What is the word family of cake

Cake Word Family

A word family It is a group of words that share the same lexeme or root. Also called «lexical families», they are made up of primitive words (pie) and their derived words: pieeria, pieon, empieadored.

How is a word family formed?

In this case, the lexeme or root is pie-. Adding morphemes, you can form derived words, for example:

Cake lexical family

Words derived from «cake» with their definitions

1. Pastry, da (adjective). In reference to a color, which veers towards pastel.
2. Filling (noun). Paste action and effect.
3. Filling (verb). Mix the letters of a typesetting or a template and that they do not make sense
4. Cake shop (noun). Art of making cakes. Place where cakes are made or sold.
5. Pastry chef, ra (adjective). Belonging to or related to pastry. As a noun, a person who is dedicated to making or selling cakes.
6. Cakes (noun). Plural of «cake».
7. Pastellist (noun). Person who is dedicated to pastel painting.
8. Small cake (noun). Diminutive of «cake».
9. Pastelón (noun). Cake in which, in addition to minced meat, other ingredients such as chicken, poultry offal and others are added.

Sentences with the «cake» word family

1. He made a small cake extra for the birthday boy’s brother.
2. The pastelón That we ate last night in the restaurant was a bad thing for me.
3. The first edition of the book is riddled with misprints and fillings.
4. The cake shop it will be closed throughout the month of January.
5. The baker He resigned because he started his own business.
6. The cakes Chocolate are a children’s favorite.
7. The pastellist he won the first prize at the exhibition.
8. They suspect that someone filled the telegram with bad intentions.
9. They painted the house a light blue color pastry and it was not very pretty.

Follow with:

A cake is a soft, sweet dessert made from flour, butter, eggs, and sugar. It is one of the most popular foods in the world and its name dates back to ancient Greece, where it was known as τὸ πέστο. In this word family cake, we will see the most common terms used to describe this food.

Ingredients

• Flour: White or whole wheat flour used to knead the cake dough.
• Butter or fat: Vegetable or animal product used to give consistency to the cake dough.
• Eggs: Added to give volume and texture to the cake.
• Sugar: Essential ingredient to flavor the cake.
• Yeast: Active powder used as a leavening agent in sweet preparations.

Tools

• Mold: Container used to shape the cake.
• Blender: Utensil used to mix the ingredients.
• Knife or spatula: Kitchen tools needed to get the cake out of the mold.

examples of cakes

• vanilla cake: Popular soft-flavored cake made with vanilla powder, butter, egg, flour and a little sugar.
• Cheesecake: Type of cake with pieces of cream cheese, crushed cookies, milk and sugar.
• Strawberry tart: Cake with strawberry mousse filling and a sweet glaze base.
• Chocolate cake: Delicious dessert with creamy filling made with chocolate and covered with icing.

With this list of ingredients, tools, and examples of simple cakes, you’ll be able to create your own cakes to delight family and friends. We hope you have fun cooking with this cake word family!

Cake Word Family

The cake is a dish that has accompanied the palate of humanity for a long time and as one of the classic culinary delights, there are many variations and styles depending on the region and tradition. Regardless of style and avidity, all cakes are equally delicious and have brought many terms into common parlance.

Words Related to the Cake Family

• Baker: The pastry chef is a professional who is dedicated to preparing cakes and other varieties of desserts such as cakes, tarts and cookies. His main job is to prepare all the main elements for making cakes. He must also have experience in serving the proper presentation of the dessert.
• Oven: The oven is a kitchen item used to bake cakes and other high-sugar recipes. These ovens are also ideal for building and maintaining a uniform temperature, which is essential for successful brewing.
• Recipe: A recipe is a list of specific instructions that the cook must follow to prepare a certain dish. It normally varies depending on the cake, the technique and the amount of ingredients required.
• Decoration: The decoration is an important part of the cake, which many times will end up being the center of attention in any event. This can include details such as drawings, fruit, and all-over detail.
• gumpaste: Pastillage, also known as «sugar paste», is an edible mass created to form patterns on cakes. It is mainly used as part of the decoration, but it can also be used to include different ingredients within the cake.

Cakes are a treasure of human culture that has given away many commonly used terms to describe the various details of this delight. From the pastry chef to the pastillaje, many words are essential to prepare a cake successfully.

cake word family

cake classes

Cakes can be classified in many ways depending on the basis of the recipe.

• Pastry cake: they are generally prepared with flour, gluten and salt. They can be filled or decorated with fruits or creams.
• Chocolate cake: it is made with specialized products such as butter, milk and chocolate. It usually has a sweet taste.
• Fruit cake: they are usually made with fresh or canned fruits, such as peach, apple, plum, and pear. Nuts and a wide variety of spices are also added.

Examples

To help better understand the family of words related to cakes, here are some examples with their definitions:

• ganache: a thick cream of chocolate and cocoa butter, usually used as a filling or to cover a cake.
• Meringue: a mixture of syrup, granulated sugar, and egg whites used to garnish cakes.
• Chantilly cream: a mixture of liquid cream and lightly whipped butter that is added to cakes to soften their consistency.

Conclusion

Some other terms related to the class of cakes include frosting, custard, pie crust, Swiss meringue, vanilla chantilly, and syrup of gum. The above terms have been used for centuries to describe the preparation and decoration of cakes, as well as the variety of flavors and textures available. These principles are employed to make the most delicious and indulgent cakes on the modern culinary scene.

«Cake slice» redirects here. For the item of cutlery, see Cake and pie server.

Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies.

The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups),^[1] iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.

History

The term «cake» has a long history. The word itself is of Viking origin, from the Old Norse word «kaka».^[2]

The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for «flat», πλακόεις (plakoeis). It was baked using flour mixed with eggs, milk, nuts, and honey. They also had a cake called «satura», which was a flat heavy cake. During the Roman period, the name for cake became «placenta» which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case.^[3]

The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat’s milk.^[4] In ancient Rome, the basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good.^[5] Latin poet Ovid refers to his and his brother’s birthday party and cake in his first book of exile, Tristia.^[6]

Early cakes in England were also essentially bread: the most obvious differences between a «cake» and «bread» were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process.^[5]

Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.^[7]

Cake mixes

During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States.^[8] One company patented a cake-bread mix to deal with this economic situation, and thereby established the first line of cake in a box. In so doing, cake, as it is known today, became a mass-produced good rather than a home- or bakery-made specialty.

Later, during the post-war boom, other American companies (notably General Mills) developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting. This was a period in American ideological history when women, retired from the war-time labor force, were confined to the domestic sphere, while still exposed to the blossoming consumerism in the US.^[9] This inspired psychologist Ernest Dichter to find a solution to the cake mix problem in the frosting.^[10] Since making the cake was so simple, housewives and other in-home cake makers could expend their creative energy on cake decorating inspired by, among other things, photographs in magazines of elaborately decorated cakes.

Ever since cake in a box has become a staple of supermarkets and is complemented with frosting in a can.

Varieties

Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques.

Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive.^[5]

Butter cake

Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter.^[11] A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Another type of butter cake that takes its names from the proportion of ingredients used is 1-2-3-4 cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.^[12] According to Beth Tartan, this cake was one of the most common among the American pioneers who settled North Carolina.^[13]

Baking powder is in many butter cakes, such as Victoria sponge.^[14] The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.^{[citation needed]}

Sponge cake

Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. Traditional sponge cakes are leavened only with eggs. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added. Egg-leavened sponge cakes are thought to be the oldest cakes made without yeast.

Angel food cake is a white cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau, the French word for cake. Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.^[15]

Chocolate cake

Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder.^[16] German chocolate cake is a variety of chocolate cake. Fudge cakes are chocolate cakes that contain fudge.

Coffee cake

Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or a coffee break. Some types use yeast as a leavening agent while others use baking soda or baking powder. These cakes often have a crumb topping called streusel or a light glaze drizzle.

Flourless cake

Baked flourless cakes include baked cheesecakes and flourless chocolate cakes.

Layer cakes

Layer cakes are cakes made with layers of sponge or butter cake, filled with cream, jam or other filling to hold the layers together.

One egg cake

One egg cakes are made with one egg. They can be made with butter^[17] or vegetable shortening.^[18] One egg cake was an economical recipe when using two eggs for each cake was too costly.^[19]

Comparison with bread

Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive.^[5] For example, banana bread may be properly considered either a quick bread or a cake. Yeast cakes are the oldest and are very similar to yeast bread. Such cakes are often very traditional in form and include such pastries as babka and stollen.

Special-purpose cakes

Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, cakes for first communion, Christmas cakes, Halloween cakes, and Passover plava (a type of sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.

Particular types of cake may be associated with particular festivals, such as stollen or chocolate log (at Christmas), babka and simnel cake (at Easter), or mooncake. There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies.

A Lancashire Courting Cake is a fruit-filled cake baked by a fiancée for her betrothed. The cake has been described as «somewhere between a firm sponge – with a greater proportion of flour to fat and eggs than a Victoria sponge cake – and a shortbread base and was proof of the bride-to-be’s baking skills». Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream.^[20]

• 

Shapes

Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made to be sliced and served as part of a meal or social function. Common shapes include:

• Bundt cakes
• Cake dress
• Cake balls
• Cake pops
• Conical, such as the Kransekake
• Cupcakes and madeleines, which are both sized for a single person
• Layer cakes, frequently baked in a springform pan and decorated
• Sheet cakes, simple, flat, rectangular cakes baked in sheet pans
• Swiss rolls

• Cakes by shape

• 

Cake flour

Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.^[21] Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and/or bright white, such as angel food cake. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour.^[22][23][24] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.

Cooking

A cake can fail to bake properly, which is called «falling». In a cake that «falls», parts may sink or flatten, because it was baked at a temperature that is too low or too hot,^[25][26] when it has been underbaked^[26] and when placed in an oven that is too hot at the beginning of the baking process.^[27] The use of excessive amounts of sugar, flour, fat or leavening can also cause a cake to fall.^[27][28] A cake can also fall when subjected to cool air that enters an oven when the oven door is opened during the cooking process.^[29]

Cake decorating

A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as «jimmies» in certain parts of the United States and «hundreds and thousands» in the United Kingdom. The frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as a vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine, or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.

Special tools are needed for more complex cake decorating, such as piping bags and various piping tips, syringes and embossing mats. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. An embossing mat is used to create embossed effects. A cake turntable that cakes are spun upon may be used in cake decoration.

Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing
(also known as sugar paste), and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes, that are covered with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets.

• Decorated cakes

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  Chocolate layer cake with chocolate frosting and shaved chocolate topping

Food safety

The shelf life of cakes packages for commercial sale depends on several factors. Cakes are intermediate moisture products prone to mold growth. Commercial cakes are frequently and commonly exposed to different mold varieties before they are packaged for sale, including Aspergillus flavus and various Penicillins, and Aspergillus niger. Preservatives and oxygen absorbents are currently used to control and inhibit mold growth.

The CDC has recommended not to eat raw cake batter because it can contain E. coli. Raw flour can contain bacteria and needs to be cooked like other foods.^[30]

See also

References

External links

• The dictionary definition of cake at Wiktionary

Cake… the mere mention of this delicious indulgence is enough to make anyone’s mouth water. To top this, you can find them in an array of flavors with simple and exotic flavors and ingredients. Tastessence brings to you different types of cakes that you can try.

Did You Know?

The original cupcake was called so because all the ingredients used were measured by a cupful. A quote from 1887 reads, “Miss Steele made some cup-cake to-day. . . She put a cup of butter and two whole cups of sugar in it.”

The word ‘cake’ is probably the sweetest word that the English language can offer. It is probably so because a cake complements every occasion, making it even more joyous. No wonder, we have a wedding cake, a baby shower cake, a birthday cake, an anniversary cake, a Christmas cake, so on and so forth.

You might have tried quite a few cakes, and you might even have a favorite amongst those, but are you aware that there are over a hundred types of cakes out there that you still haven’t tried? To help you get started at trying new cakes, Tastessence provides a list of different types of cakes along with some pictures to drool on.

A

Angel Food Cake

Origin: United States
About: Angel cake is a type of sponge cake, made from egg whites, cream of tartar, flour, and sugar. Often baked in a tube pan which resembles a bundt pan. The cake is often drizzled with some glaze or fruity syrup.

Apple Cake/ Dorset Apple Cake/ Devon Apple Cake/ Somerset Apple Cake/Szarlotka

Origin: United Kingdom
About: Apples are the main ingredient for this cake along with almonds, walnuts, nutmeg, and cinnamon. The cake is often not glazed or frosted; however, it can be decorated with sliced apples.

B

Babka/ Bobka/ Baba

Origin: Poland
About: This is a yeasty sponge cake often found with a chocolate or vanilla glaze and icing, garnished with almonds and/or rum.

Basbousa

Origin: Turkey
About: Basbousa is traditional Middle-Eastern cake made from semolina or farina soaked in simple syrup. The syrup is usually infused with coconut, orange flower water, or rose water.

Boston Cream Pie

Origin: United States
About: Boston Cream Pie is made from sponge cake and chocolate cake with a layer of custard/cream in between the two layers of cake. It is then glazed with chocolate or ganache, sprinkled with sugar, and decorated with cherries.

Banana Cake/Bread

Origin: United States
About: Banana cake or banana bread is made from mashed ripe bananas topped with nuts and chocolate.

Battenberg Cake

Origin: United Kingdom
About: Battenberg cake is a simple sponge cake, which when cut into slices give it a checkered pattern. It is decorated with marzipan and jam. The Battenberg cake is generally available in yellow and pink colored sponge cake.

Baumkuchen

Origin: Germany
About: Baumkuchen is a unique vanilla layered cake with a hollow center. The cake is known for its layers that resemble the rings of a cut tree. In fact, the name of this cake in German translates to tree cake.

Bienenstich/ Bee Sting Cake

Origin: Germany
About: Bienenstich is a yeasty cake, filled with vanilla custard, buttercream, and topped with caramelized almonds. Legend has it, that a bee was attracted to this cake and stung the person who invented it, hence the name.

Black Forest Cake

Origin: Germany
About: This a gorgeous chocolate sponge cake frosted and sandwiched between whipped cream and maraschino cherries. Chocolate shavings are sprinkled all over the cake to give it a richer taste.

Brownies

Origin: United States, Canada
About: Brownies are flat cakes baked square in a shallow dish. They are often made of flour, eggs, chocolate, cocoa powder, sugar, and butter. They may also contain nuts and chocolate chips. Brownies can be enjoyed with chocolate syrup and a sprinkling of powdered sugar.

Buccellato

Origin: Sicily, Italy
About: The Buccellato is a circular cake prepared on special occasions and for that special someone. It is usually given to the godchild and his/her family by the godparents on the day of the christening. This cake contains honey, marsala, aniseed, and raisins. It is often paired with cappuccino or tea.

Bundt Cake

Origin: United States
About: The Bundt cake is baked in a distinct ring shape with a hollow center. This cake is generally found in one flavor, and often sprinkled with powdered sugar or at times glazed with chocolate.

Butter Cake

Origin: United Kingdom
About: The main ingredient of the butter cake is butter. Other ingredients include sugar, flour, and eggs. This cake is made by the creaming method, which means butter and sugar are whisked till it turns fluffy, and eggs are gradually whisked.

Butterfly Cake

Origin: United Kingdom
About: The butterfly cake is a variation of a cupcake and is also known as the fairy cake. This versatile cake can be made in any flavor. The cake is carved out with a spoon to give it a shape that resembles butterfly wings. Buttercream and jam are often preferred as the filling. The wings are further decorated using icing sugar.

C

Carrot Cake

Origin: United Kingdom
About: As the name suggests, carrots are the main ingredient for this cake, followed by flour, eggs, sugar, and almonds. Cream cheese, and sugar glaze best enhance the flavor of the cake.

Charlotte Cake

Origin: France
About: Charlotte cake is made from bread, sponge cake, and cookies, while ladyfingers are used to mold the cake lining. Fruit puree or custard, or flavored gelatin, are filled in the layers to give it an intense taste and flavor.

Cheesecake

Origin: Greece
About: Cheesecake has a base made from crushed cookies, which is then topped with thick luscious soft cheese, eggs, and sugar.

Chiffon Cake

Origin: United States
About: Chiffon cake is another type of sponge cake made with vegetable oil, eggs, flour, and sugar. It is made in the same way as an Angel cake but with a small change, its aerated properties are combined with meringue.

Chocolate Bouchon

Origin: France
About: Bouchon is a rich chocolate cake, it has a unique corkscrew shape, and it’s aptly named bouchon―cork in French.

Chocolate Chambord Cake

Origin: –
About: Chambord is a brand of raspberry liqueur, which is amalgamated with rich dark chocolate sponge to make the chocolate Chambord cake. It is then dolloped with a bittersweet chocolate ganache.

Chocolate Cake

Origin: –
About: Chocolate is often the base cake for many other chocolate cakes. It is a common sponge cake with cocoa powder added to it while whisking the ingredients together. Ganache, fudge, sweeteners,and vanilla creme are often used in between two layers as icing.

Chocolate Satin Cake

Origin: –
About: Chocolate satin cake is a deep rich and moist chocolate layer cake filled and coated with chocolate ganache.

Christmas Cake

Origin: United Kingdom
About: A Christmas cake is rum-soaked cake infused with dried fruit such as raisins and almonds, cinnamon, cherries, and whisked into a chocolate cake. Royal icing or glaze are often used to decorate this Christmas treat.

Coconut Cake

Origin: United States
About: Coconut cake, a popular southern delight, is white or yellow cake made with coconut milk and coconut extract. This cake is frosted and layered with cream cheese or buttercream frosting mixed with grated coconut or coconut flavor.

Colomba or Easter Dove Cake

Origin: Italy
About: The Colomba cake is made from flour, eggs, butter, sugar, candied peel, raisins, almonds, natural yeast, and pearl sugar. Often found drizzled with chocolate.

Coffee Cake

Origin: Germany
About: This cake does not have any coffee in it, but is often had with coffee. The cake is flavored with cinnamon, spices, nuts and fruits, and drizzled with light glaze.

Cremeschnitte

Origin: Slovenia, Croatia, Germany
About: Cremeschnitte is a vanilla and custard cream cake. There are many regional variations, but they all include puff pastry base and custard cream.

Croquembouche

Origin: France
About: The Croquembouche consists of choux pastry balls bound together with caramel. This cake is often made and served for special occasions.

Crystal Cake

Origin: China
About: Crystal cake is a traditional Chinese dessert and derives its name from its appearance. The cake is shiny, bright, glittering, and translucent, like a crystal.

Cupcake

Origin: United States
About: Cupcakes are made in the shape of miniature cups, hence the name. They are often frosted with rich delicious icing and at times sprinkled with sprinkles and candy.

D

Dacquoise

Origin: France
About: Dacquoise is made from meringue, almonds, hazelnuts, whipped cream, chocolate, and buttercream.

Date and Walnut Loaf

Origin: United Kingdom
About: Date and walnut loaf/cake is heavily induced with dates, walnuts, treacle, and tea.

Date Square/ Matrimonial Cake

Origin: Canada
About: Date square/Matrimonial cake is a coffee cake made from cooked dates, candied peel, and oatmeal crumble.

Death by Chocolate Cake

Origin: –
About: Death by chocolate cake is a rich chocolate fudge cake with double the chocolate. A soft delicious chocolate layer cake sandwiched between chocolate ganache, meringue, buttercream, and mousse.

Depression Cake

Origin: United States
About: Depression cake originated, during the Great Depression, hence the name. It is made from flour, apples, raisins, prunes, allspice, cloves, nutmeg, walnut, almonds, pecans, and pears.

Devil’s Food Cake

Origin: United States
About: Devil’s food cake is a rich, moist chocolate layer cake. Sandwiched between rich chocolate or vanilla frosting. The chocolate cake is at times replaced by red velvet cake.

Dundee Cake

Origin: Scotland
About: Dundee cake is made with oodles of currants, almonds, sultanas, and fruit peels.

Dobos Cake, Dobos Torte Or Dobosh Torte

Origin: Hungary
About: The Dobos cake has multiple layers of sponge cake. It is frosted with chocolate buttercream. It is coated with a thin caramel topping, with chestnuts, walnuts, hazelnuts, and almonds.

E

Eccles Cake

Origin: United Kingdom
About: Eccles cake are small round cakes filled with currants, topped with demerara sugar.

Esterházy Torte

Origin: Hungary
About: The Esterházy torte is made with buttercream mixed with vanilla or cognac, sandwiched between multiple layers of almond meringue.

F

Fat Rascal

Origin: Yorkshire, United Kingdom
About: The Fat Rascal is a yeast cake made with dried fruit, candied peel, and oats.

Financier

Origin: France
About: The Financier is a small, light and moist, sponge cake. Containing almond flour, with ground almonds, and/or almond flavoring. Other ingredients consist of flour, egg whites, and powdered sugar. The cakes are baked in small rectangular loaves.

Frog Cake

Origin: Australia
About: Frog cake are shaped exactly as their name suggests. However, they are made from sponge cake, frosted with cream and fondant.

Fraisier

Origin: France
About: Fraisier is a chocolate cake filled with fresh strawberries and crème pâtissière.

Fruitcake

Origin: Rome, Italy
About: Fruitcake is a simple cake loaded with dried fruits and nuts, spices, and candied fruits. The cake is often soaked in spirits and nuts.

Funing Big Cake

Origin: China (Funing County, Jiangsu province)
About: Funing big cake is a simple Chinese cake made from sticky rice, sugar, pine nuts, and lard or vegetable oil.

G

Genoa Cake

Origin: Italy
About: Genoa cake is a yeasty cake made not so simple by adding pine nuts, and fruits viz. sultana’s, cherries, almonds, candied fruits, and raising.

German’s Chocolate Cake

Origin: United States
About: German chocolate cake is a multiple chocolate layered cake filled and topped with pecan, chocolate, and coconut frosting. It is often garnished with caramel and maraschino cherries.

Gingerbread or Piernik

Origin: United Kingdom
About: Gingerbread is a moist loaf cake made with ginger root, molasses, and honey.

Gooey Butter Cake

Origin: United States
About: Gooey butter cake is a flat and dense cake. It is sweet and rich, perfect to have with coffee as a coffee cake.

Gåsebryst

Origin: Denmark
About: Gåsebryst is also known as a cream cake. This cake is made with Danish pastry at the base, topped with custard, jam, whipped cream, and coated with marzipan.

H

Hot Milk Cake

Origin: United States
About: Hot milk cake is a twin layered cake with a sweet mocha icing, topped with fruits, boiled icing, and powdered sugar. The recipe requires scalding hot milk that is poured into the batter to make this cake.

Hummingbird Cake

Origin: United States
About: Hummingbird cake is made from fruits viz. banana, pineapple, pecan, vanilla extract, and spices. It is topped with dollops of cream cheese frosting.

I

Ice Cream Cake

Origin: –
About: Ice cream cake is often a three-layered cake, coated and sandwiched between ice cream.

Icebox Cake

Origin: –
About: An Icebox cake is made of ladyfingers or cookies, sandwiched between jell-o, whipped cream, and pudding that is later set in the refrigerator. Cream is whipped soft and infused with cookies, chocolate, and essence and made into a cake. This cake is also called a zebra cake.

Italian Cream Cake

Origin: Italy
About: Italian cream cake is a rich cake containing nuts and sweet creamy fillings.

J

Jelly Roll/ Roulade/ Yule log/ Bûche de Noël

Origin: France
About: Jelly rolls are sponge cake roles or roulade, filled with buttercream, jam, ganache, fruit or fruit puree, lemon curd,whipped cream, and nuts that are rolled into a log shape. They are then frosted with buttercream icing.

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King Cake, King’s Cake, Galette des Rois

Origin: France, Spain
About: King cake is also known as the Epiphany cake and is made at the end of the Christmas season. This cake has a yeasty base filled with nuts and dried fruits. The cake often decorated with a tiny plastic baby as a representation of Baby Jesus.

Kladdkaka

Origin: Sweden
About: Kladdkaka is a sticky chocolate cake that is quite similar to a brownie with a soft center. The cake is dusted with powdered sugar and dolloped with whipped cream and/or vanilla ice cream.

Kliņģeris

Origin: Latvia
About: Kliņģeris is another yeasty cake baked in a mold with a hollow center, like the bundt cake mold. The cake is infused with saffron and golden dried fruits and sprinkled with sugar.

Kolacz

Origin: Poland
About: Kolacz is a wheel shaped coffee cake. It is traditionally a pastry that is often used as a wedding cake whole history dates back to the 13th century.

Kouign-amann

Origin: France (Brittany)
About: Kouign-amann is doughy cake baked in a round baking tin. It is made from bread dough, layered with butter and sugar layers. The sugar and salty butter melts as the cake bakes, giving it layers.

Kransekake

Origin: Denmark, Norway
About: Kransekake is unique as it is made into a series of concentric rings. 18 layers, to be exact, are layered on top of each other. These rings are stuck to each other with a unique icing made from almond paste, egg whites, and sugar.

Kremówka

Origin: Poland
About: Kremówka is made of two layers of puff pastry, sandwiched between whipped cream, custard, buttercream, or sometimes egg white cream, and is dusted with powdered sugar.

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Lady Baltimore Cake

Origin: United States
About: Lady Baltimore cake is a popular wedding cake made taller by layers of white cake enveloped and sandwiched in between boiled white icing infused chopped nuts and candied fruits.

Ladyfingers or Savoiardi or Sponge Fingers

Origin: France
About: Ladyfingers are soft sweet sponge cakes made in finger-shaped cake tins. These cakes are used to make other cakes viz. Charlotte cake, Tiramisu. These cakes are sprinkled with powdered sugar before baking. The sugar caramelizes and gives it a crunchy crust.

Lamington

Origin: Australia
About: Lamingtons are square single-layered cakes that are coated with a thin layer of chocolate ganache or syrup and re-coated with desiccated coconut.

Lemon Cake

Origin: –
About: Lemon cake batter is infused with lemon zest and a few drops of freshly squeezed lemon juice, along with buttermilk, vanilla extract.

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Madeleine or Petite Madeleine

Origin: France
About: Madeleines are known for their distinctive shell shape. These cakes are simple sponge infused with ground almonds, lemon or orange flower water.

Madeira Cake

Origin: England
About: Madeira cake is a traditional sponge cake that is sprinkled with confectioner’s sugar and garnished with dollops of whipped cream. This cake best complements tea.

Marble Cake

Origin: Denmark
About: Marble cake is made by lightly swirling yellow cake and chocolate cake batter together. Once done, the cake is laced with chocolate frosting.

Marjolaine

Origin: France
About: Marjolaine is a multiple layered cake sandwiched between mocha almond, hazelnut butter, whipped cream, and iced with coffee buttercream, or chocolate ganache, topped with toasted almonds.

Meringue Cake

Origin: –
About: Meringue is a flourless cake made from numerous cakes made of meringue, and filled with custard, mousse, whipped cream, and fruit.

Mille Crêpes Cake

Origin: France
About: Mille Crêpes cake is composed of 20 layers of thin French crêpes sandwiched between vanilla pastry cream.

Mille-feuille or Napoleonskake

Origin: France
About: Mille-feuille, also known as a Napoleonkake, is made of caramel or carob flavor and made in the same way as tompouce. The cake has three layers of puff pastry alternating with pastry cream. It is glazed in white icing and chocolate strips, only to be combed later.

Molten chocolate cake/Lava Cake

Origin: United States
About: Molten chocolate cake is a cross between chocolate soufflé and a flourless cake. It has an ooey-gooey molten chocolate center in the middle. Resembling lava from a volcano―chocolate volcano.

Mousse Cake

Origin: –
About: A mousse cake is made of layers of mousse and sponge cake, biscuits, meringue, macaroon, or butter cake layers. The cake also consists of a layer of bittersweet chocolate mousse, and another milk chocolate mousse and a few thin layers of chocolate butter cake, frosted with a some ganache.

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Opera Cake

Origin: France
About: Opera cake has a layer of chocolate, espresso, and almond, called joconde, layered with coffee-chocolate ganache and buttercream.

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Paczki

Origin: Poland
About: Paczki is a round spongy cake made of strawberry, sweet cheese, liqueurs, and chocolate.

Panpepato

Origin: Italy
About: Panpepato is a round cake made of almonds, pine nuts, pepper, cinnamon, nutmeg, orange and lime zest, hazelnuts, cocoa, flour, honey, and grape must.

Panettone

Origin: Italy
About: Panettone is a cross between bread and cake, made in a circular base. The cake contains lemon zest, citron, raisins, and candied orange.

Parkin

Origin: United Kingdom
About: Parkin is a gingerbread cake made with treacle and oatmeal. It is often baked using golden syrup and sprinkled with extra sugar.

Pavlova

Origin: New Zealand
About: Pavlova is named after a ballerina Anna Pavlova. The cake is made of circles of meringue filled with fresh fruits and whipped cream.

Petit Fours

Origin: France
About: Petit four are tiny cakes served with coffee after meals. These are inch-square sponge cakes layered with buttercream and coated with colored fondant and redecorated with fruits, marzipan, nuts, and more icing.

Petit Gâteau

Origin: France
About: Petit Gâteau are small chocolate cakes with a crunchy exterior with a soft and molten center. They are closely related to chocolava cake and are often had with vanilla ice cream.

Povitica

Origin: Croatia
About: Povitica is a rich and dense yeasty cake made from butter and cream cheese.

Pound Cake

Origin: United Kingdom
About: Pound cake is the base of many a cakes. It is a rich dense buttery cake with ingredients used in the same quantity. Many varieties of this cake are found with ingredients like liqueur, extracts, flavors, chocolate chips, candied fruits, lemon and/ or orange zest, dried fruits, coffee, key lime, and other fruits.

Princess Cake

Origin: Sweden
About: Princess cake has alternating layers of whipped cream and sponge cake, along with layers of jam and custard, coated with marzipan.

Prinzregententorte

Origin: Germany
About: The Prinzregententorte is made with sponge cake sandwiched between buttercream and chocolate glaze.

Punschkrapfen

Origin: Austria
About: Punschkrapfen is a punch cake made of fine rum infused with nougat, chocolate, cake crumbs, apricot jam soaked in rum. It is glazed in thick pink sugary rum glaze drizzled in chocolate. The cake is similar to the petit four.

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Queen Cake

Origin: –
About: The Queen cake is a white-layered cake frosted in caramel.

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Red Bean Cake

Origin: Japan, China
About: Red Bean cake is made from mashed red beans and gelatin.

Red Velvet Cake

Origin: United States
About: The red velvet cake is a simple sponge cake infused with beet root juice and cocoa powder, but nowadays, food color is used instead of beet root, which gives it its distinct maroon color. The cake is topped with a thick white frosting.

Rum Cake

Origin: Jamaica, Trinidad and Tobago
About: Rum cake is a pound or sponge cake that is soaked in rum, and filled with whipped cream and fresh fruits. The cake is frosted with boiled icing and dried fruits. This cake is often baked in loaf or bundt baking tins.

Rum Baba

Origin: Italy
About: Rum Baba are small yeasty cakes soaked in rum and/or hard liquor. They are filled with whipped cream or royal icing.

Ruske Kape

Origin: Bosnia
About: Ruske Kape cake is made in small round molds and set and cooled, the sides are coated with grated coconut and crushed walnuts. The top of the cake is drenched in chocolate, vanilla, or mocha.

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Sachertorte

Origin: Austria
About: Sachertorte is a three-layered chocolate sponge cake layered and filled with apricot jam, only to be iced with dark chocolate and whipped cream.

Šakotis

Origin: Lithuania
About: Šakotis means ‘a tree with many branches’, this is probably because the cake is often found in a conical shape. The cake is rotated in front of an open fire as layers are added one on top of the other, giving it a distinct shape. This cake is drenched in chocolate glaze.

Savarin

Origin: –
About: Savarin is another yeast cake baked in a bundt cake mold, and soaked in orange rum syrup. It is later filled with royal icing and fresh fruit.

Seven Layer Cake

Origin: Hungary
About: Seven Layer cake is made of 5 to 7 thin layers and of cake and frosted with chocolate buttercream.

Sfouf

Origin: Lebanon
About: Sfouf is a simple cake made of semolina and almond cake that is flavored with sugar and turmeric.

Shortcake

Origin: United Kingdom
About: Shortcake is a simple sponge cake. The first half of the cake is topped with whipped cream and fruits drizzled with biscuit or scone powder.

Sicilian Cassata

Origin: Italy
About: Sicilian Cassata is a round sponge cake moistened by fruit juices or liqueur. Layered with candied peels, ricotta cheese, and chocolate or vanilla filling. It is then coated with marzipan.

Simnel Cake

Origin: United Kingdom
About: A Simnel cake is a fruit cake with marzipan. The cake is induced with spices, dried fruits, and zest.

Snow Skin Mooncake

Origin: Hong Kong, China
About: Snow Skin Mooncake is made and devoured during a mid autumn festival. It is made from glutinous rice which is later frozen.

Soufflé

Origin: France
About: Soufflé is a light and fluffy cake made with eggs combined with other ingredients like jams, cheese, fruits, chocolate, berries, lemon and lemon zest.

Spekkoek

Origin: Netherlands
About: Spekkoek is a multilayer cake containing almonds, cashews, cheese, and dried fruits.

Spice Cake

Origin: North America
About: Spice cake is made with an abundance of spices like cloves, allspice, nutmeg, maple syrup, ginger, and cinnamon.

Sponge Cake

Origin: United Kingdom
About: The sponge cake is the base of almost any cake. It is a light cake that makes the base of many cakes viz., ladyfingers and many other.

Stack Cake

Origin: United States
About: Stack Cake is a type of sponge cake in which cakes made of different flavors and frosting are stacked one on top of the other.

Strawberry Cake

Origin: –
About: Strawberry cakes are a simple white sponge cakes infused with fresh and dried strawberries. They are then frosted with royal icing topped with fresh strawberries.

Streuselkuchen

Origin: Germany
About: Streuselkuchen is a yeasty doughy flat cake which is cut into oblong pieces. It is enveloped with streusel a combination of crumbs made from sugar, flour, and fat.

Swiss Roll

Origin: United Kingdom
About: Swiss roll is a thin sponge cake filled with jam, icing, and whipped cream, then rolled and allowed to set. Then, it is cut into slices.

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Tarte Tatin

Origin: France
About: Tarte Tatins are upside down tarts that are made from caramelized fruits.

Teacake

Origin: United Kingdom
About: Teacakes are a cross between a cake and cookie and served as finger foods. Dolloped with whipped cream and sandwiched between two small discs of sponge cake.

Thousand/Twelve Layer Cake

Origin: Dutch
About: Though the number thousand is highly exaggerated, the cake has only 12 layers. The layers are thin and flavorful, often infused with local spices

Tiramisu

Origin: Italy
About: Tiramisu has layers of ladyfingers that are soaked in espresso liqueur and layered with mascarpone cheese and custard mixture, and dusted with cocoa powder.

Torte

Origin: Spain
About: Tortes are a round, rich, dense cakes that are infused with ground nuts and fruit puree. Unlike cakes, tortes are not layered and are often glazed and topped with fresh fruits and whipped cream.

Torta Tre Monti

Origin: Italy (San Marino)
About: A Torta Tre Monti is a three-layered cake made of thin wafers sandwiched between hazelnut or chocolate ganache, and decorated with fondant.

Tres Leches Cake

Origin: South America
About: The tres leches cake is a sponge cake soaked in a variety of milk, like evaporated milk, condensed milk, and whole milk, which is topped with whipped cream.

Tunis Cake

Origin: Scotland
About: Tunis cake is a madeira cake with a thick layer of chocolate cake and coated with marzipan and fruits.

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Upside-down Cake

Origin: United Kingdom
About: The upside-down cake is a single-layer vanilla cake. The base of which is layered and made of syrupy sliced fruit topped with cake batter. Once baked and cooled, the cake is turned upside down, making the base of the cake into the top of the cake. Fruits like pineapples, apples, and cherries are often used in the cake.

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Victoria Sponge Cake

Origin: United Kingdom
About: The Victoria sandwich cake is a twin-layered sponge cake filled with whipped cream and jam, topped with a light glaze. The cake is often served with tea and sandwiches.

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Whoopie Pies

Origin: United States
About: Whoopie pies are a triple amalgamation between cakes, cookes, and pies. It is also known as gob or black moon. Often found in chocolate cake, pumpkin or gingerbread cake, sandwiched between frosting.

Wine Cake

Origin: Colombia
About: Wine cakes are made with additional ingredients such as wine, candied fruit, rum, and raisins.