This fluffy, single serving cake is made with creamy cookie butter spread.
Next to Nutella, my favorite spread is cookie butter. Made of speculoos cookies, a crunchy European spiced biscuit cookie, the spread is similar to peanut butter except flavored with speculoos cookies. There are several versions available in the US including a popular version created by Trade Joe’s, though I’m partial to the original Biscoff spread.
I ate a lot of cake this weekend. A lot. So it seems fitting that I’m sharing a cake recipe with you on this Monday morning.
I actually created this recipe nearly a year ago, when I was writing my 5-Minute Mug Cakes*. In the end, the recipe was not put in the book because we ran out of space. I’m a little sad it wasn’t in the book, though I understand why. But now you guys get to enjoy this recipe.
This cake comes out fluffy, moist, tasting of caramel and spices. I love the caramel brown color of the spread and how it remains such a beautiful shade of brown in the final cake version as well.
I will note, the crumb of this cake is looser than some of my other mug cakes. Yes there is a way to tighten it up, but it involes adding more calories to the cake, and cookie butter isn’t exactly diet food, so I didn’t want to overdue it with this cake. It’s definitely not a cake you can dump out of your mug to eat. It’s best eaten in the mug, with a spoon. Enjoy!
P.S. If you like this recipe, check out my cookbook* of nearly 100 mug cakes!
You might like to try my easy 3-ingredient cookie butter cake, too!
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Cookie Butter Mug Cake
- 1/4 cup cookie butter spread
- 4 tbsp nonfat milk (see note)
- 4 tbsp all-purpose flour
- 1/2 tsp baking powder
- In a large, microwave-safe mug, add all ingredients in the order listed. Mix with a small whisk until batter is smooth and no flour lumps remain. Because of the spread, this batter will be a little stiff to mix, so you'll need to use a little more strength than some of my other mug cakes.
- Cook in the microwave for about 1 minute and 20 seconds or until cake is cooked. The cake will initially rise while cooking and will deflate slightly once it is removed from the microwave. Let cake cool a few minutes before eating.
- I like nonfat milk, but you can use low-fat or whole milk if that's what you prefer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.