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!

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:

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.

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.

• 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. 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).

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.

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.

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.