3-Ingredient Cake Recipe: The Easiest Dessert You’ll Ever Make
Why You’ll Love This 3-Ingredient Cake Recipe
Running out of time but need a show-stopping dessert? This magical 3-ingredient cake proves that amazing things come in simple packages! With just self-rising flour, vanilla ice cream, and eggs, you can create a moist, fluffy cake that tastes like you spent hours in the kitchen. Perfect for unexpected guests, busy weeknights, or when you’re craving something sweet but don’t want the hassle of measuring multiple ingredients.
The best part? No butter, no oil, no milk, and no complicated mixing techniques. Just three pantry staples that transform into dessert magic. Whether you’re a beginner baker or a seasoned pro looking for a shortcut, this recipe delivers consistent results every single time.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 5 mins | 25-30 mins | 35 mins | 8-10 | Super Easy |
What You’ll Need
Essential Ingredients
- 2 cups self-rising flour (See substitution notes below)
- 1 pint (2 cups) vanilla ice cream, softened at room temperature
- 2 large eggs, room temperature
Substitutions & Notes
- Self-Rising Flour Substitute: Don’t have self-rising flour? Make your own by mixing 2 cups all-purpose flour + 3 teaspoons baking powder + 1 teaspoon salt
- Ice Cream Variations: Try strawberry, chocolate, or butter pecan for different flavor profiles
- Egg Substitute: For each egg, use 1/4 cup applesauce or 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)
Equipment Needed
- 9-inch round cake pan or 8×8 square pan
- Large mixing bowl
- Electric mixer (hand or stand mixer)
- Measuring cups
- Non-stick cooking spray or butter for greasing
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease your cake pan with butter or cooking spray, then lightly dust with flour. This prevents sticking and ensures easy removal.
- Remove ice cream from freezer and let it sit at room temperature for 10-15 minutes until softened but not completely melted. You want it scoopable but not liquid.
- Crack eggs into your mixing bowl and beat them lightly with a fork or whisk until the yolks and whites are just combined. Don’t overbeat—we’re not making meringue here!
- Add the softened ice cream to the beaten eggs. Using an electric mixer on medium speed, blend until the mixture is smooth and creamy, about 1-2 minutes.
Pro Tip: If your ice cream is too hard, microwave it for 15-20 seconds to soften, but don’t let it become completely liquid!
- Gradually add the self-rising flour to the ice cream mixture. Mix on low speed until just combined. The batter should be smooth but don’t overmix—this can make your cake tough.
- Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Doneness Test: The cake should spring back lightly when touched in the center, and the edges should start pulling away slightly from the pan sides.
- Cool in the pan for 10 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely.
How to Serve
This versatile cake is delicious on its own, but here are some ways to dress it up:
Simple Serving Ideas:
- Dust with powdered sugar for an elegant finish
- Serve with fresh berries and a dollop of whipped cream
- Drizzle with chocolate sauce or caramel
Elevated Presentations:
- Layer with fresh strawberries and cream for a shortcake-style dessert
- Top with cream cheese frosting for a more traditional cake experience
- Serve warm with a scoop of ice cream (yes, ice cream on ice cream cake!)
Perfect Pairings:
- Hot coffee or tea
- Cold glass of milk
- Fresh fruit salad
Expert Tips for Success
Storage Tips:
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 1 week (bring to room temperature before serving)
- Freeze whole or in slices for up to 3 months
Flavor Variations:
- Chocolate Lover’s: Use chocolate ice cream and add 2 tablespoons cocoa powder to the flour
- Lemon Delight: Use lemon sherbet instead of ice cream and add 1 teaspoon lemon zest
- Spice It Up: Use butter pecan ice cream and add 1/2 teaspoon cinnamon
Texture Tips:
- For extra moisture, add 1 tablespoon of sour cream to the batter
- For a denser cake, use frozen yogurt instead of ice cream
- For a lighter texture, separate eggs and fold in beaten egg whites last
Baker’s Secret: The key to this cake’s amazing texture is the ice cream—it acts as both fat and liquid, creating incredible moisture and tenderness!
Common Questions
Can I use different flavors of ice cream?
Absolutely! Any flavor works beautifully. Chocolate creates a rich, fudgy cake, while strawberry gives a lovely pink color and fruity taste. Cookies and cream ice cream adds fun texture with cookie pieces throughout.
What if I don’t have self-rising flour?
No problem! Make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and 1 teaspoon salt. Whisk together thoroughly before adding to your ice cream mixture.
Can I make this cake dairy-free?
Yes! Use dairy-free ice cream (coconut, almond, or oat-based) and the recipe works exactly the same way. The texture might be slightly different depending on the ice cream brand, but it’s still delicious.
Why is my cake dense or heavy?
This usually happens from overmixing the batter or using ice cream that’s too cold and hard. Make sure your ice cream is properly softened and mix just until the ingredients are combined—no more!
Can I double this recipe?
Definitely! Double all ingredients and use a 9×13 inch pan. Increase baking time to 35-40 minutes, checking with a toothpick for doneness. You can also make two 9-inch round layers for a layer cake.
Final Thoughts
This 3-ingredient cake recipe proves that baking doesn’t have to be complicated to be absolutely delicious. It’s perfect for those moments when you need dessert fast, when you’re teaching kids to bake, or when you want to impress guests with minimal effort. The magic happens when simple ingredients combine to create something truly special—moist, tender, and full of flavor.
Don’t let the simplicity fool you; this cake has converted many skeptics into believers! Try it once, and it’ll become your go-to recipe for quick desserts. Whether you keep it simple with a dusting of powdered sugar or dress it up with berries and cream, this little cake delivers big on taste and satisfaction.
Ready to experience the magic? Grab those three ingredients and get baking—your taste buds will thank you!
