Oreo soft chocolate cake (Print View)

A speedy, soft chocolate dessert using Oreo cookies and a few pantry staples.

# What You'll Need:

→ Base

01 - 4 Oreo cookies
02 - 3 tablespoons whole 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 them thoroughly with a fork until finely crumbed.
02 - Add milk to the crushed cookies and stir until they absorb the liquid and form a thick paste.
03 - Mix in flour, sugar if using, and baking powder until evenly combined.
04 - Beat in the egg and vanilla extract if using, mixing until the batter is smooth and uniform.
05 - Microwave the mug on high for 1 minute 30 seconds. Check that the cake is set but moist; if needed, microwave for an additional 10 to 20 seconds.
06 - Let cool for 1 to 2 minutes before consuming directly from the mug.

# Expert Insights:

01 -
  • It genuinely tastes like real chocolate cake, not a microwave hack pretending to be something it isn't.
  • You can have dessert ready before your coffee cools down.
  • There's something oddly satisfying about eating straight from the mug without dirtying a single plate.
02 -
  • Microwave wattage varies wildly, so that 1:30 time is a starting point, not gospel—start checking at 1 minute and adjust from there or you might end up with chocolate soup.
  • Don't crush the Oreos too fine or soak them too long, or they turn into a dense sludge instead of having any pleasant texture at all.
03 -
  • Make it in a slightly wider, shorter mug rather than a tall thin one, so the heat distributes more evenly and you get better results.
  • If you like your cake a touch fudgier, stop at the 1-minute mark and let carryover heat do the rest while it sits for a minute—microwave cakes keep cooking after you pull them out.
Go Back