A warm and fluffy Oreo mug cake is the perfect quick treat I like to make when a sweet craving hits. It takes just a few minutes, requires minimal ingredients, and is baked right in a mug. The soft texture with the signature Oreo flavor makes this dessert a personal favorite for late-night indulgence or an easy afternoon pick-me-up.

Why You’ll Love This Recipe

I love this Oreo mug cake because it’s simple, fuss-free, and doesn’t need an oven. I can make it with just a few Oreos, some milk, and a microwave in under five minutes. It’s portion-controlled, so I don’t end up with a whole cake tempting me on the counter. I also enjoy customizing it with toppings like whipped cream, ice cream, or a drizzle of chocolate sauce to make it extra decadent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies

• Milk

• Baking powder

• Sugar (optional, depending on sweetness preference)

• Chocolate chips (optional, for extra richness)

Directions

1. I place the Oreo cookies in a microwave-safe mug and crush them into fine crumbs using a fork or the back of a spoon.

2. I add milk to the crushed cookies and stir until the mixture is smooth and combined.

3. I mix in baking powder and a little sugar if I want extra sweetness.

4. For added indulgence, I stir in a few chocolate chips.

5. I microwave the mug on high for about 1 to 1½ minutes, until the cake has risen and is set in the center.

6. I let it cool slightly before digging in, or I top it with whipped cream or ice cream.

Servings and timing

This recipe makes 1 serving. I can prepare it in just 3 minutes and cook it in about 1 to 2 minutes, making the total time under 5 minutes.

Variations

I like to switch things up by using flavored Oreos such as mint, peanut butter, or golden Oreos. Sometimes I swirl in a spoonful of Nutella or peanut butter before microwaving for a gooey surprise inside. If I want a more cake-like texture, I add a tablespoon of flour to the mix. For a richer version, I top it with a scoop of ice cream right after microwaving so it melts over the warm cake.

storage/reheating

I find this mug cake is best enjoyed fresh and warm, right after it’s cooked. If I do need to store it, I cover the mug and keep it in the fridge for up to 1 day. To reheat, I microwave it for about 20–30 seconds, but the texture is never quite as fluffy as when it’s freshly made.

FAQs

Can I make this without baking powder?

Yes, I can skip the baking powder, but the cake will be denser and less fluffy.

Can I use almond or oat milk instead of regular milk?

I often substitute almond, soy, or oat milk, and the recipe still works perfectly.

How do I know when the mug cake is done?

I check the center of the cake; if it looks set and not liquidy, it’s ready. Overcooking can make it rubbery.

Can I double the recipe?

I can double the ingredients, but I prefer to use a larger mug or microwave the batter in two separate mugs for even cooking.

Can I bake this in the oven instead of the microwave?

Yes, I can bake it in an oven-safe ramekin at 350°F (175°C) for about 10–12 minutes until set.

Conclusion

I love how quick and easy this Oreo mug cake is to make whenever I want a single-serving dessert. With just a few ingredients and a couple of minutes, I can enjoy a warm, chocolatey cake that feels indulgent without being complicated. It’s a recipe I like to keep in mind for those times when I want something sweet and homemade in an instant.