My soft and fluffy Biscoff Mug Cake will satisfy those Biscoff cake cravings in minutes.
This Lotus Biscoff mug cake recipe is made with just a handful of pantry staple ingredients plus Biscoff cookie spread (actually a pantry staple in my house!).
Rich, moist cake full of Biscoff taste that can be made in minutes in the microwave means this recipe is not only easy, but it's also the perfect sweet treat for one.
Table of Contents
- Why you will love this recipe
- What you need to make this recipe
- How to make a Biscoff mug cake
- Top tips for the best result
- How to choose the right mug
- Variations and serving suggestions
- Storage
- Frequently asked questions
- Other Biscoff recipes you may enjoy
- Other mug cake recipes you may enjoy
- 📖 Recipe
- Biscoff Mug Cake
Why you will love this recipe
- Mug cakes are the easiest desserts for when you need a quick cake fix.
- Great single-serving dessert.
- Because it's Biscoff flavour - Biscoff is awesome!
What you need to make this recipe
*Please see the recipe card below for exact quantities and full instructions
- Lotus Biscoff spread - Biscoff is the brand name for a type of "cookie butter" made by Lotus Bakeries. It is a thick and creamy paste with a similar consistency to peanut butter or Nutella and is made from crushed Lotus Biscoff biscuits (speculoos cookies).
- self-raising (self-rising) flour - or see my top tips section below to make your own
- salted butter - substitute unsalted butter with a pinch of salt
- light brown sugar
- an egg yolk
- vanilla
- milk
- cinnamon
- Biscoff for drizzling - optional to serve
- Biscoff cookie - optional to serve
- Biscoff crumbs - optional to serve
*Please see the recipe card below for exact quantities and full instructions
How to make a Biscoff mug cake
- Add the butter to the mug.
- Cover the mug with some paper towel then melt in the microwave.
- Mix the brown sugar into the melted butter.
- Add the Biscoff spread.
- Add the egg yolk, vanilla and milk.
- Whisk in flour, then place in the microwave to cook.
Want to save this recipe?
Email yourself a link to this page and come back later.
Top tips for the best result
- Because this quick dessert is cooked in the microwave, it won't be browned on top like a traditional cake baked in the oven. This doesn't mean that it isn't cooked. Keep in mind that microwave ovens vary greatly as well.
- No self-raising flour in the pantry? Just follow this ratio to make your own at home - for every cup (150g) of plain flour (all-purpose flour) add 2 teaspoons of baking powder and sift well to combine.
- It's important not to overcook this mug cake so that it keeps its moistness and prevents the cake texture from being rubbery and tough.
- When you take the cake out of the microwave it will sink into the mug slightly, this is normal.
How to choose the right mug
- It must be a microwave-safe mug - if you aren't sure, it's usually written on the bottom of the mug.
- The mug must be a minimum of 350ml (approx 12 oz) capacity for this recipe. That is the size of the one that you see here in my photos. The larger the capacity of the mug, the lower your finished cake will sit in the mug.
- A smaller mug will make your mug cake explode (overflow) as it's cooking.
Variations and serving suggestions
- Add a few chocolate chips into the cake batter - this recipe has tips on how to stop them all from sinking to the bottom as it cooks.
- Top your Biscoff mug cake with a scoop of vanilla ice cream.
- Swap out the extra Biscoff drizzle for some warm caramel or chocolate sauce.
Storage
A mug cake is best eaten immediately, but the cake can be reheated for up to 1 day.
This recipe is not suitable for freezing.
Frequently asked questions
Can you eat Biscoff spread on its own?
Yes.
Is Biscoff sweet or savoury?
Sweet.
Other Biscoff recipes you may enjoy
Other mug cake recipes you may enjoy
📖 Recipe
Biscoff Mug Cake
A soft and fluffy Biscoff mug cake takes just minutes to make in the microwave and is the perfect indulgent sweet treat for one.
Print
Pin
Rate
Serving:
Calories: 784kcal
Ingredients
- 35 g self-raising (self-rising) flour
- 30 g salted butter
- 40 g Lotus Biscoff cookie butter plus an extra tablespoon of Biscoff for drizzling (optional - to serve)
- 30 g light brown sugar
- 2 tablespoons milk
- 1 egg yolk
- ½ teaspoon vanilla
- a pinch of cinnamon
- 1 Biscoff cookie (optional - to serve)
- Biscoff cookie crumbs (optional - to serve)
Watch me make this recipe
Instructions
- Add the salted butter to a mug (see my notes for tips on size etc), cover with a sheet of paper towel then place in the microwave and heat for 30 seconds to melt.30 g salted butter
- Add the brown sugar to the melted butter and mix to melt the sugar slightly.30 g light brown sugar
- Add the Biscoff and stir until smooth, then stir in vanilla and milk.40 g Lotus Biscoff cookie butter½ teaspoon vanilla2 tablespoons milk
- Add egg yolk and stir until combined.1 egg yolk
- Add self-raising flour and cinnamon and mix until just smooth and combined (don't overmix).35 g self-raising (self-rising) floura pinch of cinnamon
- Microwave on high for 1½ - 2 minutes (check at 1½ minutes) depending on your microwave.
- The cake is done when it's puffed up, but will still feel spongey to the touch and a little tacky on top. If it needs longer, do so in short 10 - 15 second bursts.
- Serve immediately, decorated with a Biscoff cookie, some extra Biscoff (warmed) drizzled on top and sprinkled with Biscoff cookie crumbs (if using).1 Biscoff cookieBiscoff cookie crumbs
Notes
- Mug size - a minimum of 350ml (approx 12 oz) capacity is required for this recipe. See the section above titled How to choose the right mug for more tips.
- This cake won't be browned on top like a cake baked in the oven. This doesn't mean that it isn't cooked. Keep in mind that microwave ovens vary greatly as well.
- Overcooking will result in a tough, rubbery mug cake.
- When you take the cake out of the microwave it will sink into the mug slightly, this is normal.
Want to save this recipe?
Email yourself a link to this page and come back later.
Calories: 784kcal | Carbohydrates: 79g | Protein: 11g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 226mg | Potassium: 166mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1076IU | Calcium: 111mg | Iron: 1mg
Soooo good! I love biscoff and this was great, have made it twice so far.
That's great, Olivia! I'm glad you enjoyed it!