BEST Homemade Oatmeal Creme Pie Cake

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!

Prep Time 30

Cook Time 20

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

Oatmeal Cake

1 cup quick cooking oats
1 cup boiling water
½ cup unsalted butter softened
⅔ cup sugar
⅔ packed brown sugar
2 eggs room temperature
1 tablespoon dark molasses
1 teaspoon vanilla extract
1 ⅓ cup all-purpose flour or gluten free flour I recommend Cup4Cup gluten free flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ground cloves

Creme Pie Filling

1 egg white
½ teaspoon vanilla extract
2 tablespoons heavy cream
2 cups powdered sugar divided
¾ cup shortening

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.

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.

Nutrition