Kirbie's Cravings

3 Ingredient Cake (No Butter, Oil or Milk)

This easy cake is made with just 3 simple ingredients. It doesn’t contain any butter, oil or milk and doesn’t even need baking powder or baking soda. The cake comes out very light and airy and has a delicate sweet crackly surface. It is great for dessert or afternoon tea.
a slice of cake on a plate.

Yes, this cake really is just 3 ingredients. And none of those ingredients are cake mix or an ingredient that contains several ingredients. The cake comes is simple, delicate, and delicious.


  • Eggs
  • Sugar
  • All-Purpose Flour

Eggs: There is no substitute for eggs in this recipe. The eggs are the key to creating the cake structure and letting the cake rise since there is no leavening agent. The eggs do not need to be separated for this recipe and you don’t need to create a meringue. Instead, the eggs are beaten vigorously with the sugar until the mixture becomes very thick.

Sugar: This recipe is made with granulated white sugar though you may be able to substitute with other granular sugars. I’ve made a similar cake using brown sugar.

All-Purpose Flour: This recipe uses regular all-purpose flour.

Making 3 Ingredient Cake

There are only really two main steps in making this simple cake.

First, the eggs and sugar are beaten together with an electric mixer for about eight minutes. During this time, the mixture will turn from frothy to thick and creamy. You will also notice the egg mixture change color from yellow to a very pale (almost white) yellow.

Then you gently fold in the flour. I recommend using a mesh strainer to add in the flour. While the recipe doesn’t require you to use sifted flour, you don’t want overmix your batter. Flour tends to clump up and if you just add in the flour as is, you might mix too hard to get all of the flour incorporated, which can cause too much of the air to deflate from the egg mixture. Running the flour through a mesh strainer or a flour sifter will let the flour fall in more gently and make it much easier to quickly incorporate the flour. If you don’t own a strainer or sifter, you can also sprinkle the flour in with your hands, breaking up any flour clumps between your fingers.
overhead shot of the cake garnished with flowers.

Cake Texture

The inside of the cake is very light and airy. It’s similar to a sponge cake though not as soft and squishy. The surface of the cake is a delicate shell that breaks as you slice open the cake, creating sweet crackly pieces. You do have to cut very carefully to avoid the shell cracking in too many pieces.

The cake can be served with a dusting of powdered sugar. You can also decorate and serve it with fresh fruit like strawberries.
overhead photo of the cake with a slice cut out.

More Easy Cake Recipes

Recipe updated with video. You can also find all my recipe videos on my youtube channel.

3 Ingredient Cake

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This easy cake is made of just 3 simple ingredients. It comes out light and airy, with a sweet crackly surface.
4.78 from 40 votes


  • 3 large eggs brought to room temperature
  • 1 cup (195 g) granulated white sugar
  • 1 cup (128 g) all purpose flour


  • Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line the sides.)
  • In a large mixing bowl, add eggs and sugar. Beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. This can be done with a hand mixer or stand mixer. I used a stand mixer.
  • Use a mesh strainer or flour sifter to sift in 1/3 of the flour. If you do not have a mesh strainer or sifter, you can use your hands to sprinkle the flour in. The goal is to break up the flour clumps when the flour is added so that it is easy to fold the flour into the egg mixture without deflating too much air from the egg mixture. Use a spatula to fold the flour into the egg mixture. Repeat with another 1/3 of the flour and then the final 1/3.
  • Pour batter into prepared pan. Bake for about 25-30 minutes. The surface of the cake should be light brown and be a solid shell/crust over the cake. A toothpick inserted should come out clean (be careful when inserting the toothpick as you don't want to break the shell too much. It is very delicate and will crack easily).
  • Let cake cool completely before removing. Decorate with powdered sugar and/or fresh fruit like strawberries.



  • This cake works best in a springform pan. Not only does it help the cake rise but it also is easier to remove. The cake has a very delicate crust/shell over it and it will break easily so you want a cake pan where the cake will easily come out of. 
  • I don't recommend using smaller than 8 inch because the cake will take too long to cook if it is too thick. You can use bigger than an 8 inch pan but your cake will be much thinner and you will want to reduce baking time. 
  • If you have questions regarding substitutions, please see the Ingredients section of the post.
  • The key to this recipe working is whipping the eggs until they are very thick and gently folding in the flour without deflating the egg mixture too much. 


Serving: 1slice, Calories: 143kcal, Carbohydrates: 29g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 22mg, Fiber: 1g, Sugar: 20g, NET CARBS: 28

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!



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Recipe Rating

213 comments on “3 Ingredient Cake (No Butter, Oil or Milk)”

  1. I have gotten Good recipes that are very simple and not a lot of ingredients… The site is easy to use that’s a good experience

  2. So easy too bake, I was looking for a recipe just like this one! Tasted delicious and you should try it!

  3. Perfect! It comes out as a nice cross between the crunchiness of a meringue but the cakey-ness of an angel food cake. I added 1/4 tsp almond extract and 1/8 tsp anise extract.


  5. its very yummy im gonna make more

  6. It turned out to be frickin’ AMAZING!!!!!!!!!!!!!! I loved the taste, I personally added a little vanilla because I’m a vanilla gal, BUT in all it was amazing and I highly recommend!!!!

  7. Absolutely amazing! I love it so much. It’s very soft and it isn’t dry at all. It tastes really well with melted vanilla icing soaked into the cake<3

  8. i made your cake and i really loved it so much!, tho it was pretty difficult tryna think if i should add frosting or just put powder suger so i made another one and tried both and they both tasted amazing thank you so much for making the recipe and shareing it.!!

  9. I made this recipe and it is so good! Well, I may have cheated a bit by adding salt and vanilla extract, but wow! This cake has great texture, airy and fluffy. People don’t believe me when I say I use no oil, dairy, and most importantly, baking powder! As long as the eggs are beaten properly, the cake rises very well and just melts in your mouth. 

    That said, this cake falls more on the sweeter end of the spectrum, a tad too sweet for my liking. Which is tricky, because the proportion of the sugar also plays an important role in shaping the cake’s texture. From what I see, this isn’t something you could just replace with stevia and call it the day.

    So I felt experimental and modified this into a 4-ingredient chocolate cake recipe (cheatable for flavouring additives, of course) by replacing ¼  cup of the sugar with cocoa powder. While the cake still tasted delicious, the cocoa weighed down the batter and I ended up with a texture similar to a dry pound cake. So dry that I need to dip the cake in milk for it to get to a texture I enjoy.

    I would like to make this cake again, the OG version, of course. But if possible, I would really love a less sweet version of this cake, like maybe half the sugar or so. Would love to hear from people who have made that work!

  10. Before I added the flour I added 1 very ripe banana, mixed it in. Followed the rest of the instructions. **The cake came out moist and tasted like banana cake was delicious. Then I baked another one exactly the same. I put one cake on cake dish , then putting Vanilla frosting covering the first cake added the other cake on top and frosted that too. Came out to be a double layer cake with frosting. Was awesome!!

  11. This is a easy cake

  12. Made this last night. We’ve had a hankering for cake and didn’t have the usual suspects on hand and I came across this recipe. It did fall. But I believe I overworked it folding in the sifted flour. I have shared the recipe with my friends and have saved it among my arsenal. Ate it as is, not topping whatsoever. Hubby said it was too sweet but I think its perfect. Certainly will make again. <3

    • Yes, if you stir too much when adding the flour it could deflate the eggs. We’re glad it was still a hit – thanks for sharing the recipe with your friends!

  13. I made this but it did not come out well.  It has a crust but it is too gooey.  Maybe I did not mix eggs and sugar enough.   My small Oster oven is not very reliable so that may be the problem.  I like the simplicity of the recipe.

    • Are you using a convection oven? That might be the problem. I haven’t tested this in a convection oven. It might need a different baking time and/or temperature. You said it was gooey which sounds like it wasn’t baked enough.

  14. This cake is really interesting in reading I think it is interesting in reading so, how it is interesting in making and Eating .. it’s really interesting.
    Views you can rate this recipe 5. Ok please…. please ???? love you
    And also I’m a Pakistani

  15. Too sweet for my liking. Would cut down the sugar in future. Otherwise cake turn out okay

  16. I live at 5280 ft. Do I need to make adjustments?

  17. Do you think this would work with gluten free flour?

    • You can try cup4cup GF flour – we haven’t so can’t say for sure how it will work, but it usually works in other recipes that have all-purpose flour.

  18. Have you ever tried to make cup cakes with this batter?

  19. Turned out fantastic. Thanks! Surprised my all purpose flour and not the self raising flour worked.

  20. Great!

  21. Almond flour or coconut flour? Not one question in regards to these substitutions. Just wondering.

  22. This is my third time making this cake. Absolutely fantastic and extremely easy. Thank you for sharing this amazing recipe.

  23. Can I substitute ethryol  or allulose or any plant sugar substitute for the sugar for a lower carb count?

  24. Three ingredient cake was so easy to make and delicious. I was surprised with the light wonderful texture od the cake.

  25. Baked in a loaf pan in a toaster oven. Added vanilla. Didn’t have the cake like texture I wanted. With that said, it was still good with the sliced peaches.

    • Without more details, it’s hard to know what might have gone wrong, but it’s important to really whip the eggs so they’re full of air and then sift in the dry ingredients to get the right texture. We’re glad you enjoyed with peaches and hope you give it another try.

  26. Today I will try it in a Bundt pan. I used 4 eggs last time. Will do it again. Love this recipe! Like with any recipes you can always add to it. 

  27. good day can I use kaldero with out water?
    to make a cake,I don’t have oven

  28. Can use a bunit pan. Sorry for spelling. I am 61 yrs old.?I would love to make this with strawberry my favorite fruits

  29. I have made this about 10 times in past three weeks since coming across it!!!! AWESOME! I also make them in muffin style so they go “further”. Brilliant!

  30. The recipe turned out great. Super happy with it.
    So easy. Loved it.
    Now I just need to be a little more careful so I not dont crack that beautiful top crust. Dang it!! Lol ? ?

  31. Thank you for the recipe. For diabetic people how much sugar you reconmend? Perhaps 1/4 cup?

  32. Great recipe!!  So easy & quick to make.   I made this cake a couple nights ago & it came out great!!!!  I’m making it again right now.  Thanks for sharing this recipe!

  33. 5 stars because it looks delicious. Can this be made using gluten free flour (Bob’s Red Mill 1-1)?! 

    • We haven’t tested the recipe with gluten-free flour, if you try it please let us know how it goes.

      • I baked it in a loaf pan and it turned out more like bread. I think that that’s because I hand whipped the eggs (it’s super hard) I’m going to try it again with a electric mixer, but the hand whipped one still tasted superb.

      • We’re glad you enjoyed it!

  34. Made it today,y first ever success at making a sponge based cake, it did drop in the middle, but now covered up.

    Filled with raspberry jam, cherries and Kirsch cream, topped with more Kirsch cream and grated chocolate

  35. It has a good taste to it (I added some vanilla flavoring) but it was dense. It had the nice crackly surface which was nice! But it was only fluffy when it first came out. Once the cake cooled, it was tough. I made sure to sift the flour and even bought a new spatula (we never had an actual spatula for folding) to follow this recipe to a T. Not sure what went wrong, but maybe I’ll give it another try someday.

    • We’re sorry to hear you had trouble with the recipe. It sounds like you might have deflated the eggs while folding in the flour. The sifting is helpful, but if the eggs are mixed too much they will deflate and cause the cake to sink. Overmixing can also make the cake tough because the gluten in the flour was worked too much. We hope you give it another try!

  36. Can you freeze this cake? would like to make and send to my mom, Thanks and what other kind of pan can I use?

  37. In the Uk we use the same mixture to make  Swiss roll

  38. Love it! I made cupcakes with the recipe and it was a big hit with my family.

    • thank you for sharing! I’m so glad they were a hit with your family!

    • This isn’t an angle food cake or Taiwanese castella cake

      • Sometimes I think people are just rude and hateful out of spite to make themselves feel better or noticed. She obviously needs to watch some YouTube videos on etiquette and manners 🙂 I haven’t made the recipe but it sounds good!

  39. In the oven now!  Fingers crossed it comes out delicious.  

  40. Hi is it OK to use cake flour?

  41. I made this for the first time last night and decided to add 1/4 c. unsweetened cocoa. It turned out to taste pretty good! I was wondering if you have ever added chocolate chips. I’d like to try that, but am wondering if it will flatten the cake too much. What are your thoughts? Also, what add-ins have you used?


    • We haven’t made this cake with mix-ins. It’s a delicate, light cake and any mix-ins you add could sink to the bottom or change the texture of the cake. Instead, we like to serve it with fruit after it’s baked. We’re happy to hear you liked adding cocoa powder – thanks for sharing that!

  42. Can we use gas instead of oven?
    I don’t have oven!

  43. Despite beating the eggs and sugar for over 18 minutes (using wire whisk on stand mixer and at highest speed), it never got “very” thick. I followed all directions exactly and we liked the simplicity of the cake. Topped it with powdered sugar, will probably try a fruit topping next time.

  44. Always appreciate less is more, loved 3 ingredients recipe.

  45. You’ve never heard of Angel Food Cake, Taiwanese Castella Cake before then. Go search on YouTube, there are many tutorials teaching you how to make extremely light and fluffy cakes with just sugar, eggs and flour

  46. Your recipe is very well known as Angel Food Cake, Taiwanese Castella Cake etc. However, there is a crucial step that you have missed, which creates an extremely light ans fluffy cake, and all just using the same 3 ingredients. Basically, egg whites and yolk should be separated from the start. Egg whites are beaten with sugar until an meringue is formed. Afterwards, lightly beaten egg yolks are folded gently into the meringue, followed by sifted cake flour, also gently folded in. This method creates a light and fluffy came, far superior than your method. Unless, you don’t want a light and fluffy cake, that is. There are many tutorial videos on YouTube if you don’t understand the process

    • Hi, yes I am aware of separating egg whites from egg yolks technique. I purposely wanted to make a cake that doesn’t require making a meringue first. I’ve shared many cakes using the separated eggs technique but I love that this recipe doesn’t need that. Many people are intimated by having to make a meringue or find it too time consuming

    • Take a breath. This is a good recipe and it is distinct from other similar cakes in its simplicity. And I’m not sure if it was intentional, but that came across as very condescending toward the author. It’s one thing to comment that you noticed a similarity (and a difference) to other recipes, but telling the author that she’s doing it wrong and suggesting that she doesn’t “understand the process” of separating eggs is unnecessarily harsh and not useful criticism when she’s already made it clear the recipe was simplified to make it easier for people to make.

      • Hi Jackie

        Your comment/reply is spot on! I agree.
        No reason to critisize!
        We all know there are thousands more recipes we’ve baked!
        I love simple for a change! ?

  47. I think I might try this with sifted almond flour mixed with a bit of ultrafine fiber flour and replace the sugar with a mix of erythritol and xylitol. I’ll halve it and bake it in a 6-inch springform pan. That way, I won’t waste too many ingredients if it doesn’t turn out.
    I’ve made a sugar free and low carb genoise before and it turned out alright. It was for an opera cake though, and didn’t need to rise much.
    The key is in whipping the eggs, like you said, so I’m hopeful 🙂

  48. I made it today and ate with fresh blueberries. YUMMY!!
    (I used 1/2 C granulated sugar and 1/2 C. Stevia.). Thanks for sharing this recipe. ?

  49. Can an angel food pan work?

  50. I certainly will try this. The recipe is basic The taste sounds fantastic thank you.

  51. Great. Easy to follow

  52. May I know if this works with cupcakes too? I have an air fryer no oven..

  53. Finally, I can eat cack without feeling guilty?

  54. looks great! this is similar to an asian cake we call kueh bahulu, we bake them in moulds that have various patterns. the crust is crisp and the interior is fluffy but not super soft.

  55. Will this cake recipe work in high altitude?

  56. I will definitely try this recipe with lemon zest. Thank you

  57. Can I use half a cup of sugar instead of 1 cup?

  58. This turned out great for me on the first try. My family absolutely loves it.

  59. Could I cut sugar to 1/2 cup instead of 1cup?

  60. This is my family’s recipe for a simple sponge cake using self-raising flour though.

  61. Very easy to prepare. I love it. Thanks

  62. Can you add pudding on top mid baking then add more of mixture?

  63. Brilliant 

  64. I’m really impressed with this cake recipe. Congratulations ?

  65. I’ll try it

  66. Love these East recepts!

  67. I like what I’m seeing

  68. Interested

  69. Would like to subscribe to your simple few ingredients recipes emails.  Thank  you.

  70. Do you think this can be made with monk fruit sugar?

  71. What you doing with egg whites techniques is in french backing is called,” genoise.”
    To make a lighter cakes, use cake flour than general flour. General flour is too heavy.

    • thank you for sharing. I haven’t made a genoise sponge before but I am familiar with it. I’ve used this technique for other cake recipes, which is where I got the idea from. I do agree cake flour could make this cake even lighter but I try to avoid cake flour in recipes unless it’s absolutely necessary because most people in the US rarely have cake flour on hand.

  72. Fabulous must try this especially in this economical times

  73. I love cooking and baking. I found your blog awhile ago and I absolutely love it. I’ve been wanting to try out some recipies.

  74. I can’t wait to try it!

  75. Hi kirbie ?
    I actually follow u on my parents email and i have tried most of ur recipes which turned out to be delicious ? ,most of my friends in school love them ,so i can’t wait to try this recipe
    Btw this is maeva

  76. What a great simple recipe! I loved the soft, spongy interior and the sweet sugary exterior. Topped it with strawberry sauce and powered sugar. Yum! Next time I’m planning to use a bit of almond extract and top with caramel sauce. Really fun cake – provides a nice canvas to work with, or to enjoy as is!

    • I’m so glad it worked out well for you! I agree that you can definitely use this as a base for creating many more flavors.

  77. There are no proportions to the recipe, is how many eggs to how much flour

  78. Add 1 tablespoon of lemon juice and 1 teaspoon lemon zest or 2 teaspoons vanilla extract.

  79. How many eggs? You forgot to say?..

  80. For some reason the top of my cake looks like it has bubbles/lumps on it. I’m sure I did something wrong.

    • It sounds like your cake batter may have had some air pockets before baking. Next time I would recommend that you hit the bottom of your cake pan against the counter once or twice to remove any air bubbles before you put the cake in the oven.

  81. I just read about the 3 ingredients cake ,I will definitely try that.

  82. For 3 ingredient cake you use self RISING flour or bread flour?

  83. Do you think some lemon, or orange zest would be alright? I’d like to maybe add a glaze rather than powdered sugar. 

  84. Hi, I experimented this awesome recipe and interestingly banana fruit powder can also be used instead as an ingredient. Cheers!

  85. sounds simple and sweet. can i substitute with self rising flour?

  86. The recipes look great, I can’t wait to try some

  87. Can this be made with gluten free flour?

  88. Its interesting and delicious.

  89. I am learning a lot. Thanks for sharing

  90. Does this recipe work with gluten free flour

  91. Very good class of recipes n healthy too.

  92. No leavening agent in the 3 ingredient cake makes for a cake that doesn’t rise, it will be a hard heavy texture, not light or fluffy.

    • It is definitely possible to make a cake rise without a leavening agent. The eggs are whipped with enough air in them to let the cake rise.

    • JT, that is simply not true.

    • Your willful ignorance is showing. A simple google search before commenting with your know-it-all attitude could have taught you how incorrect this is.

    • Not true. Angel cake is another example of a cake with no leavening agent that comes out great. If i may make 2 suggestions: Sub about 2 Tbsp corn starch from the flour to make it lighter and let it cool in the pan upsidedown so it doesn’t shrink back. If you use a spring form you do not need to grease the pan so it won’t fall out while cooling. I make a very similar cake using just the egg whites but add some lemon juice and vanilla. Goes great just with chopped fruit like strawberries or pineapple or even with a dollop of whipped cream if you want to get fancy.

  93. Could u please formulate some gf, sugar free recipes???  I can substitute almond milk for the dairy. In some recipes u can sub gf flour and sometimes it just doesn’t work. I just don’t tolerate sugar. I bake with Splenda. Thanks so much!!  Enjoy ur posts!!

  94. Could you use self raising flour for this ?

  95. Can you add any flavourings such as lemon extract?

  96. Can we add fresh fruit like blueberries into the battef ?? And is it plain flour used ?? Not self rising ??

  97. Looks good I may make those.