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Easy soil cake recipe

Easy soil cake recipe

  • Recipes
  • Dish type
  • Cake

Serve this easy no-bake cake in a flower pot to trick kids on April Fool's Day, or try it as a good humoured dessert for a gardening friend. Chocolate cookie crumbs are layered with an easy to make vanilla cream.

58 people made this

IngredientsMakes: 1 20x30cm cake

  • 520g chocolate sandwich cookies, such as Oreo®
  • 110g butter, melted
  • 200g vanilla dessert mix, such as Angel Delight®
  • 700ml milk
  • 225g cream cheese
  • 250ml double cream, whipped

MethodPrep:30min ›Extra time:4hr chilling › Ready in:4hr30min

  1. Using a blender or food processor, crush 2/3 of the cookies. Stir in the melted butter, then press into a 20x30cm baking tin.
  2. In a medium bowl, stir together instant dessert mix and milk. Chill in freezer until thickened. Using an electric mixer, beat the cream cheese into the dessert. Fold the whipped cream into the dessert mixture by hand.
  3. Spread over the prepared base. Crush the remaining cookies in the blender and sprinkle over the top. Chill for at least 4 hours or until serving.

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Reviews & ratingsAverage global rating:(62)

Reviews in English (44)

by APRIL SPEED

I loved the dirt cake. I will in the future however, beat the cream cheese by itself first or maybe with a little of the butter. When I added the cream cheese brick to the cold pudding with the electric beater it became very lumpy. This was a big hit with my son's class though.-04 Oct 2002

by BRENDA MACLEAN

I made this several times over the summer for picnics. Everyone loved it and it's now requested for other gatherings. Beware if someone else cuts it, they have a tendency to leave the cookie crumb crust at the bottom of the pan.-31 Aug 2001

by Regina Excell

This stuff is AWESOME. I prefer to 'frost' the top with the Cool Whip, instead of mixing it in, but I'm sure it's great either way. Also, the recipe doesn't specify to soften the cream cheese, but if you do it mixes in much easier.-21 Feb 2006


10 'Dirt' Cake Recipes That Aren't Just for Kids

These easy dirt cake recipes will be huge hits with your family.

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Get the recipe at This Silly Girl's Kitchen.

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Get the recipe at Back for Seconds.

If you're a fan of anything Oreo-flavored, you'll love this Kansas City Dirt Cake.

Get the recipe at Lil' Luna.

Kids and parents alike will love this gummy dirt dessert.

Get the recipe at Brown Eyed Baker.

You'll love this double-layered dirt cake with a chocolate-Oreo mousse.

Get the recipe at Beyond Frosting.

If the kiddos have food allergies, this is a perfect alternative to desserts made with flour or nuts.

Get the recipe at Iowa Girl Eats.

Mason jars make desserts so much better! Try your favorite dirt cake as a parfait for a smaller serving size.


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Layers Of The Earth Cake Recipe

This is the outer layer of the earth and is 0-60 km thick. Smuckers Magic Shell Topping.


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After you coat your edible Earth layers in the Magic Shell sauce stick it in the freezer put a piece of wax paper under it for maybe 10 minutes till the shellcrust hardens.

Layers of the earth cake recipe. Learn About the Layers of the Earth. Make Mix according to directions on the cake box. On medium speed beat butter until light and fluffy.

1 cup of regular all purpose flour 23 cup of self rising flour 1 cup of almond meal 1-13 cup of sugar 4 eggs 1 teaspoon almond extract 1-13 cup butter yellow and red food coloring Now for the 3 layers of our cake we are gonna be using cake balls for our core Here Ive pre-made some and you can use your favorite recipe I just used a white cake recipe so that the color will be white Then for the second layer. One of her friends came up with the idea of presenting a model of the Earth made out of cake. If you choose to do so you can add a few drops of food coloring to color your layer.

34 cup plus 2 tablespoons of all purpose flour 6 tablespoons of ground walnuts. Pour a thin layer approximately 12 inch in your bread pan. Now youre gonna heat your oven to 350 degrees and bake these cakes for 30-45 minutes just keep your eye on it The next cake that were gonna be making is our walnut Subsoil layer cake.

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In this movie I demonstrate how to bake a cake modeling the layers of the earthCreated by Alex Sprang at University of South Carolina in 2019 as part of Cam. In a deep pan or bucket clean sand bucket flower pot etc layer the crumbled Oreo cookies then pudding then Cool Whip then slice bananas then cherries then repeat process until ingredients are gone but top it off with Oreos. Before we get to the recipe lets talk a little science.

Bake your half inch cake at the temperature that is recommended in the instructions for your cake mix. And the recipe that Im using is cut in half because we just need 1 thin layer of cake The things youll need will be.


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Ingredients

  • 5 1/4 ounces white sugar (about 3/4 cup 150g), plain or lightly toasted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 2 teaspoons freshly grated lemon zest
  • 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup 150g) see our guide to choosing a good olive oil for recommendations
  • 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup 110g) see our explainer on buttermilk substitutes for more information
  • 1 large egg (about 1 3/4 ounces 50g), straight from the fridge
  • 1/2 teaspoon orange flower water
  • 5 3/4 ounces (about 1 1/4 cups, spooned 165g) cake flour, any style (see note)
  • Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information) fresh fruit or toasted nuts

Flax seeds

Ground flax seeds make a great egg replacement in most sponge, cookie and brownie recipes. Simply hydrate 1 tbsp of ground flax seeds in 3 tbsp of water for a few minutes and use as you would a whole egg. Their texture is similar to egg white and is equally great at binding together ingredients and keeping everything moist.

Aquafaba (chickpea water)

When a recipe calls for egg whites, don’t panic, just reach for a tin of chickpeas. The unsalted soaking water known as aquafaba is naturally high in protein and whips up into glossy stiff peaks, just like egg whites. It has barely any flavour once whipped and can be used for meringues, soufflés and macarons. Try it in our vegan meringues.

Vegan baking block

Not all vegan butter is ideal for baking. Most dairy-free spreads are similar to margarine in texture and tend to contain more moisture than traditional butter. Look for a product called baking block (or baking fat) on the supermarket shelves. It’s vegan and behaves like butter – it even works beautifully in laminated pastry doughs such as croissants and pain au chocolats.

Dark chocolate

Chocolate is an easy workaround – just use the dark stuff! Most good-quality dark chocolate contains no milk past around 54% cocoa solids. They may not be labelled as vegan as often they are created in an environment where milk solids are present, so it’s up to the buyer to make the choice.


How to make Singapore Pandan Chiffon Cake

Pandan Chiffon Cake is one of the most popular cakes in Singapore, and Bengawan Solo’s version can be considered the most well-known among locals and tourists. It is well-loved for its pandan fragrance and soft texture, which makes it suitable for every to enjoy – from young kids to the elderly.

Our recipe does not use any artificial colouring to achieve the iconic green colour – its shade comes from the homemade pandan juice which is the most important ingredient to give the cake its flavour. Follow the steps closely and have fun making your own!

Equipment:

– Tube pan (20cm)
– Food processor/blender
– Mesh Strainer
– Hand mixer
– Oven

Ingredients:

Pandan Juice

– 10 fresh pandan leaves
– 35ml of water

Mixture 1
-3 large egg yolks
– 1 tbsp of sugar
– 35ml of pandan juice
– 50g of cake flour

Mixture 2
-3 large egg whites
– 1 tsp of cornflour
– 50g of sugar

Step 1

Making pandan juice

1. Wash the pandan leaves to remove any soil. Use fresh ones if possible as the leaves have a deeper green colour which will make your cake prettier.

2. Cut the leaves into small pieces for easier blending. Be careful of the tiny thorns lined along the sides of the leaves.

3. In a blender, add pandan leaves and 35ml of water. Blend well.

4. Strain the mixture to separate the leaves and juice. Measure 35ml of pandan juice and set aside.

Step 2

Line parchment paper in the cake pan and preheat the oven at 150 degree Celsius.

Beat 3 eggs and separate egg yolks and egg whites in 2 bowls.

Step 3

Mixture 1 (egg yolk mixture)

1. Combine sugar with the egg yolks and beat well with a whisk. Add the pandan juice and oil and mix well.

2. Sift in the flour and mix till everything is well incorporated.

Step 4

1. Using a hand mixer beat the egg whites until they turn foamy. Add corn flour. Add a third of the sugar and beat again until the mixture turns white. Then add the rest of the sugar in parts and repeat until stiff peaks form.

Step 5

1. Using a spatula, add the meringue mixture into the egg yolk mixture in parts and fold until well incorporated. Pour the batter into your cake pan and bake at 150 degrees for 50 minutes. Once it’s done, turn the cake pan over and set aside to cool.

The pandan chiffon cake is very light and can be served as a simple breakfast or snack during tea time. Serve it with a cup of coffee or tea to enjoy!


Old Fashioned Fresh Rhubarb Cake

One of the things I love most about spring and summer is the arrival of homegrown fresh fruit and vegetables. I don’t grow any fruit myself, but there is a local market right down the street that has just about everything I need. That’s where I found the rhubarb for today’s old fashioned fresh rhubarb cake recipe. I’m not sure it was local but it looked really fresh and I couldn’t resist. If you don’t have a farm market, I actually saw some at Kroger and it looked very nice. Look for red stalks that snap when you break them.


Homemade Rice Cakes Recipe

Lately, my daughters have been begging me to add some different snacks to their lunch boxes. After wracking my brain and remembering the brown rice cakes I did last year, I decided to recreate them and added a few touches.

I love these Homemade Rice Cakes because they’re low in calories, delicious, crunchy and super easy to make. Why buy them at the store when you can make them yourself? My favorite part is customizing them the way I like them.

As you can see, some are brown and some are more yellowish, that’s because I made a cinnamon sweet and a savory one.

The basic rice cake recipe is mild and kind of flavorless, just like the store bought ones, so I trump up the flavor by adding cheese, spices, or just cinnamon and Truvia (or any other sweetener).

The shape and size can also be customizable. With my brown rice cakes, I made then thinner and in a cute donut shape.

With these ones, I made them in a muffin tin for a more traditional shape. Next time, I’ll make them in a heart shape mold.

Just keep in mind that the size and shape will determine the baking time. Since these Homemade Rice Cakes were made using a muffin tin, it took about 45 minutes until the tops were browned and crispy on all sides.

All you need is a high-speed blender and a muffin tin, that’s it. Doesn’t get any easier than this!

I hope you can try this delicious Homemade Rice Cakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.


Quintessential Chocolate Cake

We are sharing our most beloved Quintessential Chocolate Cake recipe. This is a chocolate-lovers dream!

There are certain things every good cook should know. A culinary artillery belt, of sorts.

  • How to perfectly sear a steak so that the outer layer is crusty and the interior is pink and juicy.
  • Where to buy the freshest produce.
  • How to hand-whisk fluffy whipped cream and glossy meringue (although you’d rather use a mixer!)
  • How to work a knife.
  • How to make chocolate chip cookies that still taste incredible three days after baking.
  • The earth-shattering importance of salt and pepper.
  • How to prepare a basic cream sauce, wine sauce, and bolognese.
  • The makings of a good chocolate cake.

Every good cook should have a reliable recipe for an unforgettable chocolate cake, don’t you think?

You never know when you are going to need it!

Friends coming over for movie night and pizza? Chocolate Cake!

Asked to bring a dessert to a party or shower? Chocolate cake!

Chocolate cake is the answer to many of life’s dilemmas.

We all have our ideas about what makes a good chocolate cake. Think about yours.

Is it light and airy, or dense and fudgy? Is it extra-sweet, or just barely sweetened? Is it teddy bear brown or the color of dark soil? One solid slab, or layers? How many layers. And the frosting… The most important consideration of all.

Drizzled with chocolate glaze, covered in thick, rich ganache, or slathered with buttery chocolate frosting?

When I close my eyes and think about the perfect chocolate cake, my rendition is light and moist, not too sweet, and dark in color. There are layers… Lots of layers.

The icing is the only conundrum. I love both classic chocolate frosting and chocolate ganache equally. Chocolate frosting is nostalgic. When I taste it, blissful memories of childhood birthday parties and church picnics flood my mind. Ganache on the other hand is… There’s nothing like good ganache! It melts into warm pools of molten chocolate the moment it touches your tongue. How can you beat that?

I guess my quintessential chocolate cake needs to have both.

The recipe that I’ve adapted as my Quintessential Chocolate Cake started as the Hershey’s “Perfectly Chocolate” Chocolate Cake recipe on the back of old Hershey’s cocoa tubs.

Don’t snub the Hershey’s recipe before you’ve tried it! It is a delicious classic chocolate cake recipe with big flavor.

I made two alterations to the cake recipe…

1. I substituted buttermilk for regular milk, to give it a twangy quality that balances out the richness of the ganache.

2. I substituted 1 cup of scolding hot coffee instead of boiling water. Other than that, it’s the same cake. The buttermilk and coffee give this cake serious depth, but leave the light, moist texture just as it was meant to be.

My Quintessential Chocolate Cake has both ganache and frosting… I couldn’t choose.

I made a two layer cake, then cut each layer into two thin disks to make a cake with four thin layers. More layers means more room for ganache!

Then I frosted the outside with buttery chocolate frosting. I added coffee to the frosting to enhance the flavor.

My idea of what chocolate cake should be. Moist, tall, rich, dark, and creamy. It’s the Quintessential Chocolate Cake.

Warning, This cake must be consumed with vanilla ice cream or a cold glass of milk.


42 Pretty (and Delicious!) DIY Cakes for Any Occasion

Grab the mixer! These eye-catching treats are cause for celebration — and a photoshoot.

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