Kirbie's Cravings

3 Ingredient Pound Cake (No Butter or Oil)

This easy pound cake is just 3 ingredients. It doesn’t require butter or oil. The batter takes only about 5 minutes to prepare and you don’t even need a mixer to make it. This cake is perfect when you need a quick dessert.
a slice of pound cake on a plate.

This shortcut pound cake is perfect for when you need to bake some quick and easy. The batter comes together in just a few minutes and then it’s ready to go in the oven. It only takes 30 minutes to bake so you can have a fresh baked cake in just a little over half an hour. It’s great on its own, or garnish it with some powdered sugar. I also like to serve it with fresh berries.


  • Eggs
  • Condensed Milk
  • Self-Rising Flour

Condensed Milk: Condensed milk gives this cake moisture, sweetness and a tight crumb. Make sure you use full fat sweetened condensed milk. I have not tried this with dairy-free condensed milk alternatives.

Self-Rising Flour: If you don’t have self-rising flour, you can make your own with all purpose flour, baking powder and salt. I share the exact amounts in the recipe card notes at the end of the post. I have not tried this recipe with gluten-free flour.
overhead photo of a sliced pound cake garnished with flowers.

Condensed Milk Cake

This cake is not your classic pound cake but it is similar to pound cake. Using condensed milk gives the cake a unique texture. While the cake looks fluffy, it actually has a very tight crumb, similar to pound cake texture.

Cake Pans

This cake was baked in an 8 inch round pan. You can bake it in a bundt pan, though it won’t rise as high. You can also bake it in a loaf pan. If you do use a round cake pan, do not use a springform pan. The batter is very thin and will leak if you use a springform pan.
overhead photo of a whole cake.

More Easy Cakes

3 Ingredient Condensed Milk Pound Cake

Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
This easy pound cake is just 3 ingredients and doesn't require butter or oil. The batter can be easily mixed together with just a whisk, you don't even need a mixer!
4.7 from 10 votes


  • 4 large eggs
  • 1 (14 oz) can sweetened condensed milk full fat
  • 1 1/4 cup (156 g) self-rising flour


  • Preheat oven to 350°F. Grease the interior of an 8 inch round cake pan and then line it with parchment paper.
  • In a large bowl, whisk eggs until well beaten. Add in condensed milk and whisk until batter is uniform. Add in flour and whisk until no flour lumps remain.
  • Pour batter into prepared baking pan. Bake for about 30 minutes or until cake is golden and toothpick inserted comes out clean.


  • Even if you use a non-stick pan, it is best to line it with parchment paper. I found this prevents the edges from getting too dark during baking. I used a round parchment paper for the bottom of the pan and then lined the sides with a long strip of parchment paper. 
  • Cake can be baked in a loaf pan. Cake can't be baked in a springform pan because the batter will leak. 
  • If you don't have self-rising flour you can make your own. Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. Measure out 1 1/4 cups for the recipe.
  • I used one 14-oz (396 g) can condensed milk. 14 oz is the weight. If measuring in cups, it is approximately 1 1/4 US cups of condensed milk. 


Serving: 1slice, Calories: 174kcal, Carbohydrates: 28g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 199mg, Potassium: 23mg, Sugar: 18g, 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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44 comments on “3 Ingredient Pound Cake (No Butter or Oil)”

  1. My daughter is lactose intolerant so I made this using sweetened condensed coconut milk instead of the regular kind. It turned out great! I used a parchment-lined loaf pan and 30 minutes was the perfect amount of cooking time. The cake is a little spongy but is still nicely dense. (I wonder if cutting out one of the egg whites would fix the sponginess?) But most important, it really tastes like pound cake! If anyone is looking for a dairy-free version, give condensed coconut milk a try. Bonus tip: top with rum-soaked raspberries!

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