Oreo Biscuit Cake

Oreo Biscuit Cake is a fun, quick, and incredibly easy cake that I love whipping up when I’m craving something sweet but don’t want to fuss with traditional baking. Made with just a few ingredients—mostly crushed Oreo cookies—it’s rich, chocolaty, and surprisingly soft. Whether I bake it or make it in the microwave, this cake always hits the spot.

Why You’ll Love This Recipe

I love how this cake transforms store-bought Oreos into a decadent treat in no time. It’s egg-free, beginner-friendly, and doesn’t require a long list of ingredients or baking experience. Plus, I can make it in the oven, microwave, or even a steamer—so it’s super flexible. It’s perfect for last-minute desserts, late-night cravings, or a fun baking activity with kids.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oreo biscuits

• Milk

• Baking powder

• Optional: sugar (if I want it sweeter)

• Optional: chopped nuts, chocolate chips, or a pinch of salt

• Optional toppings: chocolate ganache, whipped cream, extra crushed Oreos

Directions

1. I crush the Oreo cookies into a fine powder using a food processor or by sealing them in a zip-top bag and smashing with a rolling pin.

2. I transfer the crushed cookies to a bowl and add baking powder, then pour in the milk gradually while stirring to form a smooth, thick batter.

3. I lightly grease a cake pan, ramekin, or microwave-safe bowl and pour the batter in.

4. For microwave: I microwave on high for 4–5 minutes, depending on the power level.

5. For oven: I preheat to 350°F (175°C) and bake the cake for about 20–25 minutes, or until a toothpick comes out clean.

6. I let the cake cool slightly, then remove it from the pan and top it with ganache, whipped cream, or crushed Oreos if I want a little flair.

Servings and timing

This recipe makes 4–6 servings, and it takes 5 minutes to prep, 5 minutes to cook in the microwave, or about 25–30 minutes if baking in the oven, for a total of 10 to 30 minutes, depending on the method I use.

Variations

Sometimes I add chocolate chips or chopped nuts for texture. For a mocha twist, I stir a teaspoon of instant coffee into the milk. I’ve also layered it with whipped cream or frosting to turn it into a mini Oreo layer cake. If I want a vanilla version, I use Golden Oreos.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I microwave a slice for 10–15 seconds to bring back the soft texture. I don’t recommend freezing, as the texture can get a bit dense once thawed.

FAQs

Do I need to remove the cream from the Oreos?

No, I crush the entire cookie with the cream—it helps bind the batter and adds sweetness.

Can I make it without baking powder?

Baking powder helps the cake rise, so I always include it. If I don’t have it, I sometimes use a pinch of baking soda with a few drops of vinegar or lemon juice.

What type of milk works best?

I usually use regular dairy milk, but almond or oat milk also works well for a dairy-free version.

Can I make this in a mug?

Yes! I reduce the quantities and microwave in a mug for a quick Oreo mug cake—usually takes just 1–2 minutes.

Is this cake too sweet?

It depends on the Oreos and milk I use. I rarely need extra sugar, but I taste the batter before baking and adjust if needed.

Conclusion

Oreo Biscuit Cake is a simple, no-fuss dessert that brings big chocolate flavor with minimal effort. I love that it’s made with pantry staples and can be ready in minutes. Whether I make it for myself or share it with friends, it’s always a hit—and once I see how easy it is, I find myself making it again and again.

Oreo Biscuit Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Oreo Biscuit Cake is a simple, chocolatey cake made mainly from crushed Oreo cookies — egg‑free and flour‑free — that you can bake, microwave, or steam. It’s quick, fuss‑free, and deliciously rich, ideal for dessert cravings or last‑minute treats.

• Author: Lizaa
• Prep Time: 5 minutes
• Cook Time: 20–25 minutes (oven) or 4–5 minutes (microwave)
• Total Time: ≈ 10–30 minutes depending on method
• Yield: 4–6 servings
• Category: Dessert / Cake
• Method: Oven or Microwave (also steam‑style possible)
• Cuisine: American / Easy home baking
• Diet: Vegetarian

Ingredients

• 20–28 Oreo biscuits (whole cookies, cream included)
• 1 cup milk (or plant‑based milk for dairy‑free)
• ¾ tsp baking powder
• Optional: 2–3 tbsp sugar (if you want extra sweetness)
• Optional additions: chopped nuts, chocolate chips, a pinch of salt
• Optional toppings: chocolate ganache, whipped cream, extra crushed Oreos or chocolate syrup

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350 °F (175 °C), or prepare a microwave‑safe dish or steaming vessel.
2. Crush the Oreo cookies into a fine powder — using a food processor works best; you can also seal them in a zip‑top bag and crush them with a rolling pin. :contentReference[oaicite:0]{index=0}
3. In a bowl, combine the crushed Oreos with baking powder (and sugar if using). Stir in the milk gradually, mixing until you get a smooth, thick batter. :contentReference[oaicite:1]{index=1}
4. Grease a cake pan (or line with parchment paper) and pour in the batter. Tap the pan gently to remove air bubbles. :contentReference[oaicite:2]{index=2}
5. If baking in oven: Bake for about 20–25 minutes (some versions around 20–25 min at 375 °F), until a toothpick inserted into the center comes out clean. :contentReference[oaicite:3]{index=3}
6. If using microwave: Pour batter into a microwave‑safe dish, and microwave on high for about 4–5 minutes, depending on power. Let it cool completely before slicing. :contentReference[oaicite:4]{index=4}
7. Once cooled, top with optional ganache, whipped cream, crushed Oreos, or chocolate syrup, slice, and serve. :contentReference[oaicite:5]{index=5}

Notes

• You don’t need any flour or eggs — the crushed Oreos act as the base. :contentReference[oaicite:6]{index=6}
• If the batter seems too thin, use slightly less milk — consistency should be thick but pourable.
• Using parchment paper helps the cake come out cleanly, especially in microwave or oven versions. :contentReference[oaicite:7]{index=7}
• You can customize with nuts, chocolate chips, or even a pinch of coffee for depth. :contentReference[oaicite:8]{index=8}
• Leftovers keep well for 2–3 days at room temperature — store topped and frosting separately for freshness. :contentReference[oaicite:9]{index=9}

Nutrition

• Serving Size: 1 slice (1/6 cake)
• Calories: 360
• Sugar: 28g
• Sodium: 190mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg