BEST Homemade Oatmeal Creme Pie Cake

Name: BEST Homemade Oatmeal Creme Pie Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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 Cup 4 Cup gluten free flour); 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ teaspoon cinnamon; ¼ teaspoon ground cloves; 1 egg white; ½ teaspoon vanilla extract; 2 tablespoons heavy cream; 2 cups powdered sugar, (divided); ¾ cup shortening

10 steps

Prep:30minCook:20min

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!

Updated at: Sat, 14 Dec 2024 11:59:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories540.5 kcal (27%)

Total Fat26.9 g (38%)

Carbs71.4 g (27%)

Sugars52.3 g (58%)

Protein4.4 g (9%)

Sodium188.3 mg (9%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cupquick cooking oats

1 cupwater

boiling

½ cupunsalted butter

⅔ cupsugar

1 tablespoondark molasses

1 teaspoonvanilla extract

1 ⅓ cupall-purpose flour

or gluten free flour

1 teaspoonbaking soda

½ teaspoonbaking powder

¼ teaspoonsalt

¾ teaspooncinnamon

¼ teaspoonground cloves

1egg white

½ teaspoonvanilla extract

2 tablespoonsheavy cream

2 cupspowdered sugar

divided

¾ cupshortening

Instructions

Oatmeal Cake

Step 1

In a small bowl place the quick oats and pour boiling water over them. Stir and set aside to cool slightly, about 30 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cool in pans for 10 minutes, then run a knife around edges. Turn onto wire racks and cool completely before layering with filling.

Filling:

Step 7

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.

Step 8

Add vanilla, heavy cream, and remaining powdered sugar to mixing bowl. Beat until smooth.

Step 9

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.

Step 10

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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