When you think of cake, what comes to mind? Maybe a birthday cake with candles, a wedding tier, or that gooey chocolate layer you had at a café last weekend. But cakes aren’t just for celebrations-they’re cultural icons, comfort foods, and sometimes even national symbols. From humble home bakes to elaborate patisserie masterpieces, some cakes have stood the test of time-and taste. Here are the 10 most popular cakes in the world right now, based on global searches, bakery sales, and home baking trends in 2026.
Chocolate Lava Cake
Don’t let the name fool you. This isn’t just any chocolate cake. It’s a molten center wrapped in a delicate, slightly crisp exterior. The trick? Underbake it just enough so the inside stays liquid. It’s served warm, often with a scoop of vanilla ice cream that melts into the chocolate like a slow-motion waterfall. It became a staple in restaurants in the 1990s, but today, it’s just as common in home kitchens. People love it because it’s dramatic, simple to make, and tastes like pure indulgence. You don’t need fancy tools-just a bowl, a whisk, and an oven. The secret is using high-cocoa dark chocolate. Anything below 70% and you lose that deep, rich flavor.
Red Velvet Cake
It’s not just red. It’s velvet. The name comes from the cake’s smooth texture and the subtle cocoa-acid reaction that gives it a velvety crumb. The red color? Originally from natural cocoa reacting with vinegar and buttermilk. Today, most bakers use food coloring to get that bold hue. Paired with cream cheese frosting, this cake is a classic in American Southern baking. It’s especially popular around Valentine’s Day and Christmas. But don’t be fooled-it’s not a dessert for the faint of heart. The frosting is thick, tangy, and sweet. If you’ve ever had a slice that felt like eating a dessert and a sandwich at once, you’ve had a good red velvet.
Carrot Cake
Carrot cake is one of those cakes that surprises people. You expect it to be healthy. It’s not. It’s dense, moist, and packed with brown sugar, oil, and often pineapple or walnuts. The carrots add moisture and a subtle sweetness, but the real star is the cream cheese frosting. It cuts through the richness like a cool breeze. In Australia, carrot cake has seen a revival thanks to gluten-free and vegan versions. Many bakers now use almond flour and aquafaba (chickpea brine) to mimic eggs. It’s become a go-to for baby showers and brunches. And yes, it’s still the cake your grandma insists is “better than fruit cake.”
Cheesecake (New York Style)
If you’ve ever had a slice of New York cheesecake, you know why it’s legendary. It’s dense. It’s rich. It’s made with heavy cream cheese, eggs, and sour cream. No flour. No leavening. Just pure, unapologetic dairy. The crust? Usually graham cracker, toasted lightly in butter. It’s baked in a water bath to keep it smooth and crack-free. In 2026, it’s still the most searched cheesecake recipe online. People love it because it’s simple to make but feels fancy. The key? Chill it for at least 12 hours. Rush it, and you’ll get a crumbly mess. Top it with berry compote or caramelized apples, and you’ve got a showstopper.
Angel Food Cake
This cake is all air. No butter. No oil. Just egg whites, sugar, and a touch of cream of tartar. It’s baked in a tube pan to help it rise. The result? A cloud-like texture that melts on your tongue. It’s light enough to eat for breakfast, but sweet enough to end dinner. It’s not flashy, but it’s deeply satisfying. In Australia, angel food cake has become popular in low-sugar diets because you can reduce the sugar by 25% without losing structure. Serve it with fresh strawberries and a drizzle of honey. It’s the cake that makes you feel like you’re eating something virtuous-even though it’s still sugar.
Black Forest Cake
Originating in Germany, this cake is a layered masterpiece. It starts with chocolate sponge, soaked in cherry liqueur (or cherry juice if you’re avoiding alcohol). Then comes whipped cream, and then more chocolate. Between each layer, you find whole sour cherries-usually canned, but fresh ones are better. The top is decorated with chocolate shavings and more cherries. It’s not just sweet. It’s complex. The bitterness of the chocolate, the tartness of the cherries, and the lightness of the cream balance each other perfectly. In 2026, it’s one of the most requested cakes for anniversaries and Father’s Day. People love it because it tastes like a holiday in every bite.
Victoria Sponge Cake
Simple. Elegant. British. The Victoria sponge is two layers of light sponge cake, filled with jam and whipped cream. That’s it. No buttercream, no ganache, no fondant. Just flour, sugar, eggs, and butter. The secret? Beating the butter and sugar until pale and fluffy-this traps air that makes the cake rise. The jam? Strawberry is traditional, but raspberry or apricot work too. In Melbourne, this cake has made a comeback in afternoon tea cafes. It’s often served with Earl Grey tea and a side of shortbread. It’s the cake that reminds you that sometimes, less really is more.
Funfetti Cake
If you grew up in the 90s or 2000s, you know this one. Bright white cake, loaded with rainbow sprinkles. It’s the birthday cake of childhood. But today’s version is upgraded. Instead of artificial sprinkles, bakers use freeze-dried fruit bits-strawberry, mango, blueberry-for color and flavor. The cake itself is often made with buttermilk for extra tenderness. The frosting? Vanilla buttercream, because anything too sweet overpowers the sprinkles. It’s not fancy, but it’s joyful. In 2026, it’s the most popular cake for kids’ parties worldwide. Parents love it because it’s easy to decorate and kids go wild for the colors.
Tiramisu
Technically, tiramisu isn’t a cake. But it’s treated like one. Layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder. No baking required. Just chilling. It’s creamy, coffee-forward, and just sweet enough. The magic is in the balance. Too much coffee, and it’s bitter. Too much sugar, and it’s cloying. The best versions use freshly brewed espresso and high-quality mascarpone. In Australia, tiramisu has become a brunch staple. Many cafes now serve it in jars with a dusting of dark chocolate. It’s the cake that doesn’t feel like a cake-and that’s why it’s loved.
Strawberry Shortcake
This one’s seasonal, but it’s huge in spring and summer. It’s not a cake in the traditional sense. It’s biscuits-light, buttery, and slightly sweet-layered with fresh strawberries and whipped cream. The strawberries are macerated in sugar to release their juice. That syrup soaks into the biscuits, making them soft and flavorful. It’s a dessert that celebrates the fruit, not hides it. In Melbourne, local bakers are using native finger limes and macadamia cream to give it an Australian twist. It’s the cake that tastes like summer. And if you’ve ever had one made with strawberries picked that morning? You’ll never go back.
