Oatmeal Creme Pie Cake Recipe
This oatmeal creme pie cake recipe delivers a warm, comforting taste with a gentle sweetness. The ground oats give the cake a soft, slightly chewy texture, while cinnamon adds a subtle, spicy warmth.Brown sugar and granulated sugar create a rich, caramel-like flavor that blends perfectly with the buttery cake base. The sour cream and vegetable oil keep the cake moist and tender.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- Spatula
- 9×13 inch baking pan
- Saucepan or double boiler (for creme filling if needed)
Ingredients
For the Oatmeal Cake:
- 3/4 cup uncooked oats finely ground
- 1/2 cup unsalted butter softened
- 1/4 cup sour cream at room temperature
- 2 large eggs at room temperature
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 3/4 cups cake flour sifted
- 1 cup whole milk at room temperature
- 1 tsp ground cinnamon
- 2 Tbsp vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar light or dark
- 1/2 tsp salt
- 2 tsp pure vanilla extract
For the Creme Filling:
- 2 Tbsp heavy cream
- 1 egg white
- 2 cups powdered sugar divided
- 3/4 cup shortening
- 1/2 tsp vanilla extract
Instructions
Heat the oven and prepare the pan
- Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and dust with flour, or line it with parchment paper.
Process the oats
- Pulse the uncooked oats in a food processor or blender until they become fine pieces. Keep aside.
Combine dry ingredients
- Mix together cake flour, baking powder, baking soda, cinnamon, and salt in a bowl. Stir in the processed oats and leave aside.
Blend butter and sugars
- Beat softened butter with granulated sugar and brown sugar until fluffy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract and sour cream.
Incorporate wet and dry ingredients
- Add the dry mixture to the butter mixture in portions, alternating with milk, starting and finishing with the dry mix. Mix until smooth. Stir in vegetable oil to maintain moisture.
Bake
- Pour the batter into the prepared pan and level the surface. Bake for 30–35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cake cool completely.
Make the creme filling
- Beat shortening with 1½ cups powdered sugar until smooth. In another bowl, whisk egg white with heavy cream until lightly frothy. Slowly add remaining ½ cup powdered sugar and vanilla to the shortening mixture, then fold in the egg white mixture until creamy and airy.
Assemble the cake
- Cut the cooled cake in half horizontally or into layers. Spread the creme filling evenly over the bottom layer, then place the top layer on. Sprinkle powdered sugar on top if desired.
Notes
Note: For best results, use room-temperature ingredients to ensure a smooth, well-mixed batter. Finely ground oats make the cake tender. Avoid over mixing after adding flour to keep it light and fluffy.
Let the cake cool completely before adding the creme filling to prevent it from melting. Slice carefully and optionally dust with powdered sugar for a polished look.