Sometimes you just need something sweet, and you need it now. Like, five minutes ago. That’s where this 5 min Biscoff Mug Cake comes in. Seriously, it’s a microwave cake that’s ready in less than five minutes from start to finish.
It’s got that amazing Biscoff flavour from the crushed cookies mixed right into the batter. And the texture is really soft! This little single serving cake is just enough for when you’re craving a little something but don’t want to bake a whole cake.
I’ve been playing around with microwave cakes for a while, trying to get the texture just right so it doesn’t turn out rubbery. The trick is to watch your microwave time closely – every microwave is a bit different! This recipe gives you a really moist, fluffy cake every time, and it’s such a perfect quick dessert.
Why You’ll Love This Microwave Biscoff Mug Cake
- Super quick. This cake goes from zero to ready in about 4-5 minutes, which is faster than getting a snack from the pantry.
- Cookie butter! Crushed Biscoff cookies are mixed right into the batter, giving you that yummy cookie butter taste in every bite.
- No oven needed. You can make this cake with just a mug and a microwave, making it really easy baking for anyone.
Ingredients
- All-purpose flour
- Granulated white sugar
- Baking powder
- Cinnamon powder
- Salt
- Unsalted butter
- Milk
- Vanilla extract
- Biscoff cookies
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Microwave Biscoff Mug Cake Baking Tips
- Mix gently: For a tender cake, mix the wet and dry ingredients just until they come together. Overmixing can make your mug cake turn out tough.
- Watch your microwave: Microwave power can really vary, so start checking your cake around 70 seconds. The top should look set and a bit shiny when it’s done.
- Topping ideas: This cake is great on its own, but a dollop of whipped cream, a drizzle of extra melted Biscoff spread, or even a sprinkle of flaky sea salt can make it extra special.
FAQs
Can I make this Microwave Biscoff Mug Cake without an egg?
Yes, this microwave Biscoff cake already doesn’t use an egg! It relies on the baking powder and the right ratio of wet to dry ingredients for its light texture.
What kind of milk can I use?
Any milk will work here. Whether you have dairy milk, almond milk, or oat milk, it’ll all come together nicely.
Can I add other mix-ins to the batter?
You could totally try adding a few chocolate chips or some chopped nuts to the batter before microwaving. Just be mindful not to add too much, or it might affect the cooking time.
How do I store leftovers?
This mug cake is really meant to be eaten fresh, right after it’s made. It doesn’t keep well, so it’s best to enjoy it warm from the microwave.
If you whip up this quick biscoff mug cake, please tag @theflournook on social media and leave a review below! You can also save the recipe for later by pinning it using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
Print
Microwave Biscoff Mug Cake
- Total Time: 4 mins
- Yield: 1 serving 1x
Description
This Microwave Biscoff Mug Cake is a tender, spiced single-serving treat with crushed cookie butter biscuits baked right in. It’s a quick dessert that’s ready in just 4-5 minutes from start to finish.
Ingredients
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp (25 g) granulated white sugar
- 1/4 tsp (1 g) baking powder
- 1/4 tsp (1 g) cinnamon powder
- Sprinkle of salt (0.5 g)
- 2 tbsp (28 g) unsalted butter, melted
- 3 tbsp (45 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract
- 2 Biscoff cookies, crushed into rough pieces
Instructions
- Add flour, sugar, baking powder, cinnamon powder, and salt to a microwave-safe mug. Mix until combined.
- Pour in the milk, melted butter, and vanilla extract. Mix with a spoon until smooth, making sure to scrape the bottom of the mug.
- Fold in the crushed Biscoff cookie pieces.
- Microwave for 80 seconds. The top of the cake should look airy and shiny.
- Allow the cake to rest in the mug for 1 minute before eating.
- Top with extra Biscoff cookies or a scoop of ice cream, if desired.
Notes
- For a tender mug cake, mix just until the wet and dry ingredients are combined. Overmixing can lead to a tough texture.
- Your microwave might be more powerful than mine! Start checking around 70 seconds; the cake is done when the top looks set and slightly shiny.
- A dollop of whipped cream, a drizzle of extra melted Biscoff spread, or even a sprinkle of flaky sea salt would be absolutely divine on this.
- Prep Time: 2 mins
- Cook Time: 2 mins
- Category: Cake
- Method: Baking
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