Let's Bake

Biscoff Mug Cake

Yield 1 mug cake 1x
Prep: 5 minutesCook: 2 minutesTotal: 7 minutes

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


  1. In a small bowl, add flour, sugar, baking powder and salt. Give it a stir.
  2. Add butter, vanilla, milk and egg yolk. Stir until combined.
  3. 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.
  4. 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. 

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
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Australian
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