This Biscoff Mug Cake takes only 5 minutes to make, and is the perfect single serve dessert to satisfy your late night sweet cravings. It is moist, tender, and full of the delicious Biscoff flavor we have come to love. In fact, it is better than any Biscoff cake I've ever eaten, which is saying something since microwave cakes are usually not comparable to oven-baked cakes.
If you are a fan of Biscoff, you should also check out my viral Easy Biscoff Tiramisu recipe!
WHAT IS BISCOFF?
Lotus Biscoff is the name of a popular cookie (or biscuit) meant to be eaten with coffee (Bis-coff is a word play on biscuits and coffee). The crispy cookie has hints of caramel and subtle warmth from spices, and was popularized by airlines.
Based on the popularity of the cookies, Lotus Biscoff also made a Biscoff Cookie Butter, which is now commonly available as a spread similar to (and perhaps equally as popular as) Nutella. Biscoff Cookie Butter is smooth and rich with delicious hints of caramel and warm spices similar to the cookies, and has become an extremely popular ingredient to use in desserts.
WHAT DOES BISCOFF TASTE LIKE?
Biscoff cookie butter tastes just like Biscoff cookies in a spread. It is sweet and slightly spicy, with the dominant flavor of toasted caramel and slight hints of cinnamon. It is truly delicious and tastes warm and buttery without being overpowered by spice!
This simple recipe requires only 6 basic ingredients you should already have in your pantry:
- Biscoff cookie butter - this is the key ingredient in this recipe. You can also use any other brand's cookie butter, or speculoos
- Milk - you can use dairy or non-dairy
- All purpose flour
- Baking powder
- Optional: Salt, vanilla
HOW TO MAKE THIS BISCOFF MUG CAKE
Watch this short video in which I demonstrate how to make this five minute Biscoff mug cake:
TIPS TO MAKE THE BEST BISCOFF MUG CAKE
Mug cakes are easy, but tricky at the same time as several things can go wrong with them, making them dry and muddy. Here are some tips to get this right:
- Choose the right kind of mug. It should be microwave safe, and have around 10-12oz of capacity (ideally 12). The cake won't take up the full mug, but can rise quite a bit in the microwave, and using a big enough mug will help ensure the batter does not spill and the cake doesn't "explode"
- Measure accurately, especially the flour. Instead of using random spoons, use proper measuring spoons to get the quantities right. For flour, make sure to first fluff it up and then add to the spoon, swiping off any excess
- Add the wet ingredients first, then sift in the dry ingredients. If you start with dry ingredients, they can stick to the bottom of the mug resulting in clumps of flour in the cake
- Sift the dry ingredients. Since we are pretty much dumping everything into the mug, I recommend sifting the dry ingredients to minimize any lumps
- Cook for the right amount of time. This cake can take between 60-90s depending on your microwave's strength and the size of your mug. You should stop cooking it as soon as the top feels set, as otherwise it will overcook and become dry
FREQUENTLY ASKED QUESTIONS
This recipe has been specifically developed for a microwave, and I have not tested it in an oven or air fryer. Therefore, I cannot recommend using either and suggest using a microwave.
You can use any other cookie butter (or biscuit butter) for this recipe. Unfortunately, cookie butter cannot be substituted for other types of spreads or butters.
Mug cakes tend to be a bit more crumbly as they don't contain eggs, but the cake should not be dry. Dryness indicates either too much flour or overcooking.
This recipe is a part of my midnight mug cake series! Check out the other incredible mug cake recipes here:
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