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The Sweet Taste of Life

Most popular cakes in the world

By Rasma RaistersPublished about a year ago 11 min read
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Sweden

Kladdkaka is a very popular dessert, a delectable chocolate cake. It is prepared with eggs, cocoa, butter, sugar, and flour. Mixed together, the batter creates a chocolate cake that has a moist center with the outside having a crunchy coating. Once done, the cake is sprinkled with powdered sugar and served with ice cream or whipped cream.

England

Victoria sponge is a delicious layer cake filled with fruit jam. In the 19th century, it was created by the cooks for Queen Victoria. Butter and sugar are beaten with a mixer until light and fluffy, then added to flour, baking powder, and salt. The cakes come out golden brown and springy to the touch. The jam used for the cake is usually strawberry or raspberry, but some modern versions can include apricot and greengage jam.

Pound cake is a British dessert that is a combination of one pound each of flour, butter, sugar, and eggs. It is all whipped into a batter and baked. To enhance flavors, orange zest or chocolate can be added. Usually, the cake is baked in a loaf pan and then sliced.

France

St. Honore Cake was named after Saint Honore, the French patron saint of bakers. This cake is a delectable combination of puff pastry, vanilla custard, choux pastry, and caramelized sugar. Puff pastry is used as a base and given generous piping of custard, then topped with cream puffs that have been dipped in caramelized sugar.

Fraisier is a name derived from the word fraise, meaning strawberry. This cake is a combination of genoise sponge layers, vanilla-flavored crème mousseline, marzipan, and fresh, sliced strawberries.

Charlotte Russe is a delicious cake that originated in the 18th century. It is pressed into an elegant mold, with sponge cake or biscuits used to line the mold, then filled with thick custard or Bavarian cream and flavored with cooked fruit, spices, or brandy.

Austria

Linzertorte is a short, cake named after the city of Linz. The cake has a crumbly, butter pastry shell enhanced by lemon juice, cinnamon, and almonds, walnuts, or hazelnuts. This delectable cake is filled with redcurrant jam, but raspberry or apricot jam can be used. The top of the cake has a lattice crust giving it a unique appearance.

Sachertorte is the most famous Austrian cake. This is a delectable classic, layered chocolate sponge cake, thinly coated with apricot jam and topped with chocolate icing.

Germany

Donauwells is a German and Austrian sheet cake. The cake consists of two-pound cakes, one on the bottom, flavored with vanilla, and one on top, flavored with chocolate. The top of the cake has cherries, buttercream, and chocolate ganache. As the cake bakes, the tart cherries fall into the batter creating a wavy pattern.

Apfelkuchcn is a German apple cake created with dense, buttery dough and sliced, halved, or diced apples. Once done, it is dusted with cinnamon sugar, or topped with crumbly streusel, or vanilla-flavored custard. The cake is traditionally baked in round tins.

Kasekuchen is a German-style cheesecake that consists of a thin layer of short-crust pastry topped with a combination of quark cheese, eggs, and sometimes different kinds of fruit. Before serving, it is dusted with powdered sugar.

Schwartzwalder Kirschtorte is a popular German dessert known as Black Forest Cherry Cake. The cake is a combination of chocolate sponge cake coated in whipped cream and dotted with kirschwasser-infused cherries. Some versions use kirschwasser brandy to soak the chocolate layers or flavor the whipped cream. Once assembled, the cake is decorated with whipped cream, chocolate shavings, and cherries.

Poland

Kremowka is a popular Polish dessert that combines vanilla-flavored pastry cream between two layers of thin and crisp puff pastry. It is dusted with powdered sugar, and some versions add an additional layer of whipped cream.

Piernik is known as gingerbread but is better described as a traditional Polish honey-spice cake. The cake is prepared with wheat or rye flour, honey, and spices like cinnamon, cloves, nutmeg, allspice, ginger, and pepper. It is traditionally baked in loaf pans and sometimes enriched with dry fruit or nuts or served layered with thick, plum jam. It is a popular cake at Christmas.

Mazurek is a flat cake with different bases and toppings, traditionally baked for Easter. The cake is very sweet and can include sponge dough, brittle dough, or marzipan dough. The dough is interspersed with nuts, preserves, or jams and decorated with icing, dried or fresh fruit, nuts, raisins, chocolate, or toffee.

Sernik is a Polish cheesecake that is prepared with eggs, sugar, and twarog, a type of curd cheese. This cake can be baked or unbaked with a base of crumbly cake. Raisins, chocolate sauce, or fruit can be added. Variations have a sponge cake base, and the cake is topped with jelly and fruit.

Hungary

Zserbo is a layered chocolate-topped apricot and walnut cake. The original recipe requires apricot preserves. The round cake consists of six thin sponge cake layers and five layers of chocolate buttercream. So that the cake does not dry out, it is topped with a layer of hard caramel, and the sides are coated with ground nuts.

Kremes means creamy. This is a cake prepared with two layers of puff pastry with lots of pastry cream in between. The pastry cream should be light and airy, and once done, the top is dusted with powdered sugar. Traditionally the cake is cut into large, rectangular slices.

Romania

Amandine is a traditional Romanian chocolate cake that has been filled with chocolate or almond cream. This cake has four components – sponge cake, syrup, filling, and glaze. The sponge cake is prepared with eggs, sugar, water, flour, oil, and cocoa. The chocolate buttercream is made with eggs, sugar, butter, vanilla, and cocoa, The syrup with water, sugar, and rum, and the glaze with chocolate and whipping cream.

Czech Republic

Bublanina is a light sponge cake that is made with eggs, butter, sugar, flour, and different kinds of fruit like cherries, strawberries, blueberries, apricots, plums, and pears. The sponge cake can be flavored with vanilla or lemon zest. Once done, the cake is dusted with powdered sugar. It is usually eaten warm.

Croatia

Madarica translates to Hungarian girl. This is a traditional Croatian layered cake. The cake layers are filled with chocolate-infused cream, and the whole cake is covered with a dark chocolate glaze.

Russia

Medovik is a popular Russian layered honey cake. It is prepared with honey-infused, biscuit-like sponges that are coated with thin layers of cream. The custard is prepared with whipped cream or a combination of condensed milk and butter.

Italy

Ciambella is a traditional Italian ring cake flavored with lemon zest and, at times, a sweet, fruity liqueur. It is usually prepared for holidays like Christmas and Easter. The cake is prepared with a firm dough that is braided and shaped into a ring. The cake is made with flour, butter, sugar, eggs, milk, and baking soda. It comes out light and airy.

Cassata is the most famous dessert in Sicily. It is a traditional cake that consists of liqueur-drenched genoise sponge cake that is layered with sweetened ricotta and fruit preserves. The cake is decorated with a marzipan shell and colorful candied fruit. It is often served at Easter. Before serving, the cake is chilled for three hours.

Portugal

Bolo de Mel is considered to be the oldest dessert in Madeira. The cake is prepared with honey, almonds, walnuts, cinnamon, and other spices. Usually, it is prepared at Christmas. It is customary to tear this cake into pieces by hand instead of cutting it.

Bolo Rei or King’s Cake is also prepared at Christmas. This is a round cake with a hole in the middle that is covered with crystallized sugar, dried fruits, and nuts.

Asia

Japan

Souffle cheesecake or cotton cheesecake, or Japanese cheesecake is a light and fluffy dessert. It is prepared with whisked egg whites incorporated in eggs, milk, sugar, and cream cheese. Then the cake is baked and comes out fluffy and more sponge-like than a cheesecake.

Kasutera is a traditional Japanese sponge cake prepared with sugar, flour, eggs, and starchy syrup. This is a Nagasaki specialty that mostly uses egg foam with no added butter or oil. It has a moist and spongy texture.

Vietnam

Steamed Tapioca Layer Cake is a traditional Vietnamese dessert. The cake consists of chewy layers prepared with pureed mung beans, tapioca starch, rice flour, and coconut milk or water. Traditionally the cake has a pale yellow mung bean layer and a green layer flavored and colored with pandan leaves. After steaming the cake, it is chilled and cut into diamond shapes.

Australia

Lamington is a sponge cake dipped in chocolate and sprinkle with fine desiccated coconut. The cake is very popular because of its climate suitability. It lasts longer in heat when cut into bite-sized pieces and covered in coconut.

New Zealand

Pavlova was named after Russian ballet dancer Anna Pavlova in the 1920s when she toured Australia and New Zealand. The cake is based on a circular block of baked meringue with a crisp crust and soft, light inside. To make the meringue, egg whites are beaten to a stiff consistency, gradually adding caster sugar before folding in vinegar or lemon juice, cornflour, and vanilla essence. The meringue is baked in a slow oven and left in the oven to cool and dry out. The cake is traditionally decorated with whipped cream and fruit like kiwi, passionfruit, and strawberries.

The US

German chocolate cake is an American creation. This cake consists of three interspersed layers of buttermilk sponge and chocolate with desiccated coconut and peanuts. The cake is garnished with more coconut, pecans, or maraschino cherries.

Gooey Butter Cake originated in St. Louis, Missouri. This is a flat cake prepared with wheat flour, butter, sugar, and eggs. Traditionally it is garnished with powdered sugar and a few raspberries, The cake is sweet, dense, and firm similar to the texture of a brownie.

Devil’s Food Cake is a dark chocolate cake prepared with unsweetened cocoa powder. The cake is traditionally prepared with unsweetened chocolate baking squares. Sometimes to enhance the chocolate flavor, coffee is added. It incorporates more butter and flour and less egg than other chocolate cakes. The cake can have two or more layers.

Despite the name, Boston Cream Pie is a cake that consists of two layers of sponge cake filled with rich vanilla custard and topped with a chocolate glaze. It was named a pie because the early versions were baked in pie tins.

Ice Cream Cake consists of layers of ice cream and cake pastry. The cake is covered with soft-serve ice cream that acts as icing but can be covered with traditional icing. It is often served on birthdays and special occasions.

Red Velvet Cake is an American classic and is traditionally prepared for Valentine’s Day and Christmas. The red velvet cake is covered in a French-style butter roux icing, but cream cheese frosting can be used. It gets its light and fluffy texture from mixing buttermilk and vinegar together in addition to eggs, sugar, butter, baking soda, flour, cocoa powder, and salt. During WW II and the Depression, the cake got its red coloring from boiled beets, but modern versions use red food coloring.

Molten Chocolate Cake was created by Chef Jean-Georges Vongerichten when he mistakenly pulled out a chocolate sponge cake a bit ahead of time. Opening the cake, liquid chocolate oozed out. It is popularly named lava cake.

New York Cheesecake is an entirely different kind of cheesecake because of its heavy and dense texture. The flavor of this cake is sweet and tangy. It is prepared with heavy cream, eggs, vanilla, cream cheese, and optionally sour cream. The base is a sponge cake or graham cracker crust.

Central America

Nicaragua

Tre Leches Cake is a dense, moist dessert. This cake is made with a sponge cake covered with three types of milk – evaporated, condensed, and whole milk. The cake is prepared for celebrations and festivities.

South America

Argentina

Rogel is a classic Argentinian dessert. It consists of many thin layers of dough that are topped with a creamy dulce de leche spread. Traditionally the cake includes eight layers and is topped with Italian meringue.

Brazil

Bolo de Brigadeiro is a traditional Brazilian cake. The cake includes three layers of tender and moist crumbs, chocolate cake, and fudgy brigadeiro filling. The frosting is prepared with condensed milk, table cream, margarine, chocolate powder, full-fat milk, and cornstarch. The base layer is prepared with sugar, butter, oil, eggs, vanilla, flour, cocoa powder, baking powder, baking soda, and whole milk. After it has been assembled and frosted, the cake is decorated with chocolate sprinkles on all sides.

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About the Creator

Rasma Raisters

My passions are writing and creating poetry. I write for several sites online and have four themed blogs on Wordpress. Please follow me on Twitter.

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