Kirbie's Cravings

2 Ingredient Chocolate Cake (No Oven, Eggs, Butter or Milk)

This chocolate cake is so easy to make with only 2 ingredients and tastes just like a regular chocolate cake. It comes out fluffy, moist and fudgy. This cake doesn’t need any eggs, butter or milk. It also doesn’t need to be baked. The cake is ready in about 10 minutes, including cooking time.

This chocolate cake is a great cake to make when you need a quick dessert. What I love about this cake is that it tastes as good as a regular chocolate cake that usually will take you about an hour to make. Eat it right after it is cooked and it is so fluffy and moist. If you eat it after it has cooled, the cake is very chocolatey and fudgy.

This cake is inspired by the viral 2 ingredient Oreo mug cake and 3 ingredient chocolate cake (using Oreos) recipes. But this recipe is even easier!

Ingredients

  • Oreos
  • Water

Oreos: The main ingredient in this cake is Oreo cookies. You don’t need to use the Oreo brand but you need to use a similar kind of chocolate sandwich cookie. The cake relies on the ingredients contained in the Oreo cookie to make a cake.

Water: Most recipes make this cake with milk but it’s not needed. You have enough fat from the cream fillings, so water works just as well (it actually makes the cake lighter and fluffier).

How to Make Oreo Chocolate Cake

Most of the recipes I came across involved separating the cookies from the cream, crushing the cookies by hand and then mixing in the milk. That is a lot of work, especially separating the cream from the cookies. But you don’t need to do that for this recipe. You just add the whole Oreos and the water and blend until you have a smooth batter. Then your batter is ready to be cooked.

For best results, this cake should be cooked in the microwave. If you don’t have a microwave, you can try steaming or baking in the oven but the texture is not as light and fluffy as the microwave version.

Cake Texture and Flavor

If you enjoy this cake soon after it is cooked, it is incredibly fluffy and moist. As it cools, it does become a little more dense and it becomes more like a fudgy chocolate cake. I like it both ways.

I refer to this as a chocolate cake because it tastes like a chocolate cake. It doesn’t taste like an Oreo cake even though it is made mostly of Oreos. It does have a faint taste of cookies and cream but the dominate flavor is chocolate.

More Easy Cake Recipes

2 Ingredient Chocolate Cake

Servings: 8 slices
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
This chocolate cake is so easy to make and just 2 ingredients. The cake comes out incredibly fluffy and moist and tastes just like regular chocolate cake but with much less work and time.

Ingredients

  • 28 Oreo cookies
  • 1 cup (237 ml) water

Instructions

  • Grease a 6 inch round silicone cake pan.
  • Add Oreos and water to a blender. Blend until the batter is smooth. Pour batter into the prepared cake pan. See notes for more details on blending the cookies.
  • Place cake into the microwave and cook for about 6 minutes or until toothpick inserted comes out clean. I cooked mine in an 1100 watt microwave. Cooking time may need to be reduced or increased depending on your microwave wattage.
  • Let cake cool a few minutes before removing from pan. If desired, you can frost the cake before serving. I added chocolate ganache on top and sprinkled some crumbled Oreos.

Notes

  • I used my Vitamix blender to make this batter and did not need to crush the cookies first. If your blender is not powerful enough to crush the cookies, you can first crush them by hand (place them in a bag and crush with something heavy) and then add them to your blender to blend with the water.
  • Because microwaves differ in wattage, be careful not to overcook. It’s better to start with less cooking time and increase as needed.
  • This recipe makes a small 6 inch cake. If you don’t have a microwave-safe 6 inch round cake pan you can use something else that is microwave-safe and similar in size like a medium glass bowl, etc.
  • The cake is best cooked in the microwave. However, if you don't have a microwave you can steam the cake or bake the cake but the cake will not be as fluffy and soft. For both steaming and oven, I recommend adding 1 tsp of baking powder to the batter. If steaming the cake, cover the surface with plastic wrap so that the surface of the batter does not get too wet. Steam until cooked (until toothpick comes out clean). My steamed version took about 20 minutes. If baking, bake at 350F for about 35-40 minutes or until toothpick inserted comes out clean. 
  • If you want a bigger cake, you can make 1.5 times the recipe and cook in a 7 inch round cake pan (make sure it’s microwave-safe). I used a 7 inch glass and silicone springform pan that I usually use in my Instant pot. Cooking time will be around 9 minutes.
  • Optional chocolate ganache frosting: You will need 2 oz of heavy cream and ½ cup of chocolate chips. If you need to make your frosting dairy-free, it is possible to substitute heavy cream with milk alternatives or coconut cream, but your ganache consistency will be thinner. Heat heavy cream in microwave until scalding and then pour over chocolate chips. Immediately start stirring until chocolate is completely melted and smooth. Frost over cake. If desired, take one Oreo cookie and crumble it up and sprinkle the crumbs on the edges of the cake.
  • Estimated nutrition does not include frosting.

Nutrition

Serving: 1slice, Calories: 187kcal, Carbohydrates: 29g, Protein: 1g, Fat: 8g, Saturated Fat: 2g, Sodium: 159mg, Sugar: 16g, NET CARBS: 29g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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