Oreo Mug Cake Treat (Printable)

A soft, chocolatey dessert made with Oreo cookies, milk, and a quick microwave method.

# What You'll Need:

→ Base

01 - 4 Oreo cookies
02 - 3 tablespoons milk
03 - 2 tablespoons all-purpose flour
04 - 1 tablespoon granulated sugar (optional)
05 - 1/4 teaspoon baking powder
06 - 1 small egg
07 - 1/2 teaspoon vanilla extract (optional)

# How to Make It:

01 - Place Oreo cookies in a microwave-safe mug and crush thoroughly with a fork until finely crumbled.
02 - Add milk to the crumbled cookies and mix until fully soaked, forming a thick paste.
03 - Stir in all-purpose flour, granulated sugar if using, and baking powder until well combined.
04 - Mix in the small egg and vanilla extract if using, blending until the batter is smooth and uniform.
05 - Microwave on high for 1 minute and 30 seconds. Check if the cake is set but moist; if needed, heat an additional 10 to 20 seconds.
06 - Allow the mug cake to cool for 1 to 2 minutes before enjoying directly from the mug.

# Expert Suggestions:

01 -
  • Ready in 5 minutes, which means dessert cravings don't have to wait for tomorrow.
  • Uses ingredients you likely already have on hand, so no special trip to the store.
  • Tastes genuinely decadent without any pretense or complicated techniques.
  • Perfect for one person, so there's no leftover temptation sitting in the fridge.
02 -
  • The baking powder is non-negotiable—skip it and you'll get a dense, gummy cake instead of something fluffy and light.
  • Microwave power varies wildly, so that 1 minute 30 seconds is a starting point; if the top is still wet and jiggly, add 10–20 seconds rather than risking a rubbery mess.
  • Overmixing the batter actually matters here because you're working in a tiny space and too much stirring can deflate the lightness you're trying to build.
03 -
  • If you're using self-raising flour instead, skip the baking powder entirely or you'll end up with an overly fluffy mess that erupts in the microwave.
  • Room-temperature egg incorporates smoother and creates a more tender crumb than a cold one straight from the fridge.
Go Back