This biscoff mug cake takes 5 minutes to make and super is buttery, fudgy, filled with cookie butter spread, and topped with crunchy cookies.
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I am currently obsessed with any and all biscoff spread recipes. If it has cookie butter in it, then count me in!
This Biscoff mug cake (or cookie butter mug cake) is the perfect dessert in a mug (for one)! It's easy to make and even easier to eat. This whole recipe start to finish should take you no more than 5 minutes.
What is biscoff?
You've never heard of biscoff before? Well today is your lucky day then! Biscoff, also known as cookie butter, is a peanut butter or Nutella-like spread that is made out of speculoos cookies.
Now you might be asking yourself, what is a speculoos cookie?? They are a buttery, brown sugar, caramel, and spice-flavored cookie, quite similar to a gingersnap. They originated in Belgium and are traditionally served around Christmas time.
Ingredients needed for this Biscoff Mug Cake:
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- biscoff spread- biscoff spread and cookie butter are the same thing, so either one works in this recipe! You can typically find Lotus Biscoff (the brand) spread at Walmart, Target, World Market, and online. Trader Joe's also makes their own cookie butter which is fantastic!
- biscoff cookies- Plane cookies!! If you know what I'm talking about, then you know some airlines serve these cookies as a snack. Technically these are optional, as you don't have to use them on top of the mug cake, but I recommend them. I found lotus brand at Target, and some grocery stores will carry them as well. You can use any brand speculoos cookie.
Step by Step Instructions
Step 1: In a mug (or a small bowl), whisk together the flour, brown sugar, cinnamon, and baking powder.
Step 2: Pour in the milk and melted butter, and 2 tbsp of biscoff spread, mixing until combined. Take 1 tbsp of biscoff spread and plop it right on top of the mug cake batter before microwaving.
Step 3: Microwave the mug cake for 1 minute and 30 seconds to start. If it doesn't seem almost cooked, put it back in for another 10-15 seconds. 1 minute 30 seconds was perfect for me, but every microwave is different. You don't want to overbake your mug cake either, so it's better to underbake at first. Your mug cake will deflate a bit once it stops cooking, but don't worry about that- It's normal!
Step 4: Sprinkle a crumbled biscoff cookie on top of your mug cake, and enjoy!
Frequently Asked Questions
This recipe makes one mug cake. You can double the recipe and split between 2 mugs to make more!
Absolutely! Your microwave cooks those little cakes just as your oven would, only a tiny bit faster. I do advise eating them right away (aka not making them super ahead of time). Mug cakes are meant to be eaten right after baking!
This cake should be light and fluffy, so if you find it dense it might have been from adding too much flour, or overmixing!
Most likely because you use too small of a mug! I like using oversized mugs for mug cakes to ensure that it has room to rises when baking.
Tips and Tricks
- Use a microwave-safe mug- this may seem like a no-brainer, but make sure your mug is microwave-safe! I would also be careful taking your mug out after baking the cake, as it is usually pretty hot. Over-size mugs are the way to go for mug cakes so your cake has room to rise when baking.
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix- Just like any cake batter, if you overmix it, it will turn out dense and tough. I suggest just mixing until the streaks of flour are gone.
- Mix things up- Use nutella or peanut butter instead, or throw in a handful of chocolate or white chocolate chips. You could also put the last tbsp of cookie butter on top after it bakes, so it melts and gives you a gooey cookie butter icing on top!
Storing
If you aren't planning on eating this mug cake immediately, you can take cover the mug and store it in the fridge for a few days. You can reheat it in the microwave for 10-15 seconds before eating.
Want to try more recipes?
- Chocolate Banana Bread Mug Cake
- Biscoff Blondies
- More mug cakes coming soon!
If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!
📖 Recipe
Biscoff Mug Cake
Equipment
Ingredients
- ¼ cup all-purpose flour spooned and leveled
- 1 tbsp light brown sugar
- ¼ tsp baking powder
- ¼ tsp cinnamon
- ½ tsp vanilla
- ¼ cup milk at room temperature
- 1 tbsp butter melted
- 3 tbsp cookie butter divided
Instructions
- In a large mug or small bowl, whisk together the flour, sugar, baking powder, and cinnamon.
- Pour in the milk, vanilla, and melted butter. Add in 2 tbsp of cookie butter, mixing until everything is combined. Before baking, place 1 tbsp of cookie butter on top of the batter in the center of the mug.
- Microwave the mug cake for 1 minute and 30 seconds to start. If it doesn't seem almost cooked, put it back in for another 10-15 seconds. 1 minute 30 seconds was perfect for me, but every microwave is different. You don't want to overbake your mug cake either, so it's better to underbake at first.
- Once your cake is done baking, allow it to sit for a minute or two to cool off, and then crumble a biscoff cookie on top.
Notes
- Use a microwave-safe mug- this may seem like a no-brainer, but make sure your mug is microwave-safe! I would also be careful taking your mug out after baking the cake, as it is usually pretty hot. Over-size mugs are the way to go for mug cakes so your cake has room to rise when baking.
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix- Just like any cake batter, if you overmix it, it will turn out dense and tough. I suggest just mixing until the streaks of flour are gone.
- Mix things up- Use nutella or peanut butter instead, or throw in a handful of chocolate or white chocolate chips. You could also put the last tbsp of cookie butter on top after it bakes, so it melts and gives you a gooey cookie butter icing on top!
Nutrition
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Anja says
Hi, just to let jou know that Lotus speculoos spread is a Belgian product and not from the Netherlands. So mayby interesting for your next blogs.
Kelly Hamilton says
Thanks for letting me know! I added that in there!