Oreo Mug Cake
Skip the gummy texture! This 4-ingredient Oreo mug cake uses a cake mix shortcut for a fluffy, gooey center in just 2 minutes. No baking powder required!
Ingredients
- ⅓ cup chocolate cake mix
- ¼ cup milk
- 2 tablespoon vegetable oil
- 2 Oreo cookies
Instructions
- Add ⅓ cup chocolate cake mix, ¼ cup milk, and 2 tablespoon vegetable oil to a microwave-safe mug. Stir well with a fork to break up any dry pockets of cake mix.
- Roughly crush one Oreo cookie into the batter and stir until combined.
- Gently press the remaining Oreo into the center of the batter until it is just barely covered.
- Cook on high for 60 seconds. If the center still looks very liquidy, add 10 seconds.
- Let the mug sit for 1 minute before eating. This allows the cake to finish setting up so it stays fluffy instead of gummy.
Notes
- No Baking Powder Needed: Don't add extra leavening! The cake mix shortcut already contains the perfect amount of baking powder for a fluffy rise.
- Watch the Microwave: Start with 60 seconds. If it’s still too liquidy, add 10 seconds. Substract 10 seconds for a more "lava-style" center.
- The Resting Step: Let the mug sit for 1 minute after cooking. This allows the cake to finish setting up so it stays fluffy instead of gummy.
- Oil for Structure: I recommend vegetable oil to keep the cake moist and soft, but melted coconut oil or canola oil work too.
- Best Served Warm: Eat this within 10–15 minutes of cooking. Mug cakes can get rubbery as they cool to room temperature!
Nutrition Facts
Calories: 560kcalCarbohydrates: 49gProtein: 6gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 19gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 7mgSodium: 446mgPotassium: 280mgFiber: 2gSugar: 28gVitamin A: 101IUCalcium: 140mgIron: 5mg
