Craving a rich, chocolatey cake but don’t have an oven (or even cake flour)? Say hello to the ultimate Oreo Biscuit Cake — soft, moist, and made with just a few basic ingredients. This no-fuss recipe has gone viral for a reason: it’s eggless, no oven needed, and ready in minutes. Perfect for late-night dessert cravings, beginner bakers, or a quick treat for kids, this Oreo cake proves you don’t need fancy tools or ingredients to bake something truly delicious.

PREP TIME	COOK TIME
5 MIN	15 MIN

Ingredients:

For the Oreo Biscuit Cake:

2 packets (20–24 biscuits) Oreo cookies

½ cup milk (room temperature; adjust as needed)

1 tsp baking powder (or ½ tsp Eno fruit salt)

Optional Toppings (for decoration):

Chocolate syrup

Crushed Oreos

Chopped nuts

Whipped cream or sprinkles

Equipments:

Blender or food processor (to crush Oreos)

Mixing bowl & spatula

5–6 inch cake tin or steel container (greased)

Pressure cooker / large heavy-bottomed pot with lid

Wire stand or ring (for base inside cooker)

Toothpick or knife (for doneness test)

Measuring cup or spoon

Step-by-Step Guide

Step 1: Prepare the Base Mixture

• Add the Oreo biscuits (with cream) into a blender or food processor.
• Blend into a fine powder. Make sure there are no large chunks left.

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Step 2: Make the Cake Batter

• Transfer the powdered Oreos to a mixing bowl.
• Gradually add ½ cup milk while stirring to make a smooth, thick batter.
• Add 1 tsp baking powder (or ½ tsp Eno) and mix gently.
• The batter should be lump-free and pourable but not runny.

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Step 3: Grease & Pour

• Grease a small cake tin or a steel bowl with oil or butter.
• Pour the batter into the greased container and tap gently to remove air bubbles.

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Step 4: Preheat the Cooker

• Place a wire stand or steel ring at the bottom of a pressure cooker or deep pan.
• Do not add water.
• Preheat on medium flame for 5 minutes without the cooker’s whistle or gasket.

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Step 5: Bake the Cake (No Oven Style)

• Carefully place the cake tin inside the preheated cooker.
• Cover with the lid (no whistle).
• Cook on low to medium flame for 12–15 minutes or until a toothpick comes out clean.

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Step 6: Cool & Unmould

• Remove the cake from the cooker and let it cool for 10 minutes.
• Gently loosen the edges with a knife and unmould onto a plate.

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Step 7: Decorate & Serve

• Drizzle chocolate syrup on top.
• Sprinkle crushed Oreos, chopped nuts, or whipped cream if desired.
• Slice and serve warm or chilled.

Chef’s Notes & Cooking Tips

• Use Any Chocolate Cream Biscuit: No Oreos? Bourbon, Hide & Seek Fab, or any cream-filled chocolate biscuit works just as well!
• No Baking Powder? Use ½ tsp Eno (fruit salt) instead — gives the same fluffy texture.
• Don’t Overcook: Overcooking makes the cake dry. Start checking at the 12-minute mark with a toothpick.
• Microwave Version: Microwave for 1.5 to 2 minutes in a microwave-safe mug or bowl for a single-serve option.
• Add Chocolate Chips for Extra Gooeyness: Stir in a few dark chocolate chips into the batter before baking.
• Make it Vegan: Use plant-based milk like almond or oat milk and vegan chocolate biscuits.

Serving Suggestions

• Classic Style: Serve warm slices with a drizzle of chocolate syrup and a sprinkle of crushed Oreos.
• Chilled Treat: Refrigerate for an hour and serve cold with whipped cream or vanilla ice cream on the side.
• Party Dessert: Cut into bite-sized cubes, insert toothpicks, and serve as mini chocolate bites at parties.
• Café-Style Plating: Dust with powdered sugar and pair with a cappuccino or hot chocolate for that café vibe.
• Add Fruit for Freshness: Top with sliced strawberries or bananas for a fruity twist.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	250 kcal
Protein	3 g
Carbohydrates	36 g
Sugars	18 g
Fat	10 g
Saturated Fat	3 g
Fiber	1 g
Sodium	190 mg
Cholesterol	0 mg