SHEET CAKE

A single-layer cake baked in a large, rectangular pan, frosted, and generally decorated. Sheet cakes are baked for large crowds and can be cut into larger squares or into small enough pieces to be served as finger food.

SHORTCAKE

The original shortcake concept, from the U.K., is a sweet, baking soda- or baking powder-biscuit or scone, split in half, piled with fruit (berries and stone fruit are most popular) and whipped cream, and topped with the other half, often with more fruit and whipped cream on top. As the concept evolved, many "shortcakes" are not traditional shortcakes, but sponge cakes or even corn muffins. Compare this biscuit shortcake to the sponge cake shortcake below.

SIMNEL CAKE

A simnel cake is a light fruit cake with marzipan, traditionally made during Lent or at Easter, in the U.K. and elsewhere. It is made from white flour, sugar, butter, eggs, spices, dried fruits, zest, and candied peels; then covered in marzipan, with a layer of marzipan or almond paste baked into the center of the cake. The top is covered with marzipan and decorated with 11 marzipan balls around the rim, representing the true disciples of Christ; Judas is omitted. In some variations, Christ is represented by a marzipan ball in the center. The cake dates to medieval times. The word "simnel" may be derived from the Latin word similia, meaning "fine."

SKILLET CAKE

Cakes baked in a skillet were common in the centuries before cake pans and ovens. Batter was poured into the skillet, a lid was added to keep in the heat, and the cake was baked over a campfire or fireplace. While the technique is still used today, to see how primitive these cakes could be, here's a listing from an 1851 cookbook, via Food Timeline:

There was no flour to be had, and corn was ground on a handmill. The meal was carefully emptied from one sack to another, and fine meal dust clinging to the sack was carefully shaken out on paper; the sack was again emptied and shaken, and the process was repeated labouriously time after time until two cupsful of meal dust was obtained. The rest of the ingredients were as follows: 1/2 cup of wild honey, 1 wild turkey egg, 1 teaspoonful of homemade soda, 1 scant cupful of sour milk and a very small amount of butter, to all of which was added the meal dust. The batter was poured into a skillet with a lid, and placed over the open fire in the yard, the skillet lid being heaped with coals.

SMITH ISLAND CAKE

Like chocolate icing? This may be the cake for you. Smith Island, off the shore of Maryland in Chesapeake Bay, is well-known throughout the state for its Smith Island Cake, 6 to 12 thin layers of yellow cake sandwiched with chocolate fudge icing. In fact, it's the official state cake of Maryland!

Originally, the cake (which may date back to the settlers of the late 1600s) had four layers, but through one-upsmanship, the island's bakers piled them up; they are now 10 layers.

Both the cake and the icing use evaporated milk.

Today, they're also available in lemon, chocolate peanut butter, coconut, and lemon from Smith Island Bakery, and in original plus seasonal lemon, strawberry, and pumpkin from CB Crabcakes.

SPONGE CAKE

A sponge cake is a light-textured cake made of eggs, sugar, and flour; there is no fat or leavening, but it is critical to beat air in at key stages of preparation. It is baked in cake pans, tube pans, or sheet pans; after it is baked, the airy cake is still flexible and can be used to make rolled cakes such as Bûche de Noël.

The basic sponge cake recipe is also used to make ladyfingers and madeleines; slices are also used instead of biscuits to make strawberry shortcake. Since sponge cakes are not leavened with yeast, they are often enjoyed during Passover, made with matzo meal instead of wheat flour. Sponge cake is a very versatile cake and can be variously flavored and filled. See fillings.

There are some 17 different types of sponge cake. See them all here.

SPONGE ROLL or ROULADE

A sponge cake recipe that is rolled up with a filling. Examples include the jelly roll and Bûche de Noël, or Yule log. See roulade.

SQUASH CAKE

A rustic cake with a large crumb that is usually made as a simple loaf or bundt, sometimes with cream cheese frosting. Zucchini cake is an example of a squash cake, although winter squash such as acorn, butternut, sugar pumpkin, and kabocha are also used. Winter squash is cubed, cooked, and pureed, whereas summer squash, like zucchini, and other vegetables such as carrots and beets, are moister and generally grated and added to the batter. The difference between a recipe called "cake" and one called "bread" is that bread is slightly drier (less butter or other fat) and baked in a loaf pan. See our Squash Glossary for the different types of squash. FOOD TRIVIA: While squash is thought of as a vegetable, it is botanically a fruit, defined by carrying its seeds inside. Strawberries are the one exception to the rule.

STACK CAKE

Stack cake is an old-fashioned, rustic layer cake from the Southern Appalachian Mountains. Buttery layers of cake are filled with preserves or cooked fruit, dusted with confectioners' sugar, and served with whipped cream. It is best when made the day before and refrigerated overnight. Then, it's ready to garnish and serve. Stack cake originated as a wedding cake replacement in this economically challenged region. Each guest would bring a layer for the cake, and the bride's family would provide the filling: apple butter or apple preserves were common.