top of page
Search

10 legendary cakes from around the world and how to make them

Updated: Mar 25

Cakes are more than just desserts; they are cultural treasures that tell the stories of nations, traditions, and history.
Franz Sacher created the famous Sachertorte in 1832 while working as an apprentice for Prince Klemens von Metternich in Vienna. The prince wanted a special dessert for his guests, but the head chef was ill, leaving the 16-year-old Sacher to invent what would become one of Austria’s most iconic cakes. Franz’s son, Eduard Sacher, perfected the recipe and later founded Hotel Sacher in 1876. The hotel remains family-owned, with his descendants still overseeing its legacy as one of Vienna’s most prestigious establishments. Photo by Luke Wang on Unsplash Photo (old): Unknown, Wikimedia, Public domain
Franz Sacher created the famous Sachertorte in 1832 while working as an apprentice for Prince Klemens von Metternich in Vienna. The prince wanted a special dessert for his guests, but the head chef was ill, leaving the 16-year-old Sacher to invent what would become one of Austria’s most iconic cakes. Franz’s son, Eduard Sacher, perfected the recipe and later founded Hotel Sacher in 1876. The hotel remains family-owned, with his descendants still overseeing its legacy as one of Vienna’s most prestigious establishments. Photo by Luke Wang on Unsplash Photo (old): Unknown, Wikimedia, Public domain

These cakes represent centuries of culinary evolution, cultural traditions, and even historical events. Whether inspired by royalty, revolutions, or ballet dancers, each dessert has a unique story to tell.


Cakes are more than just desserts; they are a reflection of history, culture, and even personal stories of the people who created them. From royal treats to accidental masterpieces, here are ten of the most renowned cakes in the world, each with its own tale and recipe for you to try at home.

The Black Forest Cake (Schwarzwälder Kirschtorte) originates from Germany’s Black Forest region, famous for its cherry liqueur, Kirschwasser, a key ingredient in the cake. While its exact origins are debated, pastry chef Josef Keller is often credited with creating the first version in 1915 at Café Agner in Bad Godesberg. Photo: Nicolas, Flickr CC BY 2.0
The Black Forest Cake (Schwarzwälder Kirschtorte) originates from Germany’s Black Forest region, famous for its cherry liqueur, Kirschwasser, a key ingredient in the cake. While its exact origins are debated, pastry chef Josef Keller is often credited with creating the first version in 1915 at Café Agner in Bad Godesberg. Photo: Nicolas, Flickr CC BY 2.0

Black Forest Cake (Germany)

History

The Black Forest Cake, or Schwarzwälder Kirschtorte, hails from Germany’s Black Forest region. The cake’s signature ingredient, Kirsch (cherry brandy), is made from the region’s abundant sour cherries. Historians trace its origins to the early 20th century, with pastry chef Josef Keller often credited as its inventor in 1915.

One story suggests the cake was inspired by the traditional costume of the Black Forest women, whose dresses had dark skirts (like chocolate cake), white blouses (whipped cream), and red pom-pom hats (cherries).



Recipe - Ingredients:

  • 1 ¾ cups flour

  • ¾ cup cocoa powder

  • 2 cups sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 3 eggs

  • ½ cup vegetable oil

  • 1 cup buttermilk

  • 1 tsp vanilla extract

  • 1 cup boiling water

  • 2 cups heavy cream

  • 2 tbsp powdered sugar

  • 1 jar cherries in syrup (or fresh cherries)

  • ¼ cup Kirsch (cherry brandy)

  • Chocolate shavings for decoration


Instructions:

  • Preheat oven to 175°C (350°F). Grease and flour two 9-inch cake pans.

  • In a bowl, mix flour, cocoa, sugar, baking powder, baking soda, and salt.

  • Add eggs, oil, buttermilk, and vanilla. Mix until combined.

  • Stir in boiling water and mix until smooth.

  • Pour batter into pans and bake for 30-35 minutes. Let cool.

  • Whip heavy cream with powdered sugar until stiff peaks form.

  • Drain cherries, reserving the syrup. Mix syrup with Kirsch.

  • Slice cakes in half horizontally. Brush each layer with Kirsch syrup.

  • Layer with whipped cream and cherries.

Cover with whipped cream and decorate with chocolate shavings and cherries.


A lesser-known story about the Sachertorte is that its original recipe was kept a closely guarded secret, leading to a decades-long legal battle known as the «Cake War» between Hotel Sacher and Demel, a famous Viennese pastry shop. Eduard Sacher, Franz Sacher’s son, initially refined the recipe while working at Demel before founding Hotel Sacher. Both claimed to make the original Sachertorte, resulting in a legal dispute that lasted from the 1950s until 1963. The ruling granted Hotel Sacher the exclusive right to call its version the «Original Sachertorte.» Photo by Luke Wang on Unsplash
A lesser-known story about the Sachertorte is that its original recipe was kept a closely guarded secret, leading to a decades-long legal battle known as the «Cake War» between Hotel Sacher and Demel, a famous Viennese pastry shop. Eduard Sacher, Franz Sacher’s son, initially refined the recipe while working at Demel before founding Hotel Sacher. Both claimed to make the original Sachertorte, resulting in a legal dispute that lasted from the 1950s until 1963. The ruling granted Hotel Sacher the exclusive right to call its version the «Original Sachertorte.» Photo by Luke Wang on Unsplash

Sachertorte (Austria)

History

In 1832, Austrian Prince Metternich requested a new dessert for his guests. His head chef was ill, so a 16-year-old apprentice, Franz Sacher, created what is now known as the Sachertorte—a dense chocolate cake with apricot jam.

A famous legal battle ensued between Hotel Sacher and Demel Bakery over who had the right to use the term «Original Sachertorte.» Hotel Sacher won, and today, only they can sell the original version.


Recipe - Ingredients:

  • 1 cup butter

  • 1 cup dark chocolate, melted

  • 1 cup sugar

  • 6 eggs, separated

  • 1 cup flour

  • ½ cup apricot jam

  • 1 cup heavy cream

  • ½ cup dark chocolate (for glaze)


Instructions:

  1. Preheat oven to 175°C (350°F). Grease a cake pan.

  2. Cream butter and sugar until fluffy. Add melted chocolate and mix.

  3. Add yolks one at a time, mixing well.

  4. Fold in sifted flour, then whipped egg whites.

  5. Pour into pan and bake for 45 minutes.

  6. Cool and slice in half. Spread apricot jam on one layer.

  7. Melt dark chocolate and heavy cream together for glaze.

  8. Pour over the cake and let set before serving.


Tiramisu became famous worldwide due to its rich yet light combination of coffee-soaked ladyfingers, mascarpone, and cocoa, making it a favorite in Italian cuisine. Its popularity skyrocketed in the 1980s when Italian restaurants began serving it internationally. The exact origin is debated, but the first known tiramisu recipe appeared in the 1960s at Le Beccherie, a restaurant in Treviso, Italy. Some legends suggest it was inspired by an older dessert given to Venetian courtesans for energy, as «tiramisu» means «pick me up» in Italian. Photo: dileepeduri, Flickr CC BY-ND 2.0
Tiramisu became famous worldwide due to its rich yet light combination of coffee-soaked ladyfingers, mascarpone, and cocoa, making it a favorite in Italian cuisine. Its popularity skyrocketed in the 1980s when Italian restaurants began serving it internationally. The exact origin is debated, but the first known tiramisu recipe appeared in the 1960s at Le Beccherie, a restaurant in Treviso, Italy. Some legends suggest it was inspired by an older dessert given to Venetian courtesans for energy, as «tiramisu» means «pick me up» in Italian. Photo: dileepeduri, Flickr CC BY-ND 2.0

Tiramisu (Italy)

History

Tiramisu means «pick me up» in Italian, likely due to its caffeine and sugar combination. Some say it was invented in a brothel in Treviso, meant to give customers a boost. Others believe it was created in the 1960s at Le Beccherie restaurant in Treviso.

Recipe - Ingredients:

  • 3 egg yolks

  • ½ cup sugar

  • 1 cup mascarpone cheese

  • 1 cup heavy cream

  • 1 cup espresso

  • 2 tbsp coffee liqueur (optional)

  • 24 ladyfingers

  • Cocoa powder for dusting


Instructions:

  1. Whisk yolks and sugar until thick. Add mascarpone and mix.

  2. Whip cream and fold into mixture.

  3. Mix espresso with liqueur. Dip ladyfingers quickly.

  4. Layer soaked ladyfingers and mascarpone mixture in a dish.

  5. Repeat layers and dust with cocoa powder.

  6. Refrigerate for 4 hours before serving.


Victoria sponge was named after Queen Victoria, who enjoyed a slice with her afternoon tea. The cake, featuring light sponge layers with jam and cream, became popular in the 19th century during her reign. The first versions appeared around the 1840s after baking powder was invented, allowing for a fluffier texture. An unknown story is that Queen Victoria’s personal chef, Charles Elmé Francatelli, reportedly refined the recipe, ensuring it became a royal favorite. Today, it remains a classic in British tea culture, often served at garden parties and celebrations.Photo: Carwyn Lloyd Jones, Flickr CC BY 2.0 Victoria sponge was named after Queen Victoria, who enjoyed a slice with her afternoon tea. The cake, featuring light sponge layers with jam and cream, became popular in the 19th century during her reign. The first versions appeared around the 1840s after baking powder was invented, allowing for a fluffier texture. An unknown story is that Queen Victoria’s personal chef, Charles Elmé Francatelli, reportedly refined the recipe, ensuring it became a royal favorite. Today, it remains a classic in British tea culture, often served at garden parties and celebrations.Photo: Carwyn Lloyd Jones, Flickr CC BY 2.0
Victoria sponge was named after Queen Victoria, who enjoyed a slice with her afternoon tea. The cake, featuring light sponge layers with jam and cream, became popular in the 19th century during her reign. The first versions appeared around the 1840s after baking powder was invented, allowing for a fluffier texture. An unknown story is that Queen Victoria’s personal chef, Charles Elmé Francatelli, reportedly refined the recipe, ensuring it became a royal favorite. Today, it remains a classic in British tea culture, often served at garden parties and celebrations.Photo: Carwyn Lloyd Jones, Flickr CC BY 2.0

Victoria Sponge (United Kingdom)

History

Named after Queen Victoria, who enjoyed it with her tea, this cake was a favorite in the 19th century. It became a symbol of British afternoon tea culture.


Recipe - Ingredients:

  • 1 cup butter

  • 1 cup sugar

  • 4 eggs

  • 1 ¾ cups flour

  • 2 tsp baking powder

  • ½ cup milk

  • ½ cup strawberry jam

  • 1 cup whipped cream



Instructions

  • Preheat oven to 175°C (350°F). Grease two cake pans.

  • Cream butter and sugar. Add eggs one at a time.

  • Mix flour and baking powder, then fold into the batter with milk.

  • Bake for 25 minutes. Cool.

Spread jam and whipped cream between layers. Dust with powdered sugar.


Red Velvet Cake became famous in the 1920s when New York’s Waldorf Astoria Hotel featured it on its menu. However, its origins trace back to the 1800s, when cocoa powder was used to soften flour, giving cakes a finer «velvety» texture. An unknown story is that during the Great Depression, a woman dining at the Waldorf Astoria allegedly asked for the recipe and was later billed a hefty fee. In protest, she shared the recipe widely, helping spread Red Velvet’s popularity. Today, its rich red hue comes from food coloring, though early versions relied on a natural reaction between cocoa and acidic ingredients.Photo: Casey Helton, Flickr CC BY 2.0
Red Velvet Cake became famous in the 1920s when New York’s Waldorf Astoria Hotel featured it on its menu. However, its origins trace back to the 1800s, when cocoa powder was used to soften flour, giving cakes a finer «velvety» texture. An unknown story is that during the Great Depression, a woman dining at the Waldorf Astoria allegedly asked for the recipe and was later billed a hefty fee. In protest, she shared the recipe widely, helping spread Red Velvet’s popularity. Today, its rich red hue comes from food coloring, though early versions relied on a natural reaction between cocoa and acidic ingredients.Photo: Casey Helton, Flickr CC BY 2.0

5. Red Velvet Cake (USA)

History

This cake gained fame in the 1920s at the Waldorf Astoria Hotel in New York. The red color originally came from natural cocoa and vinegar reactions, but today, food coloring is used.


Recipe - Ingredients:
  • 2 ½ cups flour

  • 2 tbsp cocoa powder

  • 1 tsp baking soda

  • 1 tsp vinegar

  • 1 ½ cups sugar

  • 2 eggs

  • 1 cup buttermilk

  • ½ cup oil

  • 2 tbsp red food coloring

  • 1 tsp vanilla


    Instructions:

  • Preheat oven to 175°C (350°F). Grease cake pans.

  • Mix flour, cocoa, and baking soda.

  • In another bowl, mix eggs, sugar, oil, buttermilk, and vanilla.

  • Add dry ingredients. Stir in red food coloring.

  • Bake for 30 minutes. Cool.

  • Frost with cream cheese frosting.


Pavlova was named after Russian ballerina Anna Pavlova during her tours of Australia and New Zealand in the 1920s. Both countries claim to have created the dessert, sparking a long-running debate. The first recorded recipe appeared in New Zealand in 1927, though an Australian version was published in 1935. An unknown story suggests that a chef at a Perth hotel was inspired by Pavlova’s delicate tutu, creating the light and airy meringue dessert in her honor. Others believe it evolved from a German-origin dessert called Schnee-Eier (snow eggs). Today, pavlova remains a beloved national dessert in both countries, often served during celebrations and holidays.Photo: Merle ja Joonas, Flickr CC BY-ND 2.0
Pavlova was named after Russian ballerina Anna Pavlova during her tours of Australia and New Zealand in the 1920s. Both countries claim to have created the dessert, sparking a long-running debate. The first recorded recipe appeared in New Zealand in 1927, though an Australian version was published in 1935. An unknown story suggests that a chef at a Perth hotel was inspired by Pavlova’s delicate tutu, creating the light and airy meringue dessert in her honor. Others believe it evolved from a German-origin dessert called Schnee-Eier (snow eggs). Today, pavlova remains a beloved national dessert in both countries, often served during celebrations and holidays.Photo: Merle ja Joonas, Flickr CC BY-ND 2.0

Pavlova (Australia/New Zealand)

History

This airy meringue-based dessert was named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. Both countries claim to have invented it, sparking a long-standing culinary rivalry. The first recorded recipe appeared in New Zealand in 1927, though Australians argue their chefs created it first.

Legend has it that a chef described the dessert as «light as Pavlova’s tutu,» inspiring the name.


Recipe
Ingredients:

  • 4 egg whites

  • 1 cup sugar

  • 1 tsp white vinegar

  • 1 tsp cornstarch

  • 1 tsp vanilla extract

  • 1 cup heavy cream

  • 1 tbsp powdered sugar

  • 1 cup fresh fruits (kiwi, berries, passion fruit)


Instructions:

  • Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.

  • Whip egg whites until stiff peaks form. Gradually add sugar while beating.

  • Fold in vinegar, cornstarch, and vanilla.

  • Shape into a circle on the baking sheet, forming a slight crater in the middle.

  • Bake for 1 hour, then turn off the oven and let cool inside.

  • Whip cream with powdered sugar and spread over the meringue.

Top with fresh fruit before serving.


Basque Cheesecake was first baked in 1990 at La Viña restaurant in San Sebastián, Spain. Unlike traditional cheesecakes, it features a burnt, caramelized top with a creamy center, the result of baking at a high temperature. An unknown story is that chef Santiago Rivera accidentally left a cheesecake in the oven too long but discovered that the slightly burnt surface added a unique depth of flavor. Rather than discard it, he perfected the method, creating what is now an internationally beloved dessert. Today, Basque Cheesecake is a must-try in San Sebastián and has inspired variations worldwide.Photo: Sarah Stierch, Flickr, Public domain
Basque Cheesecake was first baked in 1990 at La Viña restaurant in San Sebastián, Spain. Unlike traditional cheesecakes, it features a burnt, caramelized top with a creamy center, the result of baking at a high temperature. An unknown story is that chef Santiago Rivera accidentally left a cheesecake in the oven too long but discovered that the slightly burnt surface added a unique depth of flavor. Rather than discard it, he perfected the method, creating what is now an internationally beloved dessert. Today, Basque Cheesecake is a must-try in San Sebastián and has inspired variations worldwide.Photo: Sarah Stierch, Flickr, Public domain

Basque Cheesecake (Spain)

History

Unlike traditional cheesecakes, Basque Cheesecake (Tarta de Queso) is intentionally burnt on the surface, creating a caramelized exterior and a creamy center. It was first made in 1990 at La Viña, a small bar in San Sebastián, Spain.

The story goes that chef Santiago Rivera wanted to simplify traditional cheesecakes by removing the crust and increasing the baking temperature. The result was an instant success.


Recipe - Ingredients:

  • 2 cups cream cheese

  • 1 cup sugar

  • 4 eggs

  • 1 cup heavy cream

  • 2 tbsp flour

  • 1 tsp vanilla extract


Instructions:

  • Preheat oven to 200°C (400°F). Grease a springform pan.

  • Beat cream cheese and sugar until smooth. Add eggs one at a time.

  • Mix in heavy cream, flour, and vanilla.

  • Pour batter into the pan and bake for 45 minutes.

Let cool before slicing. The center should be creamy.


Mooncakes date back over 1,000 years, first appearing during the Tang dynasty (618–907) and becoming widely popular in the Song dynasty (960–1279). They were first baked in China and are traditionally eaten during the Mid-Autumn Festival, symbolizing unity and the full moon. An unknown story tells of how mooncakes played a role in the Ming dynasty rebellion (1368). Secret messages were allegedly hidden inside them, helping revolutionaries overthrow the Mongol-led Yuan dynasty. Today, mooncakes come in countless varieties, from lotus seed paste to modern ice cream-filled versions, enjoyed across Asia and beyond.Photo: John Loo, Flickr CC BY 2.0
Mooncakes date back over 1,000 years, first appearing during the Tang dynasty (618–907) and becoming widely popular in the Song dynasty (960–1279). They were first baked in China and are traditionally eaten during the Mid-Autumn Festival, symbolizing unity and the full moon. An unknown story tells of how mooncakes played a role in the Ming dynasty rebellion (1368). Secret messages were allegedly hidden inside them, helping revolutionaries overthrow the Mongol-led Yuan dynasty. Today, mooncakes come in countless varieties, from lotus seed paste to modern ice cream-filled versions, enjoyed across Asia and beyond.Photo: John Loo, Flickr CC BY 2.0

Mooncake (China)

History

Mooncakes are traditional Chinese pastries eaten during the Mid-Autumn Festival. The round shape symbolizes unity, and families gather to share them while admiring the full moon.

A legend tells that during the Yuan Dynasty, rebels hid secret messages inside mooncakes to organize an uprising against Mongol rule, leading to the dynasty’s downfall.


Recipe
Ingredients:

  • 2 cups flour

  • ½ cup golden syrup

  • ½ tsp baking soda

  • ½ cup vegetable oil

  • 1 cup red bean paste (or lotus seed paste)

  • 1 egg yolk (for egg wash)


Instructions:

  • Mix flour, syrup, baking soda, and oil into a dough. Let rest for 1 hour.

  • Divide dough into small balls and flatten.

  • Wrap each piece around red bean paste and shape into a round cake.

  • Press into a mooncake mold and place on a baking sheet.

  • Brush with egg yolk and bake at 180°C (350°F) for 20 minutes.

Allow to rest for a day before eating for the best texture.


Mooncakes date back over 1,000 years, first appearing during the Tang dynasty (618–907) and becoming widely popular in the Song dynasty (960–1279). They were first baked in China and are traditionally eaten during the Mid-Autumn Festival, symbolizing unity and the full moon. An unknown story tells of how mooncakes played a role in the Ming dynasty rebellion (1368). Secret messages were allegedly hidden inside them, helping revolutionaries overthrow the Mongol-led Yuan dynasty. Today, mooncakes come in countless varieties, from lotus seed paste to modern ice cream-filled versions, enjoyed across Asia and beyond.Photo: John Loo, Flickr CC BY 2.0
Dobos Torte was first baked in 1885 by Hungarian pastry chef József Dobos in Budapest, Hungary. It was unveiled at the National General Exhibition, where its unique caramel topping and long shelf life made it an instant sensation. An unknown story is that Dobos kept the exact recipe a secret for years, fearing competitors would copy it. However, when he retired in 1906, he generously donated it to the Budapest Pastry and Honey Bread Makers’ Guild, ensuring its legacy. Today, this multi-layered cake with buttercream and a crisp caramel glaze remains a Hungarian classic.Photo: Edsel Little, Flickr CC BT-SA 2.0

Dobos Torte (Hungary)

History

Created by Hungarian pastry chef József Dobos in 1885, this cake features multiple layers of sponge cake with chocolate buttercream and a caramelized sugar top.

Dobos wanted to create a cake that would stay fresh longer than other pastries, making it ideal for travel. The cake was famously enjoyed by Austro-Hungarian royalty, including Emperor Franz Joseph I and Empress Elisabeth.


Recipe
Ingredients:

  • 6 eggs

  • 1 cup sugar

  • 1 cup flour

  • 1 tsp vanilla extract

  • 1 cup butter

  • ½ cup cocoa powder

  • 1 cup powdered sugar

  • ½ cup dark chocolate, melted

  • ½ cup caramelized sugar (for topping)


Instructions:

  • Preheat oven to 175°C (350°F). Grease cake pans.

  • Beat eggs and sugar until fluffy. Fold in flour and vanilla.

  • Divide batter into six thin layers and bake each for 8-10 minutes.

  • For buttercream, mix butter, cocoa, powdered sugar, and melted chocolate.

  • Stack cake layers with buttercream between them.

Pour caramelized sugar over the top layer and let harden.


Kardinalschnitten was first baked in 1933 in Vienna, Austria, in honor of Cardinal Theodor Innitzer. The cake’s golden meringue and white sponge layers symbolize the Vatican’s colors, making it a dessert fit for religious celebrations. An unknown story suggests that the recipe was nearly lost during World War II, as many Viennese pastry chefs fled or stopped baking due to ingredient shortages. However, a few surviving bakers kept the tradition alive, ensuring its revival after the war. Today, Kardinalschnitten remains a beloved Austrian delicacy, often enjoyed with coffee in Vienna’s historic cafés.Photo: Dr Korom, Flickr CC BY-SA 2.0
Kardinalschnitten was first baked in 1933 in Vienna, Austria, in honor of Cardinal Theodor Innitzer. The cake’s golden meringue and white sponge layers symbolize the Vatican’s colors, making it a dessert fit for religious celebrations. An unknown story suggests that the recipe was nearly lost during World War II, as many Viennese pastry chefs fled or stopped baking due to ingredient shortages. However, a few surviving bakers kept the tradition alive, ensuring its revival after the war. Today, Kardinalschnitten remains a beloved Austrian delicacy, often enjoyed with coffee in Vienna’s historic cafés.Photo: Dr Korom, Flickr CC BY-SA 2.0

Kardinalschnitten (Austria)

History

This elegant Austrian dessert was named after the Catholic cardinals, with its golden-brown meringue and white cream symbolizing their robes. It was created in Vienna in the early 20th century and is a staple of Austrian cafés.


Recipe
Ingredients:

  • 4 egg whites

  • ¾ cup sugar

  • 4 egg yolks

  • ½ cup flour

  • 1 tsp vanilla extract

  • 1 cup whipped cream

  • ½ cup raspberry jam


Instructions:

  1. Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.

  2. Beat egg whites and sugar until stiff peaks form.

  3. Beat yolks separately with vanilla and fold in flour.

  4. Pipe alternating lines of egg white and yolk mixture onto the baking sheet.

  5. Bake for 20 minutes. Let cool.

  6. Slice into pieces and sandwich with whipped cream and raspberry jam.









bottom of page