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

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.

Pandan-scented crepes with coconut cream — a signature flavor.

Rich, decadent — called one of the best vegan desserts reviewers have ever had.

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

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

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

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

Made-to-order layer cake with hand-piped buttercream — the bakery's signature for over a century.

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

Top‑tier crab cakes, often compared to Maryland‑style—rich, flavorful, and satisfying

Delicate, crispy crab cakes that reviewers call excellent.

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

Layers of flaky puff pastry sandwiched with light pastry cream

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

Tteokbokki-style rice cakes, distinctive small plate offering.

Birthday-cake favorite called out as 'high end without high end prices'.

Fried fish cakes served with brined vegetables

Hand-pounded fish cakes served with sweet chili sauce

Rich devil's food cake with chocolate-hazelnut buttercream, chocolate icing, and caramel ganache — chocolate on chocolate on chocolate.

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

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

Light chiffon layers with fresh mango mousse — tropical, bright, and not overly sweet.

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

Spiced carrot‑cake‑style doughnut, rich and moist with a comforting sweetness

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

Texturally satisfying cake with a gentle savory turnip flavor—solid, if not standout.

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

Gluten‑free chocolate cake—rich, dense, and indulgent.

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

A light, moist yellow sponge layered with whipped cream and topped with signature handmade coffee candy.

Crackly-edged old-fashioned with a tender cake interior.

Moist, spiced carrot cake that tastes lovingly homemade — a standout from the pastry case.