Choose Your Favorite Cake


June 2, 2013 by Shweta D'souza

With so many variations of cakes you may already have a  favorite. Here are a few cake types you may want to try baking.

Angel Food Cake: Airy  and light and described by some as the “food of the angels. Angel Food cake is  made with no fat, therefore is cholesterol free, and has a light, fluffy,  delicate texture that almost melts in your mouth. Stiffly beaten egg  whites provide the leavening agent, which are gently folded into the other  ingredients. Angel Food Cake is baked in a tube shaped pan that is ungreased,  allowing the cake to raise high by clinging to the sides of the pan, and then  turned upside down after baking so the cake does not collapse while cooling.  You will love this cake simply served plain with fresh fruit and whipped cream,  but you can also split into layers to add a filling, or cover with a light  icing. Example: Angel cake

Biscuit: Biscuit is  a classic sponge cake that contains no butter or fats but a large amount of separated  eggs, initially making a biscuit lighter, drier, and tougher than a regular  sponge-type cake. However, once a soaking syrup is added to the cooled cake, it  becomes tender, moist, and the most ethereal of cakes. Example: Strawberries & Cream Layered Sponge

Bundt Cake: (Pronounced “bunt” with the “d” being silent.) This cake is baked in a  special pan called a Bundt pan, a  ring shaped pan with fluted sided, originally created to prepare German Kugelhopf  cake. National Bundt Pan Day is November 15th. The modern Bundt pan  was developed by the Nordic Ware company in 1950, and its fame rose after a  Pillsbury-sponsored baking contest in 1966. Example: Lemon Sour Cream CakeChocolate Zucchini CakeOrange Poppy Seed CakeBacardi  Rum CakePear Spice Bundt Cake

Charlotte: A Charlotte is  made by lining a mold with a biscuit or sponge-type cake, then filling the mold  with a Bavarian or whipped cream mixture, a fruit mixture, a mousse, or  sometimes a gelatin mixture. A Charlotte Royale is made with multi-layers of  sponge cake and jam. Charlotte Russe is surrounded by ladyfingers. A Charlotte should be made  at least 4 hours in advance, and is served chilled. There are a number of  decorative molds available in kitchen stores, but a springform pan with a  removable bottom may also be used.

Cheesecake: Cheesecake is a rich, creamy, smooth, and dense chilled dessert,  generally made with a mixture of cream cheese, sugar, eggs, cream, and  flavorings.  Cheesecakes are normally baked in a springform pan, in a water or steam bath to keep the cake creamy, and unmolded before serving, Cheesecakes are made with a pastry, cookie, or graham cracker type crust, but can also be  baked without a crust. Classic cheesecake is a delicious creamy vanilla flavor with the added tartness of lemon and sour cream, such as found in New York  Cheesecake and served plain or with a topping of whipped cream and berries. There are unlimited cheesecake flavor possibilities ranging anywhere from chocolate,  coffee, lemon, berry to fruit. Examples: New York CheesecakePumpkin CheesecakeWhite Chocolate Pumpkin CheesecakeCaramel  Apple Cheesecake , Strawberry Cottage Cheese Cake

Chiffon Cake: A tender, moist, and rich tasting  cake made with vegetable oil, along with eggs, flour, sugar and flavoring and  is lovely served with fresh fruit or covered with a creamy frosting. The  stiffly beaten egg whites along with baking soda or baking powder provide the  leavening agent. Chiffon cakes are typically baked in a tube pan; however other  shaped pans may be substituted, such as a heart-shaped pan. Examples: Chocolate Chiffon Cake,  Walnut Chiffon Cake

Coffee Cake: Served warm from the oven with a hot cup of coffee or tea, coffee cake can provide a relaxing respite from a busy day. A  coffee cake does not necessarily, but are typically flavored  with cinnamon, apple, nuts, and fruits.  Coffee cakes are simple, yet rich  and delicious, perfect for family dinners or when friends drop by. Most coffee  cakes have a crumb or streusel topping made with variations of sugar, nuts,  spices, butter, flour and oats. Examples: Old Fashioned Streusel Coffee CakePear Nut Sour Cream Coffee CakeCranberry  Coffee CakeChocolate Glazed Sour Cream Coffee Cake

Cupcake: Who can resist a cupcake?  Sometimes called “fairy cakes,” these small and delightful cakes are made to  serve one person.  Almost any butter cake recipe can be used to bake cupcakes. Before the  modern cupcake pans were developed, small cakes were often baked in individual  pottery cups, leading to the popular term “cupcake.” Today’s modern baker has  the advantage of using a muffin or cupcake pan with or without a paper liner,  or even the more recent innovation of silicone baking cups. Examples: Vanilla CupcakesRed Velvet Cupcakes,  Gingerbread CupcakesGrasshopper CupcakesMocha Cupcakes

Dacquoise: (Pronounced da-KWAHZ.) A Dacquoise is a light, crispy nut meringue, made with no flour, and is baked  slowly until crisp and dry. The meringue is usually piped in discs, and sandwiched  together with whipped cream, mousse, or Buttercream fillings. A Dacquoise is  normally made with ground almonds or hazelnuts to provide a delicious nutty  flavor.


Devil’s Food Cake: Devil’s food cake is a  chocolate cake, but moister and airier than other chocolate cakes and often  uses cocoa for the chocolate flavor. Devil’s food cake incorporates butter, egg  whites, flour and less whole egg than other chocolate cakes and is made using  hot or boiling water as the cake’s main liquid instead of milk. This cake is  usually baked in layers and filled and frosted with a rich chocolate frosting.

Devil’s Food Cake

Flourless Cake: is a European style cake, also  known as a torte. Made either with little or no flour, these cakes instead are  normally made with ground nuts or cookie crumbs plus eggs and butter to produce  a cake with such a rich and delicious flavor that you normally want to serve in  small slices. Examples: Flourless  Chocolate Almond CakeRussian  MazurkaTriple Chocolate Pecan Cake

Fruitcake: These colorful cakes are a  wonderful treat associated with the winter holidays that most people either  love or hate. Fruitcake is generally dense and heavily laden with dried or  candied fruit and nuts, and possibly rum or brandy along with flavorful spices.  Because fruitcake is rich, it is normally served in small pieces. The proportion of fruit and nuts to the cake batter is normally high, having just  enough batter to hold the mixture together. Fruitcakes can be  eaten immediately, but are better when allowed to age by first wrapping in a  cloth soaked in rum, brandy, bourbon, wine, or even fruit juice to preserve the  cakes, wrapped tightly, then stored in a cool dark place. Light fruitcake is  made with lighter-colored ingredients such as granulated sugar, light corn  syrup, almonds, golden raisins, pineapple orange or lemon peels. Dark  fruitcakes include darker ingredients such as brown sugar, molasses, walnuts,  pecans, mincemeat, dates, and dark raisins or currants. Examples: Rich Walnut  FruitcakeGolden  Fruitcake

Gateaux Cake: (Pronounced ga-toe.) Gâteau is a  French cake, often a sponge type cake, and often made with ground almonds.  Gateaux cakes tend to be fancier, often served after a special dinner. It is  typically made in layers; the cake is sometimes soaked with flavored syrup to  provide extra moistness, layered with a rich  filling, and then frosted with a smooth Buttercream frosting.

Walnut and coffee gateau

Genoise Cake: (Pronounced JenWAHZ.) Genoise is  a classic European sponge-type cake that is less-sweet than other sponge cakes and may also contain butter to provide tenderness along with a richer and more flavorful taste. Genoise is a dry sponge cake, and is normally soaked with flavored  syrup to provide extra moistness. To make Genoise cakes, whole eggs are beaten  with sugar while heating over a pan of simmering water to dissolve the sugar  and allow the mixture to whip higher, holding more air bubbles. After warming,  the egg and sugar mixture is whipped until it is thick, light in color, and  billowy like whipped cream. Lastly flour is folded in and butter may be added. Sponge cakes must be unmolded as soon as baked; otherwise the steam will soften and  collapse the cake.


Kuchen: (Pronounced COO-hen.) Kuchen in the German  word for cake, and there are different recipe versions available with different  fillings and crusts used. Typically Kuchen uses a sweet dough crust with a  topping of fruit or fruit and custard combined, making Kuchen similar to a pie  or a tart. Kuchens may also have a cinnamon sugar crumb topping. The fruit used  in Kuchen is varied, but apple, plum, prune, apricot, peach and rhubarb are  common. Some Kuchen recipes are similar to an upside-down cake, but the fruit  and sugar mixture goes on top of the cake batter instead of the bottom, and is  served directly from the pan. Kuchen was declared to be the official state  dessert of South Dakota on July 1, 2000. Examples: Cherry KuchenCranberry Cheese Kuchen

Kugelhopf: A European cake baked in a special  Kugelhopf pan which is a  deep, round, tube pan with ornate fluting. The cake is  a sweet yeast cake studded with raisins, nuts, and candied fruits, and has a  round pyramid shape when the cake in unmolded. Examples: Fruit and Walnut Kugelhopf

Madeleine: (Pronounced Ma-de-LEHN.) A small  and tender French cake that is baked in a special pan called a Madeleine pan  that has deep shell-shaped imprints.  The  pan must be generously greased and floured to prevent the delicate cakes from  sticking to the pan. Madeleine’s are sometimes thought of as a cookie, but are  actually little buttery spongy cakes, sometimes delicately flavored with lemon,  orange, or almond.


Meringue: (Pronounced muh-RANG.)Made  from stiffly beaten egg whites and sugar, meringues can be added to a cake  batter to make it lighter, or baked alone until it is crisp and dry. Meringue  is wonderful sandwiched between butter cake or sponge cake layers to produce a  cake full of texture and crunchiness. Meringues are made by beating egg whites  and sugar until stiff, then either spread or piped onto a baking sheet in the  desired shape, normally round. Meringue can also be baked like a pastry shell,  making a delightful container to fill with a whipped cream, ice cream, or  fruit.  Example: Chocolate Hazelnut Meringue Cake

Panforte:  (Pronounced pan-FOHR-tay.) This  is a traditional Italian dessert containing fruits and nuts, resembling  fruitcake. Panforte means “strong bread” which refers to the spicy  flavor. The original name of panforte was “panpepato” (peppered  bread), due to the strong pepper used in the cake. Most versions contain sugar,  honey, chocolate, nuts, fruit, and spices, with a sprinkling of powdered sugar  on top. This candy-like cake is usually made in a round shape. Serve a thin  slice with coffee or a dessert wine after a meal, or enjoy with your breakfast  coffee or afternoon tea. Example: Panforte di Siena

Petit four: These are tantalizingly small  cakes approximately 1 inch square, although the cake may be cut into various  shapes such as square, round, oval, or triangular. Petits fours are  traditionally covered with a fondant or Buttercream icing and decorated with  icing flowers or other embellishments. When displayed on a serving tray they  are pretty to look at and difficult to resist.

petit four

Pound Cake: Original  pound cake recipes called for either one pound each of eggs, butter, sugar and  flour, or the batter was made using proportions of one-fourth eggs, one fourth  butter, one forth sugar and one fourth flour. Today’s pound cakes may use  different proportions  with the addition of baking powder or baking soda and fruit or nuts, and  optional flavorings. Pound cakes are typically dense, rich, buttery, and  flavorful, perfect served with a cup of tea or coffee. Pound cake  may be topped with a powdered sugar glaze, dusted with powdered sugar, served  plain, or served with whipped cream or ice cream or with a fresh fruit topping. Examples:  Cream Cheese Pound CakeSouthern  Pecan Pound Cake

Swiss Roll Cake: Jelly roll, Roll Cake, Biscuit, Roulade, Roll  Cake, Buche de Noel are other names and all included in  the Roll Cake recipes, and may be as simple or as elaborate as you want to make  them. Start with a sponge cake recipe, bake in a jelly roll pan, immediately  turn upside down onto a towel sprinkled with powdered sugar, and then roll it  up to cool. When cooled, gently unroll the cake and fill with your favorite filling  such as fruit jams, ice cream, or sweetened cream cheese or whipped cream. Examples: Pumpkin Nut Cake RollStrawberry Roulade

Shortcake: A pastry or biscuit that has a  high ratio of fat to flour, resulting in a cake that is rich, crumbly, and  tender. Strawberry Shortcake is a simple and delicious dessert, made with some  type of cake such as a sponge cake, biscuit, or cream scone, then layered with  lots of fresh sweet strawberries and sweetened whipped cream. This is a  time-honored summer dessert, and as all-American as Mom’s apple pie.

Strawberry Shortcake

Sponge Cake: Click on our Article on sponge and foam cakes:

Tea Cake: Tea cakes are pretty and elegant,  traditionally served for afternoon  tea, and especially pretty for special occasions such as Mother’s Day. Tea cake  is really any kind of cake that is sturdy enough to be picked up with your  fingers. Lemon Tea  Cakes are a butter cake recipe, cut into small squares  that have a sweet icing drizzled over the top and then garnished with fresh  fruit or Candied Edible Flowers.

Tiramisu: Tiramisu means “pick me up” in  Italian, and because it’s so luscious you will feel picked up and carried away  with bliss. Traditional Tiramisu is layers of sponge cake, sweet mascarpone  cheese filling, coffee liqueur, espresso and chocolate.


Torrone: A  nougat confection, traditionally served at Christmas in Italy and Spain. It is typically  made with honey, sugar, egg whites and either toasted almonds, pistachios,  hazelnuts, or walnuts. Torrones are also flavored with orange, lemon, vanilla  and almond.


Torte: Torte is  the German word for cake, though it is typically used to describe a moist cake  made with many eggs, and often made with ground nuts or bread crumbs. Tortes may  be either a multi-layered cake or a single layer. Examples: Walnut Raspberry Torte, Black Forest  Cherry Torte

Trifle: A  trifle is a dessert made in a deep glass bowl with straight sides. Trifles are typically  made with a sponge cake or ladyfingers that are soaked in a syrup or liqueur  and layered with custard, cream, fresh fruit, or preserves.

Strawberry and blueberry trifle

Upside-Down Cake: This is an old-fashioned type cake  that features a beautiful arrangement of fruit of top of a butter-type cake.  The fruit is placed  in the bottom of the pan before baking; once the cake is baked the pan is  turned upside to reveal the glistening fruit. Upside down cakes have  traditionally been baked in a heavy-duty cast iron skillet. With a cast-iron  skillet the butter and sugar for the topping can be heated on top of the stove,  while also helping to butter and sugar to caramelize while baking. In place of  a cast-iron skillet a round baking pan may also be used. Almost any fruit that is used in  baking can be used for an upside-down cake. Pineapple Upside Down Cake is  traditional, but apples, pears, pineapple, rhubarb, peaches, plums and bananas  also make a delicious variation. Examples: Spicy Pear Upside Down Cake

Yeast Cake: Yeast cakes have a bread-like  texture and use yeast as a leavener. Several holiday cakes are a yeast cake,  many made with fruit and nuts. Examples: PanettoneStollen

27 thoughts on “Choose Your Favorite Cake

  1. Jay Bee says:

    My goodness, this is such a comprehensive (and delicious) list! I never knew there were so many types of cake. Great job, and thanks for visiting over at my end!

  2. Reblogged this on chillitastepot and commented:
    I am cake-educated after reading this article !

  3. crustabakes says:

    Wow! that’s indeed a full write up about all the different types of cakes! Great job!

  4. I would happily try the walnut and coffee cake!

    • Shweta D'souza says:

      It’s delicious trust me! You wouldn’t want to miss the texture of walnuts and the taste of coffee in a cake!

  5. Nice list– I didn’t know some of these even existed, but I’ve got some new ideas to work with for sure. Nice post, and thanks for visiting my corner of the internet!

    • Shweta D'souza says:

      Thank you so much for taking your precious time to check back the article! I’m glad it helped you 😀

  6. Marnelli says:

    awesome post. you just gave me a list of cakes to make 😀

  7. Lori K says:

    Awesome post! Interesting and kept simple so it’s not to lengthy, love it 🙂

  8. Lori K says:

    Reblogged this on norilane and commented:
    Interesting & will be nice to try and make all these yummy delicious variations of CAKE!!! 🙂

  9. Thanks for sharing this great list, I LOVE cake and am not sure I can choose my favourite from them all – I love too many of them.

  10. […] to Bakistry for sending me this link to their blog about the different variations of cakes there are. Didn’t know there were so […]

  11. I am extremely impressed with your writing
    skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself?
    Anyway keep up the nice quality writing, it’s rare to see a great blog like this one today.

    • Shweta D'souza says:

      No it isn’t a paid theme, I have designed it on my own! Thank you so much! This blog is dedicated to blog lovers like you! Do keep supporting 😀

  12. […] And if you don’t know your cake from your ache, you can upskill here: Bakistry blog […]

  13. download says:

    Hi there everyone, it’s my first pay a visit at this website, and post is really fruitful in favor of me, keep up posting these types of articles.

  14. It’s an amazing post for all the online people; they
    will obtain advantage from it I am sure.

  15. screen names says:

    You actually make it seem so easy together with your presentation however I to
    find this matter to be really something that I believe I’d by no means understand.
    It sort of feels too complex and extremely extensive for me.
    I’m looking forward for your next submit, I will try to get the hang of it!

  16. Spot on with this write-up, I truly believe this web site needs far more attention. I’ll probably be returning to see more, thanks for the info!

  17. Howdy just wanted to give you a quick heads up. The text in your content
    seem to be running off the screen in Firefox. I’m not sure if this is a format issue
    or something to do with browser compatibility but I figured I’d post to let you know.
    The design look great though! Hope you get the issue solved
    soon. Cheers

  18. Wow that was strange. I just wrote an incredibly
    long comment but after I clicked submit my comment didn’t
    show up. Grrrr… well I’m not writing all that over again. Regardless, just wanted to say fantastic blog!

  19. A motivating discussion is worth comment. I think that you ought to write more on this issue, it might
    not be a taboo matter but generally folks don’t speak about these subjects.
    To the next! All the best!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: