If you need a quick sweet fix, look no further than this ADDICTIVE Oreo Mug Cake! This microwave mug cake less takes than 5 minutes to prepare and cook.
This mug cake recipe is an improved version of the viral ‘2-ingredient’ Oreo Mug Cake. With the addition of flour, sugar, baking powder and cocoa powder, you have a much more satisfying dessert.
Ingredients in an Oreo Mug Cake
- Oreos: I use classic Oreos. I haven’t tried this recipe with different Oreo flavours or home brand varieties (let me know in the comments if you do!).
- Milk: I use cow’s dairy milk. You can substitute the milk with a non-dairy milk equivalent. My favourite for taste and texture is soy milk.
- Plain / all-purpose flour: you can use self-raising flour IF you omit the baking powder.
- Baking powder: NOT baking soda. You can omit the baking powder IF you use self-raising flour instead of plain flour.
- Caster sugar / superfine sugar: this finer sugar makes for a moister, fluffier cake. You can also use granulated sugar, however note that the cake may be a bit denser (but still delicious!).
- Unsweetened cocoa powder: NOT hot cocoa powder. I don’t recommend Dutch-processed (‘cacao’) powder as this can be very bitter.
Top Tips + FAQs
How does this mug cake ‘work’?
Oreos are made with all the ingredients needed in a cake (flour, sugar, etc.) hence crushing up the cookies and putting them with milk creates a cake batter. Adding flour, baking powder, sugar and cocoa powder helps make the texture better and richer.
Why is my mug cake hard/rubbery?
- Make sure you use proper measuring spoons (teaspoons/tablespoons) and measuring cups to measure all of your ingredients.
- Be careful not to overcook the mug cake. 1 minute is plenty for most microwaves. If you know your microwave is more powerful than most (i.e. > 1100 watts), then reduce cooking time by 5-10 seconds.
- Make sure to stir the Oreos and milk together really well in the first step so that the Oreos dissolve somewhat. It may take up to a minute of stirring.
This cake tastes wonderful served hot with ice cream and/or chocolate syrup.
You can also add in any of the following to the batter (I recommend 1 tbsp):
- Chocolate chips
- Caramel chips
- Crushed Oreos
Or anything else that takes your fancy!
How to Get the Perfect Mug Cake Every Time
Know your microwave: does your microwave cook hotter? Colder? How many watts is it?
My recipes are based off an 1100 watt microwave. This is the average wattage for new microwaves, however older microwaves can range from anywhere between 700 – 1500 watts.
If your microwave is LESS than 1100 watts: you may need to add 5-15 seconds onto the cooking time, depending on how far below 1100 watts your microwave is.
If your microwave is MORE than 1100 watts: you may need to reduce the cooking time by 5-15 seconds.
Make sure you are measuring the ingredients correctly.
Mug cakes are just like any other baking recipe! They will taste a LOT better if you use standard measuring spoons (teaspoons and tablespoons) instead of just eyeballing it.
Don’t cook two cakes in the microwave at the same time.
If you are doubling the recipe, microwave the mug cakes one after the other – NOT at the same time. Microwaving the cakes at the same time will unevenly distribute the heat.
The great debate: do you put your mug in the centre of the microwave or on the edge?
If only I had a dollar for every comment telling me it’s ‘wrong’ to put the mug on the edge of the microwave!
You may be surprised to learn that putting the mug on the outer edge of the microwave plate will help cook it more evenly. It helps avoid variation in cooking strength and avoids hotspots or cold-spots.
How long can I keep the Oreo Mug Cake for?
I do not recommend keeping the mug cake. It is designed to be served straight away and will harden and become chewier over time.
- 5 original Oreos
- 1/4 cup milk
- 1 tbsp caster / superfine sugar
- 1 tbsp plain / all-purpose flour
- 1/2 tsp baking powder
- 1 tsp unsweetened cocoa powder
- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), mash together FOUR of the Oreos and milk until the Oreos are mostly dissolved into the milk. Add caster sugar, flour, baking powder and cocoa powder. Stir until well combined.
- Press the extra Oreo into the centre of the cake and cover with batter. Microwave for 1 minute on full power (based on an 1100 watt microwave) until there doesn't appear to be any raw batter left. Enjoy!
- This mug cake is designed to be eaten immediately. I do not recommend attempting to store this cake.
Substitutions & Tips
- Oreos: I have not tried making this recipe using home-brand versions of Oreos, but it should work just the same!
- Milk: this recipe will also work with non-dairy milk substitutes (my favourite is soy milk).
- Sugar: you can use plain granulated white sugar if you do not have caster sugar. The cake will likely be slightly more dense (but still delicious!)
- Baking powder + flour: you can omit the baking powder IF you replace the plain flour with self-raising flour.
- Note: unsweetened cocoa powder is NOT hot cocoa powder.
- Why is my cake rubbery? Make sure to mix the Oreos and milk very very well (up to 1 min of stirring) in the first step. Also make sure you don't overcook the cake as 1 minute is plenty for most microwaves!
Nutrition Information:Serving Size: 1 Mug Cake
Amount Per Serving: Calories: 369Total Fat: 13.1gSaturated Fat: 4.1gTrans Fat: 0gUnsaturated Fat: 6.8gCholesterol: 0mgSodium: 477.8mgCarbohydrates: 69.3gFiber: 2.7gSugar: 42.2gProtein: 5.2g