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Oatmeal Cream Pie Cake

Oatmeal cream pie cake with tender oatmeal spice layers and a thick marshmallow cream filling. Baked until the cakes are golden, then frosted between layers and on the outside for a classic oatmeal cream pie look.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For oatmeal cake layers
  • 2 cup flour
  • 1.5 cup rolled oats
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 1 cup sour cream
  • 2 tsp vanilla
For marshmallow cream filling
  • 0.5 cup unsalted butter
  • 4 oz cream cheese
  • 1 can (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 2 sheet pan

Method
 

Bake the oatmeal cake layers
  1. Preheat the oven to 350F, then grease two 9-inch round pans. Keep them ready for batter right after mixing.
  2. Beat butter and brown sugar until smooth. Add eggs, sour cream, and vanilla and continue beating until combined.
  3. Fold in flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix just until no dry streaks remain.
  4. Divide the batter evenly between the two pans. Bake for 30-35 minutes, until the centers spring back when gently pressed.
  5. Cool the cakes completely in the pans, then remove them. Let them cool fully before frosting to prevent melting.
Make and spread the marshmallow cream filling
  1. Beat softened unsalted butter, softened cream cheese, and marshmallow creme until smooth. Continue beating until the mixture is very fluffy.
  2. Gradually beat in powdered sugar and then mix in vanilla. Stop once the filling is thick and spreadable.
  3. Frost between the cake layers with a thick layer of marshmallow cream. Spread extra filling on the outside for a complete coating.

Notes

For clean slices, cool the cakes fully (step 5) before frosting and chill the assembled cake 30-60 minutes to firm the filling. Store leftovers covered in the refrigerator for up to 4 days; freeze assembled cake for up to 2 months. If you want a lighter take, use reduced-fat cream cheese in the filling (texture will be slightly softer).