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    Home » Dessert

    Biscoff Mug Cake

    Published: Nov 16, 2021 Updated: Nov 16, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Biscoff Mug Cake

    This biscoff mug cake is seriously delicious! It is light and fluffy and loaded up with biscoff cookie butter flavor. Ready in 5 minutes!

    Biscoff mug cake topped with whipped cream, melted biscoff spread and biscoff cookie crumbs.

    If you love biscoff cookie butter then this biscoff mug cake is a must-try. Right away too!

    It’s so delicious and the easiest dessert ever. So if you have a craving for cake but don’t want to make a full size cake, then this single-serving mug cake is the way forward.

    It only takes 90 seconds to bake in the microwave, and topped with some whipped cream, drizzled melted biscoff cookie butter and a sprinkle of crushed biscoff cookies, this is a very satisfying dessert.

    Of course if you DO want to bake a full size cake, then our biscoff cake is exactly what you’re looking for, or try our biscoff cupcakes instead. You’ll also love our biscoff donuts.

    What Goes Into This Mug Cake:

    Photo of the ingredients needed to make biscoff mug cake.

    Ingredient Notes

    • Biscoff cookie butter – is usually easy to find in the same section of the store as the peanut butter. If you don’t find it locally then you can definitely get it online. Trader Joe’s Speculoos Cookie Butter is also perfect to use if you’re in the USA.
    • Canola oil – can be replaced with any vegetable oil.
    • Milk – can be any milk. For a dairy-free mug cake use soy milk or almond milk.
    Biscoff mug cake topped with whipped cream, melted biscoff spread and biscoff cookie crumbs.

    How To Make A Biscoff Mug Cake

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add all purpose flour, white granulated sugar, baking powder and salt to a mug. Mix together.
    Collage of two photos showing dry ingredients added to mug and mixed together.
    • Add milk, oil, melted biscoff cookie butter and vanilla extract and whisk into a batter. Use a spoon to scrape the bottom and sides of the mug to make sure there is no dry flour stuck to the bottom.
    Two photo collage showing wet ingredients added to mug and mixed together.
    • Place into the microwave and microwave on high for 90 seconds. The top should look set and done.
    • Let it cool and then serve topped with whipped cream, melted biscoff cookie butter and crushed biscoff cookies (optional).
    Two photo collage showing cooked mug cake and then decorated.

    Chef’s Tips

    Don’t over-mix the batter. If you over-mix the batter the cake can become rubbery. So it’s important to mix it ‘just’ enough but not too much. I recommend using a mini whisk if you have one, briefly, to remove any lumps. But then take a teaspoon and make sure you scrape the bottom and sides well so that there isn’t any dry un-mixed flour stuck to the bottom or sides.

    Use a coffee mug. If you choose a small teacup then this cake will overflow it! Make sure that there is plenty of space for your mug cake to expand while cooking. It generally will rise up a lot and then sink back down as it cools.

    Baking Time. This biscoff mug cake took exactly 90 seconds in our 800 watt microwave. If you have a more powerful microwave it will take less time. If you have a less powerful microwave it will take more time. I recommend you check out this microwave calculator that will help you adjust the microwave time depending on the strength of your microwave.

    Don’t over-bake. It’s best to err on the side of under-baking rather than over-baking. The top should look done but remember it will continue to cook for a few seconds after it comes out of the microwave since it will be super hot! Which brings us to our next point:

    Let it cool. Make sure you give it some time to cool. It smells DELICIOUS, so you want to tuck in right away, but resist the urge because it will be way too hot to eat right out of the microwave.

    Biscoff mug cake with a portion missing.

    Storing Tips

    This biscoff mug cake is intended to be eaten right away or within 1 day. If you have leftovers you can cover the mug and leave it at room temperature for a day and then when you’re ready, reheat it slightly in the microwave for 10-15 seconds.

    It’s not suitable for freezing.

    Spoonful of biscoff mug cake.

    More Delicious Biscoff Dessert Recipes

    1. Biscoff Milkshake
    2. Biscoff Cheesecake
    3. Biscoff Pancakes
    4. Biscoff Blondies
    5. Biscoff Brownies
    6. Biscoff Fudge

    Did you make this recipe? Be sure to leave a comment and rating below.

    Biscoff mug cake topped with whipped cream, drizzled biscoff cookie butter and crushed biscoff cookies.

    Biscoff Mug Cake

    This biscoff mug cake is seriously delicious! It is light and fluffy and loaded up with biscoff cookie butter flavor. Ready in 5 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 3 minutes
    Cook Time: 2 minutes
    Total Time: 5 minutes
    Servings: 1
    Calories: 636kcal
    Author: Alison

    Ingredients

    • 4 Tablespoons All Purpose Flour
    • 2 Tablespoons White Granulated Sugar
    • ¼ teaspoon Baking Powder
    • ⅛ teaspoon Salt
    • 4 Tablespoons Milk
    • 1 Tablespoon Canola Oil or Vegetable Oil
    • 2 Tablespoons Biscoff Cookie Butter Melted
    • ½ teaspoon Vanilla Extract

    For Serving (Optional):

    • Whipped Cream
    • 1 teaspoon Biscoff Cookie Butter Melted, Drizzled
    • 1 Biscoff Cookie Crushed

    Instructions

    • Add all purpose flour, white granulated sugar, baking powder and salt to a mug. Mix together.
    • Add milk, oil, melted biscoff cookie butter and vanilla extract and whisk into a batter. Use a spoon to scrape the bottom and sides of the mug to make sure there is no dry flour stuck to the bottom.
    • Place into the microwave and microwave on high for 90 seconds (*see notes). The top should look set and done.
    • Let it cool and then serve topped with whipped cream, melted biscoff cookie butter and crushed biscoff cookies (optional).

    Notes

    1. Biscoff cookie butter – is usually easy to find in the same section of the store as the peanut butter. If you don’t find it locally then you can definitely get it online. Trader Joe’s Speculoos Cookie Butter is also perfect to use if you’re in the USA.
    2. Make It Dairy-Free: For a dairy-free mug cake use soy milk or almond milk.
    3. Don’t over-mix the batter. If you over-mix the batter the cake can become rubbery. So it’s important to mix it ‘just’ enough but not too much. I recommend using a mini whisk if you have one, briefly, to remove any lumps. But then take a teaspoon and make sure you scrape the bottom and sides well so that there isn’t any dry un-mixed flour stuck to the bottom or sides.
    4. Use a coffee mug. If you choose a small teacup then this cake will overflow it! Make sure that there is plenty of space for your mug cake to expand while cooking. It generally will rise up a lot and then sink back down as it cools.
    5. Baking Time. This biscoff mug cake took exactly 90 seconds in our 800 watt microwave. If you have a more powerful microwave it will take less time. If you have a less powerful microwave it will take more time. I recommend you check out this microwave calculator that will help you adjust the microwave time depending on the strength of your microwave.
    6. Don’t over-bake. It’s best to err on the side of under-baking rather than over-baking. The top should look done but remember it will continue to cook for a few seconds after it comes out of the microwave as well. 

    Nutrition

    Serving: 1Serve | Calories: 636kcal | Carbohydrates: 80g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 411mg | Potassium: 241mg | Fiber: 1g | Sugar: 42g | Vitamin A: 97IU | Calcium: 127mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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