3-Ingredient Oreo Cake

It was midwinter, and the frost had nipped at our window panes so sharply that even Maple shyly tucked herself beneath the rug by the fire. I wanted something quick, cozy, and delightfully indulgent—something that didn’t feel like a baking marathon but still felt special. That evening, I spotted a small stack of Oreo cookies in the pantry and thought, why not?

There’s something almost magical about turning a handful of cookies into a warm, tender cake with minimal fuss. I set to work—no fancy gadgets, no frills—just crushed Oreos, a little egg, and a splash of butter. The scent of chocolate baking in the oven filled the cottage, and Maple’s tail thumped excitedly before I even cracked the door.

When I sliced into that cake, the crumb was moist, rich, with flecks of white cream melting into soft chocolate cake. It was like childhood all over again—the joy of dunking biscuits in milk, but without the milk. That simple cake made our winter evening feel like a gentle celebration.

Here’s my version of that cozy secret: a three-ingredient Oreo cake that’s playful, warm, and perfect for any time you want to feel a little light-hearted sweetness.

Short Description

A delightfully easy 3-ingredient cake made from crushed Oreos, egg, and butter—rich, chocolatey, and ready in under an hour.

Ingredients You’ll Need

For the Cake

• Oreo cookies – 18 (about 1½ cups when crushed)
• Egg – 1 large
• Unsalted butter – 4 tablespoons, melted

Tools & Equipment

• Mixing bowl
• Fork or spatula
• 8-inch round cake pan (metal or silicone)
• Oven mitts

How To Make 3-Ingredient Oreo Cake

Step 1: Preheat & prep
Preheat your oven to 180 °C (350 °F). Lightly grease the cake pan with a bit of butter.

Step 2: Crush the cookies
Place Oreos in a bowl and crush them with a fork or spatula until you have coarse crumbs—some bigger bits are lovely for texture.

Step 3: Combine the batter
Stir in the melted butter and egg until the mixture comes together into a slightly chunky, moist dough.

Step 4: Bake the cake
Spoon the batter into the pan, smoothing the top. Bake for 25–28 minutes, or until a skewer inserted in the centre comes out with a few moist crumbs clinging.

Step 5: Cool and serve
Let the cake cool in the pan for 10 minutes before turning it out. Serve warm or at room temperature—plain, or dusted with powdered sugar.

Serving and Pairing Suggestions

This little cake is quite rich, so a small scoop of vanilla ice cream or a swirl of whipped cream on the side is lovely. The contrast of cold and warm brings out the chocolate notes beautifully.

For a cosy snack moment, I enjoy it sliced into wedges with a cup of Earl Grey tea in hand. It’s just the thing for when you want a quick treat without fuss, perfect on chilly afternoons or quiet evenings.

Storing and Reheating Tips

Room Temperature: Keep in an airtight container for up to 2 days.

Refrigerator: Store for up to 4 days.

To Reheat: Gently warm a slice in the microwave for 10–15 seconds to bring back its cakey softness.

Top Tips for Perfecting

Cookie texture: Don’t crush the Oreos too finely—those bigger bits add lovely bite.

Butter temperature: Melt-and-cool the butter slightly; adding it too hot can cook the egg prematurely.

Baking check: The cake is done when the edges look set and the centre still has a few moist crumbs clinging to a skewer.

Recipe Variations

Double-cream version: Fold in 2 tablespoons of cream cheese for extra richness.

Nuts & chocolate: Stir in chopped hazelnuts or chocolate chips before baking.

Mint twist: Use mint-flavoured Oreos for a playful flavour twist.

Mini cakes: Divide batter into ramekins for personal-sized desserts.

Icing top: Drizzle with melted white chocolate or a simple glaze of powdered sugar and milk.

Frequently Asked Questions (FAQs)

1. Can I use only Oreo filling?
No, the cream filling alone won’t hold together. You need the cookie crumbs for structure and texture.

2. My cake sank in the middle—why?
It was probably underbaked. Give it the full ~28 minutes and check with a skewer carefully.

3. Is this gluten-free?
Not as written. You’d need to use gluten-free chocolate sandwich cookies instead of Oreos.

4. Can I double the recipe?
Yes! Use a larger pan and simply double all ingredients; bake another 5–7 minutes, checking doneness.

5. Is it okay to leave out the butter?
I wouldn’t recommend it. Butter adds moisture and richness—without it, the cake is dry and crumbly.

Nutrition Info

Per serving (8 slices): 230 kcal • Protein 3 g • Carbs 23 g • Fats 14 g

Recipe Snapshot

Prep Time: 10 mins
Cook Time: 25–28 mins
Total Time: ~40 mins
Servings: 8
Skill Level: Very Easy
Diet-Friendly Options: Vegetarian

Conclusion

This 3-ingredient Oreo cake is proof that simple ingredients can yield something wonderfully comforting and indulgent without fuss. It’s the kind of baking that invites smiles and warm moments, whether shared with family or enjoyed in quiet solitude.

I’d love to hear how you personalize yours—maybe you’ll add a swirl of cream cheese or turn it into mini ramekins. Share your sweet take in the comments, pin it for later, and let’s keep finding joy in small, delicious surprises.