Gigantic Homemade Little Debbie's Oatmeal Cream Pie Cake
This Gigantic Homemade Little Debbie's Oatmeal Cream Pie Cake recipe is a cookie cake version of the snack cake you grew up with, super sized!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 tbsp. dark molasses
- 1 1/2 cups all-purpose flour or gluten free flour, I always use Cup 4 Cup gluten free flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/4 tsp. ground cloves
- 3 cups quick-cooking oats, NOT whole-rolled
- 2 egg whites
- 1 tsp. vanilla
- 4 tbsp. heavy cream
- 4 cups powdered sugar, divided
- 1 1/2 cups shortening
Preheat oven to 350ºF. Spray 2 9" cake pans with cooking spray. Line each with parchment cut to size, and spray again. Set aside.
With a stand mixer or handheld, cream the butter and sugars together at medium high speed until pale, light, and creamy, about 4 minutes. Add the egg, vanilla, and molasses. Mix well.
In a separate bowl whisk together the flour, baking soda, salt, cinnamon, and cloves. Add the quick oats and combine.
Gradually add the dry ingredients to the butter / sugar mixture until it is all incorporated. The batter will be very thick.
Divide half the dough into each prepared cake pan. Press it down with your fingers and then use an offset spatula to smooth it evenly.
Bake in oven 22-24 minutes. The edges should golden and set and middle soft still.
Cool in pan for 10 minutes, then run a knife around the edge. To avoid the cakes cracking, put the wire racks on top of the cake pan, hold everything together, and then invert the wire rack. Cool completely.
In a large bowl whisk together egg whites with 1 cup of powdered sugar. Place bowl over a pot of barely simmering water. Make sure bottom of the bowl isn't touching the water directly and should be sitting a few inches above. Whisk the egg whites and sugar continually over the pot of simmering water about 2-3 minutes, or until egg whites are hot to touch. Remove immediately from heat and let cool to room temperature.
Whisk in the vanilla, heavy cream, and remaining powdered sugar until smooth.
If using a stand mixer, switch to a paddle attachment, add shortening, and mix for 4 minutes on high until very light and fluffy.
Slide one cookie onto cake stand or serving platter so top part of cake is facing down. Top with filling and place other cookie on top, so right side is up. It will seem like a lot of filling, but between the two cookie layers it seems like the perfect amount when you are eating it. <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="<img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="?" src="https://s.w.org/images/core/emoji/2/svg/1f60b.svg">" src="https://s.w.org/images/core/emoji/2/svg/1f60b.svg"> Slice with serrated knife and enjoy!
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Gluten Free adaption:Switching out the Cup 4 Cup gluten free flour worked great and did not compromise the taste or texture at all. Watch carefully when you are baking the cookie because under baking with gluten free flour will give you a grainy texture, but you don't want to over bake it either so you have a soft, chewy cookie.
Make ahead instructions:You can bake the cookie layers, cool, wrap in plastic wrap, and then put in gallon freezer bags to freeze several weeks before. Or, if you want to make the whole thing and freeze, you can assemble the dessert, flash freeze on a baking sheet, then wrap the whole dessert very well with plastic wrap, and refreeze until ready to eat. Thaw at room temperature for a few hours.
Inspired by Sally's Baking Addiction
Calories: 810kcal | Carbohydrates: 92g | Protein: 5g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 71mg | Sodium: 218mg | Potassium: 136mg | Fiber: 3g | Sugar: 67g | Vitamin A: 685IU | Calcium: 51mg | Iron: 1.8mg