Top Cake dishes in San Francisco

Moist, spiced cake drenched in toffee sauce, paired with home‑style banana ice cream for sweet‑and‑salty bliss

Brown sugar cake with sweet cream and seasonal berries

Five‑inch round cakes feeding four—elegant flavors like hazelnut & chocolate and brown butter Meyer lemon

Two‑layer cakes in black tins—visually charming and perfectly portioned, with refined flavors like sweet cream & roasted berries

Pan-fried slabs of savory radish cake with a crispy exterior and soft, slightly chewy inside studded with dried shrimp.

Light, airy honey cake — part of the closing dessert sequence.

Rotating seasonal cakes offering creative, culturally inspired flavors like black sesame red bean or Creamsicle

Daily-rotating slice options at the storefront

Frittata‑style savory “cake” with carrots, green beans, rotating savory ingredient (e.g., bacon), topped with piped mashed potatoes and a candle

A citrus-forward cake balanced with the nutty depth of brown butter.

Moist, airy cake with floral saffron notes that pairs beautifully with spiced coffee

Chewy sliced rice cakes wok-tossed with cabbage, pork, and a kiss of soy — pure Shanghai comfort

Delicate, pan-seared crab cake with minimal filler — pure sweet crab flavor in every bite.

Dramatic tableside cherry flambe served alongside a vanilla tres leches cake — theatrical and indulgent

Classic Gary Danko butter cake dessert.

Crisp‑edged daikon cakes with green garlic salsa and puffed riso nero

Warm chocolate cake with salted caramel, whipped cream and crème anglaise—rich and comforting

Dome of pale green marzipan over layers of sponge, jam, custard, and whipped cream. A Scandinavian masterpiece.

A dense and decadent almond-based chocolate cake, a consistently praised permanent fixture.

Delicate, crispy crab cakes that reviewers call excellent.

Elegant layers of tea-perfumed crepes with bergamot-scented cream, perfect for tea lovers

Pan-seared Dungeness crab cakes with lemon aioli, minimal filler, maximum crab.

Classic SF crab cakes made with local Dungeness crab, a natural fit for this seafood-forward menu.

Tteokbokki-style rice cakes, distinctive small plate offering.

Crispy‑edged cake donut with a soft, cakey interior—classic and satisfying

Fried fish cakes served with brined vegetables

Creamy, indulgent milk‑based cakes—rich texture with a sweet, biscuit‑like base.

Silky tropical mango mousse on a delicate sponge base, light and refreshing

Tart berry mousse with a vivid color and clean fruit flavor, elegant and balanced

Classic chocolate sponge with cherry filling and whipped cream, a faithful German rendition

Deep berry flavor with a slightly tart edge, sophisticated and distinctly European

Miniature entremet cake with precision layers — a single-serving work of pastry art.

Golden, crisp-edged crab cakes loaded with sweet Dungeness crab — a quintessential San Francisco starter

Rich, moist cake with creamy sweetness—an indulgent Eastern Mediterranean‑inspired dessert

Crispy‑edged turnip cake, a comforting classic with a golden crust

Packed with fresh crab meat, well-seasoned.

Dense, sweet toffee cake with nutty crunch—rich but not cloying

Dense, moist cake with a sticky caramel coating -- the kind of dessert your grandmother would be proud of