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Oatmeal Cream Pie Layer Cake

Oatmeal Cream Pie Layer Cake that Will Take You Back

Oatmeal Cream Pie Layer Cake brings nostalgic flavors of childhood snacks to a moist and delightful dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Flahavan's Rolled Oats Can substitute with quick-cooking rolled oats
  • 1 cup Milk Whole milk or plant-based milk
  • 1 tbsp Molasses Dark brown sugar can be substituted
  • 1/3 cup Vegetable Oil Melted coconut oil or butter can be used
  • 2 cups All-Purpose Flour Gluten-free flour can be used
  • 1 tsp Baking Powder Check expiration date
  • 1 tsp Baking Soda Check expiration date
  • 1 tsp Ground Cinnamon Optional for enhanced flavor
  • 1/2 tsp Salt Balances sweetness
  • 1/2 cup Unsalted Butter Margarine or vegan butter can be used
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup Light Brown Sugar
For the Filling & Frosting
  • 1 tbsp Taylor & Colledge Vanilla Bean Paste Substitute with pure vanilla extract if needed
  • 2 large Eggs Flax eggs for a vegan substitute
  • 3-4 cups Vanilla Bean Frosting Store-bought or homemade
  • 1 cup Marshmallow Creme or Fluff Can make homemade version
  • 1 cup Dixie Crystals Confectioners Powdered Sugar Any confectioners' sugar is fine
For Garnish
  • Pre-Packaged Oatmeal Cream Pies Use homemade for a personal touch

Equipment

  • Stand mixer
  • Mixing Bowls
  • measuring cups
  • measuring spoons
  • 8-inch round cake pans
  • Spatula

Method
 

Step-by-Step Instructions for Oatmeal Cream Pie Layer Cake
  1. In a medium bowl, combine 1 cup of Flahavan's rolled oats with 1 cup of milk, 1 tablespoon of molasses, and 1/3 cup of vegetable oil. Stir well and let sit for 30 minutes.
  2. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Set aside.
  4. Beat 1/2 cup of unsalted butter with 1 cup of granulated sugar and 1/2 cup of light brown sugar until light and fluffy (about 3-4 minutes).
  5. Add 2 large eggs to the mixture, one at a time, mixing well after each addition.
  6. Gradually add the dry ingredients to the creamed butter, alternating with the soaked oat mixture. Mix just until combined.
  7. Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes.
  8. Whip 1/2 cup of softened unsalted butter until creamy, then gradually mix in 3-4 cups of powdered sugar, 1 tablespoon of vanilla bean paste, and 2-4 tablespoons of cream until light and airy.
  9. In a separate bowl, mix 1 cup of marshmallow fluff with 1 cup of frosting and 1 cup of powdered sugar until smooth.
  10. Level the cooled cake layers and slice each layer in half. Stack with marshmallow filling between each layer and apply a crumb coat of frosting. Refrigerate for 30 minutes.
  11. Frost the top and sides with the remaining frosting and garnish with quartered oatmeal cream pies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

Room temperature ingredients are recommended for better mixing. Don’t overmix to keep the cake fluffy. Use proper measuring techniques for accurate results.

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