It is extremely difficult to classify cakes because there isn’t one list that can successfully classify the different types of cakes and include all the sub-categories. There are even lists online that classifies different types of cakes based on the alphabet that the name of the cake starts with. For this list, we’ve utilised the role fat content plays. Categorising cakes based on fat content gives a more objective classification when compared to other forms of classification.
There are essentially two types of cakes when it comes to the amount of fat content.
- Butter Cakes
These cakes are extremely light and moist due to the presence of butter or oil as the main component in the cake. The cakes are also popularly called creamed cakes because the ingredients are usually mixed in with the butter or vegetable oil before being poured into the mould. Under the umbrella of butter cakes, there are two distinct classifications.
The first classification is pound cakes; you should look up the history and reason why they are called so. Anyway, these cakes tend to be dense in nature but maintain its lightness. Butter cakes tend to last long, and if stored in a cool and dry place, they can be edible for a considerable period of time.
The second classification is butter layer cakes; these cakes have a number of layers are known to be really sweet. The cake is usually topped off with icing, but the icing is never overpowering because of the lightness of the cake. The cake is lighter than pound cakes.
- Sponge and Foam Cakes
The ratio of eggs to flour is extremely high and makes these cakes extremely spongy in nature. The sponge cakes are further divided into three categories. They are as follows:
- No fat cakes
These cakes are made using egg whites and softer wheat, thereby completing removing fat content from the cake. The cake has a very light texture and is not as dense as pound cakes. The crumb of the cake is also very yum, making these cakes a full package deal.
This a classic take on the sponge cake from France. Most of the products that go into the mix are usually grounded before putting it into the mix. More emphasis is given to the exterior decoration of the cake than the interior.
iii. Yolk Cakes
These cakes are called oil cakes or yolk cakes due to the high-fat content in the mix. The cakes are made from egg yolk and not egg whites. The use of egg yolk, make these cakes extremely rich in nature. The richness and texture depend on how well the yolks are whipped.