Cloud-like, melt-in-your-mouth texture — made with just two simple ingredients. No flour, no baking powder. Just pure magic. Light, fluffy, and absolutely irresistible!
🕒 Quick Recipe Overview
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 cake (6-inch round)
- Dietary Tags: 🥚 Flourless | 🧀 Low-Carb | 🍰 Minimalist Baking
🛒 Ingredients Checklist
- Eggs (large)
- Cream cheese (softened)
🔪 Instructions
- Preheat oven to 320°F (160°C). Line a 6-inch round cake pan with parchment paper (bottom and sides).
- Separate 3 eggs into yolks and whites. Let them come to room temperature.
-
In a bowl, whisk:
- 4 oz (about ½ cup) softened cream cheese
- Add the 3 egg yolks
- Whisk until smooth and creamy. Set aside.
- In another bowl, beat the egg whites with an electric mixer on high until stiff peaks form (meringue stage).
- Gently fold the meringue into the yolk-cheese mixture in three additions. Fold carefully to avoid deflating the air.
- Pour the batter into the prepared pan. Tap lightly to release large air bubbles.
- Bake using a water bath: Place the cake pan inside a larger pan filled with hot water (about halfway up the sides of the cake pan).
- Bake for 40–45 minutes until the top is golden brown and a toothpick comes out clean. Turn off the oven and leave the door slightly ajar for 10 minutes to prevent collapsing.
- Cool completely, then chill for 1 hour (optional) before serving. Dust with powdered sweetener or cocoa if desired.
💡 Additional Notes
- Room temp eggs whip better and create more volume.
- Cream cheese should be soft for a smooth mixture — microwave for 10–15 seconds if needed.
- Use a nonstick or parchment-lined pan to prevent sticking.
- The cake will puff up during baking, then slightly settle — this is normal!
🍽️ Flavor Variations
- Vanilla Soufflé: Add ½ tsp vanilla extract to the yolk mixture.
- Lemon Cheesecake: Add 1 tsp lemon zest for a fresh citrus note.
- Chocolate Swirl: Fold in 1 tbsp unsweetened cocoa to half the batter for a marbled effect.
🧊 Storage & Make-Ahead
- Fridge: Store in an airtight container for up to 3 days. Best served chilled.
- Freezer: Freeze slices individually for up to 2 weeks. Thaw in fridge overnight.
- Reheat: Not necessary — enjoy this cold or at room temp.
🔢 Nutrition (Per Slice – 1 of 6)
- Calories: ~90
- Protein: 6g
- Carbs: 1–2g
- Fat: 7g
- Sugar: 0g (if unsweetened)
❓ FAQ – 2-Ingredient Soufflé Cake
Q: Can I use flavored cream cheese?
A: Yes, just make sure it’s smooth and soft. Avoid anything with mix-ins.
Q: Why did my cake deflate?
A: A little shrinkage is normal. Drastic deflation could be due to overmixing or not baking long enough.
Q: Can I double this recipe?
A: Yes! Just use a larger pan and increase the baking time by 10–15 minutes.
📖 Why I Love This Recipe
I can’t get over how soft and light this cake is — and it only needs TWO ingredients. No flour, no sugar, no fluff (except the texture 😋). It’s one of those recipes that looks and tastes impressive, but secretly takes almost no effort. And yes… everyone asks me for it every time!
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