There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.

1. Classes of cakes
Are you a lover of cakes? You should then have the classification of cakes at your fingertips. Know your
cakes so you can know what to order and for what occasion. Also, knowing the types of cakes helps you
avoid some products that probably does not well for your body.
Here are some common cakes classes:
Butter Cakes/ Oil Cakes
Butter cakes are probably the commonest types of cakes. These are cakes made with oil or margarine.
They are moist, light, tender and fine-textured. If butter is used, the ingredients are made using the
creaming method. The butter and sugar are beaten together and to dissolve the sugar and incorporate
some air.
Categories of butter cakes are;
Pound cakes
A pound cake is made using a pond each of butter, sugar, eggs and flour. They are usually heavier than
other butter cakes. Examples of pound cakes are sour cream cakes, fruit crumb cakes.
Layer cakes
They are lighter than the pound cake but more moist and flavourful.
Butter cakes examples are devil’s food cake, marble cake, butter cake, chocolate mud cake, and
coffee cake.

2. Foam cakes/ Sponge cakes
Foam cakes are also known as sponge cakes. They do not include oil, butter or fat; neither do they
include leavernes like baking powder. Volume is created by whipping eggs or egg whites. The cakes rise
because of the air incorporated expanding during baking. Depending on the type of cake, whole eggs
may be used or just egg whites. Examples are sponge cakes, chiffon cakes, angel food cakes etc.

4. Low or No flour cakes
Cakes made without flour or with very little flour. They are either baked or unbaked cakes. Baked
flourless cakes include baked cheesecakes and flourless chocolate cakes.
Unbaked flourless cakes are typically molded in a dessert ring or springform pan then simply chilled
before unbolding. They include unbaked cheese cakes and mousse cakes. They have a crust at the
bottom that is baked before the mousse is added. They are the commonest types of cakes used for
desserts.