What Cakes Are Trending Now in 2025?

Forget the classic vanilla sponge and buttercream rosettes. If you’ve walked into a bakery or scrolled through Instagram lately, you’ve seen it-cakes aren’t just desserts anymore. They’re experiences. In 2025, the cakes that are getting all the attention aren’t about perfection. They’re about personality, texture, and a little bit of chaos in the best way possible.

Stacked Layer Cakes with Raw Edges

The clean, smooth fondant cakes of the 2010s are officially retired. Right now, the hottest trend is the raw edge cake. These cakes look like they were assembled by hand-because they were. The sides are left unsmoothed, showing off each layer of sponge, filling, and crumb coat. It’s messy, but intentional. Bakers in Melbourne and Sydney are using dark chocolate ganache, spiced caramel, or even matcha buttercream to create dramatic contrast between layers. The result? A cake that looks like it came straight out of a home kitchen… but tastes like it was baked by a pastry chef who’s been studying Japanese aesthetics for years.

Why it’s trending: People want authenticity. No one’s impressed by a perfectly smooth cake anymore. They’re impressed by a cake that looks like it was made with love, not a turntable and a bench scraper.

Dark Chocolate and Sea Salt Cakes

Chocolate isn’t just back-it’s evolved. The new favorite is deep, almost bitter dark chocolate (70% cacao or higher) paired with flaky sea salt. Think: a dense, fudgy chocolate layer cake with a salted caramel swirl, topped with chocolate curls and a sprinkle of Maldon salt. It’s not sweet. It’s rich. It’s complex.

This isn’t just about flavor. It’s about balance. The salt doesn’t just cut the sweetness-it wakes up every other note in the cake. Paired with espresso-infused sponge or a hint of smoked sea salt in the frosting, these cakes feel grown-up. And they’re selling out fast at artisan bakeries in Melbourne’s inner suburbs.

Cloud Cakes with Whipped Cream Frosting

Remember when whipped cream was considered a lazy substitute for buttercream? That’s over. In 2025, whipped cream is the star. Not the kind you buy in a can, either. Real, heavy cream, whipped with a touch of vanilla and sugar, then piped into soft, pillowy clouds over the cake. These are called cloud cakes-and they’re everywhere.

They’re usually made with light sponge layers, like genoise or chiffon, and filled with fresh berries, lemon curd, or even lavender-infused jam. The frosting doesn’t hold sharp edges. It melts slightly at room temperature, which is exactly how it’s meant to be. These cakes are served chilled, with a spoon, not a knife. They’re the dessert equivalent of a cozy blanket on a winter afternoon.

Mini Layer Cakes in Jars

Portability is huge. People don’t want to commit to a whole cake anymore. Enter the jar cake. These are three- or four-layer mini cakes baked in 8-ounce mason jars. Each layer is separated by a thin spread of jam, curd, or cream cheese frosting. Topped with a dusting of powdered sugar or a single berry, they’re perfect for lunchboxes, gifts, or a solo treat after work.

Bakeries are customizing them for occasions-birthdays, baby showers, even corporate events. One Melbourne bakery, Little Crumb, sells over 300 jar cakes a week. Their bestseller? A matcha white chocolate layer with red bean paste and a touch of yuzu zest. It’s not traditional. But it’s unforgettable.

Deconstructed Cakes

Why put everything on one plate when you can spread it out? Deconstructed cakes are all about breaking the cake into its parts and serving them like a dessert board. Think: crumbled sponge, dollops of frosting, fresh fruit, candied nuts, and a drizzle of caramel or chocolate sauce on a slate plate. You build your own bite.

This trend is big with younger crowds and food influencers. It’s Instagram-friendly, interactive, and lets you control the ratio of cake to cream to fruit. One popular version uses a red velvet crumb base, topped with mascarpone clouds, pomegranate seeds, and a sprinkle of edible gold dust. It looks like a painting. And it tastes even better.

Flavor Pairings You Didn’t See Coming

The days of chocolate-cherry and lemon-lavender are still around-but now, bakers are pushing further. Here are the unexpected combos making waves in 2025:

• Black sesame and honey - Earthy, nutty, and just sweet enough. Popular in Asian-inspired bakeries.
• Fig and balsamic - Deep, jammy, and tangy. Works best in a dense almond cake.
• Chili and dark chocolate - A slow burn that lingers. Not for the faint of heart.
• Roasted pear and cardamom - Autumn in a slice. Often paired with a brown butter frosting.
• Earl Grey and white chocolate - Tea lovers are obsessed. The bergamot cuts through the sweetness perfectly.

These aren’t gimmicks. They’re thoughtful. Each pairing is chosen to enhance, not overpower. And they’re being tested in home kitchens too. TikTok videos of people baking black sesame cakes at home have racked up over 200 million views this year.

Why These Trends Are Sticking Around

These aren’t passing fads. They reflect bigger shifts in how we eat and think about dessert:

• Less sugar, more flavor - People are cutting back on refined sugar. That means bakers are using natural sweetness from fruit, honey, and spices to create depth.
• Texture matters - Crunch, creaminess, chewiness, melt-these contrasts are what make a cake memorable.
• Personalization - Whether it’s a jar cake for your coworker or a deconstructed dessert for your partner, cakes are becoming more intimate.
• Global influences - Japanese, Korean, Middle Eastern, and Southeast Asian flavors are no longer niche. They’re mainstream.

And let’s be real-after years of lockdowns and stress, people want desserts that feel like a moment of joy. Not just a sweet bite. A pause. A celebration.

What’s Not Trending Anymore

Just as important as what’s in, is what’s out:

• Over-the-top fondant sculptures - Too artificial. Too expensive. Too much effort for a one-time photo.
• Unflavored sponge cakes - Plain vanilla or white cake? Boring. People want flavor in every layer.
• Buttercream roses - Still pretty. Still common. But no longer the mark of a skilled baker.
• Red velvet with cream cheese frosting (only) - It’s not gone. But now it’s expected to have a twist-like a hint of cocoa nibs or a bourbon caramel swirl.

How to Try These Trends at Home

You don’t need a professional oven or a degree in pastry to make these cakes. Here’s how to start:

1. Start with a simple vanilla or chocolate cake recipe. Bake it in two 8-inch pans.
2. For raw edge cakes: Skip the crumb coat. Let the frosting be visible. Use a spatula to gently press the sides-don’t smooth them.
3. For cloud cakes: Whip 2 cups of heavy cream with 2 tbsp sugar and 1 tsp vanilla. Pipe it with a star tip. Chill before serving.
4. For jar cakes: Use small mason jars. Layer sponge, filling, frosting. Top with a berry. Seal and refrigerate.
5. For deconstructed cakes: Crumble your cake. Arrange it with whipped cream, fruit, and sauce on a plate. Add crunch with toasted nuts or granola.

Don’t aim for perfection. Aim for flavor. And don’t be afraid to mix in something weird-like a pinch of smoked salt or a splash of espresso. That’s where the magic happens.

Final Thought: Cakes Are Personal Again

The best cake isn’t the one with the most layers or the fanciest decorations. It’s the one that makes someone pause. That makes them say, ‘I’ve never tasted anything like this.’

Whether it’s a jar cake you made for your neighbor, a dark chocolate slice with sea salt you served at dinner, or a cloud cake you ate alone on a rainy Tuesday-those are the cakes people remember. Not because they looked perfect. But because they felt real.