This 3 ingredient cake is made with sweetened condensed milk, yoghurt and self-raising flour. That’s it. You mix it in one bowl, pour it into a tin and bake it, and you’ve got a soft, golden cake with barely any effort.
It’s a great one to keep up your sleeve for when you need something sweet and the cupboard’s looking bare.
Why You’ll Love It
There are no eggs, so no eggs to crack, no butter to soften and no mixer to drag out. It’s one bowl and a spoon, and it bakes in about 40 minutes. It’s a handy base cake too, because you can stir through whatever you’ve got on hand and make it a little different every time.
Handy Tips
Mix it until it’s just smooth and stop there. Line the tin well. Check it with a skewer at 35 minutes, and if it comes out clean, it’s done.
Make It Your Way
Stir through some vanilla, the zest of a lemon or orange, a cup of choc chips, or a cup of blueberries or raspberries before it goes in the tin. Lemon zest and blueberries together are a lovely combination.
How to Store It
Keep it in an airtight container for up to 3 days. If you’ve added fresh berries, keep it in the fridge and eat it within 3 days.
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3 Ingredient Cake
Prep Time 10 minutes 
Cook Time
40 minutes 
Total Time 50 minutes 
Ingredients
Equipment
Method
- Mix condensed milk, yoghurt, and flour in a bowl until smooth.
- Stir in any add-ins if using.
- Pour into a lined 20cm round cake tin and bake at 180°C, fan-forced, for 35–40 minutes or until a skewer comes out clean.
- Cool, slice, and enjoy!
Nutrition
Video
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Frequently Asked Questions
What size tin do I need?
A 20cm round cake tin, lined.
Is the oven temperature fan-forced?
Yes, it’s 180°C fan-forced.
Can I use sour cream instead of yoghurt?
Yes. Sour cream works in place of the yoghurt, cup for cup.
How do I know when it’s cooked?
Push a skewer into the middle. If it comes out clean, it’s ready. That’s usually 35 to 40 minutes.
Easy cake to make,and it taste really good.. And my nephew loves this cake as he is allergic to eggs, my neice makes this as well, she has made it mzbu times..
Please Steph, can you always state in your fabulous recipes whether it’s the temperature for a regular or fan oven ?
Many thanks.
Hi Carol, it’s fan-forced. Thank you for picking that up. I’ve updated the recipe.
Hi Steph can i make this in an air fryer? If yes how many mins and what temperature? Thank you
Hi GT. I haven’t tested this one in the air fryer myself, so I can’t give you an exact tested time. As a general guide, air fryers usually cook a bit hotter and faster than a conventional oven. So, I’d try dropping the temp to around 160°C and starting to check with a skewer from the 25 minute mark, rather than the full 35-40 minutes the oven method needs. Just keep an eye on it since every air fryer runs a little differently. And if you’re using a cake tin, go metal over silicone if you can, it’ll give you a better result with more even browning. Let me know how it turns out 🙂
Hi Steph. If you would to make it a double chocolate cake. How much chocolate coco would you add, and would I have to add more liquid to mix? Then add the chocolate chips.
Thanks
You can try swapping about 1/4 cup of the flour for cocoa, that way you shouldn’t need any extra liquid, then stir your choc chips through. I haven’t tried it myself, but let me know how it goes.
What size cake tin, please
20cm round cake tin. I’ve updated the recipe.