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.
4.74 from 34 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: 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!



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Recipe Rating

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

  1. 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.!!

  2. 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!

  3. 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!!

  4. This is a easy cake

  5. 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!

  6. 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.

  7. 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

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

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

  10. 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.

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

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

  13. Great!

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

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

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

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

  18. 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.

  19. 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. 

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