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5 from 4 votes

Oatmeal Cream Pie Layer Cake

Prep Time30 mins
Cook Time35 mins
Course: Dessert
Cuisine: American

Ingredients

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

Marshmallow Filling

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

Garnish

  • 7 pre-packaged oatmeal cream pies

Instructions

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.

Marshmallow Filling

  • Place frosting, marshmallow creme and powdered sugar in small bowl. Using hand mixer, combine completely

Assembly

  • 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.

Notes

* Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.