Biscoff Mug Cake is a fluffy individual mug cake flavored with deliciously creamy and spiced Biscoff butter. This irresistible one minute microwave cake is sprinkled with crunchy bits of Biscoff cookie and toffee, then topped with caramel syrup.
Why you'll love this recipe
Like all mug cake recipes on The Monday Box, this Biscoff mug cake starts with the basic Cake Mix Mug Cake combination of regular cake mix plus angel food cake mix. These recipes are especially awesome because, not only are they ready to eat in one microwave minute, but they are all made with ingredients that are all shelf stable for care package mailing!
Biscoff Mug Cake has moist crumbles of cake infused with cookie butter flavor. Toffee and cookie bits add flavor and crunch.
Though this cake can be served on a plate, the crumbly texture is better suited for eating straight from the mug. Swirl on some caramel syrup and indulge.
Ingredients
Please remember when sending 3-2-1 cake ingredients in a care package, to send microwave safe hot/cold paper cups. Aerosols cans are not allowed in overseas mailing and college kids appreciate no dishes to wash.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- Into the prepared mug/cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir.
- To this basic magic cake mixture add 1 tablespoon of caramel syrup and 1 tablespoon of Biscoff Cookie Butter. Stir to combine thoroughly. Stir in toffee bits and crumbled cookie.
- Place the mug in the microwave and set for 1 minute. When the batter rises to the top pause the microwave, and tap the mug gently on the counter a few times to slightly deflate the rising batter. Resume cooking. The cake is done when the top doesn’t look wet. Top the hot cake, a dousing of caramel syrup, and a sprinkle of toffee bits and/or crumbled cookie.
Storage
Microwave mug cakes and cobblers are best when cooked right before eating. The individual serving size makes it easy to make just what is needed.
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Tips
The ingredients in this mug cake have a tendency to overflow. This can be prevented by paying attention to the cake while it is in the microwave and following these tips.
- Set the microwave for 1 minute as usual, then watch the mug through the microwave window.
- When the batter begins to puff up above the edge of the mug (about 20 seconds in my microwave), pause the microwave, and gently tap the mug on the counter a few times to deflate the cake slightly. Resume cooking.
- Pause and tap the mug again if needed. The cake is done when the top no longer looks wet.
More microwave mug cake recipes
Boston Cream Pie Cake in a Mug is a one minute microwave cake with two layers of vanilla sponge cake filled with vanilla custard and topped with a chocolate glaze!
Strawberry Lemonade Mug Cake has soft, fluffy strawberry cake topped with creamy lemon filling and crunchy freeze dried strawberries.
Red, White, and Blueberry Mug Cake is an individual serving of patriotic funfetti cake bursting with sweet cherry and blueberry pie filling.
Microwave Peach Cobbler is another instant treat using shelf stable ingredients. Turn biscuit mix and canned peach filling into the perfect summer dessert!
Pineapple Upside Down Mug Cake is an individual serving of fluffy, vanilla cake topped with a pineapple ring and maraschino cherries.
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Biscoff Mug Cake
Ingredients
- 1 box Angel Food Cake mix
- 1 box vanilla cake mix
- Non-stick spray if not using disposable cups
- Water
- 1 bag Heath toffee bits
- 1 bottle Caramel Syrup
- 1 jar Biscoff Cookie Butter
- 1 package Biscoff speculoos cookies
Instructions
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- If using a microwaveable mug, lightly coat the inside of a with non-stick spray. Without the spray the cake will stick to the mug and the mug is harder to clean. If using a disposable, microwave safe paper cup, no non-stick spray is needed.
- (Here comes the 3-2-1 part) Into the prepared mug/cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir.
- To this basic magic cake mixture add 1 tablespoon of caramel syrup and 1 tablespoon of Biscoff Cookie Butter. Stir to combine thoroughly (about 50 strokes). Stir in ½ -1 tablespoon toffee bits and 1 Biscoff cookie crumbled.
- THIS CAKE HAS A RENDENCY TO OVERFLOW. WATCH CAREFULLY. Total microwave time will be about 1 minute. Place the mug in the microwave and set for 1 minute. When the batter rises to the top (about 20 seconds) pause the microwave, and tap the mug gently on the counter a few times to slightly deflate the rising batter. Resume cooking. If the batter reaches the top again, repeat the pause and tapping of the mug. (My cakes required 2 pauses to keep the batter from overflowing). The cake is done when the top doesn’t look wet.
- Top the hot cake, a dousing of caramel syrup, and a sprinkle of toffee bits and/or crumbled cookie. Then eat it right out of the mug. If you want to transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, dump out onto a plate, then add toppings.
Notes
- Combine the two cake mixes into a gallon-size ziplock bag labeled with directions.
- Include a measuring spoon, packages of toffee bits and Biscoff cookiess, and a bottle of caramel syrup.
- If the care package is international, include microwave safe paper cups.
- If the care package is domestic, add either a can of non-stick spray (for use with a ceramic mug) or microwave safe paper cups.
- Don’t forget to include the “recipe”.
Nutrition
First Published: April 23, 2015. Last Updated: August 27, 2022. Updated for additional information and better reader experience.
Brandi L Stockton
I am curious if the calories on these include the toppings, or just the 2 cake mixes?
These look so good for someone who counts calories.
Wendy Sondov
Brandi,after reading your question I investigated the nutrition information and found that the calories on this recipe and on the original Cake Mix Mug Cake recipe were almost the same which indicated to me that the toppings and add-ins were not being accounted for. The nutritional information on the recipe cards is supposed to be only a best estimate and should always be checked if very accurate numbers are needed for health or dietary requirements. However, this nutritional info was way off. The calorie count you originally saw on this recipe was for just the mug cake without toppings and add-ins. I updated the nutrition information and it now includes all ingredients. Sorry for the confusion and thank you for bringing it to my attention.
Tricia @ Saving room for dessert
You are going to become very, very popular with this recipe! (Not that you weren't already) Biscoff anything has my attention - yummy. I am a bit curious about the rubber in a mug idea - just saying! This recipe / Monday box idea is wonderful. Have a lovely weekend.
The Monday Box
Thanks, Tricia! I am a card holding member of the Biscoff Fan Club! 🙂 Let me know if Isaac runs low on bouncing balls and I will forward the rubber in a mug directions. 😉 Enjoy the weekend!
saltandserenity
P.S. Tried to subscribe by putting my email in the little box at the top of the post (Where it says "Never miss a recipe."), but it came back as an error. Perhaps this link needs to be fixed.
The Monday Box
Thanks for letting me know, Cindy! I appreciate it!! I am SO not technically inclined. I was so excited that I was able to create a form that looked like what I wanted and got the thing to show up on the blog where I wanted. Small glitch...it doesn't work!! Now to figure out how to fix the link. 🙁
saltandserenity
Wendy, the redesigned web site looks fantastic. And your photos are getting better with each post!
I have heard about baking in a mug in the microwave but thought it was one of those urban myths. Apparently not. These look so good and now I have another use for those 6 jars of Speculoos Spread (cookie butter) I have been hoarding in my pantry.
The Monday Box
Welcome back from your amazing adventures, Cindy!! Your trip reports are always spectacular but with embedded video I am truly impressed. 🙂 Thanks, for the encouragement on the photography. As you know, it is a work in progress with me. I could never have 6 jars of cookie butter in the house. Honestly, I would eat them all. Microwave baking takes a little practice to avoid the rubbery tendency. Add-ins make a HUGE difference.
Dedra Clutz
Oh my! This could do damage to my pants size. lol
The Monday Box
I couldn't agree more, Dedra! 🙂 Luckily, single mug cakes are sort of portion controlled as long as you forget how easy it is to make a second....or third!
Emily
I have never heard of a 3-2-1 cake. What a great idea! Is this a common kind of cake? Or did you make it up?
Either way I will have to look through your other 3-2-1 recipes also. So slick. 🙂
The Monday Box
Hi, Emily! I am so glad you discovered The Monday Box and 3-2-1 cakes! I did not invent the magic mix of 1 package regular mix plus one package angel food mix BUT I haven't found anywhere else where delicious variations of the basic mix are shared! 🙂 The main difference between mine and regular mug cakes, is that all of the ingredients I use do NOT require refrigeration( no eggs, milk, etc.) so the ingredients can be mailed in a care package to anyone with a microwave. I know my college 3-2-1 care packages have been devoured and I have received wonderful response from people who have sent military 3-2-1 care packages. Of course, eating a 3-2-1 cake in your own kitchen works too! 🙂
Chris @ The Café Sucré Farine
I think this has my name written ALL over it! I love everything about it Wendy. It's a little too easy though :).
The Monday Box
Thanks, Chris! I am SUCH a Biscoff lover and try to have it in the house only for recipes. The entire jar disappears too quickly spoon by spoon! Taste testing for this recipe was quite fun. 🙂 I hope you are continuing to have an amazing time in Europe! I am loving your posts on London and Paris!!