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3-Ingredient Oreo Mug Cake

Showing the soft, moist crumb of a homemade Oreo mug cake on a spoon

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When you need a chocolate fix but don’t want the kitchen mess, this mug cake is the answer. It’s a viral “cookie hack” made better with a simple pantry secret. By adding a pinch of baking powder, you turn crushed cookies into a light, airy sponge that tastes like a professional bakery treat.

Ingredients

Scale
  • 5 Oreo Cookies (Original or Double Stuf work best)
  • 3 Tablespoons Milk (Any dairy or plant-based milk)
  • 1/4 Teaspoon Baking Powder (The secret for a fluffy rise)

Instructions

  1. Prep the Cookies: Place 4 Oreos into a microwave-safe mug. Pour the milk over them and let them sit for 30 seconds to soften.
  2. The Mash: Use a sturdy fork to crush the cookies against the side of the mug. Keep going until you have a smooth, dark batter without big lumps.
  3. The Rise: Sprinkle in the baking powder. Give it a gentle but thorough stir until the color lightens slightly.
  4. The Nuke: Place your mug on the edge of the microwave turntable (not the center). Microwave on high for exactly 60 seconds.
  5. The Finish: The cake should look set but slightly glistening on top. Break the 5th Oreo into chunks and press them into the warm cake for a nice crunch.

Notes

Serving Suggestions:

  • Top with a cold scoop of vanilla ice cream—it melts into the warm sponge to create a delicious sauce.
  • Add a dollop of whipped cream or a tiny pinch of flaky sea salt to cut through the sweetness.

Tips & Tricks:

  • Mug Size: Use a 10–12 ounce mug so the cake has room to rise without spilling over.
  • Don’t Double Up: If making two, cook them one at a time. Microwaves cook unevenly when you crowd them with multiple mugs.

Storage & Reheating:

  • Storage: This is a “live in the moment” dessert. It’s best within 10 minutes. If you must save it, cover it at room temperature for up to 4 hours.
  • Reheating: Microwave for 10 seconds with a teaspoon of water sprinkled on top to bring back the moisture.