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!
Why you’ll love this Biscoff Mug Cake:
- 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.
- 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.
- 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 Biscoff Mug Cake 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.
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.
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!
Expert Success Tips:
- Don’t Over Mix – Over mixing your batter can lead to a tough or less fluffy cake.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Yes! Cut the recipe in half to make just one single serving.
No, I don’t recommend making microwave mug cakes ahead. It’s the easiest dessert though!
I don’t recommend baking these in the oven because of the depth of the mugs. The outer part of the cake will be overdone by the time the center cooks through. Try my easy one-layer Biscoff Cake instead!
- 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.
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.
(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:
More Easy Cake Recipes:
- Banana Snack 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!
Biscoff Mug Cake with Cookie Butter Drizzle
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
- crushed biscoff cookies
- melted cookie butter
- vanilla ice cream
- 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.