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Oatmeal Cream Pie Layer Cake

Oatmeal Cream Pie Layer Cake - A Heartwarming Taste of Home

An Oatmeal Cream Pie Layer Cake with a nostalgic flavor that perfectly captures childhood memories.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Flahavan's Rolled Oats Adds chewiness and texture; substitute any rolled oats as needed.
  • 1 cup Milk Provides moisture; use almond milk or oat milk for a dairy-free alternative.
  • 1/4 cup Molasses Adds depth of flavor; alternatives include honey or maple syrup.
  • 1/2 cup Vegetable Oil Ensures moisture; can substitute with melted coconut oil or butter.
  • 1 3/4 cups All-Purpose Flour Main structure; replace with gluten-free flour blend for gluten-free option.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Ground Cinnamon Optional; can replace with nutmeg or omit.
  • 1/2 teaspoon Salt Enhances sweetness.
For the Frosting and Filling
  • 1 cup Unsalted Butter Provides richness; can use plant-based butter for vegan options.
  • 1 cup Granulated Sugar Contributes sweetness.
  • 1/2 cup Light Brown Sugar Adds moisture and caramel-like flavor.
  • 1 tablespoon Vanilla Bean Paste For rich vanilla flavor; extract is a substitute.
  • 2 large Eggs Acts as a binder; can use flax eggs or applesauce for vegan.
  • 4 cups Confectioners Powdered Sugar Sweetens and thickens frosting.
  • 1/4 cup Heavy Whipping Cream Adds creaminess; coconut cream is a dairy-free choice.
  • 1 cup Marshmallow Creme/Marshmallow Fluff Provides main filling for a sweet texture.
For Garnish
  • 4-6 pieces Oatmeal Cream Pies For decoration and flavor.

Equipment

  • mixing bowl
  • whisk
  • 8-inch round cake pans
  • Parchment Paper
  • Mixer
  • serrated knife

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine 2 cups of Flahavan's rolled oats, 1 cup of milk, 1/4 cup of molasses, and 1/2 cup of vegetable oil. Mix well and let sit for about 15 minutes.
  2. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  3. In a medium bowl, whisk together 1 3/4 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.
  4. In a large mixing bowl, beat 1/2 cup of softened unsalted butter with 1 cup of granulated sugar and 1/2 cup of light brown sugar until fluffy. Add 1 tablespoon of vanilla bean paste and then 2 large eggs, one at a time.
  5. Alternate adding the dry ingredient mixture and soaked oatmeal mixture to the butter mixture until fully incorporated.
  6. Divide the batter between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Once the layers are cool, whip 1 cup of unsalted butter until light. Gradually add in 4 cups of confectioners' powdered sugar, 1 tablespoon of vanilla bean paste, and 1/4 cup of heavy whipping cream until smooth.
  8. Combine the frosting with 1 cup of marshmallow creme until uniform.
  9. Level the cooled cake layers and assemble by spreading marshmallow filling between layers.
  10. Apply a crumb coat with the remaining frosting and chill for 30 minutes. Then frost the entire cake.
  11. Garnish with decorative swirls of frosting and pieces of oatmeal cream pies on top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 130mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Don't skip the crumb coat for a polished look.

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