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Cakes, as they are known today, had as their precursors bread sweetened with honey, goat cheese, a other ingredients available in ancient periods added, such as fruit, eggs, and butter. This food, in its diverse forms and content, is incorporated in the global food culture for centuries, both for its gastronomic and nutritional value, and for being present in the social interaction and birthday and weddings celebrations in many countries.

The poet Lucretius’ work, De Rerum Natura, described a type of sweet bread, made with nuts, dried fruits and honey, which was part of the confarreatio, a wedding ceremony in Ancient Rome.

Século X. The carrot pudding recipe, described in the book T’Khabis al-jazar, made with carrots, oil, and honey, may have been one of the precursors of the popular carrot cake.

In 1500, Pedro Álvares Cabral’s navy arrived in Brazil and the cake was there among the crew’s food

Launched in 1798, American Cookery, by Amelia Simmons, considered as the first recipe book in the United States, contains recipes for cakes baked in cups and small tins

In the years 1930, the company P. Duff and Sons launched a cake mix packed in tins on the market.

In 1943, the book The Joy of Cooking, by Irma S. Rombauer’s, presented the Red Velvet cake recipe

Learn about the complete study on Industrialized Cakes!