There’s always a new cake trend that crops up each year and takes social media by storm. As one of London’s leading craft bakery founders, one of my jobs is to spot trends each year and make sure we are in good stead in creating them for our customers.

So how do we spot these top trends in cake? It's quite simple - our customers ask for them or we create them and judge by the demand.

Cakes with old-fashioned piping, glacé cherries, ribbons and a piped message on top. It’s giving granny chic. Whether it's called vintage-style piping, Lambeth style, or retro decorated, they all mean the same thing - old school but cool.

Layers stacked as tall as sky scrapers with cake sponge and fillings such as buttercream, ganache and praline pastes. Following the successful pop-up of Get Baked with big Bertha slices at Fortnum & Mason, this trend is set to climb higher and higher in the Hot Cakes Charts. We only just launched our Mile High Chocolate Pistachio Cake and it is already one of our fastest sellers (despite its relatively steep price which is proof that people are prepared to pay for high quality and value).

Literally everything is pistachio-fied these days, and I'm not complaining. Over the past 18 months we’ve seen this flavour take the food and beverage industry by storm - cakes, cookies, Dubai chocolate, hot chocolate, lattes, tiramisus, absolutely everything is getting pistachio-ed beyond just gelato. It’s also happens to be one of our bakery’s most popular flavours.

I've made my obsession with Pistachio very well known and I should probably buy shares in Pisti.

But supermarkets in the UK are finally catching onto this flavour storm and releasing their own pistachio creams. FINALLY (and hope it's not just for Christmas)!

Matcha is having a moment, thanks to the wellness angle. And while it’s not necessarily novel as an ingredient in patisserie it’s certainly making a more mainstream come back.

Since blowing up on TikTok as a viral cake sensation, this trend shows no signs of cooling down. A burn-away cake is a cake where the top layer is a sheet of rice paper that is burnt away to reveal an image or message underneath. This style is a genius for injecting drama. And we ALL love a bit of drama. It’s one of our most requested cake styles and we've been making them for birthdays, anniversaries, gender reveals and baby showers as well as corporate gifting.

We had our first ever divorce cake order 8 years ago. It was a big two tiered chocolate cake with brightly coloured icing and had an edible message, “Freedom at last! No more VANILLA!”. The meaning of that message was up to wild interpretation and I still am not sure. Since then, we made the odd divorce cake here and there but in the last few years we noticed an uptake in enquiries and sales. Not just divorce, break-up cakes have also become a bit of a thing. Now I don’t wish ill upon anyone’s relationship, but if it means another cake order for us…

@angesdesucre Break ups never tasted this good #burnawaycake #dumped #brokenheart ♬ Nasty - Tinashe

Citrus has always been popular as a dessert flavour - lemon drizzle, lemon tart, lemon meringue pie. However, we're seeing a trend of packing in more punchy sour flavours such as sour cherry, yuzu and rhubarb. Here we've paired cherry compote with pistachio and chocolate, ticking multiple cake trends in one.

Just like sweet-n-sour, sweet and savoury or even sweet and spicy are making moves in the bakery scene beyond salted caramel, and most of these are seemingly inspired by the East. Flavours like miso, tahini, black sesame, chilli and ube are being paired with the traditional favourites including vanilla and chocolate.

You may have seen the viral Dubai chocolate all over TikTok - a chocolate bar filled with a "kunafa" filling of shredded pastry mixed with pistachio creme created by the founders of Fix Dessert Chocolatiers in Dubai. For those unaware, Kunafa (or Knafeh) is a traditional middle eastern baked dessert made from a type of cheese topped with crunchy kataifi pastry (very similar to shredded filo pastry) soaked in a sugar syrup flavoured with saffron, sometimes cardamom and rose water, and sprinkled with pistachios.

The "Kunafa" filling in a Dubai Chocolate bar refers to the pistachio creme and shredded kataifi pastry which, by some form of magic, retains its crunch when mixed together. It's a flavour and texture sensation and is now seeing wider spread use across all other dessert types. Kunafa cakes, Kunafa cookies, Kunafa brownies, Kunafa doughnuts, Kunafa cheesecakes. And I'm here for it all, even if it's not technically a Kunafa.

Flowers have always had a place in patisserie and food in general. But we're done with poncy edible flowers being used as garnish only to be cast-aside because nobody wants their cake served with salad on. Edible flowers, in particular, piped buttercream flowers, have gained a lot of traction in recent times. Korean cake artists, like GG Cakraft, have popularised beautifully piped buttercream blooms where you might struggle to distinguish them from real flora.

And much like our Mile High cake, our Buttercream Bloom Bouquet cake has enjoyed a quick uptake in orders ever since we launched it. People don't just want their cakes to look pretty, they want every element to taste good too and who would say no to more buttercream?

I hope you've found our round-up of the most popular cake trends for 2025 useful.

Which ones are you most keen on? Are there any you wish a quick fizzling-away of? Drop your thoughts down in the comments - we love to hear from our cake community.

Happy baking,

Reshmi xoxo