You know when you making something so good you can’t help but say out loud “Man! This is REALLY good!” everything time you take a helping? Yeah … that happened to me last week.
It was my husband’s birthday and I wanted to make something a little different for his birthday cake. Since I always make cupcakes for my kids I wanted to make him a “grown-up cake.” Taking consideration his current health kick and how he always approves of anything oatmeal, I decided to do my own take on something similar I saw on one of my favorite baking blogs, Beyond Frosting.
Actually I’ve been wanting to try her recipe for months but they don’t sell Oatmeal Cream Pies in Trinidad & Tobago so I picked up a box couple of weeks ago during my last family visit to Kentucky and packed them in my suitcase. I was supposed to keep seven pies for the recipe but only three survived my family’s snack attacks. (Those things seriously bring back years of school lunch memories.) I ended up not finding marshmallow cream or spice cake mix so I did what I usually do and improvised.
The result was an amazing Spice Cake with Oatmeal Buttercream Frosting. I think the three oatmeal pies and just sticking to a buttercream base was the perfect combination for a nice frosting. Adelaide even begged for a piece about twice a day (and half the time she even ate the cake and not just the frosting).
- 1 Box Yellow Cake Mix
- 3 Large eggs
- ¾ cup Buttermilk (I made my using 3/4 cup skim milk and 1 tbsp lemon juice)
- ½ cup Vegetable oil
- ¾ cup Sour cream
- 1 tsp vanilla extract
- 3 tsp Cinnamon
- 1 tsp Nutmeg
- 2 tbsp Light brown sugar
- Preheat oven to 350°F. Spray and flour your pan(s). I did a double layer cake so I lined the bottom of my 9″ round cake pans with parchment paper cut to fit the bottom and sprayed/floured the sides of the pans really well.
- Combine cake mix with eggs, buttermilk, oil and sour cream. Mix until it is just combined.
- Add vanilla extract, cinnamon, nutmeg and brown sugar. Mix until well blended.
- Bake for 25 minutes or until a toothpick you insert into the center of the cake comes out clean.
- Let cakes cool completely in pans on a wire rack.
- Remove cakes from pans and frost.
- 3 Oatmeal Cream Pies (or more depending on your preference for texture)
- 1½ C Unsalted butter at room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 1 tbsp heavy whipping cream (adjust as needed)
- To prepare the frosting, start by putting the Oatmeal Cream Pies in a food processor or chopper to cut them into tiny pieces.
- Soften the butter to room temperature (you want it to be slightly soft but not melted). Whip butter in mixer using the paddle attachment or by hand using a hand mixer (that’s what I have) for several minutes until butter is fluffy and light in color.
- Mix vanilla extract into butter.
- Pour powdered sugar into mixing bowl two cups at a time, mixing well after each addition.
- Add heavy whipping cream (or plain milk if that is what you have in your fridge — I use either depending on what I have) to meet your preference for thickness and beat into the frosting.
- Add the Oatmeal Cream Pie crumbs and beat on low until incorporated.