Easter Dirt Cake

Your kids will absolutely love this fun Easter dirt cake and you can let them go wild with the decorations. Topping suggestions include: jelly beans, candied eggs, sweetened flaked coconut, marshmallows or Peeps®, pink sanding sugar, and desired food coloring to tint coconut. The cake itself is a perfect balance of creamy sweet vanilla with chocolate cookie crumbs. 

Easter Dirt Cake
Prep Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
12
Yield:
1 9x13-inch cake

Ingredients

  • 14.3 ounces chocolate sandwich cookies (such as Oreo®)

  • ¼ cup salted butter, melted

  • ½ cup salted butter, softened

  • nonstick cooking spray

  • 1 (8 ounce) package cream cheese, softened

  • 1 ½ cups powdered sugar, divided

  • 2 (3.4 ounce) packages instant vanilla pudding mix (such as Jell-O®)

  • 3 cups whole milk

  • 2 teaspoons vanilla extract

  • 1 cup heavy whipping cream

  • ¼ teaspoon cream of tartar

Directions

  1. Process cookies and melted butter in the bowl of a food processor until cookies are finely ground and mixture is thoroughly combined. Reserve 1 1/2 cups of mixture for topping cake. Press remaining mixture into a lightly greased (with cooking spray) 9x13-inch baking dish. Chill while preparing filling, about 20 minutes.

  2. Beat softened butter and cream cheese at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, 1 to 2 minutes. Gradually add 1 1/4 cups powdered sugar and beat until very creamy and thoroughly combined, about 1 minute.

  3. Beat pudding mix, milk, and vanilla in a medium bowl with an electric mixer at medium speed for 2 minutes until mixture has thickened. Add pudding mixture to cream cheese mixture and beat at medium speed until very smooth and combined, about 2 minutes.

  4. Beat heavy cream and cream of tartar in a medium bowl with an electric mixer at medium speed until foamy, about 2 minutes; gradually add remaining 1/4 cup powdered sugar and beat on medium-high until medium-stiff peaks form, about 5 to 6 minutes. Gently fold whipped cream into cream cheese-pudding mixture. Spoon cream cheese-pudding mixture on top of chocolate cookie crumb mixture in baking dish; smooth with a small off-set spatula. Sprinkle reserved 1 1/2 cups chocolate cookie crumb mixture evenly over top.

  5. Cover and chill at least 4 hours, up to 24 hours. Decorate top of cake as desired with desired toppings.

Nutrition Facts (per serving)

551 Calories
34g Fat
59g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 551
% Daily Value *
Total Fat 34g 43%
Saturated Fat 18g 92%
Cholesterol 84mg 28%
Sodium 561mg 24%
Total Carbohydrate 59g 21%
Dietary Fiber 1g 4%
Protein 6g
Potassium 205mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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