This delicious Biscoff Mug Cake is perfect as a sweet treat for one! The easiest dessert recipe you'll ever make, taking only 5 minutes and a handful of pantry staples.
My love of biscoff spread continues with my newest creation, a biscoff mug cake recipe! It's sweet, fluffy, and comforting, and the best bit is how quickly you can be tucking in! Go grab a mug RIGHT NOW and try it!
Have you seen my no-bake Biscoff Rocky Road recipe? Another must make for biscoff lovers!
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✔️ Why should you try it?
- Made in 5 minutes
- Single serving so no wastage
- Customise the flavours
- Minimal washing up
- Beautifully moist sponge
🥘 Ingredients
- Biscoff Spread - the spread version of the famous caramelised spicy Biscoff biscuits. I used the smooth spread in this recipe.
- Flour - white plain flour.
- Sugar - white caster sugar or golden caster sugar could also be used.
- Baking Powder - you'll need a ¼ teaspoon.
- Egg - 1 medium free-range egg.
- Milk - whole milk is best but semi-skimmed can also be used.
- Vegetable Oil - or substitute with melted butter.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the biscoff spread in a large mug and soften for 10 seconds in the microwave.
Two: Place the other ingredients into the mug.
Three: Use a small whisk or fork to mix the batter together. Make sure you scrape the biscoff spread off the bottom of the mug so that it incorporates into the whole cake batter. Wipe the sides of the mug clean with a paper towel.
Four: Microwave for 60 seconds then continue to microwave for 30 seconds at a time. I have a 900 watt microwave and my mug cake was ready in 2 minutes. For an extra biscoff hit, spoon 1 tablespoon of biscoff spread on top of the mug cake and let it melt into the hot sponge.
💭 Top tips
- Try not to over mix the mug cake as it can toughen the cake.
- Don’t over-microwave! Check after 60 seconds and then every 30 seconds after that.
- Make sure your mug has no metal or metallic paint on it. You wouldn't want your microwave exploding on you.
- If you don’t have a microwave you can bake the mug cake at (180°C) for 8 minutes.
- Use a piece of paper towel to wipe down the sides of the mug before microwaving to ensure a smooth rise.
🍴 Serving suggestions
I like to sprinkle some Biscoff cookie crumbs on top of the mug cake for added crunch and texture. It also goes really well with honeycomb ice cream and chocolate sauce.
📖 Variations
- Use Nutella or chocolate spread instead of Biscoff spread.
- Add in a small handful of chocolate chips to the mixture.
- Use light brown sugar for a deeper caramelised flavour.
🥡 Storage
Mug cakes are best eaten fresh out of the microwave. If you have any leftovers they can be reheated up to 24 hours later. Mug cakes aren't suitable for freezing.
You can make the batter ahead of time and store it in the mug, covered with clingfilm, until you are ready to cook it.
❓ FAQS
Yes, biscoff spread is suitable for vegans.
Over mixing the batter can cause mug cakes to become tough.
You used a mug that was too small for the quantity of mixture. An over-sized coffee mug is best for mug cakes.
😋Related recipes
Some more naughty sweet treats to enjoy!
- Nutella Blondies
- Biscoff Muffins
- Mini Egg Tiffin
- Chocolate Cornflake Cakes
- Crunchie Tiffin
- Biscoff Brownies
- Chocolate Orange Pots
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Recipe
Biscoff Mug Cake
Ingredients
- 3 tablespoon Biscoff Spread smooth
- 4 tbsp Plain Flour
- 3 tablespoon Caster Sugar or golden caster sugar
- ¼ teaspoon Baking Powder
- 1 Egg
- 3 tablespoon Milk whole-milk
- 3 tablespoon Vegetable Oil
Topping (optional)
- 1 tablespoon Biscoff Spread
- 1 Biscoff Biscuit crushed into small crumbs
Instructions
- Spoon the Biscoff spread into a coffee mug and soften in the microwave for 10 seconds.
- Place all of the other ingredients into the mug.
- Use a small whisk or fork to mix everything together. Wipe down the inside of the mug with a paper towel.
- Microwave for 60 seconds then for 30 second bursts at a time. My mug cake was ready after 2 minutes (900 watt on full power).
- If you would like to add the optional topping, spoon one tablespoon of Biscoff spread on top of the warm sponge and let it melt in, before sprinkling over the crushed biscoff crumbs.
Video
Notes
- Try not to over mix the mug cake as it can toughen the cake.
- Don’t over-microwave! Check after 60 seconds and then every 30 seconds after that.
- Make sure your mug has no metal or metallic paint on it.
- If you don’t have a microwave you can bake the mug cake at (180°C) for 8 minutes.
- Use a piece of paper towel to wipe down the sides of the mug before microwaving to ensure a smooth rise.
- Use Nutella or chocolate spread instead of Biscoff spread.
- Add in a small handful of chocolate chips to the mixture.
- Use light brown sugar for a deeper caramelised flavour.
Jess
Mug cakes are the best little treat! I love using Nutella for this!
Heidy
This Biscoff Mug Cake was the easiest yet delish recipe I have had in ages. The entire family loved it! Bookmarking to make again. Have a great weekend!
Alison
I love a good mug cake! This one looks like something special! I love those little biscoff cookies, so I imagine this is out of this world!
Beth
My kids are going to love this recipe! Looks so delicious and yummy! So excited to give this a try!
Shadi Hasanzadenemati
So delicious! Thank you for this amazing recipe!
Natalie
Mug cakes are such an easy treat. I love your idea. I will give it a try. Yum!
Claudia Lamascolo
Oh this is perfect for our college boy he is going to be over the moon with this recipe I am going to email your URL to him thanks so much!
Andrea Metlika
I love a good mug cake. This right here is going to be my new favorite and will be made several times a week.
Dannii
I love anything with biscoff. Putting it in a mug cake sounds like a great idea.
Karen Booth
LOVE Biscoff and LOVE mug cakes, so this has my name all over it! Looks great for a quick and easy midweek pudding.
Thanks so much for linking up to #CookBlogShare week 6 - Karen
Eb Gargano | Easy Peasy Foodie
What a totally genius idea! Eb 🙂