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List of cakes
List of cakes
List of cakes
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The majority of cakes contain some kind of flour, egg, and sugar. Cake is often served as a celebratory dish on ceremonial occasions such as weddings, anniversaries, and birthdays.

Cakes

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This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.
Name Picture Origin Distinctive ingredients and description
Amandine Romania A chocolate layered cake filled with chocolate, caramel and fondant cream.
Amygdalopita Greece An almond cake made with ground almonds, flour, butter, egg and pastry cream.
Angel cake United Kingdom[1] A type of layered sponge cake, often garnished with cream and food coloring.
Angel food cake United States A type of sponge cake made with egg whites, sugar, flour, vanilla, and a whipping agent such as cream of tartar.
Apple cake Germany A cake featuring apples, occasionally topped with caramel icing.
Applesauce cake United States[2] A cake that is prepared using applesauce, flour, and sugar as primary ingredients.
Aranygaluska Hungary A cake with yeasty dough and vanilla custard.
Babka Poland and Ukraine A sweet braided cake originating in the Jewish community.
Babka Wielkanocna Poland An Easter cake with icing.
Ballokume[3] Albania A cake made with corn flour, butter, sugar, and vanilla.
Banana bread United States A sweet bread made with bananas, sometimes with the addition of nuts or chocolate.
Banana cake United States A cake featuring banana as a primary ingredient.
Bánh bò Vietnam A spongey cake with honeycomb-like structures, typically made with coconut milk, rice flour, water and sugar.
Bánh cáy Vietnam Vietnamese dessert made in the Thái Bình Province of northern Vietnam. It is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard.
Bánh cốm Vietnam Vietnamese dessert made from flattened and chewy green rice and mung bean.
Bánh gai Vietnam Vietnamese dessert made from sticky rice, ramie leaf and mung bean.
Bara brith Wales A Welsh tea bread flavored with raisins, currants and candied peel.
Basbousa Egypt A traditional Egyptian sweet cake that is made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition; the syrup may also contain orange flower water or rose water.
Batik cake Malaysia A non-baked cake dessert made by mixing broken Marie biscuits with a chocolate sauce or runny custard.
Battenberg cake United Kingdom A sponge cake held together by jam and covered in marzipan.
Baumkuchen Germany A German variety of spit cake also popular in Japan. The characteristic rings, which resemble tree rings when sliced, give the cake its German name, which literally translates to "tree cake".
Beer cake Ireland Any cake prepared with beer as a main ingredient; pictured is a chocolate bundt cake infused with stout beer.
Berlingozzo Italy A simple ring-shaped yeast cake to celebrate Carnival.
Better than sex cake United States A chocolate or yellow cake with a moist, filled center, covered with whipped cream.
Bibikkan Sri Lanka A cake made of shredded coconut, jaggery and semolina and a mixture of spices; it is commonly prepared and consumed in celebration of festive and religious occasions.
Bibingka Philippines A traditional rice cake from the Philippines made with ground glutinous rice and coconut milk.
Bienenstich (Bee Sting) Germany A yeast cake with a topping of caramelized almonds and filled with cream.
Birthday cake Unknown A cake that has various ingredients, usually chocolate or sponge, and is often topped with icing and candles; the number of candles on top of the cake are meant to represent someone's age (for example, a birthday cake for a nine-year-old person would have nine candles).
Biscoff cake United States and Europe A cake that incorporates Lotus Biscoff cookies.[4]
Bizcocho Dominicano Dominican Republic A cake with a moist, airy texture and meringue frosting.
Black Forest cake, often known as "Black Forest gâteau" or "Schwarzwälder Kirschtorte" Germany A cake featuring cherries, kirsch, and chocolate. Typically, there is one bottom layer of chocolate shortcrust and two layers of chocolate sponge cake; the cake is then filled with cherry jam and whipped cream.
Blackout cake, sometimes known as "Brooklyn Blackout cake" United States A chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs.
Bolo de mel Portugal A sweet, heavy cake made with molasses or honey, often with walnuts and almonds. The name translates to "honey cake".
Bologna cake United States A savory cake consisting of layers of bologna sausage and cream cheese with ranch dressing, often served with crackers or toast.
Boston cream pie United States A yellow cake filled with custard and topped with some form of chocolate.
Brazil nut cake Brazil A cake prepared using Brazil nuts as a primary ingredient; it is common in the Amazon region of Brazil, Bolivia and Peru
Brazo de Mercedes Philippines A traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar.
Broyé poitevin France A simple butter cake.
Bublanina Czech Republic A sweet kneaded bun with fruit embedded into the top of the pastry.
Buccellato Italy A circular cake containing nuts and candied fruit, traditionally associated with Christmas.
Buche de Noel France A traditional Christmas cake made to resemble a log, commonly decorated with confections shaped as various woodland items such as mushrooms, snow and berries. Also known as a yule log.
Budapestlängd[5] Sweden A rolled meringue-hazelnut cake filled with whipped cream and pieces of canned peach, apricot, or mandarin orange.
Buko pandan cake Philippines A sponge or chiffon cake flavored with extracts from boiled pandan leaves and frosted with cream and young coconut or macapuno strips
Bundt cake United States A cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European fruit cake known as Gugelhupf. Bundt cakes are not generally associated with any single recipe, but they are often made with chocolate.
Bustrengo San Marino, Italy A dense and moist cake containing cornmeal, bread crumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind.
Butter cake United Kingdom A cake featuring butter as one of the main ingredients.
Butterfly cake United Kingdom A variant of cupcake, also called "fairy cake" for its fairy-like "wings". They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream, or other sweet filling like jam is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns.
Butterkuchen Germany A simple buttery and sweet German cake baked on a tray.[6]
Carrot cake United Kingdom A moist, dense, sweet cake made with carrots. Variations include Rüblitorte, a classic Swiss carrot cake made from a sponge cake with carrots and hazelnuts or almonds, glazed with a sugar glaze, and decorated with small marzipan carrots.
Cassata Italy Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta, candied peel, and a chocolate or vanilla filling similar to cannoli cream. It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs. The cassata is topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.
Cassatella di sant'Agata Italy Cakes shaped like breasts to honor Saint Agatha of Sicily. Made of sponge, moistened with juice or liqueur, and stuffed with ricotta and chocolate. Decorated with marzipan, icing, and candied fruit.
Cassava cake Philippines A traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top.
Castagnaccio Italy A plain chestnut flour cake.
Castella Japan A moist sponge cake made with flour, sugar, eggs, and mizuame.
Caterpillar cake United Kingdom A chocolate Swiss roll decorated to look like a caterpillar.
Charlotte (cake) France A cake prepared firstly by lining a mold with bread, sponge cake, or biscuits; this base is then filled with fruit puree or custard.
Cheesecake Ancient Greece A dessert with a thin base made from crushed biscuits and a thicker top layer of soft cheese, eggs and sugar. It can be baked or unbaked (in which case it is refrigerated.) The bottom layer can also be made of shortcrust, and in European countries the top layer is made from curd or a creamy kind of cottage cheese.
Chestnut cake France A cake prepared using chestnuts or water chestnuts as a main ingredient. It is also dish in Chinese cuisine.[7]
Chhena poda Odisha A cake made from milk solids and semolina. The milk solids, known as chhena, are the main ingredient; it is a specialty of the state of Odisha in India.
Chiffon cake United States A light, airy cake made with vegetable oil, eggs, sugar, and flour.
Chocolate cake Unknown A cake that features chocolate as a primary flavor.
Chocotorta Argentina A cake made with chocolate cookies, dulce de leche, and cream cheese.
Christmas cake United Kingdom A cake flavored with dried fruit such as sultanas or raisins, as well as ingredients such as cinnamon, treacle, cherries, and almond; it is often topped with decorative icing.
Clementine cake Australia A cake prepared with clementine as a primary ingredient.
Coconut cake United States A popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes.
Coffee cake Germany A single-layer cake flavored with cinnamon and topped with a crumb topping, meant to be eaten with coffee.
Coffee and walnut cake United Kingdom A sponge cake made with coffee and walnuts.
Cookie Cake United States Cookie batter baked in a cake pan, topped with frosting and served in the style of traditional cake.
Cornbread Americas A cake containing wheat flour, cornmeal, sugar, and a fat such as lard or butter.
Cozonac Bulgaria, Romania A traditional sweet leavened bread rich in eggs, milk, butter and sugar, with various fillings.
Crema de fruta Philippines A traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman, and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. Also has a very popular no-bake variant, the mango float.
Cremeschnitte Slovenia
Croatia
Germany
Austria 		A vanilla and custard cream cake dessert popular in several central-European countries. There are many regional variations, but they all include puff pastry base and custard cream.
Crystal cake China A traditional dessert in China, first invented during the Song dynasty. Its name is derived from the shine of its filling and overall appearance.
Cuatro leches cake[8][9] Spain A cake made with four milks,[10] similar to the tres leches cake.
Cuca Brazil A dry, flat cake made of eggs, wheat and butter, with various toppings and fillings.
Cucumber cake India A cake prepared with cucumber as a primary ingredient. It is a popular dish in Goan cuisine.
Cupcake United States A small cake with various ingredients, usually topped with icing.
Dacquoise France A cake typically made with almond and hazelnut meringue.
Dadar gulung Indonesia A traditional coconut pancake filled with grated coconut and palm sugar.
Date and walnut loaf United Kingdom A sweet bread made with dates, walnuts, treacle, and tea.
Date square Canada A dessert formed from a layer of minced dates with oat crumble; it's also known as matrimonial cake.
Depression cake United States A cake made without milk, sugar, butter, or eggs.
Devil's food cake United States A dark, heavy chocolate layer cake.
Dirt cake United States A cake made of pudding, crushed chocolate cookies such as Oreos, and gummy worms.
Doberge cake New Orleans, United States A layered cake with custard filling adapted by local baker Beulah Ledner from the Hungarian Dobos torte.
Dobos cake Hungary A sponge cake layered with chocolate buttercream and topped with thin caramel slices.
Dundee cake Scotland A fruit cake without glacé cherries topped with almonds.
Dutch carnival cake Netherlands A traditional Dutch delicacy similar to gingerbread cake.
Eccles cake Northern England A pastry filled with currants.
Eierschecke Germany A sheet cake made of yeast dough topped with apple, quark curd, and poppy seeds; parts of it are covered with a glaze made of cream, whole egg, sugar, and flour.
Erotic cake[11] Unknown A cake made to resemble or decorated with the image of a human body (often nude or semi-nude), individual sex organs, or sexual activities, sometimes with a statement of a sexual nature written on it
Esterházy torte Hungary
Austria 		A Hungarian cake (torta) named after Prince Paul III Anton Esterházy de Galántha (1786–1866). It was invented by Budapest confectioners in the late 19th century. It consists of cognac or vanilla buttercream, sandwiched between layers of almond meringue (macaroon) dough. The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern.
Falculelle France A small cake of brocciu cheese baked on a chestnut leaf.
Fanta cake (Fantakuchen) Germany A sponge cake made using Fanta or sparkling mineral water.
Fat rascal United Kingdom A pastry made from dried fruit, candied peel, and oats.
Fig cake Egypt A cake prepared with fig as a primary ingredient.
Financier France A small molded almond flour and beurre noisette cake.
Flan cake Philippines A chiffon or sponge cake baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup.
Torta caprese Italy A dense, fudgy cake prepared with chocolate and almond, made with no flour of any kind.
Fondant Fancy United Kingdom A small sponge cake topped with fondant icing.
Fragelité[12] Denmark[12] A cake made with meringue, almonds, butter, and coffee.
Frankfurter Kranz (Frankfurt Crown Cake) Germany A sponge cake filled with buttercream icing and red jam (typically strawberry, blackcurrant or cherry); it is then topped with brittle nuts, toasted almond flakes or ground hazelnuts.
Frog cake Australia A sponge cake decorated with cream and fondant so that it looks like a frog's head
Fruitcake Ancient Rome A rich cake with candied fruit and spices; many versions of the cake contain currants, sultanas, and glacé cherries.
Fudge cake A chocolate cake containing fudge.
Funing big cake Funing County, Jiangsu A cake made with sticky rice, white sugar, and refined lard. Due to health concerns associated with lard consumption, sometimes vegetable oil is used instead of lard.[13]
Garash cake Bulgaria A chocolate cake made with walnuts, egg whites, and powdered sugar.
Gâteau magique France A cake with distinctive layers of custard, cream, and sponge that form while baking.
Gâteau nantais Nantes
France 		A pound cake with almonds and rum.
Pandolce Italy A cake made with sultanas, raisins, and glacé cherries.
Genoise (Genoese cake) France A sponge cake made with a whole egg.
German Chocolate Cake United States A chocolate cake with a coconut-pecan filling and chocolate frosting.
Ghevar India A disc-shaped cake made from flour and ghee, soaked in sugar syrup, and topped with saffron, spices, and nuts.
Gingerbread United Kingdom A cake typically flavored with spices such as ginger, cloves, cinnamon, and nutmeg.
Gooey butter cake United States A flat, dense cake made with butter and frequently topped with powdered sugar.
Goose breast (Gåsebryst)[14] Denmark[14] A cream cake known as Gåsebryst in Denmark.[14] It consists of a Danish pastry bottom that is topped with whipped cream, custard, and jam. These layers are then wrapped in marzipan.
Gorgon cake China A sweet and chewy cake made using gorgon fruit seeds.
Halloween cake United States A cake prepared with Halloween-themed decorations
Hash brownies Netherlands
Belgium 		Also known as "space cakes", these are bakery products made using one of the forms of cannabis, including hashish.
Hedgehog Slice Germany A cake containing complete biscuits (in Germany) or possibly crushed rice puffs (not in Germany).
Hevva cake Cornwall, England A heavy cake containing raisins.
Hot milk cake[15] United States A butter sponge cake made with scalded milk.
Hummingbird cake Jamaica A cake made with bananas, pineapples, pecans, vanilla, and various spices.
Ice cream cake Unknown A cake with at least one layer of ice cream.
Jaffa Cakes United Kingdom A biscuit-sized cake introduced by McVitie and Price in 1927 and named after Jaffa oranges. The most common forms of Jaffa Cakes are circular, 2.5 inches (64 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavored jelly, and a coating of chocolate.
Jajan pasar Java, Indonesia Traditional Javanese cakes sold in Javanese markets.[16]
Joffre cake Romania A chocolate buttermilk layer cake filled with chocolate ganache.
Kabuni Albania[17] A traditional Albanian dessert made from rice fried in butter, mutton broth, raisins, sugar, salt, and spices.
Cardinal slice Austria A classic layered Viennese desert consisting of a sponge cake layer and meringue and filled with red currant jam. The colors of the layers, white and yellow, are meant to represent the colors of the Vatikan.[18]
Karpatka Poland A Polish variation of a cream pie, related to the Kremówka. It is made from two layers of pâte à choux pastry filled with a thick, vanilla-flavored custard cream. The name of the cake is derived from the Carpathian Mountains.[19]
Khanom bodin Thailand A dense cake made from wheat or Maida flour, fresh butter, and sweetened condensed milk.
Khanom farang kudi chin Thailand A cake topped with raisins, dried sweet gourds, and white sugar.
King cake France
Spain 		A cake associated with Epiphany in many countries; its ingredients vary, but traditionally there is a fève hidden inside.
Kladdkaka Sweden A dense Swedish chocolate cake lacking baking powder.
Klepon Indonesia A dessert formed from traditional green-colored balls of rice cake filled with liquid palm sugar and coated in grated coconut.
Kliņģeris[20] Latvia[20] A type of pretzel-shaped pastry.
Kołacz Poland A ceremonial sweet bread that may have fillings such as cheese or dried plum.
Kouign-amann France A sweet cake made with laminated dough.
Kornigou France A fruit cake in the shape of antlers.
Kransekake Denmark
Norway 		A layered ring cake made from almonds, sugar, and egg whites.
Krantz cake Israel,[21][22] Ashkenazi Jewish cuisine A yeasted cake with a chocolate or poppy seed filling.
Kremówka Poland A Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, custard cream, or egg white cream; it is usually sprinkled with powdered sugar, but it also can be decorated with cream or covered with a layer of icing.
Kue cubit Indonesia A small cake eaten as a snack.
Kue lapis Indonesia A traditional cake of colorful layered soft rice flour pudding.
Kue mangkok Indonesia A traditional steamed cupcake. The ingredients include flour, rice flour, tapioca, yeast, eggs, coconut milk, sugar and salt.
Kutia Poland
Belarus
Ukraine
Lithuania
Russia 		A ceremonial grain dish that can include nuts and raisins.
Kyiv cake Ukraine A cake composed of two airy layers of meringue filled with hazelnuts, chocolate glaze, and buttercream.
Lady Baltimore cake Southern United States A white layer cake filled with fruits and nuts and covered with a fluffy frosting.
Lamington Australia A dessert made with squares of cake covered with chocolate sauce and desiccated coconut.
Lane cake United States A bourbon-laced cake with a fruit and nut filling.
Lardy cake England A traditional rich spiced form of bread made with freshly rendered lard, flour, sugar, spices, currants and raisins
Layer cake Unknown A category of dessert that involves stacked layers of cake held together by some type of filling.
Lekach Ancient Egypt, Rome and the Middle East, Germany Honey-sweetened cake made by Jews, especially for the Jewish holiday of Rosh Hashanah.
Lemon cake Unknown, but likely England[23] A cake with a lemon flavor.[24][25]
Linzer Torte Austria A thick layer of cinnamon and clove spiced shortcrust topped with red currant jam and a lattice design of dough strips.
Lolly cake New Zealand A log-shaped cake made from malt biscuits, butter, sweetened condensed milk and fruit puffs, usually rolled in coconut.
Madeira cake United Kingdom A light butter cake usually flavored with lemon. Sometimes confused with Bolo de mel cakes, which are actually made in Madeira using a completely different recipe.
Madeleine Lorraine A small shell-shaped sponge cake.
Magdalena Spain A Spanish muffin or cupcake variation, typically flavored with lemon.
Makowiec Poland A poppy seed cake normally decorated with icing and orange zest.
Mané pelado Brazil A creamy cake made of yuca, coconut, and cheese.
Mango cake Philippines A chiffon cake or roll topped with mango cream frosting and fresh Carabao mango slices.
Mango float Philippines A dessert similar to tiramisu made with layers of broas or graham crackers, whipped cream, condensed milk, and ripe Carabao mangos (other fruits can also be used). It is a no-bake version of the crema de fruta.
Mantecada Spain A square, spongy pastry.
Marble cake Germany A vanilla, coffee, or chocolate butter cake wherein two differently colored batters are swirled together to show a marble-like pattern.
Marcinek [pl] Poland A cake consisting of about twenty layers of thin dough. It originates from the Podlasie region.[26]
Marjolaine France A long and rectangular variation on the dacquoise that combines almond and hazelnut meringue layers with chocolate buttercream.
Mazurek Poland An Easter cake with a short pastry base and various toppings.
Medivnyk Ukraine Ukrainian honey cake containing buckwheat honey, wheat flour and spices.
Medovik Russia A layer cake popular in Russia and other countries of the former Soviet Union, often referred to as a Russian honey cake. The identifying ingredients are honey and smetana or condensed milk.
Merveilleux Belgium Two light meringues welded and covered with whipped cream and dusted with chocolate shavings.
Mikado cake Armenia Armenian cake originating in the USSR, prepared with the boiled condensed milk or dulce de leche.
Mille-feuille France A cake consisting of three layers of puff pastry alternating with two layers of pastry cream. The top is glazed in white (icing) and brown (chocolate) strips, and combed into a distinctive pattern. This cake is also known as a Napoleon.
Mimosa cake Italy First created in Rieti in the 1950s,[27] the name comes from the small pieces of sponge cake scattered on the surface, which resemble mimosa flowers in shape.
Misérable cake Belgium A traditional Belgian almond sponge cake.
Miodownik Poland A Polish layer cake. The main ingredient is honey, from which the cake's name comes from.
Molten chocolate cake France A popular dessert that combines the elements of a flourless chocolate cake and a soufflé. It is also known as a lava cake.
Mooncake China A Chinese bakery product traditionally eaten during the Mid-Autumn Festival.
Moravian sugar cake Pennsylvania German Country /United States A sweet coffee cake that originated in the colonial Moravian Church. It is made with a sweet yeast dough enriched with mashed potatoes and topped with a mixture of melted butter, brown sugar, and cinnamon.
Napoleonskake [da; no; sv][28][self-published source] Nordic countries A cake that is similar to tompouce, with different flavors like caramel or carob.
Napoleonshat [da][29] Denmark A marzipan based cake shaped like a Napoleon's Hat and dipped in dark chocolate.[29]
Nonnette France A small gingerbread cake with honey and orange marmalade.
Onion cake East Asia, Central Asia & Southeast Asia A savory or sweet cake prepared with onion as a primary ingredient.[30]
Opera cake France A dessert with layers of ganache and sponge cake soaked in coffee syrup.
Ostkaka Sweden A Swedish cheesecake typically eaten with a jam or cordial sauce.
Othellolagkage[31] Denmark[31] A layer cake with sponge cake, cream, chocolate, raspberry, egg, vanilla, and marzipan.
Pain d'épices Reims and Alsace A French quick bread containing rye flour, honey, and spices.
Pain de Gênes Genoa A cake made primarily from almond paste, eggs, and melted butter.
Pão de Ló[32] Italy[32] A sponge cake traditionally made by Italian Jewish families for Passover.[33]
Pandan cake Malaysia
Indonesia 		A light, fluffy, green-colored sponge cake. The ingredients are flour, eggs, butter or margarine, sugar, and pandan leaf.
Panettone Italy A sweet bread containing candied citrus and raisins.
Panpepato Italy A round, sweet cake filled with nuts such as almonds, hazelnuts, and pine nuts.
Paris–Brest France A dessert made of choux pastry and praline flavored cream.
Parkin Northern England A gingerbread cake made with treacle and oats.
Parrozzo Italy A cake made with semolina and almond flour and then covered with dark chocolate.
Pavlova Australia
New Zealand 		A cake named after Anna Pavlova and made with meringue.
Petit Gâteau France A small chocolate cake that is usually served with ice cream.
Petits fours France A French dessert made from sponge cake cut into small cubes and coated with fondant icing; the cake is sometimes filled with marzipan or jam.
Pizza cake Canada A savory multi-layer cake with pizza ingredients such as tomato sauce, pepperoni, and cheese.
Pryanik[34] Poland[34] A type of gingerbread spiced with cinnamon, ginger, cloves and cardamom.
Piñata Smash Cake Pinata Smash Cake Mexico[35] A sponge cake with a candy and cream filling that is smashed open in a manner similar to a piñata.
Pineapple cake Taiwan A Taiwanese sweet traditional pastry containing butter, flour, eggs, sugar, and pineapple jam or slices.
Plum cake England The name plum cake has referred to fruitcake prepared with dried plum and spices in England since around 1700; today, it refers to a cake prepared with dried fruits (such as raisins) as the primary ingredients.
Poffertjes Netherlands
Belgium
Luxembourg
Germany
Switzerland
Austria 		A traditional batter treat made with yeast and buckwheat flour that resembles small, fluffy pancakes.
Pound cake United Kingdom A cake traditionally made with a pound each of its four main ingredients (flour, butter, eggs, and sugar); today, ingredient proportions vary.
Princess cake Sweden A cake with alternating layers of sponge cake and whipped cream followed a layer of fresh raspberries and a layer of custard; all these layers are topped with a layer of marzipan.
Prinzregententorte Germany A torte consisting of at least six thin layers of sponge cake layered with chocolate buttercream and covered in dark chocolate glaze.
Punschkrapfen Austria A dessert with a base of either cake crumbs or sponge cake that is then filled with nougat and jam and soaked with rum. It is covered with a thick rum sugar glaze and topped with chocolate or a cocktail cherry.
Puto Philippines A dish consisting of steamed rice cakes, traditionally made from slightly fermented rice dough. They are eaten as is or as an accompaniment to a number of savory dishes.
Putu Indonesia A traditional cylindrical-shaped and green-colored steamed cake. The cake is made of rice flour called suji and that is colored green with pandan extract, filled with palm sugar, steamed in bamboo tubes, and served with grated coconut.
Queen cake United Kingdom A soft, muffin-sized cake that gained popularity around the early 18th century; it contains currants and is flavored with mace and orange or lemon water.
Queen Elizabeth cake Canada A moist date cake with a coconut topping.
Raisin cake Germany A cake prepared with raisins as a primary ingredient.
Randalín Iceland A multi-layered cake made from almond or cardamom biscuit and plum jam.
Red bean cake Japan
China 		A cake made with hardened red bean paste.
Red velvet cake United States A soft chocolate cake that is colored red and topped with cream cheese icing.
Rock cake United Kingdom A small, rough cake that typically includes flavorings such as currants and candied peel.
Rogel Argentina A variant of the French pastry mille-feuille, made with dulce de leche filling and topped with Italian meringue.
Rum baba France, Italy A small yeast cake soaked with rum and sometimes filled with cream.
Rum cake Jamaica, Trinidad and Tobago A cake that traditionally contains dried fruit soaked in rum.
Ruske kape Bosnia
Serbia 		A dessert consisting of alternating layers of vanilla and chocolate cake; this base is then topped with chocolate and decorated with coconut at the edges.
Sachertorte Austria A sweet chocolate butter cake that is filled with apricot jam and frosted with chocolate fondant icing; it is traditionally served with whipped cream.
Sachima China A pastry composed of strands of fried batter held together by sugar syrup.
Šakotis / Sękacz
Lithuania
Poland 		A traditional cake created by painting layers of dough onto a spit rotating over an open fire.
Sans rival Philippines A cake composed of layers of buttercream, meringue, and chopped cashews.
Santiago cake Spain An almond cake topped with a Santiago cross design in powdered sugar.
Serabi Indonesia A traditional pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier and eaten with thick golden-brown coconut sugar syrup.
Sernik Poland A Polish cheesecake made with twaróg.
Sesame seed cake United States, Asia A cake made of sesame seeds, often with honey as a sweetener.
Sfouf Lebanon An almond-semolina cake flavored with turmeric, sesame paste, anise, and pine nuts.
Sheet cake United States A cake baked in a large, flat rectangular pan, such as a sheet or jelly roll pan.
Simnel cake United Kingdom A layered fruitcake that includes marzipan.
Smith Island Cake United States A dessert consisting of 8 to 15 thin layers of cake alternating with chocolate buttercream; condensed or evaporated milk is commonly used.
Snack cake Unknown A type of baked dessert confectionery made from cake.
Snow skin mooncake Hong Kong A type of mooncake eaten during the Mid-Autumn Festival that was developed by a bakery in Hong Kong as an alternative to traditional mooncakes, which are made with ingredients such as salted duck egg yolks and lotus seed paste that result in a high level of sugar and oil.
Soufflé France Fluffy cakes that are traditionally served in the ramekins they were baked in and consist mostly of beaten eggs and sugar.
Spekkoek Indonesia A multi-layered cake containing cinnamon, clove, mace, and anise.
Spettekaka Scania and Halland A Swedish variation on a spit cake made from potato flour.
Spice cake North America A cake flavored with spices such as cinnamon, cloves, allspice, ginger, or mace.
Spiku Indonesia A cake with similar ingredients to a spekkoek that only has three layers of vanilla and chocolate cake.
Spit cake Ancient Greece A term that can refer to any number of hollow, cylindrical cakes prepared on a rotating spit in several European countries.
Sponge cake United Kingdom A light cake made with egg whites, flour, and sugar.
St. Honoré cake France A dessert consisting of a puff pastry base, a ring of pâte à choux, sugared profiteroles, and crème chiboust filling.
Stack cake United States A stack of cakes made with molasses and layered with some form of apple filling.
Strawberry cake United States
Canada
France 		A cake that uses strawberry as a primary ingredient.
Streuselkuchen Germany A yeast cake topped with streusel.
Suncake Taiwan A popular Taiwanese dessert originally from the city of Taichung. The typical fillings consist of condensed malt sugar, and the cakes are usually sold in special gift boxes as souvenirs for visitors.
Swiss roll United Kingdom
United States
Canada 		A roll cake of varying colors filled with jam or some sort of cream; despite its name, the cake was not developed in Switzerland.
Tarte Tatin France A dessert consisting of various fruits, such as apples or pears, that are caramelized in a pan and then topped with puff pastry and baked in the oven.
Tea loaf United Kingdom A sweet bread containing currants and sultanas that are soaked in tea.
Teacake United Kingdom A baked good meant to be eaten with tea.
Tiramisu Italy A dessert consisting of several layers of ladyfingers dipped in espresso and occasionally alcohol such as Marsala wine and a cream made from mascarpone, eggs, and sugar. Traditionally sprinkled with cocoa powder and served chilled.
Tompouce Netherlands A rectangular dessert made of two layers of puff pastry filled with yellow pastry cream and topped with smooth white icing.
Torta Barozzi Italy A flourless chocolate cake flavored with rum, coffee, and almonds.
Torta caprese Italy A chocolate cake made with almonds or hazelnuts.
Torta alla Monferrina Montferrat An autumn cake made from pumpkin, apples and sugar and flavored with dried figs, amaretti, chocolate, and rum.
Torta della nonna
Italy Torta della nonna is a dessert typical of the region of Tuscany in Italy. It is a sweet pastry cake filled with vanilla-flavored custard and covered with pine nuts and confectioner's sugar.
Torta delle rose Italy A Mantuan and Brescian cake that is made with leavened dough rich in butter and sugar. The dough is rolled up and placed in the baking tin so that it takes the cake's characteristic shape of a basket of rosebuds, hence the name.[36]
Torta setteveli
Italy A seven-layer cake that includes chocolate and hazelnuts.
Torta Tre Monti
San Marino A cake with alternating layers of thin wafers and chocolate or hazelnut cream.
Toruń gingerbread Poland The Polish version of gingerbread, originating from the city of Toruń.
Træstammer[37] Denmark A log-shaped cake made from cocoa powder, sugar, butter, rum, marzipan, and chocolate.
Tres leches cake Mexico
Costa Rica
Nicaragua
Colombia
Spain 		A sponge cake soaked with evaporated milk, condensed milk, and heavy or sour cream.
Tunis cake Scotland
Northern Ireland 		A Madeira cake covered with a thick layer of chocolate and decorated with marzipan.
Tuxedo cake Unknown A sheet or circular cake with layers of chocolate cake, chocolate mousse, whipping cream and sometimes a layer of vanilla sponge cake. The dark and light colours of the cake are meant to resemble a tuxedo.
Ube cake Philippines A traditional Filipino chiffon cake or sponge cake made with ube halaya.
Ul boov Mongolia A layered biscuit stamped with a unique design and served with aaruul.
Upside-down cake United Kingdom A cake baked with its toppings (usually fruit such as pineapples) at the bottom of the pan. Before serving, the cake is flipped to be right-side up.
Vestfirskar hveitikökur Iceland The Icelandic Westfjords wheatcakes are eaten both everyday and for festive occasions, but many consider them indispensable during Christmas. In the past, they were baked or fried on stoves like flat cakes, but today most people use a pan or a pancake pan and let them bake or toast in the dry pan.[38]
Victoria sponge cake United Kingdom A cake named after Queen Victoria, typically consisting of jam and whipped double cream or vanilla cream sandwiched between two sponge cakes; the top of the cake is decorated with a dusting of icing sugar.
Wacky cake Unknown A cake made without eggs, butter or milk. Wacky cake may have been created as the result of rationing during World War II, when milk and eggs were scarce.[39] The eggless batter means that the structure of the cake is entirely supported by gluten, which is strengthened by the acidic vinegar and salt.[40]
Watergate cake United States A pistachio cake which shares its name with the Watergate scandal of the 1970s
Wedding cake Unknown A cake that is traditionally served at weddings. In the UK, the wedding cake is served at a wedding breakfast, a shared meal held after the ceremony (not necessarily in the morning). In other Western cultures, the cake is usually on display and served to guests at the reception.
Welsh cake Wales A sweet bread, usually made with currants, that is traditionally cooked on a bakestone.
White cake Unknown A vanilla flavored cake made without egg yolks.
Whoopie pies United States A dessert made of two round pieces of chocolate cake with a sweet, creamy frosting serving as the filling.
Wine cake Colombia A cake made with wine.
Wingko Indonesia A traditional pancake made mainly of coconut.
Wuzetka Poland A Polish cake consisting of two spongy chocolate cakes, spread with jam and moistened with rum, with a layer of cream between them. The cake is topped with chocolate. The name derives from the W-Z Route in Warsaw.[41]
Yema cake Philippines A chiffon cake with a custard filling known as yema.
Zuger Kirschtorte Switzerland A cake made with layers of nut meringue, sponge cake and buttercream. It is flavored with kirschwasser.
Zuppa Inglese Italy A layered dessert consisting of sponge cake soaked in Alchermes and custard.

See also

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References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

List of cakes

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A list of cakes catalogs the diverse array of sweet baked desserts that form a of culinary traditions worldwide, ranging from simple ancient confections to elaborate modern creations characterized by their use of ingredients like , , eggs, and fat. Originating in ancient times as bread-like items sweetened with and shaped into round forms to symbolize the , cakes evolved significantly with advancements in ingredients and techniques, such as the introduction of refined in the and in the , leading to lighter, more varied textures. Broadly classified into two primary categories—butter cakes (or shortened cakes), which incorporate fat like or for tenderness and richness, and foam cakes (or unshortened cakes), which rely on whipped eggs for aeration and a light structure—cakes encompass numerous subtypes including , , , and , each distinguished by specific mixing methods, leavening agents, and cultural adaptations. This diversity reflects regional influences, from dense fruitcakes in to layered specialties like red velvet in America, highlighting cakes' role in celebrations, daily indulgences, and innovation.

Butter Cakes

Pound Cakes and Variations

The pound cake originated in 18th-century , with the earliest documented recipe appearing in Hannah Glasse's The Art of Cookery made Plain and Easy, published in in 1747. This foundational recipe specified equal weights—one pound each—of , , , and eggs (typically around 10 eggs to match the pound), creating a straightforward, no-leavening that relied on the natural structure from its ingredients. The cake's name derives directly from this equal-pound ratio, which simplified preparation in an era without precise measuring tools, and it quickly became a staple in British and later American baking traditions. Pound cakes are characterized by their dense, fine crumb and rich, buttery flavor, resulting from the creaming method: butter and sugar are beaten together at room temperature to incorporate air pockets, which, combined with beaten eggs, provide the sole leavening without chemical agents like . This produces a moist yet sturdy texture that holds well for slicing, often yielding a golden crust and a weighty, velvety interior. As the foundational butter cake, the pound cake influenced lighter variations by introducing leaveners, but it remains prized for its unadorned simplicity. Common variations build on the classic formula while preserving its density. The lemon pound cake infuses the batter with fresh lemon zest for bright notes and is frequently finished with a tangy glaze made from confectioners' and , enhancing both flavor and moisture. In the sour cream pound cake, is incorporated into the batter to increase tenderness and add a subtle tangy richness, resulting in an exceptionally moist crumb without altering the equal-ratio structure significantly. The marble pound cake divides the batter into two portions—one plain vanilla and one mixed with cocoa powder or melted —before swirling them together in the pan, creating a visually striking contrast of light and dark veins within the traditional dense texture. Baking pound cakes requires attention to technique for optimal rise and even , as their high content demands steady heat to set the structure without drying out. Start with room-temperature ingredients to ensure proper during creaming, which traps air for lift; preheat the to 325°F (163°C) and bake for 60 to 90 minutes, depending on pan size, until a inserted in the center emerges clean. Some recipes recommend a cold-oven start at this moderate temperature to promote a gradual rise and fluffier interior while developing a crisp crust, avoiding the cracks that can occur with higher initial heat.

Yellow and White Butter Cakes

Yellow and butter cakes are varieties of chemically leavened butter cakes that produce a tender, moist crumb through the incorporation of or soda, distinguishing them from denser, unleavened predecessors. These cakes rely on the creaming method, where and are beaten together to incorporate air, creating a light and fluffy texture upon . The primary difference between the two lies in their egg composition: yellow butter cakes use whole s for a rich, golden hue from the yolks, while white butter cakes employ only egg to achieve a pale, pristine appearance and subtler flavor. Both evolved in 19th-century America as lighter adaptations of traditional pound cakes, made possible by the invention of baking powder in the 1850s, which allowed for reliable rising without relying solely on eggs or mechanical beating. Yellow butter cakes, characterized by their warm golden color and robust flavor, are prepared using whole eggs, unsalted , granulated , cake flour, or , , and . The creaming process begins by beating softened with until pale and fluffy, followed by the addition of eggs, then alternating dry and wet ingredients to develop a smooth batter. This method ensures even distribution of fat and aeration, resulting in a velvety crumb ideal for layer cakes. Commonly served as the base for cakes, often paired with frosting, yellow butter cakes have become a staple in American celebrations due to their versatile, crowd-pleasing profile. In contrast, white butter cakes achieve their signature snowy-white interior and delicate taste by separating eggs and using only the whites, which provide structure without the yolks' color or richness. Key ingredients include egg whites, butter, sugar, cake flour, milk or sour cream for moisture, baking powder, and clear vanilla extract to maintain the pale hue. The whites are typically whipped separately to stiff peaks before folding into the batter, enhancing lightness. These cakes are frequently chosen for wedding cakes, where their elegant appearance complements intricate frostings and decorations, emphasizing purity and sophistication in formal settings.

Chocolate Butter Cakes

Chocolate butter cakes are a subset of butter cakes that incorporate cocoa powder or melted into the batter, resulting in a rich, fudgy texture prized for its moist crumb and intense flavor, particularly in American baking traditions. These cakes differ from lighter cakes by relying on the creaming method of and for structure and tenderness, with chocolate enhancing the density and depth. One prominent example is , which emerged in the early 20th-century as a decadent counterpart to the airy . The earliest published appeared in in 1902, featuring a doubled amount of or cocoa compared to standard recipes, along with baking soda for leavening. This cake achieves its signature dark, reddish-brown hue and velvety moistness through the reaction of baking soda with acidic ingredients like or sour milk, which raises the batter's and tenderizes the crumb. The use of natural cocoa powder, which is inherently acidic, further contributes to the rise and fudgy consistency, distinguishing it from milder . German chocolate cake, another iconic American creation, originated from a specific type of sweet developed in 1852 by English-American baker Samuel German for the Baker's Chocolate Company. Named "Baker's German's Sweet " in his honor, this milder, sweeter (with added ) forms the base of the cake's batter. The modern layered version, featuring buttermilk-enriched batter and a signature coconut-pecan frosting, first gained widespread attention through a 1957 recipe published in by homemaker Mrs. George Clay. This frosting, cooked with , yolks, , , and , adds a chewy, nutty contrast to the tender layers, emphasizing the cake's Southern U.S. roots. Preparation of chocolate butter cakes often involves acidic components such as to interact with baking soda, producing for lift while maintaining a dense, moist texture without excessive lightness. In these recipes, the acidity from or natural cocoa neutralizes the baking soda's , preventing a soapy aftertaste and enhancing tenderness by limiting development in the . Frosting integration varies, with some cakes like German chocolate featuring it between layers for added richness, while others pour warm icing directly over the baked surface to soak in and create a glossy finish. A popular variation is , a thin, rectangular baked in a large for easy serving at gatherings. Its origins trace to mid-20th-century , possibly first appearing in a local during the 1950s or 1960s, though exact details remain unclear. The batter, which includes cocoa, , and , is poured thinly to yield a fudgy, brownie-like base, then topped immediately after with a warm icing that often incorporates pecans for crunch. This format highlights the practicality and shareable nature of butter cakes in American home .

Foam Cakes

Angel Food and Meringue Cakes

Angel food cake is a classic American foam cake characterized by its light, airy texture achieved through the incorporation of whipped whites, without the use of , oil, or yolks. Originating around the 1880s, it is traditionally prepared using only whites, granulated , cake , and cream of tartar as a stabilizing agent. The batter is baked in an ungreased tube pan, which allows the cake to climb the sides during baking due to the absence of fat and the reliance on steam and air for leavening. This design promotes even rising and prevents collapse, resulting in a tall, tender crumb with a slightly chewy crust. The key technique for these cakes involves whipping room-temperature egg whites with cream of tartar and a portion of the to form stiff peaks, creating a stable that traps air bubbles. The dry ingredients—sifted cake flour and remaining —are then gently folded into the using a to preserve the incorporated air, ensuring a high rise during . The exclusion of any is essential, as it would deflate the and hinder the cake's volume. Nutritionally, angel food and meringue cakes offer high volume relative to their calorie content due to the extensive air incorporation from the whipped egg whites, making them a lower-calorie option compared to denser butter cakes; a typical slice contains around 130 calories, primarily from sugar, with no added fat or cholesterol.

Sponge and Genoise Cakes

Sponge cakes and genoise cakes are foam-based desserts that rely on whipped whole eggs for their light, airy structure, distinguishing them from denser butter cakes through the absence or minimal use of fat. These cakes emerged in during the as innovative non-yeasted alternatives, utilizing the mechanical leavening power of eggs beaten with to create volume without chemical agents. They serve primarily as neutral bases for layered desserts, jelly rolls, or soaked confections, absorbing flavors from syrups, creams, or fruits while maintaining a tender crumb. The basic , a staple in British and American , consists of whole eggs whipped with to incorporate air, followed by gentle folding of sifted to preserve the foam's structure; no fat is added, resulting in a pale, resilient texture ideal for rolling or stacking. The earliest documented English recipe for this cake appears in Gervase Markham's 1615 book The English Huswife, where it is prepared by mixing , , and eggs without , marking it as one of the first light cakes in European culinary records. This technique achieves the "ribbon stage," where the egg- mixture thickens to a pale, voluminous batter that falls in thick ribbons from the , ensuring the cake's lift during in shallow sheet pans. Common applications include jelly rolls, where the baked sheet is rolled around fillings like or cream, and ladyfingers, slender cookies used in or charlottes. Genoise cake, a richer variant of the sponge, originated in Italian tradition and is named after the city of , though its precise development is traced to the when Genoese Giovan Battista Cabona refined the formula for noble banquets. Unlike the plain sponge, genoise involves warming the whole eggs and sugar over a to facilitate expansion, beating them to the ribbon stage for a denser foam, then folding in flour and a small amount of melted butter to add subtle tenderness and flavor without compromising lightness. This butter enrichment creates a slightly moister, more elastic crumb that holds up well when brushed with flavored syrups, a common practice to enhance moisture in finished desserts. Genoise is frequently employed in European tortes, such as the Sacher torte base or layered gateaux, where its fine texture supports fillings and icings. Both types exemplify the whisking method's precision, requiring careful and folding to avoid deflating the egg , which provides all structure and rise; their low fat content makes them lighter overall than creamed cakes, emphasizing quality for optimal results.

Cheesecakes

Baked Cheesecakes

Baked cheesecakes are custard-based desserts characterized by a creamy, dense filling made primarily from , , and sugar, typically baked in a for added texture and structure. Unlike lighter foam cakes that rely on for , baked cheesecakes achieve their signature richness through the of in a high-fat base during gentle oven baking. The origins of this style trace back to the "placenta" cake, a layered confection of cheese, , and documented as early as the BCE, which evolved through Roman adaptations and reached modern forms in the 19th-century following the invention of in 1872 by dairyman William A. Lawrence. The iconic New York-style baked cheesecake exemplifies this tradition, featuring a tall, dense profile with a smooth, velvety texture derived from full-fat blended with heavy cream, vanilla, and eggs. This variation gained prominence in the 1920s at Deli in , where owner Leo Lindemann popularized a recipe that built on earlier cream cheese innovations by Jewish immigrants, transforming it into a city staple served at the restaurant from 1921 onward. The graham cracker crust, a simple press-in base of crushed crackers, butter, and sugar, provides a subtle crunch that contrasts the filling's creaminess and became standard for American baked cheesecakes in the early 20th century. To achieve an even bake and prevent surface cracks from uneven heating or moisture loss, baked cheesecakes are often prepared using a water bath, or , where the is placed in a larger filled with hot water during at moderate temperatures around 325°F (163°C). The high fat content from full-fat contributes to the custard-like consistency, allowing the filling to set firmly without curdling, while the eggs provide structure through gentle . Regional variations highlight the adaptability of baked cheesecakes. The Italian ricotta version substitutes or blends cheese for , resulting in a lighter, grainier texture with a subtle tang and less density, often baked in a shell for a cakelike crumb. Similarly, Greek yogurt-infused baked cheesecakes incorporate into the cream cheese base, enhancing tanginess and reducing calories while maintaining a creamy set through egg binding.

No-Bake and Hybrid Cheesecakes

No-bake cheesecakes represent a chilled variation of the dessert that relies on refrigeration and stabilizing agents rather than oven baking to achieve a firm texture, evolving briefly from denser baked styles in the mid-20th century to offer simpler preparation for home cooks. These desserts typically feature a base of whipped cream cheese combined with sugar for sweetness, with gelatin or commercial products like Jell-O providing the essential setting mechanism without eggs or heat. Often topped with fresh fruit such as strawberries or cherries, no-bake cheesecakes gained widespread popularity in the 1950s through accessible Jell-O recipes that emphasized ease and minimal equipment, allowing preparation in under 30 minutes. By 1966, Jell-O formalized this trend with a dedicated "No-Bake" dessert line, including cheesecake mixes that solidified the style's role in American home baking. Hybrid cheesecakes incorporate elements of both and chilling, blending light aeration techniques with brief oven exposure for unique textures distinct from fully baked custards. One prominent example is the Japanese cotton cheesecake, a soufflé-like hybrid invented in the mid-20th century by chef Tomotaro Kuzuno, who drew inspiration from the German käsekuchen during a 1969 trip to . This version uses folded into a base, baked gently at low temperatures to yield a fluffy, jiggly interior that remains airy and less dense than traditional cheesecakes. Another hybrid is the Basque burnt cheesecake, originating in the at La Viña restaurant in , , where chef Santiago developed it as an experimental . Baked at high heat around 450°F (230°C) for a caramelized, scorched top and creamy unset center, it omits a crust entirely and relies on rapid cooking to create a rustic, custard-like profile that sets further upon cooling without additional chilling. Central to no-bake and some hybrid preparations is the setting technique, where powdered is first "bloomed" by sprinkling it over cold water or to hydrate and swell for 5-10 minutes, preventing lumps. The bloomed is then gently warmed to dissolve—typically to about 100-120°F (38-49°C)—before being folded into the cheese mixture to ensure even distribution and stability without deflating the batter. This method provides structural integrity through for 4-6 hours, allowing the to hold shape while maintaining a smooth, sliceable consistency.

Fruit and Nut Cakes

Carrot and Vegetable Cakes

Carrot and vegetable cakes feature grated or pureed vegetables integrated into or batters, contributing moisture and a mild natural sweetness that complements spices and other mix-ins. These cakes typically bake into dense yet tender layers, often single-tiered or sheet-style, and may include nuts or dried fruits for texture. Unlike fruit-heavy cakes, the focus here is on fresh produce like roots and squashes to maintain structure without overpowering flavors. Carrot cake exemplifies this category, made with finely grated carrots folded into a spiced batter containing , often alongside chopped walnuts or pecans and raisins for chewiness, then finished with a tangy frosting. Its roots trace to medieval European carrot puddings used as sweeteners when was scarce, with a notable Swiss variant, Aargauer Rüeblitorte, first documented in a from 1892 by the housekeeping school of Kaiseraugst that emphasized ground almonds and liqueur. The modern American version gained widespread popularity in the , boosted by health trends and the appeal of its moist crumb during the era. Red velvet cake qualifies as a vegetable-infused cake through the historical use of beet juice or pureed beets for vibrant red coloring during , when commercial food dyes were rationed; traditionally, its subtle red hue arises from the reaction between cocoa powder and acidic ingredients like , evolving to use red food coloring post-war for brighter color. Originating as a tradition popularized in the and , including at New York's Waldorf-Astoria, it became a Southern specialty reflecting resourceful amid ingredient shortages and evolved from earlier Victorian-era "velvet" cakes with a fine crumb, paired with a signature frosting. Additional varieties include , which incorporates shredded into a cinnamon-spiced batter to yield an exceptionally moist texture akin to , often baked as a with optional chips or nuts. This adaptation emerged in the 1960s in as a way to utilize abundant summer harvests. spice cake, a fall seasonal staple, blends pureed with a medley of warming spices such as , , ginger, and cloves, creating a dense, flavorful or that highlights the vegetable's creamy consistency. Recipes for such pumpkin-based cakes proliferated by the 1930s, aligning with commercial spice blends and holiday baking customs. The incorporation of vegetables like carrots, beets, , and imparts natural sugars and high , which release during mixing and to tenderize the crumb and prevent dryness without additional fats.

Traditional Fruitcakes

Traditional fruitcakes are dense, rich cakes characterized by their inclusion of abundant dried and candied fruits, nuts, and spices, often soaked in alcohol such as brandy or to enhance flavor and extend . Originating in around the 1st century BCE, early versions were made from barley mash combined with pomegranate seeds, pine nuts, raisins, and or wine, serving as a portable energy source for soldiers and travelers. These cakes evolved during the in , particularly in Britain and , as access to imported spices like , , and cloves became more widespread, allowing for the incorporation of candied peels, glacé cherries, and other preserved fruits bound with , eggs, and . The alcohol soaking not only imparts a boozy depth but acts as a natural by inhibiting , enabling traditional fruitcakes to remain edible for months or even years when stored in a cool, airtight environment. In Britain, the quintessential traditional fruitcake manifests as the Christmas cake, a dark, moist concoction baked several weeks or months in advance to allow flavors to mature. This cake features a batter enriched with dark brown sugar, molasses, and a medley of dried fruits such as raisins, currants, and sultanas, alongside chopped nuts and warming spices, before being wrapped in parchment and foil for periodic "feeding" with brandy. Upon serving, it is typically coated in a layer of marzipan—made from ground almonds, sugar, and egg—for almond flavor, followed by a thick application of royal icing, a hard-setting mixture of egg whites and icing sugar that creates a snowy, decorative finish often adorned with festive motifs. This preparation tradition dates to the 18th century, when the combination of marzipan and royal icing first appeared in recipes, transforming the cake into a centerpiece of holiday celebrations. American adaptations of traditional fruitcakes diverge into lighter varieties that emphasize candied tropical fruits while retaining the core preservation techniques. Light fruitcakes, less dense than their European counterparts, incorporate bright elements like diced , red and green glacé cherries, and golden raisins, mixed with pecans or walnuts and baked with a milder spice profile to yield a golden hue and subtler sweetness. A regional specialty, the bourbon cake, exemplifies this style by soaking the fruits and finished cake in , which infuses notes and ensures through the spirit's properties, often stored wrapped in for ongoing basting over weeks. Unlike the moisture from fresh vegetables in carrot cakes, traditional fruitcakes rely on the chewiness and of preserved fruits for their texture and endurance.

Layered and Specialty Cakes

European Layered Cakes

European layered cakes represent a tradition of intricate, multi-tiered desserts prominent in , where delicate sponge layers are interspersed with rich fillings to create balanced textures and flavors. These cakes often incorporate regional ingredients such as fruits, liqueurs, and creams, emphasizing craftsmanship in both baking and assembly. Iconic examples include the cake from , the from , and the from , each showcasing the artistry of 19th- and early 20th-century confectioners. The cake, known as Schwarzwälder Kirschtorte, named after the region of , originated in 1915 when created by Josef Keller in (now part of ). It features multiple layers of soaked in —a cherry liqueur distilled from the area's Morello cherries—alternated with and sour cherries, then topped and sided with more and shavings. This combination evokes the region's dark forests and traditional attire, with the cherries providing tartness against the cake's richness. In , the was invented in 1832 by 16-year-old apprentice Franz Sacher at the request of Prince Metternich, who sought an extraordinary for a dinner party. Composed of dense sponge layers split and filled with apricot jam, it is glazed with a thick layer of and traditionally served with unsweetened . The cake's simplicity belies its precise construction, where the jam's acidity cuts through the chocolate's intensity, and its recipe remains a closely guarded secret at in . Hungary's , developed in 1885 by confectioner József C. Dobos, debuted at the National General Exhibition in as a durable suited to the era's limited . It consists of five to six ultra-thin sponge layers spread with , crowned by a glossy disk that is scored for easy slicing to prevent sticking. The , made from eggs, sugar, and , offers a silky contrast to the crisp and tender cake, making it a staple in Hungarian celebrations. A hallmark of these European layered cakes is their assembly technique, which involves baking thin sponge cake bases—often genoise-style for lightness—and alternating them with preserves, fruit, custards, or creams to ensure structural stability and moisture distribution. This method prevents sogginess or collapse by allowing fillings to bind layers evenly, a practice refined in the 19th century to suit ornate presentations without modern supports. bases are commonly used as the foundation due to their ability to absorb flavors without disintegrating.

American and International Layered Cakes

American and international layered cakes often incorporate elements like soaks, creamy frostings, or tropical fruits, distinguishing them from denser European styles through their emphasis on moisture and lightness. These desserts reflect regional adaptations, blending influences from migration and ingredient availability to create indulgent, multi-tiered treats popular in the and beyond. Red velvet cake, a staple of cuisine, is typically baked as layered rounds slathered with frosting, yielding a velvety texture and mild cocoa flavor. Its signature bright red hue derives from added in the , as artificial dyes became more accessible to home bakers, evolving from earlier natural reactions between cocoa and acidic ingredients like . Originating in the early in the U.S. South, the cake gained widespread popularity during the through marketing by companies like Adams Extract, which promoted recipes using their red dye on product packaging. Tres leches cake, a beloved Latin American dessert, features a light sponge cake soaked in a mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream—resulting in a moist, pudding-like layered confection often topped with whipped cream or meringue. This preparation transforms the dry sponge into a creamy, indulgent treat that absorbs the milks without collapsing. The cake traces its origins to Mexico in the 1940s, coinciding with the increased availability of canned condensed and evaporated milks from brands like Nestlé, which printed early recipes on their labels to promote the products. Icebox cake represents a quintessential no-bake American layered , assembled by alternating thin cookies or wafers with or , then chilled in the to soften the layers into a cohesive, sliceable cake. This method relies on to meld the components, creating a cool, creamy texture ideal for hot weather. Popularized during as household refrigerators became more common, the was promoted by through recipes using their chocolate wafers, though variations with cookies emerged later in the mid-20th century. Hummingbird cake, a tropical layered cake blending Jamaican roots with Southern U.S. appeal, consists of three moist rounds infused with mashed bananas, crushed , pecans, and spices like , frosted with icing for a rich, fruity profile. The bananas and provide natural sweetness and tenderness, while the nuts add crunch to the soft layers. It originated in as "doctor bird cake," named after the local , and was introduced to the U.S. in the 1970s via a in Southern Living , quickly becoming one of the publication's most requested desserts.

Dietary and Modern Adaptations

Gluten-Free and Vegan Cakes

Gluten-free cakes are formulated by replacing , which contains proteins that provide elasticity and structure, with alternative flours such as almond flour, , or blends including tapioca and cornstarch to mimic texture. Binders like are commonly added to compensate for the lack of gluten's binding properties, improving crumb cohesion and preventing crumbling in baked goods. For instance, gluten-free adaptations use or almond flour combined with to achieve a light, airy structure similar to traditional versions. Similarly, gluten-free often incorporates almond flour for moisture and nuttiness alongside for tenderness, ensuring the cake remains soft without . Vegan cakes eliminate animal-derived ingredients like eggs, dairy, and butter by using plant-based substitutes, such as —the viscous liquid from cooked chickpeas—for emulsification and whipping to replace eggs in batters. Plant milks like , , or soy provide moisture in place of milk, while or serves as a fat source for richness and tenderness. A notable example is the , a Depression-era from the 1930s that inherently uses no eggs or , relying on vinegar and baking soda for leavening to create rise through a , making it naturally vegan. Baking gluten-free and vegan cakes presents challenges, particularly in maintaining structure due to the absence of gluten's elasticity, which can result in dense or fragile textures; solutions include hydrocolloids like and careful flour blending to enhance gas retention and crumb integrity. For those with nut allergies, nut-free options substitute almond flour with seed-based flours like sunflower or flour, or rely solely on grain flours such as or to avoid cross-contamination risks. The popularity of gluten-free and vegan cakes has surged since the 2000s, driven by increased celiac disease awareness—affecting about 1% of the global population—and the rise of plant-based diets, with the gluten-free products market expanding by 16% from 2018 to 2022 due to demand for allergen-friendly and ethical alternatives. This trend reflects broader health consciousness, leading to innovations in inclusive baking that adapt traditional cake styles without compromising flavor or texture.

Low-Sugar and Alternative Ingredient Cakes

Low-sugar and alternative ingredient cakes emerged in the early 20th century as dietary options for individuals with , when medical recommendations emphasized reduced and intake to manage glucose levels. These adaptations initially relied on artificial sweeteners like , introduced in 1879, to mimic 's taste without elevating sugar. By the mid-20th century, as insulin therapy advanced post-1921, low-sugar techniques gained traction for creating desserts that supported glucose control and complication prevention. The popularity of these cakes surged in the alongside the mainstream adoption of low-carbohydrate diets, particularly the ketogenic (keto) approach, which prioritizes high-fat, low-carb compositions to induce . The global keto food market, including baked goods, expanded at a of 5.3% from 2021 to 2024, reflecting consumer demand for indulgent yet carb-restricted treats. Key techniques involve replacing refined sugar with natural zero-calorie sweeteners such as , derived from the plant and 200-300 times sweeter than , monk fruit extract, which is 100-250 times sweeter and contains antioxidants, or , a that occurs naturally in fruits and has no impact on blood glucose or insulin levels. In cheesecakes and similar bakes, almond flour serves as a low-carb alternative to , offering high content that reduces net carbohydrates while providing health benefits like improved and heart health due to its monounsaturated fats and . Keto cakes exemplify this by incorporating high-fat elements with low-carb flours like flour and sweeteners like ; for instance, a keto chocolate mug cake, prepared in a in under two minutes, uses flour for structure, for sweetness, and cocoa powder, yielding about 4-5 grams of net carbs per serving while maintaining a moist, fudgy texture. Representative examples include sugar-free fruitcakes that employ unsweetened for moisture and natural binding, eliminating added sugars while preserving the dense, spiced profile through dried fruits and nuts, resulting in a low-glycemic option suitable for diabetic diets. Another is a low-glycemic adapted from traditional foam-based methods, where replaces sugar to achieve lightness without spiking blood sugar, often combined with separated eggs and low-carb flours for a tender crumb under 2 grams of net carbs per slice.

References

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  5. https://windycitybaker.com/first-published-pound-cake-recipe-from-1747/
  6. https://www.allrecipes.com/recipe/21702/grandmothers-pound-cake-ii/
  7. https://food.ndtv.com/food-drinks/the-pound-cake-its-history-and-what-makes-it-a-classic-dessert-1737189
  8. https://www.seriouseats.com/classic-pound-cake-recipe-8758207
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