If you're a Biscoff lover, this decadent Biscoff Mug Cake is about to become your new obsession. Warm, caramelized cookie butter cake topped with vanilla ice cream and a glossy Biscoff drizzle... just 5 ingredients, no eggs, and ready in 1 minute. It tastes like you put in way more effort.
If there is one ingredient I will never run out of, it is Biscoff spread. I put it on everything, bake it into everything, and honestly need very little excuse to crack open a new jar. So naturally, a late night sweet tooth moment turned into a full recipe testing session.
Fair warning though, this is not a light dessert. It is rich, heavy, and unapologetically indulgent, so if you don't have much of a sweet tooth, maybe share it. But if you're anything like me, you'll find yourself making it three times in one week just because you can't stop thinking about it.
And if you love Biscoff spread (who doesn't?!) then don't miss out my very popular Lotus Biscoff Freakshake.
Table of Content
Why You'll Love This Recipe
- Made in one mug with just a spoon, no mixer, no bowls, no mess.
- Only 5 ingredients and egg-free, so it's simple and fuss-free.
- Light, moist, and ready in just 1 minute, perfect for sudden dessert cravings.
- Tastes indulgent enough to feel like a real dessert, without the real effort.
Key Ingredients
- Biscoff Spread - The star of the show. It goes into the batter and doubles as a topping, so don't skimp. Both smooth and crunchy work, though smooth gives a more even batter.
- Full-Fat Milk - Keeps the cake moist and rich. Any milk works here, including oat or almond for a dairy-free version.
- Neutral Oil - This is what keeps the cake tender without eggs. Vegetable, sunflower, or canola all work.
- Baking Powder - This is what gives the cake its lift, so make sure yours is fresh and not expired.
Step By Step With Photos
Here's how to make this easy Biscoff Mug Cake recipe with a simple visual guide.
- Add all the ingredients to a large mug.
- Mix gently until you have a smooth batter with no dry pockets. Don't overmix.
- Microwave on high for 60 seconds until set but still soft in the center.
- Drop a heaped teaspoon of Biscoff spread on top while still hot and spread gently to melt. Serve immediately.
Optional Toppings: Take this Biscoff cake over the top with a scoop of vanilla or caramel ice cream, a drizzle of warmed Biscoff spread, or crushed or whole Biscoff cookies for crunch.
Tip For The Best Biscoff Mug Cake
- To prevent dry cake, avoid overmixing the batter. Microwave in 30-second intervals since power varies, and check doneness with a toothpick. A few crumbs are fine. When in doubt, slightly underbake as the cake continues to cook after you take it out.
- Eat it straight away. Mug cakes are best fresh out of the microwave. They firm up quickly as they cool and lose that soft, gooey texture.
- Check your baking powder. If your cake comes out flat and dense, expired baking powder is likely the reason.
- Extra indulgent - mix in a few chocolate chips into the batter before microwaving. Pairs well with Biscoff.
- Substitute cookie butter: Nutella or peanut butter can be used in place of Biscoff for a different flavor profile.
Storage
This Biscoff Mug Cake is best eaten fresh straight out of the microwave. If you have leftovers, cover the mug with plastic wrap and refrigerate for up to 24 hours. Reheat for 20-30 seconds before eating. Note that the texture will not be as soft and gooey as when freshly made.
More Easy Desserts
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📖 Recipe
Biscoff Mug Cake
Ingredients
- 3½ tablespoons Biscoff spread divided
- 2 teaspoons brown sugar optional
- 4 tablespoons (60 ml) full-fat milk
- 1 tablespoon neutral oil
- 4 tablespoons all-purpose flour
- ½ teaspoon baking powder
Toppings (Optional)
- 1 scoop Vanilla ice cream
- 2 Biscoff cookies
- 1 teaspoon Biscoff spread warmed
Instructions
- Add 3 tablespoons Biscoff spread to a large microwave-safe mug. Microwave for 20-30 seconds, just until softened and easy to stir.
- Add the brown sugar (if using), milk, and oil. Stir until smooth and well combined.
- Add the flour and baking powder. Mix gently until you have a smooth batter with no dry flour pockets. Do not overmix.
- Microwave on high for 60 seconds. Check the top, it should look set but still soft in the center. If needed, microwave in additional 10-15 second bursts (up to 90 seconds total). Avoid overcooking, as it can become dry.
- Immediately add half a tablespoon of Biscoff spread on top while the cake is hot. Let it sit for a few seconds, then spread it gently so it melts over the surface.
- Add a scoop of vanilla ice cream. Drizzle with extra warmed Biscoff spread and garnish with Biscoff cookies and crumbs if desired.
Video
Notes
- Before microwaving, you put a plate under the mug to catch any spills.
- Microwave cake tastes best when eaten fresh. If you still have leftovers, cover the mug with plastic wrap and store it in the fridge for up to 24 hours.
- Nutella or peanut butter can be used as a direct substitute for Biscoff spread with no other changes needed.
- Nutritional values are calculated without the optional toppings.
Nutrition
PIN IT FOR LATER
Aurona Qamar says
Hi can you bake it? What would be the temp/time for that?
Qashang says
I haven’t tested this in the oven, so I wouldn’t recommend baking it. This recipe is designed for the microwave and may not give the same texture in the oven.
Edie Wood says
first attempt
i wanted something sweet and light to eat, so i saw this recipe. after microwaving for about 1-2 minutes, the cake came out clumpy and undercooked.
second attempt
i made this cake again with less oil and milk and it came out stunning. the taste was amazing. would try again
2pots2cook says
Yes and yes ! We loooove Bischoff ( cookie butter ) This is definitely going to be a keeper at our house Quashang !