Print

Oreo Biscuit Cake

Print 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.

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

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

Find it online: https://recipesbyliza.com/oreo-biscuit-cake/