43 articles
Pound cake
Pound cake, also called quatre-quarts, is a dense butter cake named for its original one pound each of flour, butter, sugar, and eggs, first documented in 1747 England and traditionally leavened only by beaten egg.
Red velvet cake
Red velvet cake is an American layer cake with a mild cocoa flavor, slight tang from buttermilk and vinegar, and a red color from food coloring.
Rum baba
Rum baba (baba au rhum, babà) is a yeast cake soaked in rum syrup, attributed to Stanisław Leszczyński's pastry chef Nicolas Stohrer, adopted in Paris and perfected in Naples; savarin is its ring-shaped variant.
Sachertorte
Sachertorte: Viennese chocolate torte created in 1832 by Franz Sacher for Prince Metternich; apricot jam and chocolate glaze; subject of the 1950s-60s Sacher-Demel cake war over the 'Original Sacher-Torte' name.
Shortcake
Shortcake: a sweet, fat-shortened crumbly biscuit or cake, split and filled with fruit and cream; American strawberry shortcake dates to 1847, with British shortbread and Japanese sponge-cake variants.
Simnel cake
Simnel cake: a British light fruit cake with marzipan layers and eleven marzipan balls, traditionally eaten at Easter and on Mothering Sunday, the fourth Sunday in Lent.
Sponge cake
Sponge cake (bizcocho, bizcochuelo) is a foam-type cake of flour, eggs, and sugar, leavened mainly by air whipped into eggs with 0.1–10% fat, distinct from angel food cake (whites only) and chiffon (oil).
Sticky toffee pudding
Sticky toffee pudding, also called sticky date pudding in Australia and New Zealand, is a British baked date sponge served warm with a butter, brown sugar, and cream butterscotch sauce, popularized by the Sharrow Bay Hotel in Cumbria in the 1970s with disputed origins.
Swiss roll
Swiss roll (jelly roll, roll cake, roulade): a thin whisked sponge baked flat, filled with jam or cream, and rolled into a cylinder; Central European origin, named in Britain, cracked sponges traced to overbaking, cooling flat, or thickness.
Tres leches cake
Tres leches cake (pastel de tres leches, three-milk cake) is a Latin American sponge cake soaked in evaporated milk, condensed milk, and whole milk or cream. Origin is disputed between Nicaragua and Mexico; Nestlé canned-milk label recipes popularized it from the 1930s.
Trileçe
Trileçe (trilece, trileqe) is the Balkan three-milk sponge cake with a caramel top, a phonetic borrowing of Spanish tres leches; earliest documented in a Tirana restaurant in 2005, it spread to Kosovo, North Macedonia and Turkey, peaking there in the mid-2010s.
Wedding cake
Wedding cake (also bride cake): decorated cake, usually white-iced and tiered, served at weddings. Traces from Roman cake-breaking customs and English bride pies to Victoria's 1840 tiered plum cake and the modern global standard.
Yule log (cake)
Bûche de Noël (Yule log cake, log cake): French rolled génoise sponge with cream filling, frosted as a wooden log, replacing the burned Christmas Eve Yule log; first recipe printed by Pierre Lacam in 1890.