Kirbie's Cravings

4 Ingredient White Cake (No Eggs, Butter or Milk)

This soft and fluffy white cake is just 4 ingredients and so easy to make. It doesn’t require any eggs, butter or milk. This cake is perfect for brunches, celebratory events or any occasion where you need a quick and easy cake recipe.

This is such an easy cake to make. Unlike most white cakes, this cake doesn’t need any egg whites, milk or butter. It’s a simple cake that can work for so many occasions: brunch, birthdays, holidays and more. I baked this cake in a regular cake pan but it can also be used for cupcakes, a layered cake or a sheet cake.

Ingredients

  • Self-Rising Flour
  • Sugar
  • Water
  • Vegetable Oil

Self-Rising Flour: This cake uses self-rising flour which is all purpose flour that already has baking powder and salt added to it. If you don’t have self-rising flour on hand, you can make your own with all purpose flour, baking powder and salt. I share the exact amounts in the recipe card notes.

Sugar: This cake is sweetened with granular white sugar.

Vegetable Oil: Oil is used in place of butter to add the necessary fat for the cake. I used vegetable oil because it has a neutral flavor.
close-up shot of slices of cake.

White Cake Texture

This came comes out soft and fluffy and tastes like regular white cake even though it is made with fewer ingredients. The crumb is slightly looser because of the lack of eggs, but it’s barely noticeable. I don’t miss the eggs at all when eating this cake.

This cake is sturdy enough that it can also be made into cupcakes or used to make a layered cake.
overhead shot of slices of cake.

More Easy Cake Recipes

4 Ingredient White Cake

Servings: 24 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This easy white cake is just 4 ingredients and comes out so soft and fluffy. It is perfect for any occasion when you need an easy cake recipe.
4.84 from 24 votes

Ingredients

  • 3 ½ cups (430 g) self-rising flour
  • 1 ½ cups (296 g) granulated white sugar
  • 2/3 cup (5.3 oz/144 g) vegetable oil
  • 2 cups (16 oz) water

Instructions

  • Preheat oven to 350°F (177°C). Line a 9 x 13 inch baking pan with parchment paper.
  • Add flour and sugar to a large mixing bowl. Mix on low speed with a hand mixer or stand mixer with wire whisk attachment until evenly combined. Add in half of the oil (1/3 cup) and half of the water (1 cup). Turn the speed up on your mixer and beat until all the flour is incorporated and forms a thick batter. Add in the remaining oil (1/3 cup) and beat until oil is incorporated and no flour chunks remain. All flour chunks need to be eliminated before adding in the rest of the water because your batter will become very thin once you add in the rest of the water and you won't be able to break up the flour.
  • Finally, add in the remaining 1 cup water and mix until water is fully incorporated. If you are using a stand mixer, you will need to make sure to scrape the batter from bottom of the mixing bowl with a spatula, otherwise the heavier batter will sink to the bottom and remain unmixed. If you using a hand mixer, make sure to move your beaters around your bowl so that it touches all parts of the bowl.
  • Pour batter into prepared baking pan. Bake for about 35-38 minutes or until toothpick inserted comes out clean. The top of the cake will stay light in color and should not brown except around the edges Let cake cool completely in pan before cutting or frosting.

Notes

  • Because this cake has so few ingredients, it is a little plain to eat it on its own without any frosting. This is why white cake is usually served as a layered cake or cupcakes with frosting to give it more flavor. If you want to add more flavor, you can turn this into a vanilla cake by adding 1 tbsp of vanilla extract. I also recommend serving it with your favorite frosting.
  • To make your own self-rising flour, add 3 1/2 cups all purpose flour, 5 1/4 tsp baking powder and 7/8 tsp salt to a bowl. Whisk until evenly combined.
  • I used Lily's self-rising flour* to make this recipe.
  • I frosted the cake with a whipped cream frosting. To make whipped cream frosting, add 2 cups of cold heavy cream and 6 tbsp of granular sugar into a mixing bowl. Beat on high speed until stiff peaks form. If you need a dairy-free version, you can also make a coconut whipped cream using coconut cream.
  • You make also mix the batter by hand with a whisk and spatula but it does take a little more effort and is slightly harder to eliminate all the flour lumps. If you are doing so, first whisk together flour and sugar. Then sift your batter by running your whisk through it rapidly in a back and forth motion until it looks light and powdery. Then add in half of the oil and water. Whisk until thick batter forms. Add in remaining oil and whisk until no flour lumps remain. Add in remaining water and whisk until water is fully incorporated and batter is evenly mixed. Make sure to use a spatula to incorporate batter that might be stuck to the bottom or sides of bowl.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
  • Estimated nutrition does not include frosting.
     

Nutrition

Serving: 1slice, Calories: 161kcal, Carbohydrates: 25g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Sodium: 205mg, Sugar: 12g, NET CARBS: 25g

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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124 comments on “4 Ingredient White Cake (No Eggs, Butter or Milk)”

  1. My family has several dietary restrictions – vegan vegetarian, etc. So decided to try this recipe with slight modifications for Father’s Day and everyone LOVED it! The changes I did were (1) added vanilla, (2) poured half the batter in 9×13 pan, (3) added 1/2 cup of cocoa powder to second half, (4) poured the second half batter into same 9×13 pan, and (5) slightly folded two batters to form marble effect. I gave leftovers to my parents and the next day, my Mom told me that she had cake for breakfast and dessert after dinner! HUGE THANK YOU!

  2. Can you make this into a layered cake, is it strong enough to hold up?

  3. Could I use milk for a slightly richer cake?

  4. I haven’t tried the recipe try but was wondering if we could add a fruit reduction and flavor emulsion to the batter

    • Sorry, but we haven’t tried adding those things and can’t say how the cake will turn out.

  5. I have not made this recipe yet but I have a few questions. First of all I will make it with vanilla to add a little flavor. One of my questions is how long will baking be if I separate into 8 in round pans? I also want to use this recipe to make a rainbow cake which calls for adding food coloring or coloring gel. How much coloring or gel would you recommend adding so it doesn’t affect the vanilla flavor but still gives us good coloring. FYI I will probably use the gel instead of the liquid food coloring. I am going to make all of the colors of the rainbow except indigo. I’m hoping I can find Orange coloring gel, I’m pretty sure they make it. I already have purple. I want to make this during the summer. Because of making six of the seven colors I don’t want this to be as high as 6 full round cakes would be so I’m going to make half cakes. So keep this in mind when you’re figuring out how much gel I should put in each individual cake. Thank you for making such easy recipes for people like me. I’m disabled and the easier things are the better. Once I’ve made it I will try and remember to come back and let everyone know how it turned out. And I will be making a whipped frosting because my son doesn’t like traditional frosting. So probably more like a whipped cream frosting.

    • Sorry, but it’s hard to say what the baking time should be if you use different pans because we’ve only tested the recipe in a 9×13″ pan. As far as the food coloring, we haven’t made this cake as a rainbow cake and can’t say how much you will need to add.

  6. That’s nice

  7. I used this with bobs red mill 1 to 1 gluten free baking flour. Adding baking powder then I followed along with your recipe, My family did not like it at all they said it tasted like nothing it was really gummy. I do not recommend for us gluten free celiac people I think this recipe only working with real flour. I sprinkled some sugar on it and popped it back into the oven to see if it will firm up I spent 13 dollars on a bag of gluten free flour and I hate for it to go to waste,

  8. I am a DIABETIC and I am ADDICTED to Sweet’s! Hope you
    Will find some CAKES that are
    Good with artificial sweeteners
    SPLENDA, EQUAL .
    THANK YOU SO MUCH!
    BLESSINGS,
    Cherry ???

    • Try using the Splenda 50/50 blend. I make a lot of cakes for people and I use this for the ones who need a substitute, it works great in baked goods.

  9. I was sceptical and decided to try half of the recipe. Added a bit of vanilla and it actually came out great! And it was a good size cake. I have some other vegan cake recipes but they all involve egg substitutes or things like vinegar to give them lift. Nice to have another vegan option to take to vegan friendly get togethers or when eggs are not available. I also like that it’s very plain so can be good served with fresh fruit or a homemade fruit sauce….my mind is racing with ideas

  10. How about some great recipes with low, no or healthy sugar substitutes?

    • We do create many recipes that are either low in sugar or don’t contain any refined sugar. Look for “no added sugar” or “no refined sugar” in the recipe titles.

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