2.  There are many different
varieties of cakes that fall
into several different
categories. This is based
upon the baking process
and the techniques that
are implemented in
making them, the pans
used and the ingredients
that are contained within
them. The broad scope
of different cake varieties
can be broken down into
five main categories.

3.  These cakes are the most traditional
cakes and emanate from the oldest
known recipes. They do have a striking
similarity to other baked goods, like yeast
breads. Some very common yeast cakes
that you may already know about
include delectable pastries such as
babka, stolen and nutella.

4.  While the name of these types of cakes
alludes to cake, they are not really
cake; they are actually custard, or
custard pies. Cheesecakes are made
using cheese fillings, most often cream
cheeses. However, other cheeses such
as ricotta or mascarpone can also be
used when making them. They do not
contain any yeast or flour in their
ingredients, but sometimes the crust
may have flour or yeast in it. The
ancestry of cheesecakes has been
traced back all the way to the days of
the Greek empire—where honey
cheese cakes were a delicacy.

5.  Many culinary historians denote that
sponge cakes are the first cakes to be
created that did not use yeast in
them. Rather, by using potable
ingredients such as eggs – most often
beaten eggs or egg whites – they are
able to produce a baked mass that is
similar to cakes that have leavening.
Modern day sponge cakes sometimes
will incorporate instant leavening or
even baking soda to ensure that the
cake rises as desired when baked.
Aside from the classic sponge
cake, other cakes are made from
sponge cake, such as jelly rolls or Swiss
rolls.

6.  These types of cakes are very popular
and tend to be hearty and rich, too.
Some common butter cakes that you
may already know about include
cakes such as devil’s food cake or
pound cake. They are called butter
cakes because their recipes call for a
mixture of fresh butter and eggs.
Sometimes instant leavening is
used, such as baking soda or
powdered instant yeast, to help the
cake rise and add more texture and
moisture to it.

7.  Originally introduced in the early 1940s
to store shelves across the United
States, box mixed cakes have come
leaps and bounds since their initial
heyday. Nowadays, one can easily find
an abundance of premixed cake
batters that only require nominal
ingredients be added in order to
produce a nearly perfect cake. Most
often they only require water, butter
(and or vegetable oil) and eggs to be
added. Food scientists have nearly
perfected the method of making a
cake via a boxed mix, and nearly any
variety can be found in the box on most
grocery store shelves during the modern
day.