Explore 10 iconic traditional cakes from various corners of the globe, each one telling a delicious story of its culture.

We often justify grabbing that extra slice by claiming, "It's practically bread, right?" Turns out, we’re on to something — cake likely originated in ancient Egypt, when a clever baker added honey to his bread. Since then, cakes have evolved, with distinct variations emerging in different regions. Some cakes still resemble bread, and others even veer toward pie territory, but they all carry the cake-baking tradition forward. The decadent, multi-layered cakes we know today are just the latest iteration in an age-old tradition.

Some of these traditional cakes are popular favorites, while others might be new to you. Regardless, they’re all sweet delights and would make a perfect addition to any gathering’s dessert spread.

10: Gateau de Rois -- France

The Gateau de Rois, or King Cake, in France is more than just a birthday treat. It plays a central role in the Twelfth Night festivities that celebrate the Christian holiday of Epiphany in January. While recipes vary, it typically includes puff pastry, choux pastry, a light sponge, or meringue, all filled with cream and fruit.

The charm of Gateau de Rois extends beyond its rich flavors. Inside, it hides a bean, toy, or trinket. If you discover it in your slice, you become the king or queen of the celebration, and it's believed to bring good luck. A similar tradition also exists in Portugal with their sweet bread, where an unexpected treat may be hidden as well.

9: Pastel de Tres Leches -- Mexico

Pastel de tres leches is a moist sponge cake soaked in three different kinds of milk. It's decadently sweet and has a rich, dense texture similar to bread pudding. Traditionally, the three milks used are condensed milk, evaporated milk, and either fresh milk or cream. However, you can experiment by using everything from melted ice cream to eggnog in place of the usual milks.

Countries such as Mexico, Cuba, Panama, Puerto Rico, and Costa Rica all claim to be the birthplace of pastel de tres leches. The dessert has even made its mark in the United States, where some regions offer ice cream flavors inspired by its rich and subtle taste.

8: Angel Food Cake -- United States

This uniquely American sponge cake, with its light and airy texture, certainly lives up to its name. Angel food cake has been around since the 19th century and was likely the brainchild of the Pennsylvania Dutch. Its origins, however, are more practical than divine — it was an ideal way to use up leftover egg whites from recipes that used mostly yolks, like homemade noodles.

The Pennsylvania Dutch were also known for their ingenuity with special cookware. In the case of angel food cake, the tool of choice was a tube pan, which gives the cake its signature hole in the middle.

7: Strudel -- Germany

Craving a cake that can serve as both dinner and dessert? Try strudel, a classic German pastry made with high-gluten flour, rolled into a long shape. For dessert, layer the dough with fruit fillings like raisins, cherries, or apples and top it off with icing. If you’re in the mood for a savory dish, swap the sweet fillings for ingredients like spinach or sauerkraut.

Strudel dough closely resembles the classic Greek phyllo dough, which means the final product can look similar to another famous pastry: baklava. When working with phyllo or strudel dough, the thinner, the better. Aim for layers so delicate that they are almost translucent.

6: Sacher Torte -- Austria

It can be difficult to trace the origins of many cakes, but sacher torte is an exception. This double-layer, semisweet chocolate cake, filled with apricot jam, was created by master baker Franz Sacher in 1832 for the Viennese Prince Klemens von Metternich. Today, it's commonly served with a dark chocolate glaze and a generous dollop of whipped cream on top. It’s a simple cake to make but offers a deep, bold flavor.

5: Whisky Dundee -- Scotland

If you find traditional fruitcake too dense and brick-like, give whisky Dundee a try this holiday season. This Scottish take on the classic fruitcake is much lighter, moister, and packed with more flavor. With a delicate crumb and a generous dose of Scotch malt whisky, it’ll warm you up from the inside out. Even if dried raisins and currants aren’t your preferred cake filling, this version is filled with a lovely mix of ingredients and topped with a crunchy layer of almonds for added texture.

Traditional Dundee cake recipes call for Scotch whisky, but feel free to skip it or substitute it with another favorite spirit, such as rum or brandy, if desired.

4: Barfi -- India

Known also as burfi, this Indian sweet is often likened to cheesecake. Much like cheesecake, it's typically chilled, with a flat and dense texture. To make barfi, sugar and evaporated milk are cooked together with a main ingredient, such as coconut, until the mixture becomes thick. This base can be transformed into many different versions of barfi. Common flavorings and ingredients include cashews, pistachios, almonds, and mangoes. Even savory variations, with ingredients like carrots and saffron, can be found. After the mixture has cooked down, it’s poured into a shallow dish and chilled until firm enough to cut into small, square pieces.

3: Panettone -- Italy

An Italian cake traditionally enjoyed at Christmas, panettone began as a local treat in Milan. This lighter, fluffier version of the beloved fruitcake is often baked into a dome shape and filled with candied fruits and nuts. Newer variations may exclude the fruits or feature fillings like custard and chocolate. Classic panettone is rich in eggs, with a light, airy texture and a soft crumb. The dough undergoes three rising stages to achieve its characteristic height and texture.

Although the true origin of panettone remains unknown, it is believed to have been created during Roman times. To make an authentic version at home, be sure to use a tall, special panettone pan.

2: Kulich -- Russia

Looking for something different from the usual Easter treats like chocolate bunnies and gooey, egg-shaped candies? Consider kulich, a traditional Russian Easter cake. Typically baked in a tall tin, this cake is covered with a delicate layer of white frosting, often decorated with fresh flowers and colorful painted eggs on top.

Much like the Italian panettone, kulich is a light, fruitcake-inspired dessert, featuring dried fruits and nuts mixed into the dough. The cake rises impressively, creating a lofty, airy texture.

If you're eager to make your own kulich but can't find a tall enough baking tin, try using a coffee can as a substitute.

1: Pavlova -- Australia and New Zealand

If you were to create a cake in tribute to a ballerina, it would surely need to be graceful, light, and elegant, right? This is the essence of pavlova. Both Australia and New Zealand claim this dessert as a cherished national delight. Named after the Russian ballet legend Anna Pavlova, it’s a cake with a crisp meringue shell and a soft, marshmallow-like interior. Traditionally topped with whipped cream and fresh fruit, experts like Stephanie Jaworski from "Joy of Baking" recommend using tart fruits such as kiwi, raspberries, and passion fruit to balance the sweetness of the meringue.

To make your own pavlova, bake it in advance and store it in a cool, dry place until you're ready to serve it [source: Jaworski].