Easy Oreo Cake
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Delicious Easy No Bake Oreo Cake

I love finding ways to make quick and delicious desserts, especially when they require minimal ingredients and effort. That’s exactly why this Easy Oreo Cake has become one of my favorite go-to treats! With just three basic ingredients (plus frosting, if you like), you can create a rich, chocolatey cake in just 10 minutes – and the best part? No oven required! This cake “bakes” right in the microwave, making it perfect for when those sweet cravings hit but you don’t want to spend hours in the kitchen.
 

One thing I love about this recipe is how simple it is, yet it still feels indulgent. The Oreos break down into a fine powder, creating a soft and moist cake with a deep cocoa flavor. I like to use whole milk for the best texture, and a food processor to get the Oreos as finely crushed as possible. While I kept it simple with store-bought chocolate frosting, you can use any frosting you love or even go all out by pressing extra crushed Oreos onto the sides. The result is a dessert that looks and tastes like you spent way more time on it than you actually did!

One tip I discovered while making this cake is that there may be a slightly gooey spot in the center where steam escapes during microwaving, but don’t worry – it disappears once the cake is flipped onto a plate. The texture turns out perfectly soft, and no one will ever guess how easy it was to make. Whether you’re looking for a last-minute dessert, a fun baking project with kids, or just an effortless way to enjoy an Oreo-flavored treat, this microwave cake is a must-try!

Ingredients

  • 28 Oreo cookies (original, not Double Stuf) – These cookies serve as the base of the cake, transforming into a rich and chocolatey batter once crushed.
  • 1 teaspoon baking powder – This helps the cake rise, giving it a soft and fluffy texture despite being made in the microwave.
  • 1 cup milk – The milk brings everything together, creating a smooth and pourable batter for an easy, no-fuss cake.

Step-by-Step Instructions

1. Grease an 8-inch square or circle microwave-safe baking dish with non-stick cooking spray. Place a piece of parchment paper in the bottom of the pan, cut to the size of the bottom. Spray the parchment paper with non-stick cooking spray.

2. Place the Oreo cookies in a food processor and pulse until very finely crushed.

3. In a medium mixing bowl, combine the crushed Oreos and baking powder. Add the milk and mix well.

4. Pour the batter into the prepared baking dish.

5. Microwave the cake on high for 6 minutes or until a toothpick inserted into the center comes out clean.

6. Turn the cake out onto a serving plate and cool to room temperature. Add frosting if desired.

Tips for Perfect Oreo Cake

  • Finely Crush the Oreos – Use a food processor to grind the Oreos into a very fine powder. This ensures a smooth, even batter and prevents a grainy texture. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin until as fine as possible.
  • Use Whole Milk for Best Texture – Whole milk adds richness and moisture to the cake. If using a lower-fat alternative, the cake may turn out slightly drier.
  • Mix the Batter Thoroughly – Make sure the crushed Oreos, baking powder, and milk are fully combined before pouring the batter into the dish. Any lumps could lead to uneven baking.
  • Choose the Right Dish – Use an 8-inch microwave-safe dish for even cooking. A glass or ceramic dish works best, and lining the bottom with parchment paper makes removing the cake much easier.
  • Check for Doneness – Microwave ovens vary, so start checking the cake around the 5-minute mark. Insert a toothpick in the center – if it comes out mostly clean with a few crumbs, it’s ready.
  • Let It Cool Before Frosting – The cake will be very soft when hot but will firm up as it cools. Let it rest for a few minutes before adding frosting to avoid melting.
  • Customize Your Frosting – Use store-bought or homemade frosting – chocolate, vanilla, or even cookies & cream! For extra flavor, coat the sides with crushed Oreos.
  • Expect a Slightly Gooey Center – Sometimes, steam escapes from the center during microwaving, leaving a tiny gooey spot. This is normal and disappears once the cake is flipped onto a plate.
  • Serve Immediately or Store Properly – This cake is best enjoyed fresh, but if you have leftovers, store them covered in the fridge and reheat for a few seconds in the microwave before serving.
  • Experiment with Add-Ins – Want to take it up a notch? Try adding chocolate chips, a drizzle of caramel, or even a scoop of ice cream on top for an extra indulgent treat!

Get Creative!

  • Try Different Oreo Flavors – Swap out the classic Oreos for Golden, Mint, Birthday Cake, or Peanut Butter Oreos to give your cake a fun twist!
  • Make It a Layered Cake – Microwave two smaller cakes, stack them with frosting in between, and create a mini layer cake for extra indulgence.
  • Add Mix-Ins – Stir in chocolate chips, crushed nuts, or a swirl of peanut butter to elevate the flavor and texture.
  • Top It Off – Finish with whipped cream, sprinkles, fresh berries, or a drizzle of caramel or chocolate sauce for a bakery-style touch.
  • Turn It into a Mug Cake – Instead of making one large cake, divide the batter into microwave-safe mugs for individual servings. Adjust the cooking time to about 1.5 to 2 minutes per mug.
  • Go Beyond Frosting – Instead of traditional frosting, try a dusting of powdered sugar, a dollop of Nutella, or a scoop of ice cream on top.
  • Make It Extra Moist – Pour a little warm milk or coffee over the cake before serving to enhance its richness.
  • Add a Crunchy Coating – After frosting, press crushed Oreos, chopped nuts, or mini chocolate chips onto the sides for added texture.
  • Transform It into a Trifle – Crumble the cake into layers and alternate with whipped cream and pudding for an easy Oreo trifle.
  • Make It Keto-Friendly – Try using keto-friendly chocolate sandwich cookies, almond flour, and unsweetened almond milk for a low-carb version!

Serving & Storing

  • Best Served Fresh – This cake tastes best when enjoyed warm and fresh, straight from the microwave. If adding frosting, let the cake cool slightly to prevent it from melting.
  • Pair It with Ice Cream – Serve slices with a scoop of vanilla, cookies & cream, or chocolate ice cream for a delicious contrast of temperatures and textures.
  • Store in the Fridge – If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. This helps keep it moist and prevents it from drying out.
  • Reheat for Best Texture – To enjoy leftovers, microwave individual slices for 10-15 seconds to bring back the soft, moist texture.
  • Freeze for Later – You can freeze the unfrosted cake by wrapping it tightly in plastic wrap and placing it in an airtight container for up to 1 month. Thaw at room temperature before serving.
  • Make It a Party Dessert – Cut the cake into small squares or circles and serve on a platter for a fun, bite-sized party treat.
  • Turn Leftovers into Cake Pops – Crumble any leftover cake, mix with frosting, roll into balls, and dip in melted chocolate to create easy Oreo cake pops!
  • Add a Drink Pairing – Enjoy with a glass of milk, a cup of coffee, or a rich hot chocolate for the ultimate comforting treat.
  • Use as a Base for More Desserts – Crumble the cake and layer it into parfaits, milkshakes, or even mix it into homemade ice cream for a creative twist.
  • Avoid Sogginess – If refrigerating, keep the cake covered but not too tightly, as too much moisture can make it soggy. If needed, add a paper towel inside the container to absorb excess moisture.

 

Yield: 9 servings

Delicious Easy Oreo Cake

Easy Oreo Cake

This quick and easy Oreo Cake is made with just three ingredients plus your favorite frosting! Crushed Oreos, baking powder, and milk combine to create a rich, chocolatey cake that's "baked" in the microwave in just 6 minutes.

Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes

Ingredients

  • 28 Oreo cookies (original)
  • 1 teaspoon baking powder
  • 1 cup milk

Instructions

  1. Grease an 8-inch square or circle microwave-safe baking dish with non-stick cooking spray. Place a piece of parchment paper in the bottom of the pan, cut to the size of the bottom. Spray the parchment paper with non-stick cooking spray.
  2. Place the Oreo cookies in a food processor and pulse until very finely crushed.
  3. In a medium mixing bowl, combine the crushed Oreos and baking powder. Add the milk and mix well.
  4. Pour the batter into the prepared baking dish.
  5. Microwave the cake on high for 6 minutes or until a toothpick inserted into the center comes out clean.
  6. Turn the cake out onto a serving plate and cool to room temperature. Add frosting if desired.

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