Oatmeal Creme Pie Cake Recipe is a layered dessert combining soft spiced oatmeal cake with creamy marshmallow filling and vanilla butter cream frosting.
I made this Oatmeal Creme Pie Cake Recipe because I grew up baking oatmeal treats and wanted to turn a childhood favourite into a celebration cake.
Years of baking experience helped refine texture and sweetness. I was inspired after watching a baker recreate it online. I will show step by step about this crunch cake recipe.
Is Oatmeal Creme Pie Cake Recipe Safe For Diabetics Patients?
Oatmeal Creme Pie Cake Recipe contains high amounts of sugar, butter, and refined flour, which can cause significant spikes in blood glucose levels.
Diabetic patients should avoid consuming it in regular portions due to its carbohydrate and sugar content. Small portions could be eaten occasionally under medical guidance, but overall, this dessert is not suitable for strict diabetic diets.
Alternatives using sugar substitutes and whole grain flours can make a safer version for those monitoring blood sugar levels.
How To Prepare Oatmeal Creme Pie Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Yield: Serves 12
Main Kitchen Utensils
- Three 9-inch round cake pans
- Electric hand or stand mixer
- Large mixing bowls
Ingredients
Oatmeal Cake Layers:
- 190 g all purpose flour
- 5 g baking soda
- 180 g rolled oats
- 300 g boiling water
- 225 g unsalted butter, softened
- 200 g brown sugar, packed
- 100 g granulated sugar
- 2 large eggs
- 5 g ground cinnamon
- 2 g ground nutmeg
- 3 g salt
- 5 g vanilla extract
- 30 g vegetable oil
- 60 g sour cream, room temperature
- 240 g whole milk, room temperature
Vanilla Butter cream Frosting:
- 225 g unsalted butter, softened
- 540 g powdered sugar
- 13 g pure vanilla extract
- 60–75 g heavy cream or whole milk
- 5 g vanilla bean paste
Marshmallow Creme Filling:
- 1/2 Cup unsalted butter, room temperature
- 1 Cup powdered sugar
- 7 Oz (198g) Jet Puffed Marshmallow Creme
- 1 tsp pure vanilla extract
- pinch of salt, or to taste
Instructions
1. Prepare The Oats
Put the rolled oats in a heatproof bowl and pour boiling water over them. Give them a good stir, then let them sit for about 20 minutes until softened. Set aside to cool slightly.
2. Make The Cake Batter
Preheat the oven to 175°C (350°F). Grease and line three cake pans. In a large bowl, beat the butter with the brown sugar and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and vegetable oil.
3. Mix The Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Finish The Batter
Stir the softened oats into the wet mixture. Add the dry ingredients and milk in alternating additions, starting and ending with the dry ingredients. Gently fold in the sour cream until just combined.
5. Bake The Cakes
Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
6. Make The Marshmallow Crème Filling
Beat the butter and shortening together until smooth. Slowly add the powdered sugar, then mix in the marshmallow fluff, vanilla, salt, and heavy cream. Beat until light, fluffy, and easy to spread.
7. Make The Vanilla Butter Cream
Beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla extract, vanilla bean paste, and cream. Continue beating until smooth and fluffy.
8. Assemble The Cake
Place one cake layer on a serving plate and spread an even layer of marshmallow creme filling on top. Add the second layer and repeat. Top with the final layer and frost the entire cake with vanilla buttercream. Chill for about 30 minutes before slicing for clean, neat cuts.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 65 g |
| Protein | 6 g |
| Fat | 27 g |
| Saturated Fat | 14 g |
| Sugar | 45 g |
| Fiber | 3 g |
| Sodium | 280 mg |
Oatmeal Creme Pie Cake Recipe
Oatmeal Creme Pie Cake Recipe is a rich layered dessert inspired by the classic snack cake, made with moist oatmeal cake, creamy marshmallow filling, and smooth vanilla frosting.
The main speciality of this Oatmeal Creme Pie Cake Recipe is its soft, chewy oat texture paired with a light, fluffy creme that balances sweetness without being overwhelming.
Warm spices like cinnamon and nutmeg add depth, while the filling recreates the nostalgic oatmeal creme pie flavor in cake form, making it comforting, indulgent, and memorable for dessert lovers.
Healthy Nutrition Benefits
➤ Rolled oats provide soluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
➤ Eggs offer high quality protein that aids in muscle repair and overall growth.
➤ Butter and milk supply essential fat soluble vitamins such as A, D, E, and K.
➤ Cinnamon and nutmeg contain antioxidants that help reduce inflammation and promote heart health.
➤ Brown sugar contributes trace minerals like iron and calcium, adding small nutritional benefits.
Hot Tips
➢ Soak the oats in boiling water to achieve a soft, tender texture in the cake layers.
➢ Cream butter and sugars thoroughly until light and fluffy for a smooth batter.
➢ Fold dry ingredients gently to keep the cake airy and moist.
➢ Chill the cake slightly before frosting to prevent the buttercream from melting.
➢ Use an offset spatula to spread frosting evenly and achieve a professional looking finish.
Usage Suggestions
Serve Oatmeal Creme Pie Cake Recipe as a centrepiece dessert at family gatherings, potlucks, or holiday dinners.
Slice and pair alongside coffee, tea, or cold milk for a comforting treat. Chill slices slightly for cleaner cuts and a firmer texture, or enjoy at room temperature for maximum softness.
This cake also works well as a celebratory birthday dessert, bake sale highlight, or sweet ending to weekend meals, offering nostalgic flavor that appeals to both children and adults alike.
Why You Will Choose Oatmeal Creme Pie Cake Recipe?
You will choose Oatmeal Creme Pie Cake Recipe for its nostalgic flavor, soft oatmeal layers, and creamy marshmallow filling that feels both comforting and indulgent.
The gentle spices create warmth without overpowering sweetness, while the cake stays moist and tender for days.
This recipe stands out for its balance of texture and flavor, turning a childhood favourite into a homemade dessert that feels special, satisfying, and worthy of sharing at family gatherings or celebrations.
How To Store The Finished Oatmeal Creme Pie Cake Recipe?
Keep the finished Oatmeal Creme Pie Cake Recipe covered in a sealed cake dome or tightly wrapped using plastic wrap to protect it from drying out.
Refrigeration is recommended because of the marshmallow filling and buttercream layers. The cake maintains quality for up to four days.
Before serving, let slices sit out briefly to soften and enhance flavor. Individual portions can be wrapped separately to preserve moisture and make storage more convenient.
Frequently Asked Questions
Can I Use Quick Oats Instead Of Rolled Oats?
Quick oats can be used, but the texture will be softer and less chewy than rolled oats.
Is It Possible To Make This Cake Gluten Free?
Yes, substitute all purpose flour with a 1:1 gluten free flour blend. Adjust baking time slightly.
Can I Make The Marshmallow Filling Ahead Of Time?
Yes, it can be prepared a day in advance and stored in an airtight container at room temperature.
What Is The Best Way To Get Even Cake Layers?
Use a kitchen scale to divide batter evenly among pans and level with a spatula before baking.
Conclusion
This Oatmeal Creme Pie Cake Recipe was easy to make, truly enjoyable, and turned out wonderfully delicious.
The soft oatmeal cake and creamy filling made it a complete success for me. I hope this recipe inspires you to try it at home with confidence.
It is simple, fun, and perfect for any occasion. Make it soon, enjoy every bite, and don’t forget to tell me how delicious it was after you make it.
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Oatmeal Creme Pie Cake Recipe
Equipment
- Three 9-inch round cake pans
- Electric hand or stand mixer
- Large mixing bowls
Ingredients
Oatmeal Cake Layers:
- 190 g all purpose flour
- 5 g baking soda
- 180 g rolled oats
- 300 g boiling water
- 225 g unsalted butter softened
- 200 g brown sugar packed
- 100 g granulated sugar
- 2 large eggs
- 5 g ground cinnamon
- 2 g ground nutmeg
- 3 g salt
- 5 g vanilla extract
- 30 g vegetable oil
- 60 g sour cream room temperature
- 240 g whole milk room temperature
Vanilla Butter cream Frosting:
- 225 g unsalted butter softened
- 540 g powdered sugar
- 13 g pure vanilla extract
- 60 –75 g heavy cream or whole milk
- 5 g vanilla bean paste
Marshmallow Creme Filling:
- 1/2 Cup unsalted butter room temperature
- 1 Cup powdered sugar
- 7 Oz 198g Jet Puffed Marshmallow Creme
- 1 tsp pure vanilla extract
- pinch of salt or to taste
Instructions
Prepare The Oats
- Put the rolled oats in a heatproof bowl and pour boiling water over them. Give them a good stir, then let them sit for about 20 minutes until softened. Set aside to cool slightly.
Make The Cake Batter
- Preheat the oven to 175°C (350°F). Grease and line three cake pans. In a large bowl, beat the butter with the brown sugar and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and vegetable oil.
Mix The Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Finish The Batter
- Stir the softened oats into the wet mixture. Add the dry ingredients and milk in alternating additions, starting and ending with the dry ingredients. Gently fold in the sour cream until just combined.
Bake The Cakes
- Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make The Marshmallow Crème Filling
- Beat the butter and shortening together until smooth. Slowly add the powdered sugar, then mix in the marshmallow fluff, vanilla, salt, and heavy cream. Beat until light, fluffy, and easy to spread.
Make The Vanilla Butter Cream
- Beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla extract, vanilla bean paste, and cream. Continue beating until smooth and fluffy.
Assemble The Cake
- Place one cake layer on a serving plate and spread an even layer of marshmallow creme filling on top. Add the second layer and repeat. Top with the final layer and frost the entire cake with vanilla buttercream. Chill for about 30 minutes before slicing for clean, neat cuts.
Notes
Nutrition Facts Per Serving
Calories: 520 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 27 g | Saturated Fat: 14 g | Sugar: 45 g | Fiber: 3 g | Sodium: 280 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!