This 3 ingredient Oreo cake is insanely delicious! No cream, no butter, no eggs, no added extra sugar, no baking! It can’t get any better than this!
If you’ve been following me, you’ll know that I’m a HUGE chocoholic! I especially adore cakes, like my chocolate drip cake and my classic chocolate cupcakes, and of course, brownies! And when I want something fast, I love making a mug brownie or an easy 2 ingredient chocolate mousse!
THIS CHOCOLATE OREO CAKE IS ABSOLUTELY INCREDIBLE!
It is soooo good and it's definitely one of the easiest dessert recipes I have on my blog! If you’re an Oreo cookie lover, you will totally fall in love with this cake!
This cake is gorgeous, too! It would also be perfect for gifting or dinner parties!
An impressive, decadent cake with 3 ingredients? Yep! This is an easy Oreo cake recipe and the only one you will ever need!
Why this recipe works:
It’s simple. Cake recipes can sometimes be intimidating, but this recipe isn't difficult and it's made in no time! It's practically foolproof! You don't even need a mixer!
There are only three ingredients. Plain and simple!
It's dairy-free. There's no milk or heavy cream in this recipe! And, if you use vegan chocolate, this cake is totally vegan, too!
It’s a no-bake cake. No oven, no baking, no microwave, no steaming, or air frying involved!
It tastes amazing. This dessert is rich, chocolaty, and luscious!
What does this 3 ingredient Oreo cake taste like?
OMG this Oreo stuffed cake is divine!!!!! Every single bite is rich, creamy and loaded with Oreo cookies! It tastes like a big chocolate truffle with Oreo cookies!
WHAT DO YOU NEED TO MAKE THIS RECIPE
Ingredients for this Oreo Cake
Oreo cookies: I use the regular-sized Oreos.
Chocolate: I use semisweet chocolate with 54% cocoa solids because it’s not as sweet as an ordinary chocolate bar.
Coconut milk: I use regular, full-fat coconut milk from a can. Don’t use the ones in cartons because they’re too watery. And if you don’t like coconut, don’t worry - you can’t taste it at all in the cake!
ADD-INS & VARIATIONS
This is a 3 ingredient cake, but you could definitely add a few other flavors to take this cake to a whole new level! Here are a few ideas:
Add some nuts: Peanuts and walnuts are great with chocolate. Also, caramelized almonds would be delicious, too!
Add some peppermint: A few drops of peppermint extract would make a fantastic chocolate mint cake!
Add some fruit: You could add some dried fruit to the filling, like dried cranberries or raisins. Top the cake with some fresh fruit before serving to create a nice contrast in color and flavor!
Add some booze: I think a bit of cognac, brandy, whisky, or kahlua would be amazing with this cake!
HOW TO MAKE THIS RECIPE
First, prep your pan. Grease the pan and then line the bottom and the sides with parchment paper.
Then, put 20 cookies in a food processor and pulse until you have fine crumbs. STEP 3
After that, heat the coconut milk until it really hot, but not simmering. Do not don’t boil it. Then pour it over the chopped chocolate and let it sit for about 3 minutes.
Stir until the chocolate melts and the milk is thoroughly blended.
STEPS 5- 6
Then, pour ½ a cup of the chocolate mixture over the cookie crumbs. For accuracy, I like to pour it in a measuring cup first to measure ½ a cup. Stir everything until a thick dough forms. It'll take about a minute.
Press the crumb mixture to the base of your pan. Even it out on top. I use a spatula, but you could also use the bottom of a straight glass if you want.
Coarsely chop the remaining Oreo cookies.
Reserve about a handful of the cookies (they’ll be used for the topping) and fold in the remaining cookies into the chocolate mixture.
Pour the chocolate mixture into the pan, over the base. Smooth the surface with a spatula and top with the reserved chopped cookies. Then you put it in the freezer for about 2 hours.
EXPERT TIPS FOR SUCCESS
- Before chopping the chocolate, I made a few shards and curls to garnish the cake. I just pulled a straight edge knife across the flat part of the bar.
- Chop the chocolate as small as you can so that it melts quickly.
- I suggest using coconut milk that's full fat in a can. Low fat or coconut milk in cartons usually have a lot more water content and wouldn't be suitable for this recipe.
TOP TIP I have successfully made this in a large, 10 inch springform pan for a really big cake! All you need to do is double all the ingredients!
FREQUENTLY ASKED QUESTIONS
To me, semisweet chocolate is best for this recipe, but if you prefer bitter chocolate, you could use bittersweet chocolate which has more cocoa solids.
I use a 6-inch springform pan, but you could use a pan with a removable bottom. Both pans make it easy to release the cake. If you use a larger pan, the cake will be thinner. You can also double the ingredients for a 10 inch springform pan.
For this cake, I made some simple chocolate shavings. You could also add some Oreo crumbs or leave it as is.
This cake can be stored for up to 5-6 days in the refrigerator. I cover it with plastic wrap, but you could put it in an air-tight container. You could also freeze individual pieces. Just wrap them in plastic wrap and then some aluminum foil. They can be stored in the freezer for about a month.
HOW TO SERVE THIS OREO CAKE
I think this cake is delicious as is, but you could definitely add some whipped cream and nuts on top! Drizzle it with some chocolate syrup or add a scoop of vanilla ice cream on top! Or why not both??!?!?
MORE CHOCOLATE RECIPES!
Let me know how this 3 ingredient Oreo cake turns out for you in the comments below! I’d love to hear from you!
Watch how to make this incredibly easy 3 ingredient Oreo cake in the recipe card below!
A BIG thanks to Corrie Cooks for making this video for me!
3 Ingredient Oreo Cake
- a 6-inch springform pan
- 32 Oreo cookies (about 8 oz / 220g)
- 13 oz (375g) semisweet chocolate, finely chopped (I use chocolate with 54% cocoa solids)
- 1 can full-fat coconut milk (13.5 fl oz) (don't use coconut milk in cartons)
- Grease the pan and then line the bottom and the sides with parchment paper. Set aside.
- Put 20 of the cookies in a food processor and pulse until you have fine crumbs (the remaining cookies will be used for the filling and topping). Set aside.
- Heat the coconut milk, but don’t boil or simmer it. Then pour it over the chopped chocolate and let it sit for about 3 minutes.
- Then stir continuously until the chocolate melts and everything is thoroughly blended.
- Pour ½ a cup of the melted chocolate mixture over the cookie crumbs. Stir until the crumbs come together and form a dough.
- Press the crumb mixture onto the base of your pan. Even it out on top. I use a spatula, but you could also use the bottom of a straight glass if you want.
- Coarsely chop the remaining Oreo cookies and reserve about a handful (they’ll be used for the topping).
- Fold the chopped cookies into the chocolate mixture.
- Pour the chocolate mixture into the pan, over the base. Smooth the surface with a spatula.
- Top with the reserved chopped cookies. Then place the cake in the freezer for about 2 hours.
- Top with shaved chocolate, if desired.