If you're looking for a quick and easy recipe with Biscoff spread, this recipe is for you! This Biscoff mug cake starts with a fluffy and tender cake flavored with Biscoff cookie butter, brown sugar, and cinnamon. For an extra indulgent touch, the cake is then spread with a luxurious layer of even more Biscoff cookie butter!
As you may know from my recipes for gingerbread mug cake, snickerdoodle mug cake, and apple cinnamon mug cake (plus many more), I am a big fan of mug cake recipes!
And, this Biscoff mug cake has got to be my new #1 favorite mug cake. It starts with a fluffy and moist cake flavored with Biscoff cookie butter (of course), brown sugar, and cinnamon. Then, the cake is topped with another healthy scoop of Biscoff spread, which is allowed to melt into the top of the cake to create a gooey and sweet topping.
For even more Biscoff flavor, you can also add a crumbled Biscoff cookie on top (why not right?)! So, if you're looking for easy recipes with Biscoff spread, this quick and easy Biscoff mug cake needs to be first on your list!
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- Butter: the recipe calls for unsalted butter, but if you want to use salted butter, you can just leave out the pinch of salt.
- Biscoff cookie butter/spread: you can use either the crunchy or smooth cookie butter, the choice is yours! And even though this recipe is called Biscoff mug cake, of course you can use any brand of cookie butter you like.
- Brown sugar: feel free to use either dark or light brown sugar here.
Step by step photos
Here is a brief rundown on how to make the Biscoff mug cake step by step. For the full instructions, please see the recipe card down below.
1. The first step is to add half of the Biscoff spread (1 tablespoon), plus the butter, into a large, microwave-safe mug.
Microwave the butter and Biscoff cookie butter for 15 - 30 seconds, or until the butter is melted (the time will vary based on the mug you are using and your microwave). Then, whisk the melted butter and cookie butter together. A fork or small whisk is great for this job!
2. Next, add the brown sugar and milk into the mug. Whisk everything together until it's evenly combined.
3. After that, go ahead and add in the dry ingredients - the flour, baking powder, cinnamon, and pinch of salt. Whisk the batter until it's mostly smooth, but try not to overmix!
4. Now, we are ready to microwave the Biscoff mug cake! Microwave it on high for 1 minute, then check the cake. We are looking for the top to be springy, with no wet batter remaining. If needed, you can continue to microwave the mug cake in 10 second increments, until the top is just set.
When the cake is cooked, add the remaining 1 tablespoon of Biscoff spread/cookie butter on top of the warm cake.
5. Let the cake rest for about 30 - 45 seconds; this rest time will give the hot cake a chance to soften and warm up the cookie butter on top.
After the quick rest, use a knife or spoon to spread out the softened Biscoff spread to cover the surface of the cake. And, if you like, now you can top the mug cake with a crumbled Biscoff cookie!
Tips and tricks
- If you notice that your baking powder is a little pebbly out of the canister, be sure to break the lumps apart with your fingers or a fork before adding it to the mug. Any chunks of baking powder will be hard to mix in fully and will taste bitter in the finished cake.
- When whisking the Biscoff mug cake batter, mix just until the batter is smooth. Try not to overmix the batter because it can make the cake less tender. If you have one or two small lumps remaining, that's ok.
- The cook times in the recipe are estimates only. I include time ranges in the recipe because the exact amount of microwave time needed will vary based on the mug you are using and your own microwave.
Have you already made this Biscoff mug cake and are looking for ways to switch it up? Try these recipe variation suggestions:
- Instead of Biscoff cookie butter (spread), substitute an equal amount of peanut or almond butter.
- For even more warm spice flavor, add in a pinch of nutmeg and/or ground ginger along with the cinnamon!
- Enjoy a little extra sweetness and some chewy texture with a few raisins or other chopped dried fruit added to the batter.
Mug cake topping ideas
While this Biscoff mug cake is already topped with a layer of gooey melty Biscoff spread, there is always room for more toppings in my opinion! Try one (or more) of these topping ideas out:
- Whipped cream
- Drizzle of caramel or chocolate syrup
- Scoop of vanilla or caramel ice cream
- Dollop of apple butter
- Chopped toasted nuts (for crunch!)
- And as always, my kids' favorite topping for anything - sprinkles!!
Biscoff cookie butter (also called Biscoff spread) is a spreadable paste with a texture similar to thick peanut butter. The number one ingredient in the cookie butter is, of course, Biscoff cookies! Biscoff cookies have a deep caramel flavor with a touch of warm spice. This is why I developed this Biscoff mug cake with brown sugar and cinnamon, to complement the flavors already present in the cookie butter.
I have found Biscoff cookie butter in my regular grocery store, in the same aisle as peanut butter (here in the US). You can also find Biscoff cookie butter on Amazon. Try this combo pack, with crunchy and smooth cookie butter, plus a pack of Biscoff cookies! (affiliate link).
(Although Biscoff cookie butter, made by the company Lotus, is arguably the most well-known, other companies also make cookie butter, such as Trader Joe's. Feel free to use any brand of cookie butter for this mug cake recipe! )
You will need a microwave-safe mug that holds a minimum of 12 ounces (355 ml). This will help ensure there is enough space for the cake to expand without overflowing.
If you're wondering, the exact mug I'm using here is the 13 ounce Gladelig mug from Ikea.
The mug cake is ready when the top is springy, with no wet batter remaining on the surface. The amount of time this will take will vary, depending on how powerful your microwave is. Even the size and thickness of the mug you are using can affect the cook times. Therefore, time ranges are provided in the recipe card.
Always go with the lower time first, and add more time in small increments as needed. Avoid overcooking the mug cake, because this can make it taste less tender and moist.
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
Biscoff Mug Cake
This is a cozy mug cake flavored with Biscoff cookie butter, brown sugar and cinnamon. The cake is topped with even more melty cookie butter and, if you like, a crumbled Biscoff cookie!
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: dessert
- Method: microwave
- Cuisine: American
- 2 tablespoons (30 g) Biscoff cookie butter
- 1 tablespoon unsalted butter
- 2 tablespoons (27 g) packed brown sugar (light or dark)
- ¼ cup (59 ml) milk
- 5 tablespoons (57 g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- pinch of salt
- 1 Biscoff cookie, crumbled (optional)
- Into a large, microwave-safe mug, add 1 tablespoon of the Biscoff cookie butter and 1 tablespoon butter. Place a folded paper towel overtop the mug (to catch any spatter) and microwave on high for 15 - 30 seconds, until the butter is melted. With a fork or small whisk, whisk the melted butter and cookie butter together until combined.
- Add the brown sugar and milk to the mug and whisk to combine.
- Add the flour, baking powder, cinnamon and pinch of salt to the mug. Whisk again just until smooth; do not overmix.
- Replace the paper towel on top of the mug and microwave on high for 1 minute. Check the top of the mug cake; it should be just set, with no wet batter. If some wet batter still remains, microwave again in 10 second increments until the top of the cake is just set.
- Place the remaining 1 tablespoon cookie butter on top of the cake. Let the mug cake rest for about 30 - 45 seconds, to allow the residual heat from the cake to soften the cookie butter on top. Spread out the softened cookie butter to cover the top of the mug cake, and top with the crumbled Biscoff cookie (optional).
To ensure the batter doesn't overflow in the microwave, use a microwave-safe mug that holds at least 12 ounces (355 ml). You can also place the mug onto a microwave-safe plate to catch any potential drips.
To substitute salted butter for the unsalted butter, omit the pinch of salt from the recipe.
If your baking powder is pebbly, break it apart with your fingers or a fork before adding it to the batter. Any unmixed chunks of baking powder will taste bitter in the finished cake.
The nutrition information below was calculated to include the optional Biscoff cookie. This nutrition information is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1 mug cake
- Calories: 553
- Sugar: 34.3 g
- Sodium: 300 mg
- Fat: 24.2 g
- Saturated Fat: 10.6 g
- Carbohydrates: 76.3 g
- Fiber: 1.7 g
- Protein: 8.6 g
- Cholesterol: 35 mg
Keywords: Biscoff mug cake
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