Cakes combine some kind of flour, binding agents (egg etc.), sweetening agents, fats (butter etc.), a liquid (milk, fruit juice, or just water), flavors and leavening agent (such as yeast etc.). Many tastes of cakes lack these ingredients, instead rely on air bubbles in the dough to expand and cause the cake rising. Cake is often frosted with marzipan or buttercream, and decorated with piped borders and crystallized fruit.

There are tons of cake recipes. Some are bread-like, some rich and elaborate. Many are a few centuries old. Cake making is no longer a complicated procedure, while at one time considerable labor went into cake making (especially whisking egg foams), baking appliances and directions have been so simplified that even amateur cooker can bake an awesome cake.