Oatmeal 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
Scale
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
Find it online: https://dylangranv.com/oatmeal-cream-pie-cake-recipe/
