4-Ingredient Cake: Creamy and Super Easy to Make!

This flourless cake recipe is perfect for anyone who loves rich, creamy desserts (especially those who follow a gluten-free diet). Made with just four ingredients (eggs, mascarpone, cream, and condensed milk), this cake is incredibly easy to make but tastes like it took hours to prepare. The condensed milk gives the cake a sweet richness, while the mascarpone and cream add a velvety texture. The eggs are the key to making the cake light and airy, and they also help to bind everything together. This cake is perfect for any occasion, from dinner parties to birthdays, and can be dressed up with fresh berries or a dusting of powdered sugar. If you're looking for a delicious dessert that's sure to impress, give this flourless cake a try.

4 Ingredient Cake Variations

Lemon – add lemon zest (from one lemon) to the cake batter.

Coffee – stir 2 teaspoons of instant coffee into the batter (before straining)

Berry – add ½ cup freeze-dried berries to the batter

If you prefer, you can add an extract of your choice. Try 1 teaspoon of vanilla extract, 3/4 teaspoon of almond extract, or 1/2 teaspoon of rose extract.

Tips

It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cake.

Use a water bath to prevent cracks. The water prevents the cake from drying out, which prevents the formation of cracks. To make a water bath, place the filled cake tin in a larger oven-safe container filled with water.  There should be about ½” to 1” inch of water.

Don’t open the oven door while baking…the temperature changes will cause cracks in the cake!

Make sure to line the baking tin with parchment paper! This will ensure that the cake is easily removed after baking.

If the cake doesn’t look set afterbaking, you can cool it down in the fridge for a few hours before serving.

How to Store 4 Ingredient Cake

The 4 Ingredient Cake can be stored in the refrigerator (in an airtight container) for up to 5 days.

What To Serve With the 4 Ingredient Cake

This flourless cake is quite rich, so would pair well with fresh fruits. Strawberries, blueberries, cherries, raspberries, or nectarines will all work well.

If you don’t have fresh fruits, you can also make a fruit compote from frozen fruits. Simply cook down the fruit with a squeeze of lemon juice (and sugar to taste) until thick and syrupy.

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Instructions

Preheat the oven to 180°C/350°F. In a large bowl whisk together eggs, both types of cream, condensed milk, and mascarpone cheese.

Strain the mixture by pouring it through a sieve.

Pour the mixture into a square 20x20cm baking pan lined with parchment paper.

Bake for 50 minutes at 180°C/350°F, remove from the oven, and dust with powdered sugar.

Allow the cake to cool down completely before removing from the pan and slicing.

Enjoy!