The 3-Ingredient Blender Cake is the definition of simplicity meeting satisfaction. With just eggs, sweetened condensed milk, and self-rising flour, this cake delivers a soft, moist, and buttery crumb that tastes far more sophisticated than its effortless preparation suggests. It’s the perfect recipe for anyone short on time or ingredients but still craving a freshly baked, homemade treat.
In this detailed guide, you’ll discover how to make this easy cake, why it works so well, and how to tweak it for different flavors and occasions — all while understanding the science behind its rich, tender texture.
Understanding the Magic of the 3 Ingredients
Before diving into the steps, it’s worth taking a closer look at what makes this cake so amazing. Each ingredient plays a crucial role in creating its structure, sweetness, and moisture.
1. Eggs – The Structure and Lift
Eggs act as the backbone of this cake. They provide structure, help trap air during mixing, and give the cake a delicate lift as it bakes. Because there’s no separate leavening agent (like baking powder) added, the natural aeration from eggs is essential.
Fresh, room-temperature eggs whip better and create a fluffier texture.
2. Sweetened Condensed Milk – The Flavor and Sweetness
This thick, sweet milk adds sugar, moisture, and richness all at once. It eliminates the need for additional sugar, butter, or milk. The natural caramel notes of condensed milk also give the cake its signature golden crust and smooth interior.
3. Self-Rising Flour – The Stability and Height
Self-rising flour combines all-purpose flour with a small amount of baking powder and salt, ensuring the cake rises evenly. It gives the cake a light crumb while maintaining enough density for that moist, tender finish. If you only have regular flour, you can make a substitute (see below).
Ingredients
- 4 large eggs
- 395 g (14 oz) sweetened condensed milk
- 2 cups (240 g / 8.5 oz) self-rising flour
(If using plain flour, add 2 ½ teaspoons of baking powder and ¼ teaspoon of salt.)
Equipment
- Blender or electric mixer
- Mixing bowl (if not using a blender)
- Spatula for scraping
- 9-inch round or 8×8-inch square baking pan
- Oven preheated to 180°C (356°F)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Gather everything before you start. Since this recipe moves quickly, having your ingredients measured and ready helps ensure a smooth process.
Preheat your oven to 180°C (356°F). Grease your baking pan with butter or cooking spray and lightly dust it with flour to prevent sticking.
Step 2: Blend the Batter
In your blender, add the eggs, sweetened condensed milk, and self-rising flour. Blend on medium speed for 30–45 seconds, or until the mixture is smooth and lump-free.
If you don’t have a blender, you can use a hand or stand mixer. Begin by whisking the eggs and condensed milk together until well combined, then gradually add the flour while mixing continuously to avoid lumps.
The final batter should be slightly thick, creamy, and pourable.
✅ Tip:
Avoid overmixing — it can make the cake dense. Blend just until you achieve a smooth consistency.
Step 3: Pour and Bake
Pour the batter evenly into your prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 25–30 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean.
Ovens can vary, so keep an eye on your cake from the 25-minute mark. The edges should start to pull slightly away from the pan, and the center should spring back when gently pressed.
Step 4: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely.
Slice into squares, bars, or wedges and serve. This cake tastes delightful both warm and at room temperature.
Flavor Profile and Texture
This cake delivers a lovely combination of richness and simplicity. It’s sweet but not overly sugary, buttery without any actual butter, and dense yet soft enough to melt in your mouth.
When freshly baked, it has a light golden crust with a tender, custard-like crumb inside. The sweetness from the condensed milk balances perfectly with the mild flavor of the eggs, creating a naturally creamy, dessert-like finish.
Variations and Add-Ins
One of the best features of this recipe is how easily you can customize it. Once you master the basic batter, you can transform it into countless versions:
1. Vanilla or Citrus Twist
Add 1 teaspoon of vanilla extract, or the zest of one lemon or orange, for a bright, aromatic flavor.
2. Chocolate Version
Replace ¼ cup of the flour with unsweetened cocoa powder. For extra indulgence, fold in chocolate chips before baking.
3. Coconut Cake
Add ½ cup of desiccated coconut to the batter for texture and tropical sweetness.
4. Fruit-Filled Delight
Gently fold in 1 cup of blueberries, chopped apples, or diced peaches. Coat the fruit lightly in flour to prevent it from sinking.
5. Nutty Cake
Add ½ cup of chopped almonds, walnuts, or pecans for a rich, crunchy bite.
6. Layer and Frost
You can also slice the cake horizontally once cooled and spread with jam, Nutella, or whipped cream for a layered dessert.
Tips for Perfect Results
- Use Room Temperature Ingredients: Cold eggs can make the batter curdle. Room-temperature eggs blend more smoothly.
- Don’t Overbake: Check the cake early. Overbaking can make it dry since it doesn’t contain butter or oil.
- Line Your Pan: For easy removal, line the base of your pan with parchment paper.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheating: Warm slices briefly in the microwave for that fresh-from-the-oven texture.
Serving Suggestions
This cake is wonderfully versatile. Here are a few serving ideas to elevate it:
- Dust with powdered sugar for a simple presentation.
- Serve with fresh berries and a dollop of whipped cream for a light dessert.
- Top with caramel sauce or dulce de leche for a richer finish.
- Enjoy with coffee or tea for a satisfying afternoon treat.
If you prefer a more indulgent touch, drizzle melted chocolate or a glaze made from condensed milk and lemon juice over the cooled cake.
Why This Recipe Works
The magic of the 3-Ingredient Blender Cake lies in the chemistry between its components:
- The eggs emulsify the condensed milk and flour, creating a uniform structure.
- The sweetened condensed milk provides sugar, fat, and moisture, replacing the need for butter or additional liquids.
- The self-rising flour ensures a consistent rise and fluffy crumb without needing extra leavening agents.
Because all three ingredients are stable and blend seamlessly, you get consistent results every time — even if you’re new to baking.
Troubleshooting Common Issues
- Cake too dense: You may have overmixed the batter or used too much flour. Measure accurately and blend just until combined.
- Cake didn’t rise: Check that your self-rising flour is fresh. Old flour loses its leavening power.
- Cracked top: This can happen if the oven temperature is too high. Try lowering it slightly next time.
- Undercooked center: Extend baking time by 5 minutes and cover loosely with foil if the top browns too quickly.
Healthier Substitutions
If you’d like to make a lighter version:
- Use low-fat sweetened condensed milk instead of the full-fat version.
- Replace half of the self-rising flour with whole wheat flour for added fiber.
- Add 2 tablespoons of Greek yogurt for extra moisture and protein.
Even with these modifications, the cake remains soft, moist, and flavorful.
Conclusion
The 3-Ingredient Blender Cake is a true testament to the idea that baking doesn’t have to be complicated. With just a few pantry staples and minimal effort, you can create a cake that’s tender, flavorful, and effortlessly elegant.
It’s perfect for busy mornings, last-minute desserts, or moments when you simply want something sweet without the mess of a traditional recipe.
Whether you enjoy it plain with your morning coffee or dressed up with fruit and cream for dessert, this cake will quickly become a go-to favorite in your kitchen — proof that sometimes, the simplest recipes deliver the most satisfying results.