30 Popular Types Of Cake From Around The World

Like how all countries have their own cuisines, they also have their own cake styles. The ingredients used in these desserts and their construction are wholly influenced by a region's culture, climate, and history. It's what makes a recipe in France different from one in Egypt or a sponge from Asia different than one in South America. Moreover, the immense variety in cake styles also translates to different occasions where the cakes are served, like afternoon tea versus an opulent dinner party. 

In the United States, we are relatively shuttered to the diversity of cakes around the world. Indeed, there's nothing wrong with a dense devil's food cake or a slice of coffee cake for breakfast, but there are so many flavors and textures possible when you look outside of the country's borders. Here are some of our favorite cakes from around the world, many of which you can try making at home. 

Mexico's Impossible cake is a dessert everyone should try at least once, especially if you love to eat flan. This dessert, which also goes by the name chocoflan, is made with a chocolate sponge cake base topped with a delicate layer of flan. The exact history of this hybrid treat is contested, but it's likely a stack between trendy French crème caramel and Mexican chocolate cake that emerged during the early-to-mid 19th century in the country. 

It's easy to identify Scottish Dundee cake by its unique concentric almond pattern, but did you know this dessert was one of Queen Elizabeth's favorite tea-time accompaniments? The authentic version of this recipe is studded with raisins, sultanas, orange zest, almonds, and Seville marmalade, but other variations also incorporate rum, gingerbread, nuts, and cherries. The key to a true Scottish Dundee cake is the sweet-bitter Seville oranges, which are complemented and balanced with the other add-ins. It's clear this dessert isn't just any old fruitcake. 

The Kyivski tort was originally named after the capital city of Ukraine, where it's often eaten as a special-occasion dish. It surged in popularity in the 1950s and had many travelers taking pieces (or whole cakes) home with them after visiting the country. The basic formula for Kyivski features layers of light, soft sponge, meringue interspersed with hazelnuts, jam (strawberry, peach, or apricot are all common), and rich, chocolatey condensed milk cream. It's a dense dessert that will leave you feeling satisfied with every bite. 

Sans rival is a Filipino dessert with elements of French culinary technique. It was believed that Filipino chefs first got the idea for the cake when they traveled to France for technical training in the 1920s and 1930s. The sans rival shares some similarities with French dacquoise, which is made with hazelnuts, meringue, and buttercream. 

The cake is made with layers of cashew meringue, French buttercream, and chopped cashew pieces. The meringue for this recipe must be baked, which gives it a crunchy, pavlova-like texture. And unlike other types of buttercream, the French version contains egg yolks. This additional ingredient makes sans rival especially unctuous.  

Chocotorta is just as pretty to look at as it is to eat. This Argentinian dessert is often consumed as a birthday cake and is named after the Chocolina cookies it is made with. It's also a portmanteau for the two Spanish words for "chocolate" and "cake." One of the reasons why the chocotorta is so popular is because it's a no-bake dessert that contains pantry staples which are relatively easy to find and cook with. The cake is made with cookies dipped in coffee mixed with cream cheese, dulce de leche, and chocolate ganache. 

Bizcocho de aceite is a dense olive oil cake popular in Spain. It resembles a sponge cake's taste and texture but also includes the juice of an entire lemon to add a tangy element. Some variations of the recipe will also substitute the milk for lemon yogurt, which adds to the citrusy profile of this dessert. The dessert can be baked in a round or a square pan and is usually topped with icing sugar before being served. 

Pão de ló de ovar has been an Easter staple in Portugal for over 200 years. The dessert is so integral to the country that it has a Protected Geographic Indication (PGI) given by the European Commission. The sponge cake (ló) is made with a sweet cream egg layer, which gives it a cake-like feel with a pudding interior. A key aesthetic factor that sets this cake apart from others is the brown, crackled top and soft, spongy texture. 

Vinarterta is an Icelandic celebration cake traditionally served on Christmas and for weddings. The recipe will vary depending on who is making it; some include spices like cardamom and boozy additions to the filling. And although some people opt to ice this cake, the traditional preparation is served dry. A key element of the vinaterta is alternating layers of spiced prunes and almond cookies. The dessert also needs to be chilled for a few days before it can be eaten, but we assure you, it will be well worth it. 

The pavlova has a complicated history. Both the countries of Australia and New Zealand claim to have invented the dessert, which features layers of squishy meringue filled with cream and fresh fruit. The dessert was believed to have been named after Anna Pavlova, the Russian ballerina, and both countries claim to have named the dessert after her because of her light movements and airiness. 

Pavlovas are an admittedly tedious dessert to make. Bakers have to ensure the meringue doesn't crack and cook up a delicious curd or cream filling to complement the berry elements. But this dessert is jaw-droppingly gorgeous when made correctly and is bound to impress everyone at the table. 

Bolo polana is named after a Mozambique suburb (Maputo, Polana). It's a complex cake made with mashed potato and ground cashews and flavored with orange and vanilla. Although the blend of ingredients might seem unusual, it makes sense, considering Mozambique's major role in exporting cashew nuts. Adding eggs to the cake helps lighten the batter, while the potato adds robustness and heartiness, making this cake a filling food for any occasion. 

Foi thong is an ingredient often found in Thai desserts; it's made by dropping duck eggs into hot syrup, which forms wispy egg pieces that complement a soft sponge. The foi thong is added to the base of the cake before being topped with an enriched batter and baked until golden brown. The medley of textures and mild sweetness of this cake make it a popular one in Thailand, especially when served with coffee or tea. 

Bánh chuối hấp is a Vietnamese steamed banana cake that is often made with plantains rather than the Cavendish bananas commonly found in American grocery stores. The base of this dessert is made with a rice flour sponge and interspersed with sliced plantain pieces. Steaming the sponge gives the cake a bouncy texture, which is complemented by the traditional coconut milk tapioca and crunchy roasted peanut topping. 

While many cakes use standard white flour, Egyptian basbousa is a semolina cake. Basbousa is often covered with coconut and soaked in a sweet syrup, but some variations will also utilize aromatic ingredients like rosewater or orange blossom to give the cake more flavor. It is traditionally baked in a sheet pan and sliced into small squares or diamonds for serving. Muslims may eat the cake during Ramadan or Eid, while Christians may use it to celebrate the conclusion of a fast, such as Lent. 

Malva pudding is a super moist cake recipe that resembles a traditional English pudding. The soft sponge is flavored with apricot jam and served with a decadent coating of sweetened heavy cream. Although the texture of the cake resembles a tres leche, this cake stands alone because of its caramelized notes and warm, moist consistency. Other variations on this recipe include the addition of rum or poached pears, while some folks will always serve it alongside cold vanilla ice cream. 

Louise cake is an intricate recipe featuring a dense shortbread base, raspberry jam, and coconut-infused Swiss meringue frosting. The shortbread base is made with eggs, which gives it more of a soft, cake-like consistency rather than the shortness of a cookie. The Swiss meringue is made by whipping the sugar and egg whites together before adding shredded desiccated coconut. It imparts a tropical flavor to the cake and browns beautifully when baked in the oven on top of the other components.