Though it has been awhile since I shared a 3-2-1 cake, I have been experimenting behind the scenes in The Monday Box test kitchen with 3-2-1 ideas. ; some great ideas and some not so great. For example, if you ever need directions for gluten free/ kosher for Passover rubber-in-a-mug, email me. On a happier note, one of the deliciously great experiments resulted in 3-2-1 Biscoff Crumble Mug Cake.
This wondrous creation is the next best thing to Biscoff cookie butter on a spoon. 3-2-1 Biscoff Crumble MugCake uses that spoon of cookie butter to flavor a fluffy individual mug cake sprinkled with crunchy bits of crumbled Biscoff cookie and toffee and topped with caramel syrup. Like all 3-2-1 cakes, Biscoff Crumble Mug Cake starts with the magic mix of regular cake mix plus angel food cake mix. This cake is especially awesome because not only is it ready to eat in one microwave minute, but it is made with ingredients that are all shelf stable for care package mailing.
Each time I make a new version of 3-2-1 cake, I tweak the process just a little. Sometimes an ingredient tweak improves flavor or texture. This time, 3-2-1 Biscoff Crumble Mug Cake needed a procedural tweak to keep the batter from flowing out of the mug and all over the microwave. Think erupting mug volcano. The solution is easy, but does require paying attention to the cake while it is in the microwave. 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. Return the mug to the microwave and resume cooking. Pause and tap the mug again if needed. The cake is done when the top no longer looks wet.
3-2-1 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.
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.
3-2-1 Biscoff Crumble 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
Directions
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In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
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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.
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(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.
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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.
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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.
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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.
Packing Tips
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”.
If you enjoy this 3-2-1 cake, you might also enjoy:
3-2-1 Candy Bar 3-2-1 Strawberry Lemonade 3-2-1 Mandarin Orange
I think this has my name written ALL over it! I love everything about it Wendy. It’s a little too easy though :).
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!!
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. 🙂
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! 🙂
Oh my! This could do damage to my pants size. lol
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!
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.
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.
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.
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. 🙁
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.
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!