Oatmeal Cream Pie Layer Cake
Ingredients:Oatmeal Brown Sugar Cake:1 cup Flahavan’s Rolled Oats1 cup milk2 tablespoons molasses1/2 cup vegetable oil3 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon salt1 cup unsalted butter, softened1/2 cup Dixie Crystals Extra Fine Granulated Sugar1 cup Dixie Crystals Light Brown Sugar2 tablespoons Taylor & Colledge Vanilla Bean Paste4 large eggsVanilla Bean Frosting:2 cups unsalted butter8 cups Dixie Crystals Confectioners Powdered Sugar1/8 teaspoon salt2 teaspoons Taylor & Colledge Vanilla Bean Paste3 tablespoons heavy whipping creamMarshmallow Filling:3/4 cup prepared Vanilla Bean Frosting7 oz Marshmallow Creme or Marshmallow Fluff1 cup Dixie Crystals Confectioners Powdered Sugar, siftedGarnish:7 pre-packaged oatmeal cream piesInstructions:Prepare the Cake:Preheat Oven: Heat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.Mix Oatmeal: Place oatmeal, milk, molasses, and oil in a medium bowl. Stir and set aside.Combine Dry
Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Set aside.Cream Butter and Sugars: In the bowl of a stand mixer, beat butter on medium speed until smooth. Add granulated sugar, brown sugar, and vanilla bean paste. Beat until light and fluffy, about 3-5 minutes.
Scrape down sides as necessary.Add Eggs: With the mixer on low, add eggs one at a time, scraping down sides as needed.Combine Wet and Dry Ingredients: Alternately add the flour mixture and oat mixture in 5 additions, beginning and ending with the flour mixture.
Scrape sides of the mixing bowl to ensure batter is fully combined.Bake: Divide batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a cake tester or wooden skewer inserted into the center comes out clean.
Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.Prepare Vanilla Bean Frosting:Cream Butter: Cut butter into small slices and place into the bowl of a stand mixer. Add salt and whip butter for 5-7 minutes until light and airy.Add Powdered Sugar: Add 3 cups powdered sugar and mix on low to combine. Add vanilla bean paste and 1 tablespoon heavy cream.
Mix to combine.Continue Mixing: Add remaining powdered sugar and heavy cream in stages, mixing thoroughly after each addition. Beat on medium-high for 5 minutes to whip.
Scrape sides of bowl and re-whip if needed.Prepare Marshmallow Filling:Combine Ingredients: Place frosting, marshmallow creme, and powdered sugar in a small bowl.
Use a hand mixer to combine completely.
Assemble the Cake:Level and Slice: Level the tops of the cooled cakes. Slice each cake in half horizontally to create 4 even layers.
Layering: Place a small amount of frosting on the cake board or serving plate to secure the cake. Using a piping bag fitted with a large round tip, pipe a dam around the edge of each cake layer to contain the marshmallow filling. Fill with 1/3 of the marshmallow filling. Repeat with layers 2 and 3.Crumb Coat: Place the last layer on top upside-down. Apply a crumb coat over the entire cake and place in the freezer for 15-20 minutes.
Frost the Cake: Frost the top and sides with the remaining vanilla bean frosting and smooth with a cake scraper or comb. Chill in the freezer for 15-20 minutes.
Decorate:Pipe Swirls: Place extra frosting into a piping bag with a Wilton 2D star tip.
Pipe 12 swirls on top of the cake.Add Garnish: Cut 3 oatmeal cream pies into quarters and place one piece on each swirl. Crumble the remaining oatmeal cream pies and sprinkle around the base of the cake.Serve: Serve immediately or refrigerate and bring to room temperature before serving. Enjoy!This
cake combines the nostalgic flavors of oatmeal cream pies with a delicious layer cake for a perfect dessert treat!