TriviaBug | Quiz on Types of Cakes

Types of Cakes

	Description	Name of the Cake
Before you eat em', you got to know what they are! Click here to flip columns.
34.	Name used for a dessert cake cooked in a type of pan.	Bundt cake
33.	Known as the "King of Cakes", it is a kind of layered cake, known in many countries throughout Europe. When cut, the cake reveals the characteristic golden rings that give it its name that is translated literally, "Tree Cake".	The Baumkuchen
32.	A small cake generally eaten at the end of a meal or served as part of a large buffet. It is French for "small oven".	Petit four
31.	A common and famous cake found mostly in the United Kingdom and especially common in Northern Ireland. Reason behind the name is that the ingredients are measured in singular 15 units. 15 Biscuits, 15 Cherries, etc.	Fifteens
30.	A French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (choux filled with pastry cream) bound with caramel, and usually decorated with threads of caramel, chocolate, flowers, or ribbons.	Croquembouche
29.	A type of Asian cake with a sweet red bean paste filling. It is made primarily with azuki beans, although azuki beans are not always used. The cake is made by forming balls of dough and filling them with anko (red bean paste) and then steaming the balls in a steamer or rice cooker.	Red bean cake
28.	The English name for the southern German dessert. Typically, it consists of several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are topped with additional whipped cream, maraschino cherries, and chocolate shavings.	Black Forest gateau or Black Forest cake
27.	A Chinese confection traditionally eaten during the Mid-Autumn Festival. Typically they are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick pasty filling is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs.	Mooncake
26.	A traditional American cake would specify one pound each of flour, butter, eggs, and sugar.	Pound cake
25.	Also called as a whoopie pie, it is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them.	Gob
24.	A type of cake made with sugar, flour, dates, eggs, and butter, and topped with a sugary coconut icing.	Queen Elizabeth cake
23.	A cake usually made in a pan with a curved bottom then, once cooked, turned over and allowed to set, and is eaten upside-down. Usually, chopped fruits such as pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.	Upside-down cake
22.	Named after an Italian sea-port, it does not use any leavening and instead uses air suspended in the batter during mixing to give volume to the cake.	Genoa cake
21.	An upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked. Tradition says that it was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1889.	Tarte tatin
20.	A type of cake (usually chocolate) with a filling (also usually chocolate) in the center. When cut open, chocolate runs out, like a volcano.	Lava cake
19.	A sweet spongy yeast cake that is traditionally baked for Easter Sunday. It originated in Eastern Europe and was introduced to North America by early immigrants. A traditional type of this cake has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added.	Babka
18.	A traditional British cake flavoured with Caraway seeds. The cake was popular in Victorian times, with a recipe for it being described by Mrs. Beeton.	Seed cake
17.	A pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with royal icing or fondant in alternating white and brown (chocolate) strips, and combed.	Mille-feuille(s) (French 'thousand sheets')
16.	A cake or, rarely, a butter cake, soaked in three kinds of milk: evaporated milk, condensed milk, and either whole milk or cream.	Tres leches cake
15.	Commonly called Ball cake or Susan cake, it is a cake named for the French patron saint of bakers and pastry chefs.	St Honoré cake
14.	A light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten at Easter in England and Ireland. A layer of marzipan or almond paste is also baked into the middle of the cake. On the top of the cake, around the edge, are eleven marzipan balls to represent the true apostles of Jesus; Judas is omitted. In some variations Christ is also represented, by a ball placed at the centre.	Simnel cake
13.	Named after a type of orange from Israel. They are classed as cakes, even though they resemble a small biscuit.	Jaffa cake
12.	A chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.	Sachertorte
11.	A popular Taiwanese dessert originally from the city of Taichung in Taiwan. It is made of flaky pastry with sweet fillings. They are normally packaged elaborately and meant to be given as gifts.	Suncake
10.	An Italian dessert typically made from ladyfinger cookies, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa, and rum. The Italian name means "pick-me-up" (metaphorically, "make me happy", although it could have a more sexual meaning), referring to the two caffeine-containing ingredients, espresso and cocoa.	Tiramisù
9.	A Sicilian circular cake given by godparents to the godchild and family on the christening day. The cake is supposed to be as large as possible to ensure good luck. Legend has it that the cake has even once reached the size of a cartwheel. Depending on the recipe used, it can include dried or candied fruit, etc.	Buccellato
8.	A type of cake traditionally made in the U.S. city of St. Louis, Missouri, with a bottom layer of buttery yellow cake and a top layer of either egg and cream cheese, or butter and sugar. It is generally served as a type of coffee cake and not as a dessert cake.	Gooey butter cake
7.	A meringue dessert named after a famous ballet dancer, it is crispy on the outside but light and fluffy inside.	Anna Pavlova
6.	A very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. After buying the recipe in 1948, Betty Crocker proclaimed it to be the "cake discovery of the century."	Chiffon cake
5.	A small, round cake filled with currants and made with flaky pastry, enriched with butter. Named after an English town in Salford. Other names include Squashed Fly Cake and Fly Cake.	Eccles cake
4.	A typical cake of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city.	Panettone
3.	A light sponge cake which, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The cake is covered in marzipan and, when sliced, the characteristic checks are exposed to view.	Battenberg cake
2.	A type of rich and sweet chocolate cake (though it is often made without chocolate flavoring) which has a distinctive dark red or red-brown color. Common ingredients include buttermilk, butter, flour, cocoa powder, and often either beets, or red food coloring. It is most popular in the Southern United States, though known in other regions.	Red velvet cake
1.	An Eastern European pastry of yeast bread similar to a strudel, with one or more fillings. It is also known as: Potica (sometimes also Povitica, depending on the region) in Slovenian; or Povitica, Orehnjaèa, or Makovnjaèa in Croatian.	Nut roll
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