Oreo Dirt Cake

This decadent chocolate cake, layered with creamy whipped Oreo frosting and topped with gummy worms and edible Easter grass is the ultimate springtime or Earth Day dessert!

Prep Time 10

Cook Time 35

Total Time 1

Servings servings

Calories 972kcal

Author Sara

Ingredients

For the Cake

½ cup vegetable oil
1 cup buttermilk
2 eggs
2 teaspoons vanilla
1 cup hot water
2 cups flour
2 cups sugar
¾ cup cocoa powdered
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

For the Frosting

30 Oreo cookies divided
2 cups butter softened
6 cups powdered sugar
2 teaspoons vanilla
4 tablespoons heavy whipping cream

For the Edible Decorations:

Instructions

For the Cake

Preheat oven to 350ºF.
Prepare two 8-inch round cake pans by spraying them with non-stick cooking spray and sprinkling on a thin layer of flour.
In a large mixing bowl, with a hand mixer, combine vegetable oil, buttermilk, eggs, and vanilla.
Slowly pour hot water in and continue mixing.
Add flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Beat again until batter is uniform and smooth. Split batter between the two prepared baking pans.
Bake for 35-40 minutes or until a toothpick comes out clean.
Allow cakes to cool for 15 minutes before flipping them onto a cooling rack. Allow them to cool completely on cooling racks.

For the Frosting

Using a blender or food processor, blend Oreos into crumbs. Set aside.
In a large mixing bowl, beat butter and powdered sugar together, adding 1 cup at a time.
Add vanilla and heavy whipping cream. Beat again.
Add Oreo crumbs (setting aside ½ cup of crumbs for decorating later) and mix well.

Assembling the Cake

Place one layer of cake on a serving plate. Cover with a layer of frosting.
Place second layer of cake on top.
Frost top and sides with remaining frosting.
Sprinkle remaining Oreo crumbs on top and randomly press them onto the sides of the cake, creating a “dirt-like” look.
Using the round tip on the green icing pouch, pipe blades of grass around the cake.
Add gummy worms and edible Easter grass sprigs to the top of the cake for garnish.
Slice and enjoy.

Notes

This recipe will make 1 cake or 2 dozen cupcakes.
When making cupcakes decrease the time to 20-25 minutes.
To store, place in the fridge and cover with plastic wrap or put in an airtight container for up to a week.

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