Oatmeal Cream Pie Layer Cake Recipe

Oatmeal Cream Pie Layer Cake - oatmeal brown sugar layer cake, marshmallow frosting filling, and vanilla bean buttercream with oatmeal cream pie garnish

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

Instruction 

Oatmeal Cream Pie Layer Cake - oatmeal brown sugar layer cake, marshmallow frosting filling, and vanilla bean buttercream with oatmeal cream pie garnish

Oatmeal Brown Sugar Cake

  1. In a medium mixing bowl, combine the oats, milk, molasses, and oil; whisk well and leave aside.
  2. Preheat the oven to 350 degrees Fahrenheit. 2 8-inch round cake pans, greased and floured or sprayed with baking spray
  3. Combine flour, baking powder, baking soda, cinnamon, and salt in a medium mixing basin. Set aside some time
  4. On medium speed, beat butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. 3-5 minutes after adding the granulated sugar, brown sugar, and vanilla bean paste, beat until light and fluffy. Scrape down the sides and add the eggs one at a time, scraping down the sides as needed, while the mixer is on low.
  5. Alternate flour and oat mixture in 5 additions while mixer is on low, beginning and finishing with the flour mixture. Scrape down the sides of the mixing bowl to ensure that the mixture is well incorporated, then divide evenly between two cake pans.
  6. Cook for 30-35 minutes, or until a cake tester or wooden skewer inserted in the center comes out clean. Allow 10 minutes for cooling in the pans before transferring to a wire rack to cool fully.

Vanilla Bean Frosting

  1. Place tiny slices of butter in the bowl of a stand mixer fitted with the paddle attachment. Season with salt. Whip the butter until light and fluffy, about 5-7 minutes. Scrape down the edges of the dish as needed.
  2. Mix in 3 cups powdered sugar on low speed to blend. Combine the vanilla bean paste and 1 tablespoon heavy cream.
  3. Mix in 3 cups powdered sugar on low speed to blend. 1 tablespoon heavy cream, if desired. Scrape down the sides as needed. Mix in the remaining 2 cups powdered sugar and 1 tablespoon heavy cream until thoroughly combined. To whip, beat on medium-high for 5 minutes. Scrape down the edges of the bowl and re-whip if necessary.

Marshmallow Filling

  1. In a small mixing dish, combine the frosting, marshmallow crème, and powdered sugar. Completely blend using a hand mixer.

Assembly

  1. Cake tops should be even. Each cake should be cut in half to make four even layers. To secure the cake, spread a tiny quantity of icing on the cake board or set the cake on a serving plate. Pipe a dam for the marshmallow filling around the top of the cake with a piping bag equipped with a big round tip. 1/3 of the marshmallow filling should be used. Layers 2 and 3 should be done in the same way.
  2. Apply a crumb coat* to the cake and place the final layer on top upside-down. Place for 15-20 minutes in the freezer.
  3. With a cake scraper/comb, smooth the top and sides of the cake. Chill for 15-20 minutes in the freezer. Fill a piping bag with extras and a Wilton 2D star tip. 12 spirals should be piped on top.
  4. Place one slice of each swirl atop three quartered oatmeal cream pies. Place the remaining oatmeal cream pies around the cake’s foundation. Serve immediately or chill and reheat before serving.

Notes

* Crumb coat is a thin coating of frosting placed after the cake has been stacked to hide the crumbs before the final layer of icing is applied.

Source: Love and Confections

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