Biscoff mug cake – when you want an easy indulgent treat and the perfect way to indulge your cake cravings quick!
- So quick and easy to make.
- Loaded with Biscoff flavour.
- So super soft and fluffy.
- Simple ingredients.
I can’t resist a Biscoff dessert and if you feel the same, you’re going to love this Biscoff mug cake. Made with Lotus Biscoff cookie butter it tastes incredible and has the perfect fluffy cake texture. You can even split it into 2 smaller ramekins and share with a loved one.
If you love this, you’ll love these easy Biscoff donuts too.
Table of contents
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What is a mug cake?
A mug cake is quite literally a cake that’s made in a mug. They’re cooked in the microwave making them a quick fix when you feel like cake.
Many mug cake recipe are either over simplified – trying to minimise ingredients but they lack flavour in doing so. Or they’re a terrible texture, rubbery and not what you want from a cake. This can again be due to minimal ingredients or the wrong ingredients.
Never fear! This Biscoff cake in a mug is loaded with flavour and gorgeously fluffy and soft – just like a real cake but in miniature. What’s better, it takes only 5 minutes start to finish! It tastes amazing and is a real indulgent treat but if you don’t feel like a whole mug cake, just split the batter between two ramekins and share.
Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Biscoff spread: Lotus Biscoff is a brand of cookie butter – a spread made using Biscoff cookies. The cosy spiced flavour is similar to gingerbread and it’s so rich.
- Egg: Use a large egg.
- Oil: Use a neutral flavoured vegetable oil or extra virgin olive oil.
- Sugar: Brown sugar plays on the cosy spice flavour and adds a caramel edge.
- Flour: Just regular plain flour / all purpose flour is all you need.
- Baking powder: Just a touch of baking powder gives the cake some lift.
- Cinnamon: To intensify the cinnamon flavour, I add in more ground cinnamon.
- Biscoff cookies: Lotus Biscoff cookies are a crisp cookie with a sweet spice flavour. They are used to make Biscoff spread and so good just on their own.
How to make Biscoff mug cake (step-by-step)
Detailed quantities and instructions in the recipe card below.
It really couldn’t be easier to make a Biscoff mug cake. First, you’ll need to grab a builders mug (or a microwave-safe mug of about 1 ½ cup capacity) and a fork or mini whisk. Just mix everything together in a mug (like a builders mug) and nuke in the microwave for about 75 seconds.
The exact time for the mug cake to cook will depend on your microwaves power. My microwave is a 1000W and it takes exactly 75 seconds for this mug cake to cook in my microwave. If you choose to split it between two ramekins, it will take slightly less time. To a certain degree, the mug itself can affect how long it cooks.
But worry not, it takes very little time and you’ll know it’s done when the top is springy.
Tips and tricks
- Make sure your mug is microwave safe – don’t use a mug that has metallic features in the microwave. Also, take care when removing it from the microwave as some mugs get very hot.
- Make sure to dig right into the corners when mixing so the ingredients are well combined.
- All microwaves vary – I have a 1000W microwave and it takes exactly 75 seconds on high for 1 Biscoff mug cake.
- Cooking more than one at a time will require a longer cooking time.
- If doing a batch, it will be quicker to mix it in a bowl first, then divide the cake batter into cups.
Variations
- Add some chocolate chips for ultra-decadence.
- Drizzle some chocolate sauce over the top instead of more Biscoff spread.
- Try swapping the Biscoff spread for Nutella or peanut butter instead, leaving out the cinnamon.
Yield and storage
This recipe yields 1 mug cake or 2 smaller cakes in ramekins.
Biscoff mug cake is best eaten fresh, though you can certainly save it for later. Once cool, cover in plastic wrap and it can sit at room temperature for a day or two. It will be best warmed up again for 10-12 seconds before serving.
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Biscoff Mug Cake
Ingredients
- ¼ cup Biscoff spread (65g / 2.3oz)
- 1 large egg
- 1 ½ tablespoons vegetable oil or extra virgin olive oil (notes 1)
- 2 ½ tablespoons brown sugar (notes 1)
- 35 g plain flour (all-purp flour) (¼ cup / 1.2oz)
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 Biscoff biscuit / cookie, optional
- Extra Biscoff spread for drizzling warmed
For best results, always weigh ingredients where a weight is provided
Equipment
- 1 Builders mug (1 ½ cup capacity)
- Fork or mini whisk
Instructions
- Add the egg and Biscoff spread to a large mug (like a builders mug / 1 ½ cup capacity mug). Use a fork to beat them together until smooth.
- Add the oil and brown sugar and mix in well.
- Add the flour, baking powder and cinnamon and mix until just combined.
- Cook in the microwave on high for 1 minute and 15 seconds.
- Press a cookie into the top and drizzle with a little warmed Biscoff spread if you like, then serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- I use a standard Australian tablespoon which is 20ml (or 4 teaspoons). Check yours as many countries use a 15ml tablespoon.
- Makes 1 big mug cake or divide into 2 ramekins for a smaller dessert.
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6 Comments on “Biscoff Mug Cake”
I like biscoff spread, but I always struggle with how to use it. I think this cake is a perfect idea, and it looks terrific, too!
It’s great used in cakes, bars and cookies and gives a lovely texture as well as flavour. Thanks Ben.
How long would it take in the microwave if split into 2 ramekins?
Hi Renee, I haven’t timed this but I would think about 40 -50 seconds. Do it for 40, then check to see if the top is springy and it’s hot.
So easy and so so delicious! Top it with vanilla ice cream for a delicious dessert
So happy you love it, Sandie. Thanks for making my recipe 🙂