cake

A cake is a sweet baked dessert typically made from flour, sugar, fat, eggs, and a liquid. Leavening agents such as baking powder, baking soda, or air from beaten eggs produce a light, porous crumb. Flavors vary widely and may include vanilla, chocolate, fruit, nuts, or spices. Cakes are frequently finished with frostings, fillings, or toppings.

Preparation involves combining dry and wet ingredients to form a batter, then baking in a pan until set. Texture depends on technique: creaming fat and sugar for a tender crumb (butter cakes), folding in beaten eggs for foam leavening (sponge and chiffon), or using a high fat ratio for dense pound cakes.

Common categories include butter cakes, sponge cakes, chiffon cakes, pound cakes, and fruitcakes. Layer cakes with fillings and frostings are popular for celebrations. Regional varieties include angel food cake, tres leches cake, and génoise, among others. Cakes may be served plain, dressed with icing, or decorated with fruit and chocolate.

The term 'cake' traces to Old Norse or Germanic origins, and early cakes were simple breads sweetened with honey. Modern cake development accelerated in Europe after refined sugar and chemical leaveners became widespread in the 19th century, followed by mass-produced mixes in the 20th century, expanding the range and accessibility of home baking.