The BEST Homemade Oatmeal Creme Pie recipe takes the classic lunch box Little Debbie’s Oatmeal Cream Pies and turns it into a huge, epic dessert. Spiced oatmeal cake layers are sandwiched with fluffy white filling that will bring back those childhood memories!

a slice of homemade oatmeal creme pie on a blue plate facing straight on

If you are a fan of Little Debbie oatmeal cream pies, you will not believe how much this cake nails all the flavors only SUPER SIZED! A giant creme pie with soft, gingerbread oatmeal cake and copycat filling will make you feel like you have gone to lunch box dessert heaven! 

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Ingredients Needed

This recipe uses a simple list of ingredients to make a special dessert or birthday cake. The cake bakes in minutes and with no frosting to deal with, you can be slicing into a dream come true in no time!

Oatmeal Cake Layers:

  • Quick Cooking Oats – Use quick cooking instead of old fashioned rolled oats for best texture.
  • Unsalted butter, softened
  • Sugar
  • Brown sugar
  • Eggs, room temperature
  • Dark Molasses
  • Vanilla extract
  • Flour – For gluten free version, I recommend using Cup4Cup gluten free flour
  • Baking soda and baking powder
  • Cinnamon
  • Ground Cloves

Filling:

The egg white is mixed with powdered sugar and heated over gently simmering water to safely pasteurize it.

  • Egg white
  • Powdered sugar
  • Heavy cream – Half and half or milk may be substituted, but you may lose some of the fluffiness.
  • Vanilla extract – Clear extract is recommended for pure white filling, but not necessary.
  • Shortening – Use white vegetable shortening instead of butter flavored.

How To Make a Homemade Oatmeal Creme Pie

images showing how to make oatmeal creme pies
images showing how to make oatmeal cake
  1. Begin by stirring together oats with boiling water to soften. Set aside to cool slightly.
  2. In a large bowl beat together softened butter with sugars until pale, light and fluffy. Add the eggs, molasses, and vanilla and mix well.
  3. To the creamed butter mixture add the dry ingredients – flour, baking soda, baking powder, salt, cinnamon, and ground cloves.
  4. Add the slightly cooled oatmeal mixture and beat until well combined. The batter will be very thick.
  5. Bake the cookie cake layers until a toothpick inserted in the middle comes out clean. Turn onto wire racks to cool completely.

Oatmeal Cream Pie Filling

If you are familiar with another old school snack cake favorite, Ding Dong Cake or gluten-free whoopie pies, you know I’m very particular when it comes to copycat recipes. I wanted the creme pie filling to taste exactly like the Little Debbie’s version– light, sweet, and airy instead of creamy and gooey using cream cheese or marshmallow.

When slathered between two soft molasses oatmeal cakes it is Oatmeal Creme Pie Cake perfection. Pinky swear. 

images showing how to make filling
  1. Use a heatproof bowl to whisk together egg white with 1/2 cup powdered sugar. Place the bowl of a small amount of gently simmering water, being careful to not touch the bottom of the bowl directly to the water.
  2. Whisk until the egg white mixture is hot to the touch. If you have an instant read or candy thermometer, it should read 140°F.
  3. Remove bowl from heat and beat in remaining powdered sugar, heavy cream, and vanilla extract.
  4. Beat in shortening on high until very light and fluffy, about 4 minutes.

Gluten Free Oatmeal Creme Pies

Unfortunately Little Debbie does not offer a gluten free version of their famous snack cakes. Luckily, this recipe is completely gluten free adaptable!

When substituting gluten free flour in the recipe, it may need a few minutes longer to bake. Also, do not be afraid of overmixing. While regular baked goods can become tougher with over-mixing, gluten free baked goods benefit from it because it relaxes and hydrates the starches.

What Kind of Oatmeal Should I Use? 

Typically baked goods, like Oatmeal Raisin Cookies, use old fashioned rolled oats for a hearty, rustic texture. Since I wanted this recipe to replicate the delicate, soft Little Debbie cookie, quick oats are used for a finer texture.

If you are making a gluten free oatmeal cream pie, be sure to use certified gluten free oats, which have been processed on dedicated equipment not contaminated with wheat ingredients.

a giant oatmeal creme pie on a cake stand with little debbie snack cakes around it

Make Ahead / Freezer Friendly

Oatmeal Cream Pies are both make-ahead and freezer friendly. The cake layers and filling may be prepared ahead of time and stored separately or assembled at room temperature up to 3 days. Make sure to securely wrap cakes individually or cover, if assembled.

I don’t recommend refrigerating because it dries out the cake and causes the filling to harden and solidify. If you need to store the cake longer than 3 days it may be frozen.

To freeze, bake and cool cake layers completely, then wrap each layer with plastic wrap. Store wrapped layers in ziplock freezer bags for double protection. Freeze the filling in an airtight container.

Alternatively, the cake may be assembled and frozen up to 3 months. Be sure to wrap securely for protection against ice crystals forming.

Storing Little Debbie’s Oatmeal Creme Pie Cake

Store any leftovers at room temperature, securely wrapped, rather than refrigerating. Refrigeration will dry out the cake and solidify the filling. The cake will stay good up to three days at room temperature.

If you have some freakishly strong willpower and manage to still have cake leftover after three days, slice remaining pieces and freeze. Thaw at room temperature for 1-2 hours.

Best Tips for Making Oatmeal Creme Pie

  • Plan on allowing enough time for the oats and boiling water to cool before mixing with cake ingredients.
  • If you have an instant read or candy thermometer, the egg white / powdered sugar mixture should read 140°F.
  • Half and half or milk may be substituted for the heavy cream in the filling, but you may lose some of the fluffiness.
  • Store leftovers at room temperature. Do not refrigerate or the filling will solidify.
  • If making filling ahead of time, leave covered, or in an airtight container, at room temperature.
  • For giant cookie layers instead of cake layers, scroll down, below recipe card, for my original Little Debbie Oatmeal Cream Pie recipe.
  • Instead of cake turn this recipe into whoopie pies or a cupcake version, using the filling as frosting.

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4.55 stars (35 ratings)

BEST Homemade Oatmeal Creme Pie Cake

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 10
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
The BEST Homemade Oatmeal Creme Pie recipe takes the classic lunchbox Little Debbie's Oatmeal Cream Pies and turns it into a huge, epic dessert. Spiced oatmeal cake layers are sandwiched with fluffy white filling that will bring back those childhood memories!
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Ingredients
 

Oatmeal Cake

Creme Pie Filling

Equipment

Instructions
 

Oatmeal Cake

  • In a small bowl place the quick oats and pour boiling water over them. Stir and set aside to cool slightly, about 30 minutes.
    1 cup quick cooking oats, 1 cup boiling water
  • Preheat oven to 350ºF. Spray two 9" cake pans with cooking spray. Line bottoms with cut-to-size parchment paper, and spray again. Set aside.
  • In a large mixing bowl or stand mixer fitted with paddle attachment, cream butter, sugar, and brown sugar together at medium high speed until pale, light, and creamy, about 4 minutes. Add the eggs, vanilla, and molasses. Mix well.
    ½ cup unsalted butter,, ⅔ cup sugar, ⅔ packed brown sugar, 2 eggs,, 1 tablespoon dark molasses , 1 teaspoon vanilla extract
  • Add the flour, baking soda, baking powder, salt, cinnamon, and cloves to the bowl. Mix well. Add the slightly cooled oatmeal mixture and combine well. The batter will be very thick.
    1 ⅓ cup all-purpose flour or gluten free flour,, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ¾ teaspoon cinnamon, ¼ teaspoon ground cloves
  • Divide batter into prepared cake pans. Use an offset spatula to smooth evenly. Bake for 20-24 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool in pans for 10 minutes, then run a knife around edges. Turn onto wire racks and cool completely before layering with filling.

Filling:

  • In a heatproof medium-sized bowl whisk together egg white with 1/2 cup of powdered sugar. Place the bowl over a pot of barely simmering water. Make sure bottom of the bowl isn't touching the water directly and should be sitting a few inches above. Whisk the egg white and powdered sugar continually about 3 minutes, until egg whites are hot to touch or 140°F. Remove from heat and cool slightly.
    1 egg white
  • Add vanilla, heavy cream, and remaining powdered sugar to mixing bowl. Beat until smooth.
    ½ teaspoon vanilla extract, 2 tablespoons heavy cream, 2 cups powdered sugar,
  • If using a stand mixer, switch to a paddle attachment. Add shortening and mix on high speed for 4 minutes, until very light and fluffy.
    ¾ cup shortening
  • Place one cooled cake layer on a serving platter or cake stand. Use an offset spatula to evenly spread on filling. Top filling with second cake layer. Slice with serrated knife and store, covered, at room temperature up to 3 days.

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    Notes

     

    Best Tips for Making Oatmeal Creme Pie

    • Plan on allowing enough time for the oats and boiling water to cool before mixing with cake ingredients.
    • If you have an instant read or candy thermometer, the egg white / powdered sugar mixture should read 140°F. 
    • Half and half or milk may be substituted for the heavy cream in the filling, but you may lose some of the fluffiness.
    • Store leftovers at room temperature. Do not refrigerate or the filling will solidify. 
    • If making filling ahead of time, leave covered, or in an airtight container, at room temperature. 
    • For giant cookie layers instead of cake layers, scroll down, below recipe card, for my original Little Debbie Oatmeal Cream Pie recipe.
    • Instead of cake turn this recipe into whoopie pies or a cupcake version, using the filling as frosting. 
     

    Make Ahead / Freezing / Storing

    Store any leftovers at room temperature, securely wrapped, rather than refrigerating. Refrigeration will dry out the cake and solidify the filling. The cake will stay good up to three days at room temperature. 
    The cake layers and filling may be prepared ahead of time and stored separately or assembled at room temperature up to 3 days. Make sure to securely wrap cakes individually or cover, if assembled.
    To freeze, bake and cool cake layers completely, then wrap each layer with plastic wrap. Store wrapped layers in ziplock freezer bags for double protection. Freeze the filling in an airtight container.
    Alternatively, the cake may be assembled and frozen up to 3 months. Be sure to wrap securely for protection against ice crystals forming. 
     
    Calories: 478kcal, Carbohydrates: 56g, Protein: 4g, Fat: 28g, Saturated Fat: 11g, Cholesterol: 61mg, Sodium: 271mg, Potassium: 95mg, Fiber: 2g, Sugar: 39g, Vitamin A: 375IU, Calcium: 38mg, Iron: 1mg
    Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!

    Original Giant Cookie Recipe

    This is for a soft cookie texture. The filling recipe remains the same.

    • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
    • 1 cup packed brown sugar
    • 1/2 cup sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 tablespoon dark molasses
    • 1 1/2 cups all purpose flour or gluten free flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 teaspoon cinnamon
    • 1/4 teaspoon ground cloves
    • 3 cups quick-cooking oats
    1. Preheat oven to 350ºF. Spray two 9 inch cake pans with cooking spray. Line each with parchment paper, cut to size on bottom, and spray again. Set aside.
    2. Cream together butter, brown sugar, and sugar at medium high speed until pale, light, and creamy, about 4 minutes. Add egg, vanilla, and molasses. Mix well.
    3. In a separate bowl whisk together flour, baking soda, salt, cinnamon, and cloves. Add the quick oats and combine.
    4. Gradually add the dry ingredients to the butter / sugar mixture until it is all incorporated. The batter will be very thick.
    5. Divide half the dough into each prepared cake pan. Press it down with your fingers and then use an offset spatula to smooth evenly.
    6. Bake for 22-24 minutes, or until edges are golden and set, but middle is still soft.
    7. Cook in the pan for 30 minutes, then run a knife around edges. To avoid cakes cracking, put the wire racks on top of the cake pan, hold everything together, and then invert the wire rack. Cool completely.

    Adapted from Sally’s Baking Addiction

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