Name: Oatmeal Cream Pie Cake
Prep time: 30 min
Cook time: 26 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 cups old-fashioned oats; 2 cups boiling water; 1½ cups unsalted butter, softened; 1½ cups brown sugar; ¾ cup granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 tablespoon molasses; 3 cups all-purpose flour; 1½ teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon salt; 1½ cups unsalted butter, softened (for filling); 3 cups powdered sugar; 1½ cups marshmallow fluff; 2 teaspoons vanilla extract (for filling); 2 to 4 tablespoons heavy cream; ¾ cup unsalted butter, softened (optional buttercream); 3 cups powdered sugar (optional buttercream); 1½ teaspoons vanilla extract (optional buttercream); ¾ teaspoon ground cinnamon (optional buttercream); 2 to 3 tablespoons milk (optional buttercream)

Description

This Oatmeal Cream Pie Cake transforms the nostalgic flavor of the classic snack into a layered dessert with spiced, moist oatmeal cake and fluffy marshmallow cream filling. It’s rich, comforting, and perfect for special occasions.

Ingredients

2 cups old-fashioned oats
2 cups boiling water
1½ cups unsalted butter, softened
1½ cups brown sugar
¾ cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon molasses
3 cups all-purpose flour
1½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1½ cups unsalted butter, softened (for filling)
3 cups powdered sugar
1½ cups marshmallow fluff
2 teaspoons vanilla extract (for filling)
2 to 4 tablespoons heavy cream
¾ cup unsalted butter, softened (optional buttercream)
3 cups powdered sugar (optional buttercream)
1½ teaspoons vanilla extract (optional buttercream)
¾ teaspoon ground cinnamon (optional buttercream)
2 to 3 tablespoons milk (optional buttercream)

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Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Place oats in a heatproof bowl, pour boiling water over them, stir, and let sit for 15 minutes.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract and molasses.
Add soaked oats and any remaining liquid to the mixture and stir to combine.
In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Divide batter evenly into prepared pans and bake for 22–26 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the filling, beat butter until creamy. Gradually add powdered sugar and beat until smooth.
Add marshmallow fluff and vanilla extract. Beat 3–4 minutes until fluffy, adding heavy cream as needed.
To assemble, place one cake layer on a plate and spread with cream filling. Repeat with the second layer, then top with the third.
Frost top with remaining filling. Optionally, frost sides with cinnamon buttercream.
For optional cinnamon buttercream, beat butter until smooth, add powdered sugar, vanilla, cinnamon, and milk. Beat until fluffy and spreadable.

Notes

Add chopped walnuts or pecans for texture.
Brush layers with vanilla milk for extra moisture.
Molasses is optional but adds depth of flavor.
Chilling helps clean slicing and easier assembly.
Make layers ahead and freeze for convenience.

Prep Time: 30 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 48g
Sodium: 370mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg