Oatmeal Cream Pie Layer Cake

I have perpetually been an addict of oatmeal cream pies. They're one among my guilty pleasures and that I can’t get enough of them. The chewy cooky paired with a delicious marshmallow-like filling is what my course dreams area unit created of!

The oatmeal cream pie cake has been one among those flavor combos I even have wished to form forever. I experimented with a do-it-yourself oatmeal refined sugar cake. Many recipes I even have seen use either poached oatmeal, oatmeal, or fast cook oats. However, I selected to pre-soak my Flahavan’s oatmeal with milk for these layers. In short, it clad just about evidently, however I will be able to in all probability still tweak it many times within the future.

Oatmeal Cream Pie Layer Cake
Oatmeal Cream Pie Layer Cake

Most significantly, you can’t create associate Oatmeal Cream Pie cake while not a downlike, marshmallow-like filling. The filling may be a totally different flavor than the particular buttercream. I wished a distinction between that and also the topping outside. 

Marshmallow fluff is that the excellent option to get that flavor. Boughten fluff is a straightforward semi-homemade thanks to create the filling, however if you have got time, do-it-yourself fluff is that the best!

Oatmeal Cream Pie Layer Cake

Oatmeal Brown Sugar Cake:

  • 2 tablespoons molasses
  • 1/2 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 cup Flahavan's Rolled Oats
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup Dixie Crystals Light Brown Sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 tablespoons Taylor & Colledge Vanilla Bean Paste
  • 4 large eggs

Vanilla Bean Frosting:

  • 2 cups unsalted butter
  • 8 cups Dixie Crystals Confectioners Powdered Sugar
  • 1/8 teaspoon salt
  • 2 teaspoons Taylor & Colledge Vanilla Bean Paste
  • 3 tablespoons heavy whipping cream

Marshmallow Filling:

  • 3/4 cup prepared Vanilla Bean Frosting
  • 7 oz Marshmallow Creme or Marshmallow Fluff
  • 1 cup Dixie Crystals Confectioners Powdered Sugar, sifted


  • 7 pre-packaged oatmeal cream pies

Oatmeal Brown Sugar Cake:

  1. Place oatmeal, milk, molasses and oil in a medium bowl, stir, and set aside.
  2. Heat oven to 350F. Grease and flour, or use baking spray, to prepare 2 8-inch round cake pans.
  3. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside
  4. In bowl of stand mixer, fitted with the paddle attachment, beat butter on medium speed until smooth. Add in granulated sugar, brown sugar, and vanilla bean paste and beat until light and fluffy, 3-5 minutes. Scrape down the sides and while mixer is on low, add eggs one at a time, scraping down sides as necessary.
  5. While mixer is on low, alternate flour mixture and oat mixture in 5 additions, beginning and ending with the flour mixture. Scrape side of mixing bowl to make sure batter is completely combined, then evenly divide between two cake pans.
  6. Bake for 30-35 minutes, or until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Let cool in pans for 10 minutes, then place on wire rack to cool completely.

Vanilla Bean Frosting:

  1. Cut butter into small slices and place into bowl of stand mixer with paddle attachment. Add salt. Whip butter for 5-7 minutes until light and airy. Scrape down sides of bowl as necessary.
  2. Add 3 cups powdered sugar and mix on low to combine. Add in vanilla bean paste and 1 tablespoon heavy cream, then combine.
  3. Add 3 cups powdered sugar and mix on low to combine. Add 1 tablespoon heavy cream. Scrape down sides as necessary. Add in remaining 2 cups powdered sugar and remainging tablespoon heavy cream and and mix to combine. Beat on medium-high for 5 minutes to whip. Scrape sides of bowl and re-whip if needed.
Marshmallow Filling:
  1. Place frosting, marshmallow creme and powdered sugar in small bowl. Using hand mixer, combine completely


  1. Level cake tops. Slice each cake in half to create 4 even cake layers. Place a small amount of frosting on cake board to secure cake or place cake on serving plate. Using a piping bag fitted with a large round tip, pipe around the top of the cake to create a dam for the marshmallow filling. Fill with 1/3 of the marshmallow filling. Repeat with layers 2 and 3.
  2. Place last layer on top upside-down and apply a crumb coat*  over cake. Place in freezer for 15-20 minutes.
  3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Place extra into piping bag with Wilton 2D star tip. Pipe 12 swirls on top
  4. Cut 3 oatmeal cream pies into quarters and place one piece on each swirl. Crumble remaining oatmeal cream pies and place around base of cake. Serve or refrigerate then bring to room temperature before serving.

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