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Oreo Mug Cake Recipe

Make an Oreo Mug Cake Recipe now: a quick, fudgy single-serve mug cake ready in minutes.

Ingredients

• 5 Oreo cookies (about 55 g), divided (4 cookies finely crushed, 1 cookie coarsely broken for topping)
• 1/4 cup (60 ml / 60 g) whole milk, at room temperature
• 1 1/2 tablespoons (18 g) granulated sugar
• 2 tablespoons (16 g) all-purpose flour
• 1 tablespoon (5 g) unsweetened cocoa powder
• 1/4 teaspoon (1 g) baking powder
• 1 small pinch fine salt (about 1/16 teaspoon or 0.3 g)
• 1 1/2 tablespoons (20 ml) neutral oil (such as canola, vegetable, or sunflower oil)
• 1/4 teaspoon (1 ml) pure vanilla extract
• 1 tablespoon (15 g) semi-sweet chocolate chips or chunks (optional, for extra gooeyness)
• 2–3 tablespoons (30–45 ml) whipped cream or vanilla ice cream, for serving (optional)
• 1 teaspoon (5 g) chocolate sauce or caramel sauce, for drizzling (optional)

Instructions

Step 1: Choose your mug and prepare the Oreos

Select a large microwave-safe mug (at least 12 oz / 350 ml), clean and fully dry. Place four Oreos into a small zip-top bag or between parchment and crush them finely with a rolling pin or the bottom of a heavy glass until they are small crumbs; transfer those crumbs into a small bowl. Coarsely break the remaining Oreo into two or three larger pieces and keep them in a separate tiny bowl for topping. Set the empty mug and a microwave-safe plate ready nearby.

Step 2: Build the dry mix in the mug

Into the chosen mug add the dry ingredients directly: flour, unsweetened cocoa powder, granulated sugar, baking powder, and the pinch of salt. Use a small whisk or fork to stir them together in the mug until the powders look evenly blended and there are no visible streaks of flour or cocoa—an even, matte, powdery surface with faint cocoa ribbons is the sign you’re ready for the wet.

Step 3: Add the wet ingredients and make the batter

Pour in the milk, neutral oil, and vanilla extract into the mug. Whisk thoroughly until a smooth, slightly thick and pourable batter forms, scraping down the sides and bottom so there are no dry pockets. The texture should be glossy but not runny—thick enough to hold folding and toppings.

Step 4: Fold in crushed Oreos and finish the topping

Gently fold the finely crushed Oreos into the batter until distributed as small dark flecks. If using, fold in the chocolate chips for pockets of melt. Smooth the top with the back of a spoon and scatter the coarsely broken Oreo pieces evenly across the surface, pressing them lightly so they adhere but remain visibly textured on top.

Step 5: Cook, rest, and serve warm

Place the mug on a microwave-safe plate and microwave at full power, starting at 70 seconds for a 1000 W baseline, checking that the cake has risen and the top looks set with only a few moist crumbs on a toothpick. If needed, add short 10-second bursts until just set. Let the mug rest 3–5 minutes to finish setting. Serve warm directly from the mug with a spoonful of whipped cream or a scoop of vanilla ice cream and a light drizzle of chocolate or caramel sauce, letting the cold cream contrast the warm, tender cake.

Notes

• Start with a 12 oz microwave-safe mug to prevent overflow.
• Crush Oreos finely for even distribution and reserve larger pieces for topping.
• Use short microwave bursts to avoid overcooking and maintain a gooey center.