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Oatmeal Cream Pie Layer Cake

Oatmeal Cream Pie Layer Cake: A Moist Slice of Nostalgia

This Oatmeal Cream Pie Layer Cake combines soft oatmeal and marshmallow filling for a nostalgic treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Flahavan's Rolled Oats Substitute with quick-cooking oats if unavailable.
  • 1 cup Milk Any milk or non-dairy alternative.
  • 1/4 cup Molasses Dark corn syrup can be used as a substitute.
  • 1/2 cup Vegetable Oil Can be swapped with melted coconut oil or canola oil.
  • 2 cups All-Purpose Flour No direct substitution recommended.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Can be reduced or omitted if using salted butter.
  • 1 teaspoon Ground Cinnamon Feel free to omit for a neutral flavor.
  • 1 cup Unsalted Butter Substitute with margarine for a dairy-free option.
  • 1 cup Dixie Crystals Granulated Sugar Any granulated sugar can be used.
  • 1/2 cup Brown Sugar Can be swapped for coconut sugar.
  • 2 teaspoons Vanilla Bean Paste Pure vanilla extract can be used.
  • 3 large Large Eggs Consider flax or chia eggs for egg-free option.
For the Frosting
  • 1 cup Heavy Whipping Cream Can be replaced with milk or dairy-free cream.
  • 1 cup Marshmallow Creme/Fluff Homemade can enhance flavor.
  • 4 cups Dixie Crystals Confectioners Powdered Sugar Substitution not recommended due to texture.
For the Garnish
  • 1 package Pre-Packaged Oatmeal Cream Pies Can be replaced with homemade cookies.

Equipment

  • mixing bowl
  • Stand Mixer
  • Cake pans
  • spatula
  • whisk

Method
 

Cake Preparation
  1. In a mixing bowl, combine the rolled oats with milk, molasses, and vegetable oil. Stir well and let sit for 15 minutes.
  2. Preheat the oven to 350°F (175°C) and prepare three greased 9-inch round cake pans.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Beat unsalted butter with granulated and brown sugar until light and fluffy. Add vanilla bean paste.
  5. Incorporate eggs one at a time, then alternate adding dry ingredients and oatmeal mixture until just combined.
  6. Divide the batter into pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Make the frosting by beating softened butter, then gradually add confectioners' sugar, vanilla bean paste, and cream.
  8. In a separate bowl, mix frosting with marshmallow cream and sifted powdered sugar until fluffy.
  9. Assemble the cake with layers of marshmallow filling in between and crumb coat before chilling.
  10. Frost with vanilla bean frosting and garnish with oatmeal cream pies before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Ensure butter is at room temperature for proper mixing. Customize the filling as desired.

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