Sixstoreys Logo

20 Historical Cake Recipes From Different Eras

By: Shivani Choudhary
Updated On: March 3, 2025

Imagine finding an old recipe book by chance, filled with yummy historical cakes like Ancient Greek Honey Cakes. You start to wonder what other tasty treats are inside. This old book is like a time machine that takes you on a journey through different eras.

As you flip through the pages, you discover more exciting cakes from around the world. You can learn about Victorian Sponge Cake, Medieval Fruit Cake, and many more sweet delights. Each cake has its own special story and ingredients that will make your mouth water.

20 Historical Cake Recipes

1. Ancient Greek Honey Cakes

Sweet Ancient Greek Honey Cakes made with honey and olive oil.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup honey
  • 1/2 cup olive oil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts
  • 1/2 cup dried fruit

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, mix together honey and olive oil.
  4. Add the honey mixture to the flour mixture and stir until combined.
  5. Fold in chopped nuts and dried fruit.
  6. Pour the batter into a greased cake pan.
  7. Bake for 30-40 minutes or until a toothpick comes out clean.
  8. Let the cake cool before serving.

2. Medieval Fruitcake Recipes

Traditional medieval fruitcake made with dried fruits and spices.

Ingredients

  • 1 cup dried raisins
  • 1 cup dried currants
  • 1 cup chopped dates
  • 1 cup chopped almonds
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 2 large eggs

Instructions

  1. Preheat oven to 275°F (135°C).
  2. In a large bowl, combine dried raisins, currants, dates, and almonds.
  3. In a separate bowl, mix together honey, brown sugar, flour, cinnamon, nutmeg, ginger, and salt.
  4. Add the melted butter and eggs to the dry ingredient mixture and stir until well combined.
  5. Add the wet ingredients to the dried fruit mixture and stir until a thick batter forms.
  6. Pour the batter into a greased 9x5-inch loaf pan.
  7. Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
  8. Remove from oven and let cool completely before slicing and serving.

3. Renaissance Era Pound Cakes

Rich and decadent, Renaissance Era Pound Cakes were a staple of European bakeries.

Ingredients

  • 1 pound butter
  • 1 pound sugar
  • 1 pound eggs
  • 1 pound flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 300°F (150°C) and grease a 9x5-inch loaf pan.
  2. Cream the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated.
  4. In a separate bowl, whisk together the flour, salt, nutmeg, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Victorian Sponge Cake Traditions

Victorian Sponge Cake is a classic British dessert made with layers of light, fluffy sponge cake.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • Jam or preserves for filling

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Grease and flour two 8-inch round cake pans.
  3. In a medium bowl, whisk together flour, sugar, and baking powder.
  4. In a large bowl, whisk together eggs and butter until light and fluffy.
  5. Gradually add the dry ingredients to the egg mixture, whisking until smooth.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and let cool in the pans for 5 minutes.
  9. Transfer the cakes to a wire rack to cool completely.
  10. Once the cakes are cool, spread a layer of jam on one of the cakes and top with the other cake.
  11. Serve and enjoy.

5. 17th Century French Gateau Recipes

French gateau, a rich and decadent 18th century dessert.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together eggs, butter, milk, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  8. Once the cakes are cool, you can frost and decorate them as desired.

6. Colonial American Gingerbread Cakes

Traditional Colonial American Gingerbread Cakes are spicy, sweet, and moist.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons molasses

Instructions

  1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a large bowl, cream together butter and sugars until light and fluffy.
  4. Beat in eggs, one at a time, followed by molasses.
  5. Gradually mix in the dry ingredients until just combined.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

7. Traditional Scottish Shortbread Cakes

Buttery Scottish shortbread cakes with a crumbly texture.

Ingredients

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Gradually add the flour and salt, mixing until a dough forms.
  4. Turn the dough out onto a lightly floured surface and knead gently.
  5. Roll the dough out to about 1/2 inch thickness and cut into desired shapes.
  6. Place the shortbread cakes on a baking sheet lined with parchment paper.
  7. Bake for 18-20 minutes, or until the edges are lightly golden.
  8. Remove from the oven and allow to cool on a wire rack.

8. 19th Century German Chocolate Cakes

Rich, velvety 19th century German chocolate cakes are a delight to taste and make.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, separated
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened natural cocoa powder
  • 1 cup whole milk, at room temperature

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large mixing bowl, use an electric mixer to beat the butter until creamy.
  4. Gradually add sugar to the butter and continue beating until light and fluffy.
  5. Beat in egg yolks one at a time, followed by vanilla extract.
  6. In a separate bowl, whisk together cocoa powder and milk until smooth.
  7. Add the flour mixture to the butter mixture in three parts, alternating with the cocoa mixture, beginning and ending with the flour mixture.
  8. Beat the egg whites until stiff peaks form and gently fold into the cake batter.
  9. Divide the batter evenly between the prepared pans and smooth the tops.
  10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

9. Vintage American Red Velvet Cakes

Classic American Red Velvet Cake with distinctive red color and subtle cocoa flavor.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons red food coloring
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup cocoa powder

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat the butter until creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Beat in red food coloring and vanilla extract.
  6. With the mixer on low speed, gradually add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.
  7. Beat in cocoa powder.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

10. Historical English Trifle Cakes

Traditional English trifle cakes are layered with sponge, fruit, and custard.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup custard
  • 1 cup mixed fruit

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Prepare three 8-inch round cake pans and grease them.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  4. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients and mix until smooth.
  6. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool completely in the pans.
  9. To assemble the trifle, place one cake layer in the bottom of a large serving dish.
  10. Spread a layer of custard over the cake, followed by a layer of mixed fruit.
  11. Repeat the layers two more times, ending with a layer of custard on top.
  12. Whip the heavy cream until stiff peaks form and spread over the top of the trifle.

11. Ancient Roman Plakous Cakes

Ancient Roman Plakous Cakes are sweet honey cakes.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup honey
  • 1/2 cup olive oil
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon baking powder
  • Pinch of salt
  • Fresh nuts or seeds for garnish

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Mix flour, honey, olive oil, milk, eggs, baking powder, and salt in a bowl.
  3. Stir until a dough forms.
  4. Knead the dough for 10 minutes.
  5. Shape into small round cakes.
  6. Bake for 20-25 minutes or until golden brown.
  7. Garnish with fresh nuts or seeds.
  8. Serve warm or at room temperature.

12. Medieval Marchpane Fruit Cakes

Medieval marchpane fruit cakes are rich, fruit-filled almond cakes traditionally served at special occasions.

Ingredients

  • 1 1/2 cups ground almonds
  • 1/2 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon rose water
  • 1/2 teaspoon almond extract
  • 1 cup mixed dried fruit
  • 1 cup candied fruit, chopped

Instructions

  1. Preheat oven to 300°F (150°C) and grease a 9-inch (23cm) round cake pan.
  2. In a large bowl, combine ground almonds and confectioners' sugar.
  3. In a separate bowl, cream butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in rose water and almond extract.
  5. Add the almond mixture to the butter mixture and stir until well combined.
  6. Fold in mixed dried fruit and chopped candied fruit.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

13. 18th Century Italian Tiramisu Recipes

Classic Italian dessert made with ladyfingers and espresso.

Ingredients

  • 12-16 ladyfingers
  • 1 cup of strong espresso
  • 8 oz mascarpone cheese
  • 1/2 cup of granulated sugar
  • 2 large egg yolks
  • 1/2 cup of unsweetened cocoa powder
  • 2 tbsp of unsalted butter
  • 2 cups of whipping cream
  • Cocoa powder for dusting

Instructions

  1. In a large bowl, combine the espresso and sugar, and stir until the sugar is dissolved.
  2. Dip each ladyfinger into the espresso mixture for about 3-5 seconds on each side.
  3. In a separate bowl, whisk together the mascarpone cheese, egg yolks, and unsalted butter.
  4. To assemble the tiramisu, start with a layer of ladyfingers, followed by a layer of the mascarpone mixture.
  5. Repeat the layers two more times, ending with a layer of the mascarpone mixture on top.
  6. Dust the top of the tiramisu with cocoa powder.
  7. Refrigerate the tiramisu for at least 3 hours before serving.
  8. Slice the tiramisu into individual servings and serve chilled.

14. Vintage Australian Lamington Cakes

Traditional Australian dessert, Lamington Cakes, are squares of sponge cake coated in chocolate and rolled in coconut.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F (180°C) and grease an 8-inch square baking pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes.
  6. Allow the cake to cool completely in the pan.
  7. Cut the cake into 1-inch squares.
  8. In a shallow dish, mix together confectioners' sugar and cocoa powder.
  9. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
  10. Dip each cake square into the melted chocolate, then roll in the cocoa powder mixture to coat.
  11. Roll the chocolate-coated cake in shredded coconut to coat.
  12. Place the coated cake on a wire rack to set.

15. Traditional Irish Soda Bread Cakes

Traditional Irish Soda Bread Cakes are moist and flavorful treats.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together flour, baking soda, and salt.
  3. Add the butter and use a pastry blender to work it into the flour mixture.
  4. In a separate bowl, whisk together buttermilk, egg, sugar, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Turn the dough out onto a floured surface and knead a few times until it comes together.
  7. Shape the dough into a round cake and place it on a baking sheet.
  8. Cut a cross in the top of the cake and bake for 35-40 minutes, or until golden brown.
  9. Remove from the oven and let cool on a wire rack.

16. 20th Century American Carrot Cakes

Classic 19th century American carrot cake with sweet spices.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the grated carrots and chopped walnuts.
  5. Add the flour mixture to the wet ingredients, stirring until just combined.
  6. Stir in the cinnamon and nutmeg.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  9. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once the cakes are completely cool, they can be frosted and decorated as desired.

17. Historical French Opera Cake Recipes

French Opera Cake is a multi-layered cake with coffee and chocolate flavors.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon instant coffee powder
  • 1 cup unsalted butter, softened
  • 2 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons coffee liqueur

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
  3. In a large bowl, whisk together milk, eggs, and coffee powder.
  4. Add the dry ingredients to the wet ingredients and whisk until smooth.
  5. Melt the butter and let it cool slightly, then whisk it into the batter.
  6. Pour the batter into a prepared baking sheet and smooth the top.
  7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  8. Allow the cake to cool completely before assembling the opera cake.
  9. To assemble, cut the cake into three equal layers and brush each layer with coffee liqueur.
  10. Spread a layer of chocolate ganache on top of each layer, then stack the layers.
  11. Frost the outside of the cake with the remaining ganache and decorate as desired.

18. Ancient Egyptian Sweet Cakes

Ancient Egyptian sweet cakes were rich desserts made with honey and dates.

Ingredients

  • 1 cup honey
  • 1/2 cup dates
  • 1/4 cup olive oil
  • 2 cups emmer wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, whisk together the flour, cinnamon, ginger, and salt.
  3. In a separate bowl, mix the honey, dates, and olive oil.
  4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
  5. Knead the dough for 10 minutes until it becomes smooth.
  6. Shape the dough into small cakes and place them on a baking sheet.
  7. Bake the cakes for 20-25 minutes, or until they are golden brown.
  8. Remove the cakes from the oven and let them cool before serving.

19. Traditional Swedish Princess Cakes

Traditional Swedish Princess Cakes are layered masterpieces filled with whipped cream and fruit preserves.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups confectioners' sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 cup fruit preserves

Instructions

  1. Preheat the oven to 375°F (190°C) and grease three 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, confectioners' sugar, and baking powder.
  3. In a large bowl, whisk together butter, milk, eggs, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  5. Divide the batter evenly among the prepared pans and bake for 20-25 minutes.
  6. Allow the cakes to cool completely in the pans.
  7. To assemble the cake, place one cake layer on a serving plate and spread with whipped cream and fruit preserves.
  8. Repeat the process with the remaining two cake layers, creating a stacked effect.
  9. Dust the top of the cake with confectioners' sugar and serve.

20. Vintage American Banana Pudding Cakes

Vintage American Banana Pudding Cakes are moist and flavorful desserts.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup heavy cream
  • 1 cup sliced bananas
  • 1 cup whipped cream
  • Nilla wafers, for serving

Instructions

  1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. With the mixer on low speed, gradually add flour mixture to wet ingredients and mix until just combined.
  6. Stir in mashed bananas.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
  10. To assemble the cakes, place one cake layer on a serving plate and top with sliced bananas, whipped cream, and a sprinkle of Nilla wafers.
  11. Repeat with the second cake layer and top with additional whipped cream and Nilla wafers, if desired.
  12. Refrigerate for at least 30 minutes to allow flavors to meld together before serving.

Conclusion

You've explored 20 historical cake recipes from different eras, what's your favorite? From Ancient Greek Honey Cakes to Victorian Sponge Cake, each recipe offers a glimpse into baking traditions of the past. You can now recreate these sweet treats, experiencing the flavors and techniques of bygone eras, and discovering how they've shaped modern baking.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
Related Articles from the same category:
This is a blog for Travellers & Travel Lovers
Copyright 2023 - All Rights Reserved.
crossmenu