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

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.
4.93 from 13 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, Potassium: 21mg, Fiber: 1g, Sugar: 20g, NET CARBS: 28g

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!



Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

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

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

  2. 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. ?

  3. 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 🙂

  4. 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! ?

  5. 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

  6. 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!

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

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

  9. 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

  10. 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.

  11. 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!

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

  13. 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 ? ?

  14. 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!

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

  16. 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. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating