Craving something sweet and chocolatey but short on time? This Oreo mug cake is your go-to fix—soft, gooey, and ready in just 1 minute! It’s like a mini version of my Oreo cake, but way quicker and easier. All you need is a mug, a microwave, and a few basic ingredients. Let’s make it!
You don’t need much to make this Oreo mug cake—just a few basic ingredients and a microwave. It’s soft, warm, and filled with crushed Oreo cookies for the perfect last-minute dessert.
It’s kind of like the quick mug version of my Oreo brownies—but ready in just one minute, no oven needed.
What You Need
You need these ingredients to make this Oreo microwave cake :
- All-purpose flour or cake flour
- Unsweetened cocoa powder
- White sugar
- Baking powder
- Milk (dairy or non-dairy)
- Neutral oil (like sunflower)
- Vanilla extract (optional)
- Oreo cookies, crushed
How To Make Oreo Mug Cake
Making this Oreo mug cake is super easy—just mix, microwave, and enjoy! You’ll find the full recipe with measurements in the card below, but here’s a quick step-by-step with visuals to guide you.
Step 1: In your mug or a small bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, sugar, and baking powder.
Step 2: Pour in the milk, vegetable oil, and vanilla extract. Stir until the batter is smooth and well combined.
Step 3: Fold in the crushed Oreo cookies and gently mix.
Step 4: Microwave at 800W for 1 to 1.5 minutes, or until the center is set. Let it cool for a few minutes before digging in. It’s even better with a scoop of vanilla ice cream!
More Mug Cake Recipes
More Oreo Desserts
I hope you love the best Oreo mug cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Oreo Mug Cake
- Total Time: 4 minutes
- Yield: 1 cup
Description
This Oreo mug cake is a super quick treat ready in just 1 minute! It’s soft, gooey, and loaded with crushed Oreo cookies—no egg, no oven needed. The perfect last-minute dessert when that sweet craving hits.
Ingredients
- 4 tbsp milk (¼ cup / 60 ml)
- 2 tbsp all-purpose flour (⅛ cup / 30 g)
- ¼ tsp baking powder
- 2 tbsp unsweetened cocoa powder (⅛ cup / 25 g)
- 2 tbsp granulated sugar (⅛ cup)
- 2 tbsp vegetable oil (⅛ cup / 30 ml)
- 1 tsp vanilla extract
- 4 Oreo cookies, crushed
Instructions
- In a mug or small bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, and baking powder.
- Add the milk, vegetable oil, and vanilla extract. Mix until the batter is smooth and well combined.
- Gently fold in the crushed Oreo cookies and give it a quick stir.
- Microwave the mug cake for 1 to 1.5 minutes at 800 watts, or until the center is just set. Check doneness with a toothpick—it should come out mostly clean.
- Let it cool slightly, then enjoy warm with a scoop of vanilla ice cream or whipped cream on top.
Notes
Best enjoyed right away: This Oreo mug cake is at its best when warm, soft, and gooey—straight from the microwave.
Don’t reheat: Reheating tends to dry it out, so it’s best to make and enjoy it fresh.
Not freezer-friendly: This recipe doesn’t hold up well in the freezer due to its quick-cook texture.
Tips for the perfect Oreo mug cake:
- Use a large mug (at least 10 oz) to avoid overflow while microwaving.
- Mix the batter well to get a smooth, lump-free texture.
- Microwave in short bursts (30 seconds at a time) to prevent overcooking.
- Stir in extra Oreo chunks for more crunch and flavor.
- Let it sit for 1–2 minutes before digging in—it’ll finish setting and get fluffier.
- Top with whipped cream, a scoop of vanilla ice cream, or a drizzle of melted chocolate for an even more decadent treat.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: mug cake
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 1528
- Sugar: 121 g
- Sodium: 911 mg
- Fat: 72.8 g
- Carbohydrates: 212.1 g
- Protein: 13.6 g
- Cholesterol: 1.2 mg
Just made this and it turned out so good! Super quick and perfect for a late night craving. Thanks for the recipe!