3-Ingredient Oreo Cake!

Quick Overview

This 3-ingredient Oreo cake turns classic chocolate sandwich cookies into a soft, rich, and moist chocolate sponge cake. It is an effortless dessert that tastes like a traditional baked cake made entirely from scratch. People love this recipe because it requires minimal effort, minimal cleanup, and delivers deep cocoa flavor without needing flour, butter, or sugar.

You only need sandwich cookies, milk, and baking powder to create a tender batter that rises beautifully in the oven. It is the perfect sweet treat when you want a quick dessert for gatherings or quiet weeknights.

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Servings: 6 slices
• Estimated calories per serving: 290 kcal

Ingredients

Main Cake Batter

• 28 Oreo cookies (about 300 grams or 2.5 cups of crushed cookie crumbs)
• 240 ml (1 cup) whole milk, warm or at room temperature
• 1 teaspoon (4 grams) baking powder

Optional Toppings

• 2 tablespoons chocolate syrup or ganache for drizzling
• 1 tablespoon powdered sugar for dusting

How to Make 3-Ingredient Oreo Cake

1. Preheat your oven to 175°C (350°F) and line an 18 cm (7-inch) round cake pan with parchment paper, lightly greasing the sides.
2. Place all 28 Oreo cookies into a food processor or high-speed blender and pulse until they form fine, even crumbs without any large chunks remaining.
3. Transfer the finely crushed cookies into a medium mixing bowl.
4. Pour 1 teaspoon of baking powder over the cookie crumbs and whisk thoroughly to ensure even distribution throughout the mixture.
5. Pour 240 ml of warm whole milk into the dry cookie and baking powder mixture.
6. Whisk the ingredients together for about 1 to 2 minutes until a smooth, velvety batter forms with no visible lumps.
7. Pour the dark chocolate batter evenly into the prepared cake pan, tapping the pan twice on the counter to release trapped air bubbles.
8. Bake at 175°C (350°F) for 28 to 30 minutes until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
9. Remove the cake from the oven and let it cool inside the pan for 10 minutes.
10. Invert the cake onto a wire cooling rack to cool completely before slicing and serving.

Pro Tip

Avoid over-mixing the batter after adding the warm milk, and ensure your cookie crumbs are ground completely fine before adding liquids. If large cookie chunks remain, they absorb liquid unevenly, which creates dense, gummy pockets inside the cake instead of an even, fluffy crumb structure.

Serving & Storage

Serve this chocolate cake slightly warm or at room temperature. It pairs exceptionally well with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of warm chocolate ganache. Fresh berries like raspberries or sliced strawberries balance the rich cocoa flavor nicely.

Store any leftover slices in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake covered in the refrigerator for up to 5 days. Cold cake tends to firm up, so let it sit on the counter for 15 minutes before eating.

To freeze, wrap individual slices tightly in plastic wrap, then place them inside a freezer-safe zip-top bag for up to 2 months. Thaw frozen slices overnight in the fridge. Reheat individual slices in the microwave on high for 10 to 15 seconds to restore that freshly baked, soft texture.

FAQs

Can I make this recipe without a blender or food processor?

Yes, you can place the cookies inside a large sealable plastic bag and crush them thoroughly using a rolling pin until fine crumbs form.

Can I use lower-fat milk or plant-based milk for this recipe?

Yes, skim milk, oat milk, or almond milk work fine, though whole milk provides the richest flavor and best texture.

Why is my Oreo cake dense or chewy instead of fluffy?

A dense texture usually means the cookies were not crushed finely enough or the baking powder was old and expired.