3 Ingredient Cake (Fluffy, Moist, Delicious)
This 3 ingredient cake recipe is perfect for Mother’s Day and is very fluffy, moist, and delicious. It's easy to make and looks beautiful!
Servings 12
Ingredients
For the Batter
- 6 large eggs
- 1 cup white granulated sugar
- 1½ cups all-purpose flour
For the Inner Cake Cream
- 2 cups plain Greek Yogurt
- 1 cup powdered sugar
- 2 cups heavy whipping cream (40% fat)
- 1½ cups strawberry syrup or homemade strawberry jam
For the Outer/Decorating Cream
- 3 cups heavy whipping cream (40% fat)
- ½ cup plain Greek yogurt
- ½ cup powdered sugar
- Pink and green food coloring paste
Instructions
Preparing the Batter
- Preheat and Prepare: Preheat your oven to 350 ℉. Grease two 9” cake pans with butter.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar together for around 5 minutes or until the mixture is fluffy and creamy colored.
- Add Flour: Sift in half of the all-purpose flour. Carefully mix the flour into the batter, taking care not to deflate too many air bubbles.
- Bake: Divide the batter equally between the prepared cake pans. Bake in the preheated oven for 18 minutes or until the cakes are a light golden brown.
- Cool: Remove the cakes from the oven and let them cool completely.
Preparing the Inner Cream
- Mix Greek Yogurt and Sugar: In a medium bowl, beat the plain Greek yogurt and powdered sugar together for 2 minutes. Set this mixture aside.
- Beat Heavy Cream: In a separate bowl, pour in the heavy cream. (Tip: To speed up the beating process, chill the bowl in the freezer for 15 minutes before adding the cream.)
- Thicken Cream: Beat the heavy cream for a couple of minutes or until it becomes thick. Be careful not to overbeat.
- Combine Creams: Add the Greek yogurt cream to the whipped heavy cream. Beat the mixture for 30 seconds, then scrape down the sides of the bowl and beat again for 30 seconds.
Assembling the Cake
- Slice Cakes: Cut each sponge cake evenly in half.
- Prepare First Layer: Place a sponge on a cake stand. Cover it with strawberry syrup or homemade strawberry jam. Spread a generous amount of cream evenly over the syrup.
- Add Second Layer: Place another sponge on top of the cream and repeat the same assembly steps.
- Crumb Coat: Cover the top layer with syrup and crumb coat the cake with the remaining cream. Place the cake into the fridge while you prepare the decorating cream.
- Mix Ingredients: Place all the frosting cream ingredients into a mixer bowl. Beat on high for a couple of minutes.
- Color the Cream: Transfer about 2 cups of the cream into a small bowl. In a separate bowl, add pink food coloring to the remaining cream to achieve your desired shade.
- Decorating: Pipe out a row of roses at the base of the cake using the pink cream. Then, add the lighter shade of pink cream and pipe out the middle row of roses. Finally, use the white cream to pipe the third row of roses around the sides and the entire top of the cake.
- Add Leaves: Mix a tad of green food coloring paste into the remaining white cream. Pipe out the leaves in an evenly scattered design.
- Chill: Refrigerate the cake for at least 4 hours before serving.
- Serve: Slice and enjoy! This cake is best served with a hot cup of coffee or tea!