• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Desserts & Baking

biscoff mug cake with cookie butter drizzle

October 5, 2022 2 Comments

Jump to Recipe - Print Recipe

This biscoff mug cake is a light and moist cake, with cookie butter and biscoff crumbs baked into the cake. Bake it in the microwave to instantly satisfy dessert cravings, and top it with a drizzle of melted cookie butter, crushed biscoff cookies, and a scoop of ice cream. This easy recipe is a cookie butter lover’s dream!

A close-up of a mug of cookie butter cake topped with cookie butter drizzle, cookie crumbs, and vanilla ice cream. this recipe

Why you’ll love this recipe:

  • Speedy Bake Time – This lotus biscoff mug cake is baked in the microwave in just a few minutes – and never fear, it still has a light and fluffy texture even though we’re using a microwave.
  • Cookie Butter – These perfectly portioned mini cakes have cookie butter in every bite!
  • Biscoff Cookie Crumbs – Cookie crumbs add a nice crunch on top of the baked cake, and extra biscoff flavor in the cake.
A close-up of the mug cake with a bite missing.

Ingredient Overview

  • Cookie Butter – Lotus Biscoff spread (also called cookie butter), is made by Biscoff, but you can of course use any brand of cookie spreads that you like (Trader Joe’s makes a great one!).
  • Biscoff Cookie Crumbs – Lotus Biscoff Biscuits (cookies) are a classic. You can find these near the cookies in most grocery stores. They’re sometimes called speculoos cookies.
  • Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
  • Cinnamon – A hint of cinnamon pairs so well with the warm flavor of the cookie butter.
  • Flour – All-purpose flour is the way to go here! No need for cake flour or anything else.
  • Vanilla extract – Be sure to use real vanilla extract for the best results.

Ingredient Substitutions:

  • Dairy-free – Use your favorite dairy-free butter and sour cream to make this biscoff mug cake recipe dairy-free.
  • Sour Cream – Greek yogurt can be subbed for sour cream.

How to Make this Recipe Step-by-Step:

Step 1: Combine wet ingredients. Whisk together the melted butter, cookie butter, sugars, egg, and vanilla.

Step 2: Combine dry ingredients. Add the dry ingredients and gently fold them in until just combined.

Two images: one of the wet ingredients whisked, and one of the slightly thick batter.

Step 3: Microwave the cake. Pour the batter into a large microwave-safe mug sprayed with nonstick spray. Microwave as directed in the cooking time in the recipe card below for best results.

Two images, one of the batter in the mug, and one of the microwaved mug cake.

Top your mug cake with a drizzle of melted cookie butter, a sprinkle of biscoff cookie crumbs, and top with a scoop of vanilla ice cream or whipped cream. This is a great way to satisfy your sweet tooth emergency cake cravings!

Two cookie butter mug cakes on a vintage wire rack with all the toppings.

Expert Success Tips:

  • Don’t Over Mix – Over mixing your batter can lead to a tough or less fluffy cake.
  • Oven Baking – I don’t recommend baking these in the oven because of the depth of the mugs. The edges of the cake will be overdone by the time the center cooks through. Try my easy one-layer Biscoff Cake instead!

FAQs:

  • Can I halve this recipe? Yes! Cut the recipe in half to make just one single serving.
  • Can I make this ahead? No, I don’t recommend making microwave mug cakes ahead. It’s the easiest dessert though!

Recipe Variations:

  • Extra Cookie Butter Drizzle – Poke holes in the top of your baked cake with the back of a wooden spoon and drizzle in melted cookie butter.
  • Other Nut Butters – Try peanut butter or almond butter instead of the cookie butter in this recipe (disclaimer – I have not tried this, but the general consensus is that it works). Avoid natural nut butters.
A close-up of the top of the mug cake with all the toppings and melty vanilla ice cream.

Serving + Storing this Recipe:

Enjoy this easy biscoff mug cake fresh from the microwave. Leftovers aren’t recommended, but can be covered in foil and stored at room temperature for a day or two.

Special Tools:

(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)

  • Mugs – I got the mugs pictured here from Etsy and I love them! (Not an affiliate link, I just love this shop!)
  • Mixing Bowls – I love a good set of glass mixing bowls.

More Biscoff Recipes to Love:

  • Biscoff Swirled Blondies
  • Biscoff Cake with Cookie Butter Buttercream

More Easy Cake Recipes:

  • Gluten-Free Banana Cake with Maple Frosting
  • Caramel Apple Crumb Cake
  • Key Lime Bundt Cake
  • Small-Batch Carrot Cake with Brown Butter Cream Cheese Frosting
  • Small-Batch Chocolate Cake with Fudgy Frosting

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


A close-up of a mug cake with all the toppings on a vintage wire rack.

Biscoff Mug Cake with Cookie Butter Drizzle

This biscoff mug cake is a light & moist cake, with cookie butter and biscoff crumbs baked into the cake. Bake it in the microwave to instantly satisfy dessert cravings, and top it with a drizzle of melted cookie butter, crushed biscoff cookies, and a scoop of ice cream. This easy recipe is a cookie butter lover's dream!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Easy Desserts, Mug Cake, Single Serve Dessert
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 2 mug cakes
Author: Stephanie Simmons

Ingredients

For the Mug Cakes

  • 4 tbsp salted butter, melted
  • 3 tbsp cookie butter
  • 1/2 cup + 2 tbsp brown sugar
  • 2 large eggs, at room temperature
  • 3/4 tsp vanilla extract
  • 2/3 cup cake flour, spooned & leveled 78 grams
  • 1/4 cup biscoff cookie crumbs (3-4 cookies)
  • pinch of salt
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 2 tbsp vegetable oil
  • 1/4 cup sour cream or greek yogurt, full fat

For Topping

  • crushed biscoff cookies
  • melted cookie butter
  • vanilla ice cream

Instructions

  • Make the Mug Cake Batter: Melt the butter in a medium mixing bowl. Whisk in the cookie butter, then the sugar. Whisk in the eggs, and vanilla. Stir in the dry ingredients.
  • Microwave the Mug Cakes: Spray two mugs with nonstick spray, and divide the batter between the two. Microwave one at a time, for about 1 minute 30 to 1 minute 50 seconds. A toothpick inserted into the center will come out clean or have moist crumbs, not wet batter.
  • Cookie Butter Drizzle: Poke holes in the cake with the back of a wooden spoon or something similar, and drizzle in melted cookie butter.
  • Serve + store: Serve the mug cakes while they're warm, with a drizzle of melted cookie butter, a sprinkle of biscoff cookie crumbs, and a scoop of vanilla ice cream.
The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository
Get the Bonus e-Book!
Share
Pin20
Tweet
Share
20 Shares

More Desserts & Baking

  • biscoff swirled blondies
  • pumpkin cupcakes with brown butter cream cheese frosting
  • pumpkin pasties with maple glaze
  • lotus biscoff cake with cookie butter buttercream

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Khalilah Carter says

    October 23, 2022 at 4:35 pm

    Can this be baked instead of microwaved?

    Reply
    • Stephanie Simmons says

      October 23, 2022 at 6:44 pm

      I think this is mentioned in the post, but no I don’t recommend it as it takes quite a long time to bake because of the depth of a mug vs. a cake pan. I compared the two and preferred the microwaved one! The outside of the baked one was a bit dry due to the long bake time to get the center cooked. Let me know if you try this! ☺️

      Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.

best-ever 5 ingredient brownies

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

creamy chicken wild rice soup

Monster cookies on a light surface, with a bowl of peanut butter and glasses of milk.

jumbo bakery-style monster cookies

maple bacon cupcakes with brown butter frosting and candied bacon

perfect breakfast quiche

Seasonal Picks

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

White chocolate drizzled lemon blueberry sugar cookies on a blue surface.

blueberry lemon thumbprint cookies

A close-up of the drop biscuits in a serving tray, brushed with melted butter and sprinkled with sea salt and parsley.

drop biscuits with cheddar and gruyere cheese

Slices of the crumb cake on a cooling rack with lemons and raspberries scattered around.

one-bowl raspberry lemon crumb cake

key lime pie bars with macadamia nut crust

A close-up of a stack of french toast topped with whipped cream, berries, and maple syrup.

restaurant-level stuffed french toast

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.