18 Simple 2 Ingredient Cake Recipes Delicious

Who says baking a cake has to be complicated? Whether you’re short on time, ingredients, or patience, these 18 simple 2-ingredient cake recipes are here to save the day—no fuss, no stress, just pure deliciousness. From fluffy vanilla sponge to rich chocolate indulgence, these easy treats prove that sometimes, less really is more. Ready to whip up something sweet? Let’s dive in!

2 Ingredient Chocolate Cake

Who knew a rich, fudgy chocolate cake could be this simple? Just two pantry staples stand between you and a decadent dessert.

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder (plus extra for dusting)

Instructions

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and dust lightly with cocoa powder.
2. In a bowl, whisk together the sweetened condensed milk and 1/2 cup cocoa powder until completely smooth (no lumps!).
3. Pour batter into the prepared pan and bake for 20-25 minutes until the edges pull away from the sides but the center still looks slightly soft.
4. Cool for 10 minutes in the pan, then transfer to a wire rack. The cake will firm up as it cools.

The magic? The condensed milk caramelizes while baking, giving this cake an almost brownie-like depth with zero added sugar. Serve warm with berries for contrast.

Tip: For extra indulgence, poke holes in the warm cake and drizzle with leftover condensed milk—it soaks in like a quick ganache!

2 Ingredient Vanilla Cake

Who knew a fluffy, tender cake could come together with just two pantry staples? This minimalist vanilla cake is proof that less can be more.

Ingredients

• 1 (15.25 oz) box vanilla cake mix
• 1 (12 oz) can lemon-lime soda (like Sprite or 7UP)

Instructions

1. Preheat oven to 350°F. Lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together the vanilla cake mix and lemon-lime soda until just combined (small lumps are okay—don’t overmix!).
3. Pour batter into the prepared pan and bake for 28–32 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The soda adds a subtle brightness while keeping the crumb impossibly moist—no eggs or oil needed! Serve plain or dress it up with fresh berries.

Tip: For a fun twist, swap the lemon-lime soda for cream soda or orange soda to change up the flavor.

2 Ingredient Lemon Cake

This impossibly easy lemon cake proves that sometimes, less is more—just two pantry staples create a bright, fluffy dessert!

Ingredients

• 1 (15.25 oz) box lemon cake mix
• 1 (15 oz) can lemon pie filling

Instructions

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan.
2. In a large bowl, combine the box of lemon cake mix and can of lemon pie filling. Stir until fully blended (the batter will be thick).
3. Spread evenly into the prepared pan. Bake for 25–30 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
4. Cool completely before slicing. Serve dusted with powdered sugar if desired.

The magic here? The pie filling adds both tangy flavor and moisture, so you skip eggs, oil, and mixing bowls—just stir and bake!

Tip: For extra zing, fold 1 tbsp lemon zest into the batter before baking.

2 Ingredient Banana Cake

Who knew you could make a moist, tender cake with just two pantry staples? This banana cake is pure magic—no eggs, flour, or butter required.

Ingredients:

• 4 medium ripe bananas (about 1 1/2 cups mashed)
• 1 cup self-rising flour

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth with only a few small lumps remaining.
3. Gently fold in the self-rising flour until just combined (don’t overmix—a few streaks are okay).
4. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake bakes up surprisingly fluffy with a caramel-like sweetness from the bananas—no added sugar needed! It’s perfect for breakfast or an afternoon snack.

Tip: For extra flavor, add a pinch of cinnamon or a handful of chocolate chips to the batter before baking.

2 Ingredient Pumpkin Cake

This impossibly easy cake proves that sometimes, less is more—just pumpkin and cake mix create a moist, spiced dessert with zero fuss.

Ingredients

• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
• 1 (15.25 oz) box spice cake mix

Instructions

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan.
2. In a large bowl, combine the 1 (15 oz) can pumpkin puree and 1 (15.25 oz) box spice cake mix. Stir until fully blended (the batter will be thick).
3. Spread evenly into the prepared pan. Bake for 25–30 minutes, until the edges pull away and a toothpick comes out clean.
4. Cool for 15 minutes before slicing. Serve warm or at room temperature.

The magic? The pumpkin replaces eggs, oil, and water—yet the cake stays fluffy with warm autumnal flavor in every bite.

Tip: For extra decadence, top with cream cheese frosting or a dusting of powdered sugar.

2 Ingredient Strawberry Cake

Who knew a moist, fluffy cake could come together with just two pantry staples? This impossibly easy strawberry cake is a game-changer for last-minute desserts.

Ingredients:

• 1 box (16 oz) strawberry cake mix
• 1 (10 oz) can strawberry soda (like Fanta or Crush)

Instructions:

1. Preheat oven to 350°F. Lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 box strawberry cake mix and 1 can strawberry soda until smooth (no lumps!). The batter will be slightly fizzy.
3. Pour into the prepared pan and bake for 28–32 minutes, until the top springs back when gently pressed.
4. Cool in the pan for 10 minutes, then transfer to a wire rack.

The soda gives this cake an airy crumb and just the right amount of sweetness—no frosting needed! It’s like biting into a giant strawberry cloud.

Tip: For extra flair, dust with powdered sugar or top with fresh berries while still slightly warm.

2 Ingredient Carrot Cake

Who knew you could whip up a moist, spiced carrot cake with just two pantry staples? This genius hack is perfect for when cravings strike but time is tight.

Ingredients

• 1 (15.25 oz) box spice cake mix
• 2 cups finely grated carrots (packed)

Instructions

1. Preheat oven to 350°F. Lightly grease an 8-inch round cake pan.
2. In a large bowl, combine the spice cake mix and grated carrots until fully incorporated—the mixture will be thick but sticky.
3. Press the batter evenly into the prepared pan. Bake for 30–35 minutes, until the top springs back when gently pressed.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm, or let cool completely for firmer slices.

The carrots release just enough moisture to transform the cake mix into a tender, warmly spiced dessert—no eggs or oil needed! For extra flair, dust with powdered sugar or drizzle with cream cheese glaze.

Tip: Grate the carrots on the finest holes of your box grater for an ultra-smooth texture that blends seamlessly into the batter.

2 Ingredient Apple Cake

This impossibly easy cake proves that sometimes, less really is more—just juicy apples and spiced cake mix transform into a cozy dessert.

Ingredients

• 1 (15.25 oz) box spice cake mix
• 2 cups finely chopped peeled apples (about 2 medium, like Honeycrisp)

Instructions

1. Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.
2. In a large bowl, combine the spice cake mix and chopped apples (no water or eggs needed!). Stir until the apples release their juices and the mixture forms a thick, shaggy batter—about 2 minutes.
3. Spread the batter evenly in the pan. Bake for 30–35 minutes until the top springs back when gently pressed.
4. Cool for 15 minutes before slicing. The cake will be dense and moist, almost like a cross between a pudding and a blondie.

Tip: For extra caramel notes, swap the apples for canned pumpkin puree—just squeeze out excess liquid first!

2 Ingredient Coconut Cake

Who knew such a tender, fragrant cake could come together with just two pantry staples? This minimalist coconut cake is proof that less is more.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 2 cups unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F. Line a 6-inch round cake pan with parchment paper.
2. In a bowl, mix 1 (14 oz) can sweetened condensed milk and 2 cups unsweetened shredded coconut until fully combined (the mixture will be thick).
3. Press evenly into the prepared pan. Bake for 25–30 minutes until edges are deeply golden and the center feels set when gently pressed.
4. Cool completely in the pan before slicing. The cake firms up as it cools.

The magic here? The condensed milk caramelizes slightly in the oven, giving this cake a toasted coconut flavor that’s irresistible. It’s like a macaroon in cake form!

Tip: For extra texture, toast half the coconut in a dry skillet before mixing.

2 Ingredient Red Velvet Cake

Who knew making a rich, velvety cake could be so effortless? This two-ingredient wonder delivers all the nostalgic flavor of red velvet with zero fuss.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1 (12 oz) can soda (Sprite or lemon-lime works best)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
2. In a large bowl, combine the red velvet cake mix and can of soda. Whisk until smooth (about 2 minutes)—no lumps!
3. Pour batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
4. Let cool completely before slicing. For extra flair, dust with powdered sugar or drizzle with cream cheese glaze.

The soda keeps this cake impossibly moist while letting the cocoa and tangy buttermilk notes of the mix shine. It’s a magically low-effort dessert that looks like you spent hours.

Tip: Swap the soda for sparkling water if you prefer a less sweet cake—the bubbles still give it lift!

2 Ingredient Coffee Cake

Who knew something so simple could taste so good? This fuss-free coffee cake is impossibly moist and ready in a flash—no mixer required!

Ingredients

• 1 (15.25 oz) box yellow cake mix
• 1 (15 oz) can pumpkin puree (not pie filling)

Instructions

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan.
2. In a large bowl, combine the yellow cake mix and pumpkin puree until fully blended (the batter will be thick).
3. Spread evenly into the prepared pan and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.
4. Let cool for 10 minutes before slicing.

The pumpkin keeps this cake tender for days while adding a subtle warmth—no one will guess the secret ingredient! For extra indulgence, dust with powdered sugar or drizzle with vanilla glaze.

Tip: Swap in spice cake mix for a cozier fall twist.

2 Ingredient Blueberry Cake

Who knew something so simple could taste so good? This cake is a lazy baker’s dream—just dump, mix, and bake for a tender, fruity treat.

Ingredients

• 1 (16 oz) box angel food cake mix
• 2 cups fresh or frozen blueberries (no thawing needed)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the angel food cake mix and blueberries until the berries are evenly coated (the mix will look crumbly—that’s okay!).
3. Spread the mixture into the prepared dish (it’ll be shallow) and bake for 25–30 minutes, until the top is golden and springs back when lightly pressed.
4. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

The magic? The cake mix whips up airy and lightly sweet, while the blueberries burst into jammy pockets. No eggs, oil, or water required!

Tip: For extra flair, dust with powdered sugar or top with whipped cream—though it’s plenty tasty on its own.

2 Ingredient Almond Cake

This impossibly simple almond cake proves that magic happens with just two ingredients—no flour, no butter, and no fuss!

• 2 cups (about 8 oz) almond flour
• 4 large eggs, at room temperature

1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk the 4 large eggs until frothy and pale yellow (about 2 minutes).
3. Gently fold in the 2 cups almond flour until just combined—don’t overmix!
4. Pour batter into the prepared pan and bake for 25–30 minutes, until the top springs back when lightly pressed.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The cake bakes up dense yet tender, with a subtly sweet, nutty flavor that’s perfect with afternoon coffee or fresh berries. Tip: For extra richness, dust with powdered sugar or drizzle with honey while still warm.

2 Ingredient Orange Cake

Who knew something so simple could taste so good? This sunny citrus cake proves that less is more—just oranges and cake mix create magic.

Ingredients:

• 1 (15.25 oz) box vanilla or yellow cake mix
• 2 cups freshly squeezed orange juice (from about 6–8 medium oranges)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan or line with parchment.
2. In a large bowl, whisk together the cake mix and 2 cups orange juice until smooth (about 1 minute). Batter will be slightly thinner than traditional cake mix.
3. Pour into prepared pan and bake for 30–35 minutes, until the top springs back when lightly pressed and a toothpick comes out clean.
4. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret? Reducing the liquid in the cake mix to just orange juice intensifies the flavor, giving every bite a bright, zesty punch. No frosting needed—this one’s perfect as-is with a dusting of powdered sugar.

Tip: For extra orange oomph, add 1 tbsp grated zest to the batter before baking.

2 Ingredient Pineapple Cake

This impossibly easy cake proves that sometimes, less really is more—just dump, stir, and bake for a tropical treat!

Ingredients:

• 1 box (15.25 oz) yellow cake mix
• 1 can (20 oz) crushed pineapple in juice (not drained)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the yellow cake mix and undrained crushed pineapple (juice and all!). Stir until just blended—the batter will be thick but pourable.
3. Spread evenly into the prepared dish and bake for 30–35 minutes, until the top springs back when lightly pressed.
4. Let cool slightly before slicing. Serve warm or at room temperature.

The pineapple’s natural sweetness keeps this cake moist for days, while the juice replaces eggs and oil—no one will guess the shortcut!

Tip: For extra flair, top with toasted coconut or a dollop of whipped cream.

2 Ingredient Peanut Butter Cake

Who knew something so simple could taste so decadent? This cake proves that peanut butter is truly magic.

Ingredients:

• 1 cup creamy peanut butter (not natural-style)
• 1 (14 oz) can sweetened condensed milk

Instructions:

1. Preheat oven to 350°F and lightly grease a 6-inch round cake pan.
2. In a bowl, mix 1 cup creamy peanut butter and the entire can of sweetened condensed milk until smooth and fully combined (about 2 minutes). The batter will be thick but pourable.
3. Transfer to the prepared pan and bake for 20–25 minutes, until the edges pull away slightly and the center looks set but still fudgy.
4. Let cool completely in the pan—it’ll firm up as it rests. Slice and serve at room temperature.

The result? A rich, velvety cake with the perfect balance of nutty and sweet—no flour, eggs, or butter needed. It’s like biting into a peanut butter truffle!

Tip: For extra flair, drizzle melted chocolate over the cooled cake or sprinkle with flaky sea salt.

2 Ingredient Spice Cake

Who knew such a warmly spiced, tender cake could come together with just two pantry staples? This genius hack is a game-changer for last-minute cravings.

Ingredients

• 1 (15.25 oz) box spice cake mix
• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)

Instructions

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan.
2. In a large bowl, combine the 1 box spice cake mix and 1 can pumpkin puree. Stir vigorously for 2 minutes until no dry streaks remain (batter will be thick).
3. Spread evenly into the prepared pan. Bake for 28–32 minutes until the top springs back when gently pressed.
4. Cool completely before slicing. The cake firms up as it rests, making clean cuts easier.

The pumpkin keeps this cake incredibly moist for days while amplifying the warm spices—no eggs or oil needed! It’s like autumn hugged a box mix.

Tip: For extra flair, dust with powdered sugar or drizzle with cream cheese glaze (2 oz softened cream cheese + ½ cup powdered sugar + 1 tbsp milk).

2 Ingredient Cheesecake

Who knew a creamy, dreamy cheesecake could be this simple? With just two ingredients and zero fuss, this dessert is a game-changer for busy bakers.

Ingredients:

• 16 oz (2 blocks) full-fat cream cheese, softened
• 1 (14 oz) can sweetened condensed milk

Instructions:

1. Preheat oven to 325°F. Beat the softened cream cheese in a large bowl with a hand mixer until completely smooth (about 2 minutes).
2. Gradually pour in the sweetened condensed milk while mixing on low speed, scraping the bowl as needed, until fully combined (1–2 minutes).
3. Pour the mixture into a 7-inch springform pan (no crust needed!) and smooth the top. Bake for 30–35 minutes until the edges are set but the center still jiggles slightly.
4. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to firm up.

The magic here? The condensed milk caramelizes slightly while baking, giving this cheesecake a subtle dulce de leche flavor without any extra work.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Conclusion

With these 18 simple 2-ingredient cake recipes, baking delicious treats has never been easier! Whether you’re short on time or ingredients, there’s a sweet solution here for everyone. Give them a try, and don’t forget to share your favorite in the comments or pin this article to your Pinterest board for later. Happy baking!