Oatmeal Cream Pie Layer Cake Recipe

This Oatmeal Cream Pie Layer Cake is pure nostalgic indulgence—a towering showstopper inspired by your favorite childhood snack, but all grown up. Imagine bite after bite of impossibly soft oatmeal cake layers, rich with molasses and brown sugar, sandwiched together with fluffy marshmallow filling and slathered in dreamy vanilla bean frosting. To finish it off, real oatmeal cream pies crown the top, making each slice as delightful to look at as it is to eat. It’s a dessert that’s equally perfect for a celebration or simply to relive a sweet memory with those you love.

Ingredients You’ll Need

The ingredient list for this Oatmeal Cream Pie Layer Cake is simple yet essential—each component brings its own magic, from deep molasses undertones to lush vanilla notes and that iconic oat texture. Don’t be fooled by the straightforward lineup; every item is chosen to infuse warmth, chewiness, and that irresistibly nostalgic flavor.

• Flahavan’s Rolled Oats: These oats give the cake authentic old-fashioned chew and a cozy, nutty aroma.
• Milk: Soaks the oats, keeping the cake soft and moist throughout.
• Molasses: Brings a deep, caramelized sweetness that’s classic in oatmeal bakes.
• Vegetable Oil: Adds tenderness so every layer stays wonderfully soft.
• All-Purpose Flour: Provides the structure while keeping the crumb tender.
• Baking Powder & Baking Soda: Both leaveners work together for an airy, lofty cake.
• Ground Cinnamon: A light sprinkle makes every bite toasty and comforting.
• Salt: Balances out the sweetness and enhances all the flavors.
• Unsalted Butter: Essential for richness in both the cake and the frosting.
• Granulated Sugar & Light Brown Sugar: White sugar fluffs up the crumb, brown sugar deepens the flavor.
• Vanilla Bean Paste: Delivers pure vanilla flavor with those gorgeous specks—unbeatable in both cake and frosting.
• Large Eggs: Bind everything together and make the finished cake light and beautiful.
• Confectioners’ Powdered Sugar: Sifted for that creamy, lump-free frosting and filling.
• Heavy Whipping Cream: Adds richness to the vanilla bean frosting, making it extra silky.
• Marshmallow Creme/Fluff: Whips into the filling for that signature Oatmeal Cream Pie taste.
• Pre-packaged Oatmeal Cream Pies: The star finishing touch—crowns the cake with nostalgia and undeniable fun.

How to Make Oatmeal Cream Pie Layer Cake

Step 1: Prepare the Oatmeal Brown Sugar Cake

Start by heating your oven to 350°F (175°C) and prepping two 8-inch round cake pans with a good coating of grease and flour—so nothing sticks. In one bowl, combine those hearty oats with milk, molasses, and a splash of oil; let them sit and soak, getting nice and plush. Meanwhile, whisk together your dry ingredients—flour, leaving agents, cinnamon, and salt. In a stand mixer, cream butter until it’s smooth, then whip in both sugars and plenty of vanilla bean paste until it’s pillow-fluffy. Add the eggs one at a time, being sure to scrape the bowl so everything’s blended. Now, alternate the flour mixture and oat mixture into your batter in five additions, starting and finishing with the flour. Divide the glorious batter between your pans and bake for 30–35 minutes, until a skewer comes out clean. Let the cakes cool for 10 minutes before transferring them onto a wire rack to finish cooling completely.

Step 2: Whip Up the Vanilla Bean Frosting

In a stand mixer, whip your butter with a pinch of salt for a full 5–7 minutes until it’s light, luscious, and nearly white. Gradually add three cups of powdered sugar, a spoonful of vanilla bean paste, and a splash of cream; mix until smooth. Alternate the remaining sugar and cream in batches, beating thoroughly after each addition. Finish by whipping on medium-high for a solid five minutes—the result is billowy, silky, and absolutely lavish frosting.

Step 3: Make the Marshmallow Filling

In a mixing bowl, beat together ¾ cup of your prepared vanilla bean frosting, the full jar of marshmallow creme, and a cup of powdered sugar. Use a hand mixer for a minute or two until everything merges into a light, cloud-like filling that’s impossibly smooth. This is the secret to the Oatmeal Cream Pie Layer Cake’s irresistible middle!

Step 4: Assemble the Cake

Once your cakes are completely cool, use a serrated knife to level the tops, then slice each cake in half for a total of four glorious layers. Place a small dab of frosting on your serving plate to anchor the bottom layer. For each filling layer, pipe a ring (or “dam”) of frosting around the edge, then fill with one third of your marshmallow filling, keeping it all tidy and inside the frosting border. Repeat with the second and third layers, then place the last cake layer upside-down for a perfectly flat top. Next, cover the cake in a thin “crumb coat” of frosting to seal in any rogue crumbs, and pop it in the fridge for 15–20 minutes. Finally, lavish the cake with the rest of the frosting, smoothing everything out for a professional finish. Give it another chill to set if you like everything super tidy.

Step 5: Decorate Like a Pro

Load the remaining frosting into a piping bag fitted with a Wilton 2D star tip. Pipe twelve proud swirls around the top edge, then take three oatmeal cream pies and quarter them, nestling a piece onto each swirl for a playful, bakery-style touch. Crumble the remaining pies and sprinkle around the cake’s base. Step back and marvel—your Oatmeal Cream Pie Layer Cake deserves it!

How to Serve Oatmeal Cream Pie Layer Cake

Garnishes

When it comes to garnishing this cake, you can’t go wrong with extra oatmeal cream pie pieces on top and along the sides. Their chewy texture and sweet vanilla scent instantly signal what’s in store for every lucky slice. For a touch of elegance, try a sprinkle of cinnamon or a light dusting of powdered sugar—either will add a beautiful contrast that highlights the cake’s golden tones.

Side Dishes

This cake is rich and nostalgic, so pairing it with something simple is key. A scoop of vanilla bean ice cream or a little dish of fresh berries makes each bite even more special. If you’re serving for a party, offer a big pot of coffee or a cold glass of milk—classics that play perfectly with the comforting flavors of Oatmeal Cream Pie Layer Cake.

Creative Ways to Present

If you’re feeling playful, slice the cake tall and narrow, so every piece gets all four layers and a generous topping. For individual celebrations, make mini-cakes using the same recipe and stack them on their own plate with a single quartered cream pie on top. A drizzle of warm caramel or chocolate sauce just before serving can also make your Oatmeal Cream Pie Layer Cake truly showstopping for any special occasion.

Make Ahead and Storage

Storing Leftovers

This cake keeps surprisingly well! Cover any leftover slices tightly with plastic wrap or transfer to an airtight container. They’ll remain fresh at room temperature for up to two days (unless it’s very warm), but for best results, pop them in the fridge, where the Oatmeal Cream Pie Layer Cake will stay delicious and moist for up to five days.

Freezing

If you want to save some for another gathering, this cake freezes beautifully. Chill the finished cake well, then wrap individual slices or the whole cake in plastic wrap and aluminum foil. Tuck them in the freezer for up to three months. When you’re ready for a sweet walk down memory lane, thaw the Oatmeal Cream Pie Layer Cake overnight in the refrigerator.

Reheating

No one enjoys fridge-cold cake! Allow slices of chilled cake to sit at room temperature for about 45 minutes before serving. This helps the flavors and textures come alive again—the frosting will be softer, and the cake layers will have their luscious tenderness back. If you’re in a hurry, a super quick zap in the microwave (5–10 seconds) works wonders for the marshmallow filling.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats provide the best hearty texture for the cake, but in a pinch, you can use quick oats. Just know the cake may be a touch less chewy, but it will still capture all the flavor of the classic Oatmeal Cream Pie Layer Cake.

What’s the best way to get clean, even cake layers?

For pro-level layers, level your cakes with a long serrated knife once they’ve fully cooled, then use a ruler or cake slicer to help guide even cuts. Chilling the cakes in the fridge for 30 minutes before slicing also helps reduce crumbs.

Could I make this cake a day ahead?

Absolutely! In fact, the flavor of Oatmeal Cream Pie Layer Cake deepens and melds with some rest. Assemble and frost your cake, then cover and refrigerate overnight. Let it come closer to room temperature before serving so the frosting softens beautifully.

Is there a substitute for marshmallow creme?

If you can’t find marshmallow creme, you can make a simple homemade version by whipping together egg whites, sugar, and a little corn syrup—just search for a marshmallow fluff recipe. However, store-bought keeps things extra simple for this filling.

Can I make this as cupcakes?

You absolutely can! Use lined muffin tins and decrease the bake time to 18–22 minutes. Hollow out a little of the center of each and pipe in some marshmallow filling before frosting for true Oatmeal Cream Pie Layer Cake vibes, cupcake style.

Final Thoughts

If you adore that sweet, chewy nostalgia of the classic snack, you’ll fall for Oatmeal Cream Pie Layer Cake at first bite. It’s a total crowd-pleaser that looks as impressive as it tastes, yet is surprisingly simple to create at home. Give it a try—the next celebration (or random Tuesday) deserves a little extra sweetness!