Split, Croatia
Split Cake
Splitska torta
Dalmatian cake with layers of nut-fruit meringue and egg yolk buttercream, a regional specialty from Split, rich and layered.
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Cakes & Custards
465 traditional foods, ingredients, and local specialties connected by one appetite.
Split Cake
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Copenhagen, Denmark
Sportskage (Sports Cake)
Sportskage
A Danish signature cake from Conditori La Glace with nougat, whipped cream, and a macaroon-almond base, a Copenhagen classic. A national and bakery icon versatile and elegant cake, a nougat and cream dessert, a cake, a delicacy.
Galicia, Spain
St. James Cake
Tarta de Santiago
A Galician almond sponge cake with the Cross of Saint James stenciled in powdered sugar on top, made with ground almonds, eggs, and lemon zest.
Latvia
Staburadze Confectionery
Staburadze konditoreja
Traditional Latvian confectionery brand since 1910, handmade cakes, pastry and plum cakes.
United States
Stack Cake
An Appalachian apple stack cake: thin, dense layers of dried-apple filling stacked high and aged.
Indonesia
Steamed Coconut Cake
Putu Ayu
Steamed cake with grated coconut topping and pandan flavor, soft and spongy.
Myanmar
Steamed Rice Cake
ပေါင်းမုန့်
Rice-flour batter steamed in small cups until it puffs and cracks open, eaten plain or with sugar and coconut.
Philippines
Steamed Rice Cake
Puto
A steamed rice cake made from rice flour, traditionally white but now in various colors, served with cheese or butter.
Philippines
Steamed Rice in Leaves
Suman
Glutinous rice steamed in coconut milk, wrapped in banana or palm leaves into cylindrical shapes.
Sweden
Sticky Chocolate Cake
Kladdkaka
Dense gooey chocolate cake with crisp exterior and soft fudgy center, no baking powder, a national favorite.
Philippines
Sticky Rice Cake
Biko
A sticky rice cake made from glutinous rice, coconut milk, and brown sugar, topped with latik (coconut curds).
Sweden
Strawberry Cake
Jordgubbstårta
Layer cake with fresh strawberries and cream, a summer and Midsummer favorite, light and festive.
United States
Strawberry shortcake
Sweetened strawberries over a tender biscuit or sponge, crowned with whipped cream.
Småland, Sweden
Swedish Cheesecake
Ostkaka
Oven-baked dessert made with milk, flour, and rennet, grainy texture unlike American cheesecake, from Småland.
Reunion
Sweet Potato Cake
Gâteau Patate
Traditional cake made with sweet potatoes; a flour-based cake eaten as a treat during a tea break; cooked a l'ancienne under embers; a Reunionese sweet; a TasteAtlas-listed must-try; the gâteau patate that is a Reunionese tea-time classic.
Spain
Swiss Roll
Brazo de gitano
A thin sponge cake rolled around a filling of cream, jam, or dulce de leche, dusted with sugar, found in bakeries across Spain.
Sweden
Swiss Roll
Rulltårta
Sponge cake rolled with jam or cream filling, similar to Swiss roll, a common Swedish café treat.
French Polynesia
Tahitian Vanilla Cake
Gâteau Vanille
Tahitian vanilla cake; a familiar island dessert; made with world-renowned Tahitian vanilla; a feature of island celebrations; a French-influenced cake adapted with local vanilla; a sweet, fragrant treat; often served dessert at gatherings and bakeries.
Japan
Taiyaki
たい焼き
A fish-shaped cake filled with sweet red bean paste, baked in a mold, a classic street snack.
Malaysia
Tapioca Cake
Kuih Bingka Ubi
Baked tapioca cake with coconut milk, soft chewy texture with caramelized top and fresh tapioca aroma.
Tasmania, Australia
Tasmanian Apple Cake
Moist spiced sponge layered with cinnamon apple slices built from Tasmania's processing-grade apples, finished with a demerara crunch; a café and country-bakery standard wherever the island's orchards ship.
Turks and Caicos Islands
TCI Ginger Bread
Ginger Bread
Spiced bread with ginger; a traditional sweet with a special place in the hearts of Turks and Caicos Islanders
Botswana
Tea Buns
Mapakiwa
Botswana tea buns — sweet baked buns served with tea, a legacy of imported wheat flour; a simple, comforting baked good that has become part of the national food culture.
Prizren, Kosovo
Tespishte
Tespište
A dense semolina and walnut cake baked in a tray, cut in diamonds and flooded with sugar syrup while still hot.
Texas, United States
Texas Sheet Cake
A big, thin chocolate cake baked in a sheet pan, frosted while warm with fudge icing and pecans.
San Marino
Three Mountains Cake
Torta Tre Monti
The symbolic dessert of San Marino: layers of thin wafers cemented with chocolate and hazelnut cream, covered in chocolate fondant; the name and triple-rise shape recall the Three Towers of San Marino; produced by La Serenissima bakery since 1942; exported across Europe; served with ice cream and coffee; the most recognizable Sammarinese souvenir.
Finland
Tiger Cake
Tiikerikakku
Marble cake with tiger-like pattern, a popular Finnish home-baked cake served with coffee.
Italy
Tiramisù
Italy's most famous dessert: layers of espresso-soaked savoiardi (ladyfingers) and mascarpone-zabaglione cream, dusted with cocoa. The name means 'pick me up'.
San Marino
Titan Cake
Torta Titano
Torta Titano is a layered pastry and biscuit confection with almonds, peanuts, honey, and chocolate.
Laguna, Philippines
Toasted Rice Cylinders
Espasol
A cylindrical rice cake from Laguna made with toasted glutinous rice flour and coconut milk, coated in rice flour.
Argentina
Torta Balcarce
A layered cake from Balcarce of thin sponge, dulce de leche, meringue, cream, and sometimes nuts or fruit. A classic Argentine patisserie dessert, rich and tall.
Caracas, Venezuela
Torta Bejarana
Colonial Caracas cake of stale bread, papelón, ripe plantain, aged cheese and spices, dense and dark.
Italy
Torta Caprese
Capri's flourless chocolate-almond cake, dense and fudgy, with a crackly top. Born when a baker forgot to add flour to a chocolate cake.
Cuba
Torta de Marcelo
A Cuban layer cake with a light sponge, fruit, and whipped cream or custard, a festive bakery favorite.
Bologna, Italy
Torta di Riso Bolognese
Torta di riso
Bologna's traditional rice cake, a compact custard-like dessert made for feast days and family tables.
Patagonia, Argentina
Torta Galesa
A Welsh-Argentine layered cake from Chubut, made with dried fruits, nuts, and a touch of tea or liquor. A Patagonian specialty, served at afternoon tea (te gales) in Gaiman and Trelew.