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Quick dessert, easy cake made with Oreo
In season: Winter · Autumn · Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oreo mug cake (90 g) has 342 calories. That works out to 380 calories per 100 g. It contains 52.2 g of carbs, 4.7 g of protein, 13.1 g of fat and 1.9 g of fiber. Its 99 mg of Phosphorus covers 14% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 90 g
342
KCAL / 90G
Carbs
52.2g
· 19% DV
Protein
4.7g
· 9% DV
Fat
13.1g
· 17% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 5% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 13.1 g | 17% |
| Saturated fat | 4.95 g | 25% |
| Trans fat | 0.18 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 52.2 g | 19% |
| Fiber | 1.9 g | 7% |
| Protein | 4.7 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 90 g | 342 kcal |
| 1 piece (extra small) | 45 g | 171 kcal |
| 1 piece (small) | 60 g | 228 kcal |
| 1 cup (medium) | 90 g | 342 kcal |
| 100 g | 100 g | 380 kcal |
| 1 piece (large) | 120 g | 456 kcal |
| 1 cup (large) | 120 g | 456 kcal |
| 2 piece (double) | 180 g | 684 kcal |
Calculated from 380 calories per 100 g.
Crush Oreo cookies in a microwave-safe mug, stir in milk, and microwave until the mixture sets. A little baking powder is optional. Use a roomy mug and leave space at the top because the cake rises as it cooks.
An Oreo mug cake usually takes about a minute in the microwave, but the time varies with microwave power and mug size. Cook it briefly first, then add short bursts if the center still looks liquid.
Yes, an Oreo mug cake can be made without eggs. Crushed Oreos and milk form a simple batter, so an egg is not essential; the result may be denser than an egg-based version.
Yes, you can replace the milk in an Oreo mug cake with a plant-based drink. Add it gradually until the crushed cookies are moistened; too much liquid can leave the middle gummy or undercooked.
An Oreo mug cake overflows when the mug does not leave enough room for the batter to rise. Use a wide, microwave-safe mug and fill it no more than halfway before cooking.
Yes, you can bake an Oreo mug cake in an oven-safe ramekin, though it will take longer than the microwave version. Do not put an ordinary mug in the oven unless it is specifically marked as oven-safe.
An Oreo mug cake often turns rubbery when it is overcooked. Microwave it in short bursts and stop once the cake has set; it continues cooking briefly from the heat retained by the mug.
Yes, many Oreo mug cake recipes use crushed cookies instead of flour. The cookies provide the cake’s structure, so crush them finely and mix thoroughly with the liquid for a more even texture.
Yes, you can store leftover Oreo mug cake in a covered container in the refrigerator. It is best eaten fresh, since chilling can make it firm; warm it briefly before serving to soften it.
Yes, flavored Oreos work in an Oreo mug cake, but their filling can change the sweetness and texture. Keep the other ingredients the same at first, then adjust the liquid if the batter seems unusually thick or loose.
Vitamins
B2
0.13mg · 10% DV
B12
0.16µg · 7% DV
Biotin
1.89µg · 6% DV
B1
0.07mg · 6% DV
Minerals
Phosphorus
99mg · 14% DV
Sodium
288mg · 13% DV
Iron
1.98mg · 11% DV
Manganese
0.2mg · 9% DV
Potassium ⭐
126mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 calories in 1 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Oreo mug cake is a quick, single-serving dessert made by crushing Oreo cookies, mixing them with milk and cooking the batter in a mug in the microwave. It is a modern shortcut cake rather than a traditional dish, popular in home kitchens and online recipe culture, especially in the United States and now widely elsewhere.
Eat it warm with a spoon: the texture is soft and moist, with the cookies’ familiar cocoa-and-cream flavour. It works as an easy after-dinner treat or a sweet break with coffee or tea. It is relatively high in carbohydrates and energy, with modest protein; it provides 380 calories per 100 g. For a lighter serving, keep the portion small and skip extra toppings such as ice cream or whipped cream.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.95g
MONOUNSATURATED
3.78g
POLYUNSATURATED
1.89g
Omega 6:3 ratio 49.5:1
Above the ideal 4:1 (49.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.