4-Ingredient Mini Oreo Cakes
*This page may contain affiliate links
These 4-ingredient mini Oreo cakes are soft, moist, and topped with a simple glaze. Perfect for two, they’re easy to make and taste amazing.
Why You’ll Love These 4-Ingredient Mini Oreo Cakes
These mini Oreo cakes are the ultimate quick and easy dessert. They’re made with just four simple ingredients, require minimal effort, and taste just like an Oreo in cake form.
The texture is soft, moist, and perfectly sweet, with a simple icing glaze to finish them off. Plus, you can bake them in the air fryer or the oven, making them a great last-minute dessert for two.
What Makes This Recipe Special?
This recipe is incredibly simple, using only Oreos, baking powder, milk, and icing sugar. There’s no need for flour, eggs, or butter—just crush, mix, and bake!
The Oreo biscuits act as the flour and flavour base, creating a rich and chocolatey cake that’s soft and light. The icing glaze adds the perfect touch of sweetness, balancing the deep Oreo flavour.
Equipment You’ll Need
To make these mini Oreo cakes, you’ll need:
- Mixing bowl – For combining the ingredients.
- Food processor or bag and rolling pin – To crush the Oreos into a fine crumb.
- Small 6x6cm ramekins – To bake the cakes.
- Whisk – To mix the batter smoothly.
- Toothpick – For testing doneness.
Why This Recipe Works So Well
- Only 4 Ingredients: No need for complicated steps or special ingredients.
- Super Quick to Make: The batter comes together in minutes.
- Oreo Flavour in Every Bite: The biscuits create a rich chocolatey taste.
- Great for Two People: Perfect for a small dessert without leftovers.
Ingredients for 4-Ingredient Mini Oreo Cakes
For the Cake:
- 10 Oreos
- ½ tsp baking powder
- 100ml (⅓ cup + 1 tbsp) milk (semi-skimmed or whole milk)
For the Icing:
- 50g (⅓ cup + 1 tbsp) icing sugar (powdered sugar)
- 1–2 tsp milk
This recipe makes two small cakes (feel free to halve the ingredients for just one).
How to Make Mini Oreo Cakes for Two
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) / 350°F or your air fryer to 150C (300F).
Step 2: Crush the Oreos
Put the biscuits into a food processor and process until finely crushed. Alternatively, put into a plastic bag and crush with a rolling pin. Tip them into a small–medium bowl.
Step 3: Mix the Batter
Add the baking powder to the crushed Oreos and mix well. Slowly pour in the milk, stirring until the mixture is smooth and fully combined.
The batter should be thick but pourable.
Step 4: Divide and Bake
Divide the batter evenly between the two ramekins.
Bake for 17–20 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
Alternatively, bake them in the air fryer for 15-17 minutes.
Step 5: Cool the Cakes
Let the cakes cool for 5 minutes, be careful, the ramekins will be very hot. You can keep them in their ramekins or flip them out onto a plate.
How to Make the Simple Icing Glaze
Step 6: Make the Icing
In a small bowl, sift the icing sugar to remove any lumps. Add 1 tsp of milk and mix well. If the glaze is too thick, add an extra ½ tsp of milk at a time until you reach a smooth, pourable consistency.
Step 7: Ice the Cakes
Drizzle the icing glaze over the cakes, letting it drip naturally down the sides.
You can serve them cold or slightly warm (my preference).
Why This Recipe is Perfect for Any Occasion
These mini Oreo cakes are perfect for small desserts and date nights. They take just a few minutes to prepare and are ideal when you don’t want to bake a full-sized cake.
Since they’re made with only four ingredients, they’re great for beginners or anyone looking for a simple recipe. Plus, they’re naturally egg-free, making them more accessible for different dietary needs.
Tips for the Best Mini Oreo Cakes
- Crush the Oreos Well: A finer crumb creates a smoother cake texture.
- Don’t Skip the Baking Powder: This helps the cakes rise and keeps them light.
- Use the Right Milk: Semi-skimmed or whole milk works best.
- Adjust the Icing Consistency: If it’s too thin, add more icing sugar; if too thick, add a tiny splash of milk.
Serving Suggestions
These mini Oreo cakes are delicious on their own, but here are a few fun ways to enjoy them:
- With a Scoop of Ice Cream: Vanilla or cookies and cream ice cream pairs perfectly.
- With Extra Crushed Oreos: Sprinkle some on top for added crunch.
Storage Tips
- Best served fresh straight away, but you can store leftover cakes in an airtight container at room temperature for up to 2 days.
- If you prefer, keep them in the fridge for up to 4 days—just bring them to room temperature before serving.
- Freeze the cakes (without icing) for up to 1 month. Defrost at room temperature before icing and serving.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more quick and easy desserts, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
These 4-ingredient mini Oreo cakes are quick, simple, and packed with flavour. They’re soft, moist, and have the perfect balance of chocolate and sweetness.
With just four ingredients and a super easy method, you’ll find yourself making these again and again whenever you fancy a quick, delicious dessert.
Other Recipes to Try
If you loved these mini Oreo cakes, check out these other easy small-batch bakes from Fitwaffle Kitchen:
- Small-Batch Fudgy Brownies: Super rich and chocolatey, fudgy small-batch brownies.
- Small-Batch Chocolate Chip Cookies: Perfectly soft and chewy cookies made in the air fryer.
Both are quick, simple, and absolutely delicious!
4-Ingredient Mini Oreo Cakes
Ingredients
For the Cake:
- 10 Oreos
- ½ tsp baking powder
- 100 ml ⅓ cup + 1 tbsp milk (semi-skimmed or whole milk)
For the Icing:
- 50 g ⅓ cup + 1 tbsp icing sugar (powdered sugar)
- 1 –2 tsp milk
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (160°C fan) / 350°F or your air fryer to 150C (300F).
Step 2: Crush the Oreos
- Put the biscuits into a food processor and process until finely crushed. Alternatively, put into a plastic bag and crush with a rolling pin. Tip them into a small–medium bowl.
Step 3: Mix the Batter
- Add the baking powder to the crushed Oreos and mix well. Slowly pour in the milk, stirring until the mixture is smooth and fully combined.
- The batter should be thick but pourable.
Step 4: Divide and Bake
- Divide the batter evenly between the two ramekins.
- Bake for 17–20 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
- Alternatively, bake them in the air fryer for 15-17 minutes.
Step 5: Cool the Cakes
- Let the cakes cool for 5 minutes, be careful, the ramekins will be very hot. You can keep them in their ramekins or flip them out onto a plate.
Step 6: Make the Icing
- In a small bowl, sift the icing sugar to remove any lumps. Add 1 tsp of milk and mix well. If the glaze is too thick, add an extra ½ tsp of milk at a time until you reach a smooth, pourable consistency.
Step 7: Ice the Cakes
- Drizzle the icing glaze over the cakes, letting it drip naturally down the sides.
Wow! They look good for 2 people!