Oatmeal Cream Pie Cake Recipe
Introduction
The Oatmeal Cream Pie Cake is a delightful twist on a classic treat, combining the hearty texture of oatmeal cake with a smooth, sweet cream filling. This dessert is perfect for those who love the nostalgic flavors of oatmeal cream pies in a celebratory cake form.
Ingredients
- Oatmeal cake layers
- Cream filling
- Sugar
Instructions
- Step 1: Bake the oatmeal cake layers according to your favorite recipe or package instructions, ensuring they are fully cooked and golden brown.
- Step 2: Once the cake layers have cooled, spread a generous amount of cream filling between each layer to assemble the cake.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or nutmeg to the oatmeal cake batter.
- Use homemade cream filling whipped with a bit of vanilla extract for a richer taste.
- Consider adding chopped nuts or raisins to the cake batter for added texture.
Storage
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor. If freezing, wrap tightly and thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought oatmeal cookies instead of making a cake?
While this recipe calls for cake layers, you can experiment by stacking oatmeal cookies with cream filling for a different but tasty presentation.
What can I use if I don’t have cream filling?
You can substitute with whipped cream sweetened with sugar and a little vanilla, or use a cream cheese frosting for a tangier option.
PrintOatmeal Cream Pie Cake Recipe
The Oatmeal Cream Pie Cake is a nostalgic dessert that combines the classic flavors of oatmeal cookie layers with a rich, creamy filling. This cake offers a delightful twist on traditional oatmeal cream pies by stacking soft oatmeal cake layers with a fluffy cream filling, making it perfect for gatherings or a comforting treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oatmeal Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 cup chopped walnuts (optional)
Cream Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1 jar (7 oz) marshmallow fluff
- 1 teaspoon vanilla extract
Sugar
- Additional powdered sugar for dusting (optional)
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Cream butter and sugars: In a large bowl, using an electric mixer, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined, then stir in the oats and walnuts (if using) by hand.
- Bake cake layers: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pans on wire racks.
- Make cream filling: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Beat in marshmallow fluff and vanilla extract until fluffy and light.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of cream filling over the top. Place the second cake layer on top and spread additional cream filling over the top and sides as desired.
- Chill and serve: Refrigerate the cake for at least 1 hour before serving to allow the filling to set. Optionally, dust with powdered sugar before serving for a decorative touch.
Notes
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Ensure cakes are fully cooled before adding cream filling to prevent melting.
- For a lighter filling, fold in whipped cream or cream cheese to the marshmallow filling.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This recipe can be halved for smaller servings.
Keywords: Oatmeal Cream Pie Cake, Oatmeal Cake, Cream Filling, American Dessert, Layer Cake
