20 Quick 3 Ingredient Cake Recipes Delicious

Craving something sweet but short on time (and ingredients)? These 20 quick 3-ingredient cake recipes are your new best friends—simple, fuss-free, and totally delicious. Whether you need a last-minute dessert for guests or just a little pick-me-up, these easy bakes deliver big flavor with minimal effort. Ready to satisfy your sweet tooth in a snap? Let’s dive in!

Easy Chocolate Mug Cake

Craving a warm, gooey chocolate treat in minutes? This single-serving mug cake is your new best friend—no fancy equipment or patience required!

Ingredients:

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk (any kind)
• 2 tbsp vegetable oil
• 1/4 tsp vanilla extract
• 1 tbsp chocolate chips (optional)

Instructions:

1. In a 12-oz microwave-safe mug, whisk together 1/4 cup flour, 2 tbsp sugar, 2 tbsp cocoa powder, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 2 tbsp oil, and 1/4 tsp vanilla. Stir until just combined (a few small lumps are okay). Fold in 1 tbsp chocolate chips if using.
3. Microwave on high for 60–90 seconds (start checking at 60—cake should be moist but not wet on top). Let cool 1 minute before digging in.

The magic? A crisp edges and fudgy center that tastes like it took hours—not seconds—to make.

Tip: Top with a scoop of vanilla ice cream for an instant molten lava effect!

Simple Vanilla Sponge Cake

Light, fluffy, and effortlessly elegant—this vanilla sponge cake is a blank canvas for your favorite toppings or a standalone star.

Ingredients

• 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120ml) whole milk, room temperature

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, beat 1 cup (200g) granulated sugar and 1/2 cup (113g) softened butter until light and fluffy, about 3 minutes. Add 2 eggs one at a time, then mix in 2 tsp vanilla extract.
3. Whisk together 1 1/2 cups (190g) flour, 1 1/2 tsp baking powder, and 1/2 tsp salt in a separate bowl. Alternate adding the dry ingredients and 1/2 cup (120ml) milk to the butter mixture, beginning and ending with flour.
4. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret? Whipping the butter and sugar extra-long creates tiny air pockets for that signature cloud-like crumb.

Tip: For even more lift, sift the flour twice—it’s worth the extra minute!

Quick Lemon Drizzle Cake

This Quick Lemon Drizzle Cake is a sunny, zesty treat that comes together in a flash—perfect for when you need a little brightness in your day.

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp baking powder
• ½ tsp salt
• Zest of 1 lemon
• ¼ cup fresh lemon juice (about 1 large lemon)
• ½ cup powdered sugar

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup granulated sugar and ½ cup softened butter until fluffy. Add eggs one at a time, mixing well after each.
3. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined. Fold in lemon zest.
4. Pour batter into the prepared pan. Bake for 45–50 minutes, until a toothpick comes out clean.
5. While the cake bakes, whisk ¼ cup lemon juice and ½ cup powdered sugar to make the glaze. Poke warm cake all over with a skewer, then drizzle the glaze evenly over the top. Let cool completely before slicing.

The magic here? That tangy glaze soaks right into the cake, giving every bite a burst of citrus without being overly sweet.

Tip: For extra lemon punch, double the zest in the batter—it amps up the fragrance without changing the texture.

Fluffy Banana Bread Cake

This banana bread cake is impossibly light and moist, with a tender crumb that’ll make you forget all about dense loaves. A hint of cinnamon and a crackly sugar crust take it over the top.

Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp turbinado sugar (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together mashed bananas, 1/2 cup melted butter, 3/4 cup granulated sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, sift together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into the wet ingredients until just combined (small lumps are okay).
4. Pour batter into the prepared pan and sprinkle evenly with 2 tbsp turbinado sugar. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

The turbinado sugar creates a delicate, sparkling crust that contrasts beautifully with the pillowy interior—no glaze needed!

Tip: For extra flavor, brown the butter before melting it and let it cool slightly. It adds a subtle nutty depth.

Rich Chocolate Fudge Cake

This decadent chocolate fudge cake is a dreamy, melt-in-your-mouth dessert that’ll have everyone begging for seconds.

Ingredients:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp salt.
3. Add eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 tsp vanilla extract. Beat on medium speed for 2 minutes until smooth.
4. Stir in 1 cup boiling water (batter will be thin). Pour evenly into prepared pans.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.

The secret to this cake’s ultra-moist crumb? Boiling water—it intensifies the chocolate flavor while keeping the texture luxuriously fudgy.

Tip: For extra richness, frost with chocolate ganache while the cakes are still slightly warm.

Light and Airy Angel Food Cake

This heavenly angel food cake is a cloud-like classic—perfect for celebrations or just because you deserve a slice of something sweet.

Ingredients:

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional but divine)

Instructions:

1. Preheat oven to 350°F. In a bowl, whisk together 1 cup cake flour and 3/4 cup granulated sugar; set aside.
2. In a spotlessly clean mixing bowl, beat 12 egg whites, 1 tsp cream of tartar, and 1/4 tsp salt on medium speed until foamy. Gradually add the remaining 3/4 cup sugar, then increase speed to high and beat until stiff, glossy peaks form, about 5–7 minutes. Fold in 1 1/2 tsp vanilla and 1/2 tsp almond extract (if using).
3. Sift the flour mixture over the egg whites in 4 additions, gently folding with a spatula after each until just combined. Pour into an ungreased 10-inch tube pan and smooth the top.
4. Bake for 35–40 minutes until the top is golden and springs back when lightly pressed. Immediately invert the pan onto a bottle or cooling rack and let hang completely cool, about 2 hours.
5. Run a knife around the edges to release, then slice with a serrated knife. The secret? No butter—just pure, airy bliss.

Tip: For the fluffiest texture, wipe your mixing bowl and beaters with vinegar or lemon juice before adding egg whites to eliminate any trace of grease.

Decadent Nutella Cake

This rich, fudgy Nutella cake is a chocolate lover’s dream—easy to make but impressive enough for any celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• ¾ cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup Nutella, divided
• ½ cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, and ½ tsp salt.
3. Add 2 large eggs, ¾ cup whole milk, ½ cup vegetable oil, and 2 tsp vanilla extract. Mix until just combined. Fold in ½ cup Nutella.
4. Pour batter into the prepared pan. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.
5. Warm ½ cup heavy cream in a saucepan until steaming. Pour over remaining ½ cup Nutella in a bowl, whisking until smooth. Spread over cooled cake.

The glossy Nutella glaze seeps into the cake slightly, creating an almost truffle-like texture in every bite.

Tip: For extra flair, top with toasted hazelnuts or a sprinkle of sea salt before serving.

Moist Carrot Cake

This carrot cake is so tender and flavorful, with just the right balance of spice and sweetness—plus a secret trick to keep it ultra-moist.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 4 medium)
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
3. Add 3 large eggs, 1 cup vegetable oil, and 2 tsp vanilla extract. Stir until just combined.
4. Fold in grated carrots, ½ cup crushed pineapple, and ½ cup chopped walnuts (if using).
5. Pour batter into prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.

The pineapple keeps this cake incredibly moist for days, while the warm spices make every bite feel like a hug. Perfect for potlucks—it travels like a dream!

Tip: For extra flavor, toast the walnuts before folding them in.

Classic Pound Cake

This buttery, tender pound cake is a nostalgic treat—simple enough for beginners but so satisfying, it’ll earn a permanent spot in your recipe box.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup whole milk
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar on medium speed until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract.
4. Alternately add 3 cups flour and 1 cup milk to the batter, starting and ending with flour. Mix just until combined, then stir in ½ tsp salt.
5. Pour batter into prepared pan and bake for 70–80 minutes, until a toothpick inserted comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

The secret? Creaming the butter and sugar extra-long for that signature dense-yet-velvety crumb. Serve thick slices with berries for a crowd-pleasing dessert.

Tip: For a golden crust, brush the cooled cake with warmed apricot jam.

Creamy Cheesecake

This dreamy cheesecake is a classic for a reason—silky smooth, rich, and just sweet enough to feel like a celebration.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup sour cream

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan.
2. Beat 4 packages cream cheese and 1 1/4 cups sugar on medium speed until smooth, about 3 minutes. Add 1 tsp vanilla and blend.
3. Add 4 eggs one at a time, mixing just until incorporated. Fold in 1/2 cup sour cream.
4. Pour filling over crust. Bake for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The secret? That sour cream—it adds a subtle tang and keeps the texture luxuriously creamy without heaviness.

Tip: Run a knife around the edge before removing the springform ring for clean slices.

Sweet Pineapple Upside-Down Cake

This retro-inspired cake is a showstopper with its caramelized pineapple topping and tender vanilla sponge—perfect for potlucks or a sunny weekend treat.

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, drained (reserve 3 tbsp juice)
• 6 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions:

1. Preheat oven to 350°F. Pour 1/4 cup melted butter into a 9-inch round cake pan, tilting to coat. Sprinkle 1/2 cup brown sugar evenly over the butter. Arrange pineapple rings in a single layer, placing a cherry half in each center.
2. Whisk together 1 1/2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a bowl. Beat in 1/3 cup softened butter, 1 egg, 1 tsp vanilla, 3 tbsp pineapple juice, and 1/2 cup milk until smooth. Pour batter over pineapple layer.
3. Bake for 40–45 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes, then invert onto a serving plate. Let stand 1 minute before lifting the pan.

The magic? That sticky-sweet pineapple topping soaks into the cake just enough to keep it irresistibly moist. Serve warm with a dollop of whipped cream for extra nostalgia points.

Tip: For cleaner slices, run a knife around the pan’s edge before inverting—and don’t skip the 5-minute cooling step!

Spiced Apple Cake

This cozy spiced apple cake is like a hug in dessert form—warm cinnamon, tender apples, and a buttery crumb make it irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 medium apples, peeled and diced (about 2 cups)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg in a bowl.
3. In a separate bowl, beat 1/2 cup softened butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, mixing just until combined. Fold in the diced apples.
5. Spread batter into the prepared pan. Bake for 40–45 minutes, until a toothpick inserted comes out clean. Cool for 15 minutes before serving.

The magic here? The apples stay juicy while the spices caramelize into the edges, giving every bite a little crunch and a lot of comfort.

Tip: For extra warmth, swap 1/4 cup of the sugar for brown sugar—it deepens the caramel notes!

Velvety Red Velvet Cake

This classic red velvet cake is impossibly moist, with a hint of cocoa and that signature tangy cream cheese frosting—perfect for birthdays or any day that calls for a little extra sweetness.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid)
• 1 tsp vanilla extract
• 1 tsp distilled white vinegar
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder in a large bowl.
3. In another bowl, beat vegetable oil, buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp vinegar until smooth. Gradually mix into dry ingredients until just combined.
4. Divide batter evenly between pans. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
5. For frosting, beat 8 oz cream cheese and ½ cup butter until fluffy. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until smooth.
6. Frost cooled cake layers, stacking evenly. Chill for 30 minutes before slicing.

The vinegar reacts with the buttermilk for an ultra-tender crumb, while the cream cheese frosting balances the cake’s subtle cocoa richness.

Tip: For deeper red color, use gel food coloring—start with 1 tsp and adjust as needed.

Zesty Orange Cake

Bright, citrusy, and impossibly moist, this orange cake is a sunny delight that’s perfect for brunch or an afternoon treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup freshly squeezed orange juice (about 2 medium oranges)
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in 2 eggs, one at a time, then mix in 1 tsp vanilla extract and 1 tbsp orange zest.
3. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a separate bowl. Alternate adding the dry ingredients and ½ cup orange juice to the butter mixture, mixing just until combined.
4. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

The secret to this cake’s vibrant flavor? Fresh orange zest and juice—no extracts here! It’s tender, fragrant, and just sweet enough to let the citrus shine.

Tip: For extra zing, drizzle warm cake slices with a simple glaze made of powdered sugar and orange juice.

Healthy Oatmeal Cake

Healthy Oatmeal Cake

This wholesome oatmeal cake is packed with cozy spices and natural sweetness—perfect for a guilt-free treat that still feels indulgent.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup unsweetened applesauce
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup unsweetened applesauce, ½ cup maple syrup, ¼ cup melted coconut oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. Stir in 1 ½ cups rolled oats, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt until fully combined. Fold in ½ cup chopped walnuts (if using).
4. Pour batter into the prepared pan and bake for 30–35 minutes, until the edges are golden and a toothpick comes out clean.

The cake stays wonderfully moist thanks to the applesauce, with a hint of caramel-like depth from the maple syrup. Serve warm with a dollop of yogurt for breakfast or dessert!

Tip: For extra texture, sprinkle a handful of oats on top before baking.

Rich Coffee Cake

This buttery, cinnamon-swirled coffee cake is the ultimate weekend treat—moist, tender, and just sweet enough with a crumbly streusel topping.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp baking powder.
3. Beat 1/2 cup softened butter with 1/2 cup brown sugar until fluffy. Add 2 eggs, one at a time, then mix in 1 cup sour cream and 1 tsp vanilla extract.
4. Gradually fold dry ingredients into the wet mixture until just combined.
5. Pour half the batter into the pan. Sprinkle with 1 tbsp cinnamon and swirl with a knife. Top with remaining batter.
6. Bake for 35–40 minutes, until a toothpick comes out clean. Cool 10 minutes before serving.

The magic here? Sour cream keeps the crumb ultra-tender, while the cinnamon ripple adds warmth without overpowering.

Tip: For extra crunch, sprinkle 1/4 cup chopped pecans over the batter before baking.

Soft Coconut Cake

This dreamy coconut cake is impossibly tender, with a delicate crumb and just the right amount of tropical sweetness—perfect for afternoon tea or a lazy weekend treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup coconut milk (full-fat)
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup shredded sweetened coconut, plus extra for garnish

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and ½ tsp salt.
3. Beat in ½ cup softened butter until the mixture resembles coarse crumbs. Add ¾ cup coconut milk, 2 eggs, and 1 tsp vanilla extract; mix just until smooth.
4. Fold in ½ cup shredded coconut, then pour batter into the prepared pan. Bake for 30–35 minutes, 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. Sprinkle with extra shredded coconut while still warm.

The secret here? Coconut milk keeps the cake luxuriously moist while letting the shredded coconut add little bursts of texture. Serve slightly warm for maximum coziness!

Tip: Toast the extra shredded coconut in a dry skillet over low heat for 2–3 minutes before garnishing—it adds a nutty depth.

Sweet Strawberry Shortcake

Nothing says summer like a classic strawberry shortcake—tender biscuits, juicy berries, and fluffy whipped cream come together in this timeless treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup whole milk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Prep the strawberries: Toss sliced strawberries with 2 tbsp granulated sugar in a bowl. Let sit at room temperature for 30 minutes to macerate.
2. Make the biscuits: Preheat oven to 425°F. Whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla until just combined.
3. Bake: Drop dough in 6 equal mounds onto a parchment-lined baking sheet. Bake for 12–15 minutes until golden. Cool slightly.
4. Whip the cream: Beat heavy cream and powdered sugar to stiff peaks.
5. Assemble: Split warm biscuits in half. Layer with strawberries and their juices, then top with whipped cream and the other biscuit half.

The magic here? The biscuits stay slightly crisp outside but melt-in-your-mouth tender inside—perfect for soaking up all those sweet strawberry juices.

Tip: For extra flavor, add a pinch of lemon zest to the strawberries or a dash of cinnamon to the biscuit dough.

Tangy Lime Cake

This zesty lime cake is a sunny burst of citrus flavor, with a tender crumb and a glaze that packs a punch—perfect for brightening up any day.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup fresh lime juice (about 2 limes)
• 1 tbsp lime zest

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lime juice
• 1 tsp lime zest

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. In another bowl, beat ½ cup butter and 1 cup sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Alternately add the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour. Stir in ¼ cup lime juice and 1 tbsp lime zest.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
6. For the glaze, whisk 1 cup powdered sugar, 2 tbsp lime juice, and 1 tsp zest until smooth. Drizzle over the cooled cake.

The secret here? Using both juice and zest ensures a bold lime flavor in every bite—no timid citrus here!

Tip: For extra tang, poke small holes in the warm cake with a skewer and spoon a little glaze over it before adding the final layer.

Simple Yogurt Cake

This fuss-free yogurt cake is moist, lightly sweet, and comes together with just a bowl and a whisk—perfect for lazy mornings or last-minute dessert cravings.

Ingredients:

• 1 cup plain whole-milk yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 cup yogurt, 1 cup sugar, and 3 eggs until smooth. Slowly drizzle in 1/2 cup vegetable oil while whisking.
3. Sift in 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Gently fold until just combined, then stir in 1 tsp vanilla extract.
4. Pour batter into the prepared pan and bake for 40–45 minutes, until the top springs back when lightly pressed.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The yogurt keeps this cake tender for days, and its subtle tang balances the sweetness beautifully—no frosting needed!

Tip: For a citrusy twist, add 1 tbsp lemon zest to the batter before baking.

Conclusion

With 20 quick and easy 3-ingredient cake recipes, baking delicious treats has never been simpler! Whether you’re short on time or just craving something sweet, these fuss-free recipes are sure to hit the spot. Give them a try, share your favorites in the comments, and don’t forget to pin this article for your next baking adventure. Happy baking!