cakes

A cake is a form of sweet baked dessert. Cakes are typically made from flour, sugar, fat, eggs, and a liquid, combined to form a batter that rises during baking. They are distinguished from bread by their sweetness, fat content, and often lighter texture, and from pastries by a higher ratio of ingredients and different techniques.

The concept of cake dates back to ancient times; early cakes were dense, bread-like, and sweetened with honey. In medieval Europe, cakes became richer with sugar and eggs; leavening relied on beaten eggs or yeast. The modern cake emerged with refined flour, baking powder, and industrial icing in the 19th century.

Common cake batters use creamed fat and sugar or oil-based emulsions, with eggs providing structure and moisture. Leavening agents such as baking powder generate carbon dioxide. Flavorings include vanilla, citrus, and chocolate.

There are many types: butter cakes with fine crumb; sponge and angel food rely on beaten eggs; chiffon adds oil; pound cake uses a large proportion of fat and sugar. Cakes may be layered with fillings and frostings; common frostings include buttercream, ganache, and fondant.

Preparation emphasizes even distribution of heat and moisture. Layering, chilling, and decorating are common; frosting and piping add texture and appearance. Specialized designs may require fondant, carved shapes, or sculpture.

In many cultures cakes mark celebrations such as birthdays and weddings. Regional varieties include fruitcake, tres leches, sponge cake, and cheesecakes. Storage depends on ingredients and frosting; refrigerate perishable fillings and keep dry to prevent spoilage.