoon cinnamon and mix again.

5. Bring in the dry mixture and oats

Stir together one and one third cups flour, one teaspoon baking soda, and one half teaspoon salt. Fold this dry mix into the main bowl, alternating portions of dry mix and the softened oats until everything is just blended.

6. Bake

Spread the batter evenly in the two prepared pans. Bake for thirty to thirty five minutes or until a toothpick comes out clean. Let the layers cool in their pans for ten minutes, then move them to a rack to cool fully.

7. Prepare the marshmallow filling

Beat one half cup butter until smooth. Add seven ounces marshmallow creme, one teaspoon vanilla extract, one cup powdered sugar, and a pinch of salt. Beat until light and airy.

8. Build the cake

Set the first layer on a plate. Cover its surface with the marshmallow filling. Place the second layer on top and press gently.

9. Make the vanilla frosting

Beat two and one half cups butter until soft and uniform. Add four cups powdered sugar little by little, then mix in two teaspoons vanilla extract, one teaspoon vanilla bean paste, and two tablespoons heavy cream. Continue beating until fluffy.

10. Finish the cake

Coat the top and sides of the dessert in the vanilla frosting. Add decorations if desired. Slice and serve.

Notes:  For best results, bake the oatmeal creme pie cake recipe layers a day ahead to enhance moisture and flavor. Keep the marshmallow filling slightly chilled so it spreads cleanly between layers without oozing.

When frosting, use a crumb coat to seal in loose crumbs. Store the finished cake covered to maintain softness and prevent drying. This step helps preserve freshness and improves overall texture.

Nutrition Facts Of Oatmeal Creme Pie Cake Recipe

Nutrition	Amounts
Calories	480
Carbohydrates	60g
Fat	22g
Protein	4g
Sugar	40g

Why It’s a Favorite Among Dessert Lovers

Oatmeal creme pie cake recipe is a favorite among dessert lovers because it balances soft, moist cake with a light, sweet marshmallow filling that melts in the mouth.

The subtle cinnamon and rich brown sugar flavor in the oatmeal cake adds depth without being too heavy. The creamy vanilla frosting adds a smooth finish that complements the sweetness of the filling and cake.

The textures tender cake, fluffy marshmallow, and silky frosting create a layered experience that feels both nostalgic and indulgent, making it appealing to anyone who enjoys comforting, flavorful desserts.

Why My Recipe Works

This oatmeal creme pie cake recipe works because the oats soak in hot water, making the cake tender and moist without being dense.

Beating butter with both brown and white sugar creates a light, structured base that holds the eggs and other ingredients evenly. Cinnamon adds gentle warmth while balancing the sweetness.

The marshmallow filling provides a fluffy, airy texture that contrasts the soft cake, and the vanilla frosting adds creaminess that pulls all the flavors together.

Attention to proper mixing and baking times ensures the oatmeal creme pie cake recipe layers stay soft yet sturdy enough to hold the filling and frosting.

Expert Tips And Tricks

1. Pour hot water over the oats and let them sit long enough to absorb the liquid. This keeps the cake moist and prevents a gritty texture.

2. Soft butter blends evenly with sugar, creating a smooth, creamy base that holds air for a lighter crumb.

3. Adding eggs slowly ensures the batter stays emulsified and avoids separation, giving a uniform texture.

4. Fold in small portions rather than all at once. This prevents over mixing and keeps the cake tender.

5. Insert a toothpick into the center. It should come out clean or with just a few crumbs attached, avoiding over baking.

6. Warm layers can melt the filling or frosting. Let them rest on a rack for about 10 minutes before assembly.

7. Use gentle pressure and long strokes to cover the top and sides, keeping the filling intact and achieving a smooth finish.

Serving Ideas

Serve slices of oatmeal creme pie cake recipe on a simple dessert plate for a classic presentation. Pair it with coffee, tea, or hot chocolate to balance the sweetness.

Fresh berries or a light dusting of powdered sugar can add color and a subtle freshness to each slice. For gatherings, cut the oatmeal creme pie cake recipe into squares or rectangles to make individual servings easy and convenient for guests.

Slightly warming the oatmeal creme pie cake recipe before serving softens the layers and enhances the flavors, making the marshmallow filling and frosting even more indulgent and enjoyable.

How To Make With More Delicious

➤ Add Toasted Nuts: Fold in chopped toasted walnuts or pecans into the cake batter to give a crunchy texture that contrasts with the soft oats and marshmallow filling.

➤ Layer Fruit Jam: Spread a thin layer of fruit jam, like raspberry or strawberry, under the marshmallow filling to add a tangy sweetness that complements the creamy center.

➤ Use Brown Butter: Brown the butter before adding it to the cake batter to enhance the nutty, rich flavor of the cake layers.

➤ Drizzle Caramel Sauce: Finish the frosted cake with a light drizzle of caramel sauce to add an extra layer of sweetness and depth.

➤ Sprinkle Toasted Oats on Top: Garnish the frosting with lightly toasted oats or cinnamon sugar for texture, visual appeal, and an extra burst of oat flavor.

Storage Recommendations

Store the oatmeal creme pie cake recipe in an airtight container at room temperature for up to 2 days to keep it soft. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days.

Bring to room temperature before serving to restore the creamy texture of the frosting and marshmallow filling.

The oatmeal creme pie cake recipe can also be frozen for up to 2 months; wrap it in plastic and then in foil, and thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Conclusion

I enjoyed making this oatmeal creme pie cake recipe and found it truly rewarding every time I prepare it for serving.

The process of soaking oats, blending the batter, and layering the marshmallow filling is enjoyable, and watching the cake come together brings a sense of accomplishment.

Every step adds to the rich flavors and soft textures that make this dessert special. I hope others try this method and experience the same delight I do.

Sharing oatmeal creme pie cake recipe with friends and family always brings smiles and satisfaction.

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