Oreo and Cream Mug Cake
A warm, fluffy Oreo mug cake ready in minutes—simple ingredients, no oven needed, and packed with cookies-and-cream goodness!
Servings: 1 people
Ingredients
- 1 tablespoon unsalted butter
- 1 ½ tablespoons Greek yogurt plain, full-fat preferred
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 2 1/2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2-3 Oreos crushed
Instructions
- Place the butter in a large mug and microwave for 30-40 seconds until melted. Let it cool slightly.
- Whisk in the Greek yogurt, milk, vanilla extract, and sugar until smooth.
- Stir in the flour, baking powder, and salt until fully combined.
- Gently fold in the crushed Oreos.
- Microwave for 80-90 seconds until the top looks set but slightly moist.
- Let it cool for a few minutes before enjoying!
Notes
- Microwave Power Varies – Adjust cooking time as needed to prevent overcooking.
- Mug Size Matters – Use a 12 to 14-ounce mug to avoid overflow.
- Texture Tip – Let the cake sit for a minute after microwaving for the best consistency.
- Serving Idea – Top with ice cream, whipped cream, or extra crushed Oreos for an indulgent treat!
Nutrition
Calories: 489kcal | Carbohydrates: 75g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 123mg | Potassium: 398mg | Fiber: 2g | Sugar: 43g | Vitamin A: 424IU | Calcium: 181mg | Iron: 5mg