How to Make Edible Dirt

Updated April 17, 2017

Edible dirt may seem like an oxymoron but the ingredients' list will change your opinion -- just as long as you have a sweet tooth. Turn a tray of edible dirt into a cake for a garden party by topping the cake with edible flowers. Or provide new terracotta flower pots to dinner guests -- young or old -- that are filled with edible dirt and chewy gummy worms. When the dirt is gone, let everyone paint their flower pots and take their custom pots as a parting gift.

Break a 9-inch baked chocolate cake round into large chunks and add the cake to a large bowl; the chunks so be approximately 1-inch-square so they resemble dirt clods.

Add 40 cream-filled chocolate cookies to a gallon-size plastic bag with a zipper seal. Seal the bag while removing as much air as possible. Roll a rolling pin over the bag and crush the cookies to a crumb consistency. Pour the crumbs over the cake pieces.

Fill the plastic gallon bag with a box of graham crackers. Remove all the air that you can before sealing the bag. Crush the crackers with a rolling pin until they look like sand. Add the cracker crumbs to the large bowl.

Mix the contents in the large bowl using your hands. Combine the ingredients so they resemble dirt, but leave the chocolate cake-dirt clods intact.

Fold 2 cups of chocolate icing into the dirt mixture using a spatula. Spread a 1/4-inch layer of the dirt mixture on the bottom and sides of a 9-by-13-inch clear glass baking pan.

Spread 1 cup of whipped cream carefully over the dirt. Add another layer of dirt and then a layer of 1 cup of whipped cream. Repeat the dirt layer and add 1 cup of whipped cream; you will use 3 cups of whipped cream in total. Pour the remaining dirt over the cake. Serve immediately.


You could also top the dirt cake with the whipped cream for a snow-covered cake.


Do not make this cake in advance and attempt to refrigerate it because the whipped cream will lose its consistency and the crumbs will absorb too much moisture.

Things You'll Need

  • Baked chocolate cake, 9-inch round
  • 40 cream-filled chocolate cookies
  • Gallon zipper-top plastic bag
  • Rolling pin
  • Large bowl
  • Box graham crackers
  • 2 cups chocolate icing
  • Spatula
  • 9-by-13-inch clear glass baking pan
  • 3 cups whipped cream
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About the Author

Miranda Brumbaugh enjoys covering travel, social issues, foster care, environmental topics, crafting and interior decorating. She has written for various websites, including National Geographic Green Living and Dremel. Brumbaugh studied in Mexico before graduating with a Master of Science in sociology from Valdosta State University.