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.
Equipment
- 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
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.
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.
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.
Add eggs and cinnamon
- Blend in two eggs, one at a time. Add one teaspoon cinnamon and mix again.
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.
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.
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.
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.
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.
Finish the cake
- Coat the top and sides of the dessert in the vanilla frosting. Add decorations if desired. Slice and serve.
Notes
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.