Description
A rich and easy Oreo Cake that combines the sweetness of Oreos with the decadence of a chocolate cake, perfect for any occasion.
Ingredients
Main Ingredients
- 10-12 pieces Oreo cookies (Classic works best, but use what you have)
- 1/3 to 1/2 cup Milk (Any kind, dairy or non-dairy)
- 1/4 teaspoon Baking powder (For lift, especially helpful in microwave cakes)
- 1 teaspoon Cocoa powder (Optional, for more chocolatey flavor)
- to taste tablespoon Sugar (Optional, depending on sweetness preference)
- a pinch Salt (Enhances flavor)
- 1 tablespoon Butter or oil (For moisture if baking in the oven)
- 1 teaspoon Vanilla (Optional, for added flavor)
Instructions
Preparation
- Crush about 10 to 12 Oreos using a zip bag and a rolling pin or mash them in a bowl with a fork.
- Add milk gradually and stir until it resembles a thick brownie batter, using about 1/3 to 1/2 cup of milk.
- Stir in 1/4 teaspoon of baking powder, and if desired, add 1 teaspoon of cocoa powder and a pinch of salt.
- Pour the mixture into a greased mug or small baking dish, filling it halfway to two-thirds to avoid overflow.
Cooking
- For microwave cooking, microwave on high for 60 to 90 seconds. Start checking at 60 seconds; the center should be set but slightly glossy.
- For oven cooking, preheat to 350°F. Bake for 12 to 18 minutes depending on the thickness, checking with a toothpick for moist crumbs.
- Let the cake sit for 2 minutes before serving to enhance flavor and texture.
Notes
For added flavor, use variations such as peanut butter swirl or mint cookies. Top with whipped cream and crushed Oreos for serving. The cake can be stored at room temperature for a day or in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American