My favorite childhood lunchbox treat is transformed into a delicious Oatmeal Cream Pie Layer Cake. Oatmeal brown sugar cake, marshmallow filling, and vanilla bean frosting are the perfect back-to-school indulgence. Don’t forget to grab some oatmeal cream pies for a fun garnish!
I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
I have always been a fan of oatmeal cream pies. They are one of my guilty pleasures and I can’t get enough of them. The chewy oatmeal cookie paired with a delicious marshmallow-like filling is what my dessert dreams are made of!
Creating a cake based on one of my favorite childhood treats is the perfect way to start #BacktoSchoolTreats week! I am co-hosting, along with my friend Christie from A Kitchen Hoor’s Adventure. We have 30 bloggers sharing over 100 of their favorite back-to-school breakfasts, snacks, desserts and drinks. I hope you enjoy all these wonderful recipes and don’t forget to enter the giveaway below!
The oatmeal cream pie layer cake has been one of those flavor combinations I have wanted to make forever. I experimented with a homemade oatmeal brown sugar cake. A few recipes I have seen use either cooked oatmeal, rolled oats, or quick cook oats. However, I chose to pre-soak my Flahavan’s Rolled Oats with milk for these layers. In short, it turned out pretty much as expected, but I will probably still tweak it a few times in the future.
I opted to make it in 2 8-inch cakes, then cut each cake in half for four layers. Alternatively, next time I make this cake, I will try it in 3 6-inch cakes, for a taller and skinny cake. The ingredient list for oatmeal cream pies doesn’t have cinnamon however, I added it because I love the flavor in cakes with molasses and brown sugar.
Most importantly, you can’t make an Oatmeal Cream Pie Layer Cake without a fluffy, marshmallow-like filling. The filling is a different flavor than the actual buttercream. I wanted a contrast between that and the frosting outside. Marshmallow fluff is the perfect choice to get that flavor. Store-bought fluff is an easy semi-homemade way to make the filling, but if you have time, homemade fluff is the best!
I could eat this frosting with a spoon – I might have done just that. There is nothing better than seeing vanilla seeds from Taylor & Colledge vanilla bean paste throughout the frosting and baked goods. For example, I use vanilla bean paste in my Vanilla Bean Ice Cream, Vanilla Bean Pizzelles, and Vanilla Bean Bourbon Whipped Cream.
This is one of my go-to frostings, and vanilla bean paste makes it even more decadent and delicious. I often add butter flavoring and almond extract, like in my Mermaid Layer Cake, but opted for a pure vanilla flavor to compliment the cake. Similarly, you can even add a bit of cinnamon to the frosting for a little extra spice.
TOOLS, TIPS & TRICKS:
- Most importantly, start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
- I use a professional cake decorating turntable to fill and frost easier.
- A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
- Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.
- Piping tips used for this cake: Wilton 2A (frosting dam) 2D (swirls).
Oatmeal Cream Pie Layer Cake
Oatmeal Brown Sugar Cake
- 1 cup Flahavan's Rolled Oats
- 1 cup milk
- 2 tablespoons molasses
- 1/2 cup vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 cup Dixie Crystals Light Brown Sugar
- 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
- 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
- Place oatmeal, milk, molasses and oil in a medium bowl, stir, and set aside.
- Heat oven to 350F. Grease and flour, or use baking spray, to prepare 2 8-inch round cake pans.
- In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside
- 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.
- 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.
- 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
- 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.
- Add 3 cups powdered sugar and mix on low to combine. Add in vanilla bean paste and 1 tablespoon heavy cream, then combine.
- 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.
- Place frosting, marshmallow creme and powdered sugar in small bowl. Using hand mixer, combine completely
- 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.
- Place last layer on top upside-down and apply a crumb coat* over cake. Place in freezer for 15-20 minutes.
- 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
- 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.
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week, 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara’s Multicultural Table
Bakery Style Blueberry Muffins from Comfortably Domestic
Breakfast Cookies from Home Sweet Homestead
Brioche Bread Pudding from Simply Healthyish
Chocolate Chip Maple Pecan Granola from Family Around the Table
Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
Homemade Honey Buns from The Domestic Kitchen
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen’s Kitchen Stories
PB&J Overnight Oats from Jolene’s Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
Peanut Butter & Jelly Muffins from The Spiffy Cookie
Triple Berry Overnight French Toast from The Nifty Foodie
Back to School Snacks:
Lavender Rice Krispie Treats from Nik Snacks
Peanut Butter Chocolate Chip Granola Bars from Simple and Savory
Back to School Desserts:
‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
Almond Joy Cupcakes from Daily Dish Recipes
Back-to-School Sundae from Our Good Life
Caramel Apple Back to School Cupcakes from Big Bear’s Wife
Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
Easy Chocolate No Bake Cookies from Jen Around the World
Chocolate Pudding & Caramel Parfait from Girl Abroad
Oatmeal Cream Pie Layer Cake from Love and Confections
Vanilla Bean Pudding Pops from Hardly A Goddess
Back to School Drinks:
Caramel Apple Iced Tea from For the Love of Food
Dairy-Free Apple Pie Smoothie from Frugal & Fit
Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks
Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages.
Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.
Will G says
I like oatmeal cream pies.
Me too! One of my favorite treats!!
Fruit snacks 🙂
Always a good treat!!
NICOLE S MARTIN says
I like fruit of any kind!
Which is your favorite? We love strawberries, blueberries and pineapple!
Such a gorgeous cake! I absolutely love how you garnished it with sliced and crumbled oatmeal cream pies.
That might have been my favorite part, and tasty garnish/decoration!!
Wendy Klik says
What an amazing looking cake. You put the rest of us to shame.
Thank you so much! I had such a fun time coming up with the perfect cake for this week!
Terri Steffes says
What a gorgeous cake! I love that you used oatmeal cream pies! That’s super clever.
Thank you! I had such fun making it!
Coleen @ The Redhead Baker says
I am in awe of this cake. It looks amazing, and I bet it tastes even better!
It was such a fun cake to make – especially since I LOVE oatmeal cream pies!!
Kirsten/Comfortably Domestic says
I will never turn down a good chocolate chip cookie. Oatmeal Cream Pies were my favorite store-bought treat growing up. This cake sounds delicious and is absolutely gorgeous!
Thank you so much! I had such a fun time creating this cake!
Dan Dykstra says
Fruit is the best snack.
Any favorite fruits? We love strawberries, blueberries, cantaloupe and pineapple
That’s one of the prettiest cakes I’ve ever seen, and it sounds amazing. So creative!
Thank you so much! I had an idea inspired by the treat and just went with it. So happy how it turned out!
Barrie Mooney says
This is so decadent and yet comforting too- nothing like oatmeal pies for school, but this cake would be a welcome surprise!
I love being able to create a cake out of other fun flavors – and this nod to my favorite school treat was delicious!
What an incredible flavored cake! love the oatmeal cream pie spin and those layers look decadent! YUM! also… gorgeous cake as always!
Thanks Nicole! I had such a fun time making this cake!
This cake is like the stuff of dreams! Loving it so much!
Thanks! Yes, it is my childhood treat dream made reality!!
April Tuell says
I am in love with the cakes you make, they are always so pretty! You should seriously consider starting a little cake business!
Anne Lawton says
This is a beautiful looking cake! I bet it’s delicious too!
Thank you! This was one of my favorite cakes ever! Love the nostalgic twist
Will you come bake this for me? I know I’ll mess it up. It looks OFF THE CHARTS delicious.
I’d like to make this cake, but we don’t have Lahavan’s. Are you using quick-cooking rolled oats, regular oats, or steel-cut? Appreciate your reply.
The Flahavan’s product I used was a quick-cooking rolled oat.
This cake was so yummy. I made it as a 3 layer 6” and they layers were fantastic. A full 2” so I torted and had a fabulously tall cake. My nieces and nephews love Oatmeal Cream Pies and no one was disappointed. Thanks for a great recipe!
So glad everyone loved it! It is one of my all-time favorite cakes!
I just pulled the cakes out of the oven, they took 40 40 minutes to bake & then fell in the middle. The batter is so thick it needs to be put into three 8” pans. My cakes are over baked on the outside and fell in the middle. They smell delicious though & it’s not gonna stop us from eating them! Thank you for making this cake, the oatmeal cream pies are our favorite since we were kids. LaLa
I would be happy to help troubleshoot why they fell in the middle. I haven’t had that issue, but if you feel more comfortable with 3 pans, just adjust the frosting accordingly between the layers.