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
- It’s SUPER quick and easy
- No electric mixer needed
- It’s made in the microwave
- Serves just one or two!
I was so excited to create the recipe for this 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, Blondies or Brownies. 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 cake and created pockets of gooey Biscoff. Hello!
Add another tablespoon of Biscoff on top while it’s still warm and you’ll have gooey Biscoff intertwined with soft brown sugar sponge in every bite. Dreamy.
what you will need
- Plain flour: Or all purpose flour.
- Brown sugar: Brown sugar adds sweetness, colour and a lovely caramel-like flavour.
- Baking powder: For lift.
- Butter: For 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.
how to make it
This is an easy mix and stir recipe. You only need a 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 cookie butter 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 ice cream or cream.
Yes! This recipe was created to enhance the caramel-y flavours of Biscoff, but peanut butter or Nutella will also work.
more small batch recipes
Quick and easy Biscoff Mug Cake ready in 2 minutes.
- 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
- In a small bowl, add flour, sugar, baking powder and salt. Give it a stir.
- Add butter, vanilla, milk and egg yolk. Stir until combined.
- Pour cake batter into a large mug, ensuring there’s enough room for the cake to rise. 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.
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.