The BEST Biscoff Mug Cake ready in just two minutes! Made in the microwave, this easy cake is perfect for one or two. Expect a soft brown sugar sponge filled with Biscoff cookie butter. No electric mixer needed.
Biscoff Mug Cake ❤️ Soft and tender cake that’s filled with Biscoff cookie butter spread. It’s buttery and caramel-y and almost too good to be true.
You’ll never guess this mug cake is made in the microwave and ready to eat in just two minutes.
It’s perfect if you need a cake fix fast. And if Biscoff cookie butter makes you weak at the knees – tell me I’m not the only one.
Why you will love this recipe
- Quick and easy: It’s SUPER fast and easy to this mug cake.
- No mixer: You don’t need an electric mixer or an oven – just a mug and a microwave.
- Soft and buttery: Say goodbye to dry or rubbery microwave cakes – this one is light, tender and moist.
- Small batch: This Biscoff Mug Cake serves just one (or two if you’re willing to share).
Wow! I was not expecting this to come out so yummy but it did! So easy to make and delicious!
– Michelle
Recipe testing
I was so excited to create the recipe for this single serving Biscoff Mug Cake. It is no secret that we’re huge Biscoff fans around here. And we love to use it in our baked goods, be it Biscoff Cookies, Biscoff Cake. So a Biscoff Mug Cake that could be ready to eat in just two minutes?! I’m so there.
And I knew the perfect place to start – my tried and true Vanilla Mug Cake. First, I tried adding Biscoff cookie butter into the cake batter. But the result was a very crumbly cake that only faintly tasted like Biscoff.
So instead, I used the technique I use in my popular Nutella Mug Cake, adding a big dollop of Biscoff into the cake batter right before baking. The result? It sunk into the moist cake and created pockets of gooey Biscoff. Hello!
Add another tablespoon of Lotus Biscoff spread on top while it’s still warm and you’ll have gooey Biscoff intertwined with soft brown sugar sponge in every bite. Dreamy. This might even rival a regular oven-baked cake.
Ingredients
You only need a handful of pantry staples to make this Lotus Biscoff mug cake recipe.
- Plain flour: Or all purpose flour.
- Brown sugar: Brown sugar adds sweetness, colour and a lovely caramel-like flavour. It also helps to create a moist cake.
- Baking powder: For lift.
- Butter: For fat and flavour.
- Vanilla extract: For even more flavour.
- Milk: Use full fat milk or whole milk.
- Egg yolk: You only need one egg yolk for this cake. It’ll help bind, soften and add moisture.
- Biscoff cookie spread: The star of the show. Place a dollop of Biscoff into the mug cake batter before baking – and more on top when baked.
See recipe card below for a full list of ingredients and measurements.
How to make it
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This is an easy mix and stir recipe. You only need a microwave-safe mug and a spoon or small whisk – no electric mixer. In fact, you can make the entire thing right there in your mug. Here’s how:
- Place flour, baking powder and salt in your mug. Give it a little whisk.
- Add melted butter, egg yolk, vanilla and milk. Whisk until smooth.
- Drop a big tablespoon of Biscoff spread right into the middle. Microwave for 80 seconds.
- Add more Biscoff on top. Eat cake while it’s warm and fresh.
Frequently asked questions
Biscoff cookie spread or cookie butter is a thick, buttery spread made from the very popular, caramelised Lotus Biscoff cookies. It has a buttery, brown sugar flavour, with just a hint of cinnamon. It can be found in our local supermarket (here in Australia), usually near the peanut butter and other spreads.
Microwaved cakes can sometimes turn out dry but this cake shouldn’t be! First, double check you have correctly weighed and measured all of your ingredients. Then consider adjusting your cooking time. Every microwave is different and wattage power can vary, so try baking your cake for 10-20 seconds less next time.
Mug cakes are best eaten straight away. Serve your cake with extra Biscoff cookie butter and a scoop of vanilla ice cream or cream.
Yes! This easy recipe was created to enhance the caramel-y flavours of Biscoff, but peanut butter or Nutella will also work.
More small batch recipes
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Let’s Bake
Biscoff Mug Cake Recipe
Quick and easy Biscoff Mug Cake ready in 2 minutes.
Ingredients
- 40 grams plain flour or all purpose flour, sifted
- 30 grams (2 tablespoons) brown sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 30 grams (2 tablespoons) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 45 ml (3 tablespoons) full fat or whole fat milk
- 1 egg yolk
- 30 grams (2 tablespoons) Biscoff cookie spread
Instructions
- In a large mug, add flour, sugar, baking powder and salt. Give it a stir or whisk.
- Add butter, vanilla, milk and egg yolk. Stir briefly just until combined.
- Add 1 tablespoon of Biscoff into the cake batter.
- Microwave for approximately 80 seconds (1,000 watt microwave). Leave to cool for one minute. Add an extra tablespoon of Biscoff on top. Serve immediately.
Notes
Measurements: For best results, I recommend using a baking scale. For this recipe, I have used UK/US standard tablespoon measurements (15 ml = 1 tablespoon).
Cooking time: Microwaves can vary, so use the cooking time as a guide only. This recipe was tested using a 1,000 watt microwave. You’ll know your cake is ready when it springs back lightly to the touch. If your cake is dry or rubbery, it may be over-cooked. Try cooking it for 10-15 seconds less next time.
Storage: This cake is best eaten right away – it won’t keep well.
Serving suggestion: Add a scoop of ice cream or a dollop of cream on top.
Nutrition Information
Serving Size: 1 cake Calories: 695 Sugar: 20.3 g Sodium: 39.7 mg Fat: 42.2 g Carbohydrates: 69.5 g Protein: 9.4 g Cholesterol: 253.6 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Katelynn says
I didn’t realize that I didn’t have anymore biscoff until the cake batter was already made. I subbed for peanut butter and it was really good!
Jessica Holmes says
Oh that’s wonderful to hear Katelynn!
Alyx says
Just made this but added slightly more vanilla essence (no idea how much cause I free pour with VE 😅🙈). It was delicious! Thank you for sharing!
Jessica Holmes says
I often do that same! haha So glad you enjoyed it!
Jonny says
Forgot the milk , didn’t have vanilla, forgot the baking powder, only had self rising flour and half the butter so then I spooned out some flour idk wtf i jus made but it was good af Ty
Jessica Holmes says
So glad it still worked out for you!
Michelle says
Wow! I was not expecting this to come out so yummy but it did! So easy to make and delicious!
Jessica Holmes says
Yay! So glad you enjoyed it Michelle!
Fazilath says
Egg replacement for to this recipe please 🙂
Jessica Holmes says
I haven’t tested this recipe without egg I’m sorry.
Josh says
Loved it!
Claire says
Honestly, this looks great. But I actually don’t have a microwave! Am I really alone on that?
Jessica Holmes says
Oh no! I can’t live without mine! 🙂