Oatmeal Creme Pie Cake Recipe
Oatmeal Creme Pie Cake Recipe transforms the classic snack into a layered dessert featuring soft, spiced oatmeal cake, fluffy marshmallow filling, and creamy vanilla frosting. The combination of chewy oats and sweet, light filling creates a comforting and indulgent treat. This cake brings nostalgic flavors to life, offering a memorable dessert that delights both children and adults alike.
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.