This post is sponsored by Real California Milk but the content and opinions expressed here are my own.

Today, I’m sharing one of my mom’s favorite desserts, the 3-Egg Cake made by her friend, Itsume. This buttery cake is not overly sweet and pairs perfectly with hot coffee or a glass of Real California Milk.

Itsume's 3-egg cake

Honestly, I forgot about this cake until last year when I received my mom’s recipe box that was left behind in Hawaii. Since then, this 3-egg cake has been on my ‘to make’ list for quite some time. I finally decided to make it when I learned that I could help families affected by the California wildfires and flood victims in Texas and Florida just by baking it!

Since this cake is made from scratch, all I had to do was make sure I purchased butter and milk with the Real California Milk Seal printed on the package. Then, I took a picture of the seal and posted it on Instagram with the hashtag #SealsForGood. That’s it!

Real California Milk

Post from now until December 31, 2017 and Real California Milk will donate $5 to the Great American Milk Drive (up to $20K in TX/FL and $10K in CA) to help communities affected by the California wildfires and hurricanes Harvey and Irma in Texas and Florida. I love that I can help my own California community and contribute to the Great American Milk drive just by buying quality products made with Real California Milk! Now, let’s get to the recipe!

[Tweet “Itsume’s 3-Egg Cake with Butter Nut Cranberry Frosting made with Real California Milk @RealCalifMilk #ad #SealsForGood “]

Itsume’s 3-Egg Cake with Butter Nut Cranberry Frosting

Itsume’s 3-Egg Cake

Serves 24
Prep time 30 minutes
Cook time 35 minutes
Total time 1 hours, 5 minutes
Meal type Dessert, Snack
By author Itsume



  • 1 Cup margarine
  • 1/2 Cup unsalted butter
  • 1 1/3 cup sugar
  • 3 Large eggs (separated)
  • 2 cups flour
  • 4 teaspoons baking soda
  • 1/2 cup milk
  • 1 teaspoon vanilla


  • 1/2 Cup unsalted butter
  • 1 1/2 Cup powdered sugar
  • 2 Tablespoons evaporated milk
  • 1 Cup chopped walnuts

Frosting (Optional)

  • 2/3 Cup chopped dried cranberries


Step 1
Cream margarine and butter. Beat in sugar, then the egg yolks. In one bowl, mix together the flour and baking soda. In a separate bowl, mix together milk and vanilla. Add the flour mixture and milk mixture to the butter mixture, alternating between dry flour and milk. Beat egg whites till stiff peaks form. Fold the egg whites into the cake batter. Pour into a 9" x 13" pan lined with parchment paper. Bake at 350ºF for 35 minutes and cool.
Step 2
Mix butter, sugar, and evaporated milk until smooth and creamy. Spread over cake and sprinkle with nuts and cranberries.

I hope you give this recipe a try and don’t forget to look for the Real California Milk seal, take a picture, and share it on social media using #SealsForGood.

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  1. This looks so good! I’ve never had a butter nut cranberry frosting before, but it looks amazing! I’ll definitely have to try this out for the holidays, thanks for sharing!

  2. This cake looks so delicious and easy to make .I will have to get the ingredients I need to make some. I am sure it will be a big hit.