2-ingredient Oreo Mug Cake

5 from 3 votes

Small batch, 2-ingredient Oreo Mug Cake made in the microwave in 80 seconds. No oven, no bake--just a simple, single serving of cookies and cream!

Prep Time5

Cook Time1

Total Time6

Course: Dessert

Cuisine: American

Servings: (12 ounce) mug serving

Calories: 437kcal

Place the Double Stuf Oreos cookies in a food processor or small plastic bag and smash until you have very fine crumbs. You can also crush them directly in the mug if you don’t mind your cake having little chunks of Oreo in it.
Add the crushed Oreos to the mug and then pour in the heavy cream.
Stir until completely combined.
Microwave on high for 75-90 seconds. Once done, the cake will be set and bubbly. It should loosely resemble a soft cake sponge. If it still seems a little wet, give the cake a little stir to mix in the liquid. It won’t look exactly like cake once it’s done.
Serve with a dollop of whipped topping and more Oreos crumbs for garnish, optional.

Storage:

To Store: This mug cake should be eaten right away--I do not recommend storing it!

Tips:

If you mash your Oreos until they are as a very fine consistency, your cake will comes out nice and smooth.
If you want to make more than one mug cake, you should cook them separately in the microwave.
For fluffier mug cake, use ¼ teaspoon baking powder when you add the cream.
Don’t worry about the Oreos sticking to the side of the mug. The extra stuffing in the Double Stuf Oreos creates a little extra “oil” so that your Oreo Mug Cake doesn’t get crusty.