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Remember the viral Oreo Mug Cake? I took the 2-ingredient version and transformed it into a proper cake in a mug. With the perfect balance of rich, chocolatey flavor and a soft, fluffy texture, this cozy dessert is best enjoyed warm with a scoop of ice cream.
Meggan’s notes
My recipe for Oreo Mug Cake is based on the simplified kiddie version that went viral on TikTok—and it comes with the sweetest backstory. My 10-year-old daughter discovered the easy version, typed it out, and stuck it on the fridge, and she made it as often as I’d let her.
Unlike the two-ingredient shortcut, my version isn’t just crushed Oreos and milk—it’s a real cake in a mug, made with the same key ingredients as a traditional cake, just in tiny amounts. Instead of cutting corners, we went the classically-trained chef route and kept the right balance of flavors and textures to make sure it’s rich, soft, and totally delicious.
We had so much fun testing this recipe, adjusting the mug size and trying different variations to create something warm, cozy, and oh-so-satisfying. If that fits the bill for your chocolate cravings, this might just be your new go-to sweet treat! Top it with vanilla ice cream or make it the base of an Ice Cream Sundae Bar for the ultimate party or sleepover.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Unsweetened cocoa powder: Natural or Dutch-processed. Dutch-processed cocoa offers a darker color and a bit richer flavor, but either tastes incredible in this cake (this is different than hot cocoa powder).
- Ice cream: I like the good old-fashioned vanilla ice cream with this Oreo mug cake so the chocolate flavor can shine.
Step-by-step instructions
- In a 12-ounce or larger microwave-safe mug, add 4 Oreo cookies and milk and mash until well-combined, about 1 minute. Stir in sugar, flour, cocoa powder, and baking powder.
- Microwave 1 minute. Serve with ice cream or whipped cream and garnish with an Oreo cookie (whole or broken into pieces).
- Serve with ice cream or whipped cream and garnish with an Oreo cookie (whole or broken into pieces).
Recipe tips and variations
- Yield: This recipe makes 1 (4-ounce) mug cake plus ice cream or whipped cream.
- Storage: This cake is best enjoyed the day it is made.
- Finishing touch: I love pairing this Oreo Mug Cake with good old-fashioned vanilla ice cream. The contrast of warm, fudgy cake and cool, creamy vanilla is simply unbeatable!
- Make it a party: Make this Oreo Mug Cake the star of an Ice Cream Sundae Bar with fun varieties of ice cream, fruit, and candy mix-ins for the ultimate party or sleepover.
Frequently Asked Questions
A rubbery mug cake means you are probably cooking it too long or you need to double check your measurements. Make sure to have precise ingredient measurements and stop cooking once the cake is soft but not wet.
One easy way to tell if the mug cake is done is to use a classic toothpick for full-size cakes. If the toothpick comes out mostly clean and the cake doesn’t look too wet, then the cake should be ready.
You can make mug cake with baking soda instead of baking powder, but you will have to decrease the amount and add an acidic ingredient to activate it. In the end, it’s easier (and less frustrating) to just use baking powder.
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Oreo Mug Cake
Ingredients
- 4 Oreos plus 1 for serving
- 1/4 cup milk
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon unsweetened cocoa powder (see note 1)
- 1/2 teaspoon baking powder
- vanilla ice cream or whipped cream, for serving
Instructions
- In a 12-ounce or larger microwave-safe mug, add 4 Oreo cookies and milk and mash until well-combined, about 1 minute. Stir in sugar, flour, cocoa powder, and baking powder.
- Microwave 1 minute. Serve with ice cream or whipped cream and garnish with an Oreo cookie (whole or broken into pieces).
Notes
- Unsweetened cocoa powder: Natural or Dutch-processed. Dutch-processed cocoa offers a darker color and a bit richer flavor, but either tastes incredible in this cake. Note that this is different than hot cocoa powder.
- Yield: This recipe makes 1 (4-ounce) mug cake plus ice cream or whipped cream.
- Storage: This cake is best enjoyed the day it is made.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.