You knew this was coming right? After discovering a love for Biscoff spread, I immediately had to combine it with my love for mug cakes, and make a Biscoff mug cake.

Light, fluffy, with the spices of Biscoff cookies. This cake came out beautifully.

If you haven’t yet tried Biscoff spread, I urge you to do so. Made with the European Biscoff spice cookies, there’s something sinfully delicious about eating a spread made of cookies. The spread tastes just like the cookies too, but you can really savor the flavor with the spread as the taste lingers on your tastebuds more.

Biscoff spread can be found at World Market, you can also buy it on Amazonor on the Biscoff website.

If you like microwave mug cakes, here’s some other ones I’ve made:

Print Print Recipe

Biscoff Mug Cake

Yield: 1


4 tablespoons all purpose flour
3 tablespoons white granulated sugar
1/4 tsp baking powder
1 egg
3 tablespoons Biscoff spread
3 tablespoons milk
3 tablespoons vegetable oil


Combine all ingredients in an oversized coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, continue to microwave in thirty second intervals. Mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery.


15 Responses to “Biscoff Mug Cake”

  1. happy hour newport beach — January 27, 2012 at 10:38 am

    Sounds like a great recipe, especially for those cold days! can’t wait to try it. I’m thinking some vanilla bean ice cream on top would be great also.

    • Kirbie replied: — January 27th, 2012 @ 10:31 pm

      Yes this is great for cold days, though really all year long!

  2. Rodzilla — January 27, 2012 at 11:01 am

    lol, I’m surprised this one is only appearing now. I should definitely try this one the next time I need a quick 1,000 calories :D

    • Kirbie replied: — January 27th, 2012 @ 10:32 pm

      I’ve never been in a situation where I need a quick 1,000 calories. But I can definitely help you find recipes for a quick 1,000 calories =)

  3. Anna — January 28, 2012 at 6:53 am

    So easy to prepare! That alone, I am loving this post already. Bookmarked the page. Will try really soon. Thanks!

  4. Charlene — January 30, 2012 at 2:43 pm

    I found the spread at Fresh and Easy, in the peanut butter section!

    • Kirbie replied: — January 30th, 2012 @ 3:43 pm

      Thanks for letting me know!

  5. Jen — March 7, 2012 at 9:30 pm

    I first discovered and read a bunch of your blog a few days ago. I’m especially enchanted by all of your mug cake recipes; I’ve made a few mug cakes (and forget now what recipe I even used), but was intrigued by the Bischoff mug cake. However, I figured in my town in central New York, there was no way I’d find Bischoff spread.

    Well, I was in the peanut butter/jelly/coffee aisle of Wal Mart last night, and there it was, in both smooth and crunchy! I haven’t made a mug cake yet, but man, is this stuff good!

    • Kirbie replied: — March 8th, 2012 @ 9:39 am

      Yay! So glad you found Biscoff spread. =)

  6. robyn — October 12, 2012 at 8:49 pm

    Me and my son are making this right now!

    • Kirbie replied: — October 13th, 2012 @ 7:43 am

      Hope you like it!

  7. Abrar — March 7, 2013 at 6:46 pm

    Just made it and LOVED it! ?
    I love your mug cakes (made 3 so far!).
    I love to have them 3/4 cooked, as I enjoy having some of the hot raw batter at the bottom.
    Thanks Kirbie. You make my days with your recipes!

    • Kirbie replied: — March 7th, 2013 @ 10:56 pm

      Yay! So glad you liked this one.

  8. Mitch — August 14, 2013 at 5:55 pm

    I just commented on your recipe for Nutella Mug Cake – clicked again and found this gem. Now I’m leaving comment crumbs…and imagining a Nutella/Biscoff mug cake. Have you concocted such a combination?

    • Kirbie replied: — August 14th, 2013 @ 10:26 pm

      I have not tried to mix them before. I think the Nutella may overpower the Biscoff.

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