Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure.

Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. T here are five basic types of cake, depending on the substance used for leavening.

The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening.

Bread and cake were somewhat interchangeable words with the term “cake” being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today’s version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie.

Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were usually combinations of nuts and honey. They also had a cake called “ satura ,” which was a flat heavy cake.

During the Roman period, the name for cake (derived from the Greek term) became “placenta.” They were also called “libum ” by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.

The terms “bread” and “cake” became interchangeable as years went by. The words themselves are of Anglo Saxon origin, and it’s probable that the term cake was used for the smaller breads. Cakes were usually baked for special occasions because they were made with the finest and most expensive ingredients available to the cook. The wealthier you were, the more likely you might consume cake on a more frequent basis.

By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.

Cakes were considered a symbol of well being by early American cooks on the east coast, with each region of the country having their own favorites.

By the early 19th century, due to the Industrial Revolution, baking ingredients became more affordable and readily available because of mass production and the railroads. Modern leavening agents, such as baking soda and baking powder were invented. Check out the History of Baking Powder.

For a detailed history of the following individual types of cakes:

Angel Food Cake

Baked Alaska

Baba, Baba Au Rhum

Baba Au Savarin, Savarin

Birthday Cake

Black Forest Cake

Boston Cream Pie

Charlotte Russe

Apple Charlotte

Charlotte Malakoff

Cheesecake

New York Cheesecake

Cream Cheese and Neufchatel Cheese

Chiffon Cake

Guava Chiffon Cake – Hawaiian Guava Chiffon Cake

Coca Cola Chocolate Cake

Devil’s Food Cake

Red Velvet Cake

Red Devil’s Cake

Waldorf Astoria Cake

$100 Dollar Cake

Election Cake – Hartford Election Cake – Training Day Cake

Fruitcake

German Chocolate Cake

German Marble Cake

Gooey Butter Cake

Haupia Cake – Hawaiian Pudding Cake

Huguenot Torte

Ozark Pudding

King Cake,Mardi Gras Cake

Lady Baltimore Cake

Ladyfingers, Boudoir Biscuits, Sponge Biscuits, Sponge Fingers, Naples Biscuits, Savoy Biscuits (Savoiardi, Biscuits a la Cuiller)

Lammington, Lemmington

Linzer Torte

Madeleine

Panforte

Pavlova, Meringue Cake

Pineapple Upside-Down Cake

Plum Pudding

Pound Cake

Robert E. Lee Cake,General Robert E. Lee Cake

Russian Honey Cake

Sachertort, Sacher Cake, Eduard Sachertorte

Sally Lunn Cake,Soleil et Lune,French Solilemme

Smith Island Cake

Sponge Cake

Stollen, Dresden Stollen, Strutzel, Striezel, Stutenbrot, Christstollen, German Christmas Cake

Tarte Tatin

Tiramisu, Tuscan Trifle, Zuppa Inglese

Tres Leches Cake,Three-Milk Cake

Trifle, Tipsy Cake, Tipsy Pudding, Tipsy Squire, Tipsy Hedgehog, Tipsy Parson

Victoria Sandwich, Victoria Sponge, Victorian Cake