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Oatmeal Cream Pie Layer Cake

Indulge in Oatmeal Cream Pie Layer Cake for Sweet Nostalgia

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This Oatmeal Cream Pie Layer Cake is a nostalgic dessert that combines brown sugar oatmeal cakes with marshmallow filling and vanilla frosting.
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Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Flahavan's Rolled Oats can substitute with quick-cooking rolled oats
  • 1 cup Milk any milk, dairy or non-dairy
  • 1/4 cup Molasses can substitute with honey or brown sugar
  • 1/4 cup Vegetable Oil can replace with melted coconut oil or applesauce
  • 2 cups All-Purpose Flour use a gluten-free blend for gluten-free option
  • 1 teaspoon Baking Powder ensure fresh for best results
  • 1 teaspoon Baking Soda ensure fresh for best results
  • 1 teaspoon Ground Cinnamon omit for traditional flavor
  • 1/2 teaspoon Salt
For the Frosting
  • 1 cup Unsalted Butter softened
  • 1 1/2 cups Extra Fine Granulated Sugar
  • 1 cup Light Brown Sugar
  • 2 teaspoons Vanilla Bean Paste can use pure vanilla extract
  • 1/4 cup Heavy Whipping Cream
For the Filling
  • 3 Large Eggs or flax eggs for egg-free
  • 1 cup Marshmallow Fluff adjust quantity to taste

Equipment

  • Stand mixer
  • 8-inch round cake pans
  • Mixing bowls
  • Spatula
  • Wire cooling racks

Method
 

Step-by-Step Instructions
  1. Prepare oats mixture by combining rolled oats, milk, molasses, and vegetable oil. Let sit for 15 minutes.
  2. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  3. Mix dry ingredients in a large bowl including flour, baking powder, baking soda, cinnamon, and salt.
  4. Cream unsalted butter with granulated and light brown sugar until light and fluffy. Add vanilla bean paste.
  5. Combine the oats mixture and dry ingredients gradually into the creamed mixture.
  6. Divide batter between prepared pans and bake for 30-35 minutes until cooked through.
  7. Make frosting by whipping butter, adding sugar, heavy cream, and vanilla bean paste until smooth.
  8. Prepare filling by mixing marshmallow fluff with a portion of the frosting.
  9. Assemble the cake by layering cooled cakes with marshmallow filling and frosting on top.
  10. Chill the assembled cake for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Use freshly baked ingredients for best results and allow time for cooling and chilling the cake.

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