The best cake shops in Singapore

This charming little nook along Joo Chiat Road features cakes in familiar flavours like orh nee and pandan. A fan favourite here is the kopi, kaya, and peanut butter layer cake (from $60/whole cake) made with a base of coffee chiffon and slathered with pandan kaya and homemade peanut butter, finished with crushed peanuts. It’s basically your go-to kopitiam breakfast order in cake form. If you’re celebrating a child’s birthday, the DIY bento cake ($32/whole cake) comes plainly frosted with sprinkles and toppings packed separately so that your little one can adorn their cake to their heart’s joy. Vegans are not forgotten – opt for the banana cake with homemade hazelnut-chocolate spread ($62/whole cake) or the sweet potato fudge brownies (from $10).

Tanjong Pagar has no shortage of cake shops and K.Patisserie plumps up the district’s selection very nicely. The inconspicuous bakery carries decadent cakes that shine with Japanese flavours like goma and matcha, while also putting a spin on Western favourites like blackforest and cheesecake. One of their most sought-after flavours is the black sesame peanut cake (from $49/whole cake) layered with peanut-sesame brittle; if you order it in-store by the slice, gild the lily by ordering a dirty black sesame latte on the side. Other popular flavours are passionfruit ($48/whole cake) made of vanilla chiffon, passionfruit curd and toasted Italian meringue; hojicha made with fluffy chiffon, tea-flavoured creme chantilly, and a thin layer of hojicha panna cotta; and speculoos cheesecake (from $46/whole cake) made up of lightly salted cheese filling and a base of crushed speculoos biscuits.

The custom couture of cake shops, Mad About Sucre offers elegant bakes that marry unexpected flavours in subtle ways. The grape, mint, and sake cake ($80/whole cake) is one example of that, as is the pink guava cake (from$39) covered with light guava cream. For something more assertive, go for the dark chocolate cake (from $39/whole cake) cleverly paired with stout whose deep, malty flavours complement the chocolate perfectly. If you’re dining in, treat yourself to a cake in the form of beautifully crafted entremet such as Tourbillon de Fleurs ($18) made with mascarpone, passionfruit, and mandarin; or the Bouquet de Roses ($20) in the flavours of cherry, rose, and lemon.

This pretty shop along Neil Road sells delectable cakes inspired by nature. Think pastel colours reminiscent of trees, the sea, and the sky. Some of their bestselling cakes are lychee, strawberry and rose (from$60/whole cake) featuring cotton-soft sponge, rose chantilly cream, strawberry slices, and lychee bits; mango yuzu cake (from $42/whole cake) with freshly made yuzu curd, light mango cream, and mango cubes; and passionfruit jasmine cake (from $39/whole cake) made with jasmine tea sponge and passionfruit cream. The cakes can also be ordered in various celebratory styles to fit your party theme such as animal safari or fruit garden. If you’re after something sans frosting, opt for rustic teatime bakes such as the soursop and cranberry loaf, or the brown rice peanut cake.

The dessert palate of the moment in Singapore seems to feature light sponge cakes, barely sweetened cream, and fresh fruit. It’s lucky that Flor Patisserie carries one of the best versions of strawberry shortcake (from $63/whole cake) in Singapore with three layers of genoise sponge sandwiched with sliced Japanese Chitoise strawberries and thick slabs of fresh cream. The bakery also plates up other meticulously prepared treats like tiramisu mille crepe, mont blanc, and hazelnut opera cake—all fit to impress a date or client on a weekday afternoon. If you wish to lean more local, try the signature roll cake ($8.90/per slice) made with fluffy brown sugar sponge and gula Melaka cream filling or the Nutella chiffon cake ($17.80/whole cake) made with an unusual ingredient—silken tofu.

When Spanish restaurant Olivia first opened its doors in 2019, its creamy cheesecake ($54/whole cake) made with pungent blue cheese became a social media sensation. To this day, it’s still very much a signature item on the restaurant menu—and for good reason. If you’re after the restaurant’s cheesecake for an afternoon treat, pop into Olivia’s dessert offshoot, Queic, just down the road to savour the famed cake made with an almond sable crust as the base with a burnished top much like a Basque-style cheesecake. Unlike the usual cream cheese varieties out there, the oozy cheesecakes here are supremely cheese-forward and are reminiscent of indulging in a lightly sweetened wheel of cheese—there’s nothing else quite like it. While you’re there, try the other varieties of cheesecake such as chocolate, Brie and truffle, or salted toffee.

This dainty bakery specialises in Japanese-style bakes, which means precision and subtlety as much as it does an abundance of matcha and cream-filled things. Chief among Chef Yamashita’s signatures is the castella cake (a rare item in Singapore because of its labour-intensive process) in flavours of honey and matcha (from$4/per slice). Otherwise, enjoy the bouncy Japanese-style souffle cheesecake ($20/whole cake) or the bestselling lychee strawberry shortcake (from $43/whole cake) filled with lychee cream and adorned with pistachios. Regular customers also rave about the bakery’s untraditional mille feuille (from $46/whole cake) made up of layers of puff pastry, raspberry jam, sliced strawberries, and fresh cream. You can also pick up kome-kome ring, a mochi-like snack in flavours like pineapple and orange.

Sometimes all you need is a slice of pandan chiffon—simple, unadorned, and a reminder of old-school bakeries. Enter Pure Pandan, a small takeaway shop in Chinatown where chiffon, Swiss roll cakes, and other nostalgic goods stand proudly behind the glass display. If we had to pick one thing from Pure Pandan, we’d have to go with the namesake pandan chiffon cake (from $14.50/whole cake) made with freshly extracted pandan extract. It’s soft, fragrant, lightly sweetened, and hits all the right spots with a cup of coffee. You can also opt for other flavours of chiffon such as durian, citrus, banana walnut, and Valrhona chocolate. In the Swiss roll category (from $16/whole cake), pandan is used as the base flavour to wrap around fillings of many variations including kaya, cream cheese, durian, and black sesame.

If you're a fan of Chateraise and its delicate bakes, bookmark the chain's latest concept: Chateraise Premium Yatsudoki. You'll find a range of luxed-up items – pastries, wines, and soft serves – that are available at its three outlets including Guoco Tower in Tanjong Pagar. But if it's cakes that you're looking for, you can also pick up Japanese-inspired slices and whole cakes. Try the Japanese chestnut mont blanc ($9), the praline chocolate cake ($8.80), or opt for classic French bakes such as financiers ($3.50) and madeleines ($3.50). Look out for seasonal flavours too – examples are the Japanese Strawberry Fair featuring cakes made with rare white strawberries from Japan known as awayuki.

Shoot top down on a clean background for maximum Instagram points – Chalk Farm's simply dressed cakes channel the rustic vibes that dominate hashtags on the 'gram. Thankfully, that same philosophy carries through in its substance. Self-taught baker Bryan Koh's bakery, with a presence in Paragon and Parkway Parade, claims to use fresh ingredients and no preservatives. The much-loved treats in his repertoire include the gold- dusted 24 Karat Brownies ($76/whole cake), gula melaka chiffon ($65/whole cake), and a super-sized kueh salat ($82/whole cake) made with fresh coconut milk, butterfly pea extract and freshly extracted pandan juice.

This Muslim-owned bakery in Kampong Gelam is best known for its cupcakes and doughnuts, but also serves up fluffy, satisfying sliced and whole cakes too. Go classic with a moist carrot cake or indulge in some chocolatey goodness with the Ferrero Rocher cake (from $45/whole cake). If you're into local flavours, the pandan gula melaka cake inspired by ondeh-ondeh should do the job. Watch Fluff Bakery's Instagram page for more special and limited-time-only flavours.

Love durian? Enjoy it in a decadent cake at The Durian Bakery, where the quality of the durian itself is not compromised. Rather than using leftovers of the pungent king of fruit, the bakery only uses pulp from the Mao Shan Wang durians it imports from its private plantation in Pahang, Malaysia. Try its signature cakes, like the award-winning signature Mao Shan Wang mille crepe cake ($98/whole cake) and classic Mao Shan Wang durian cake ($78/whole cake); or go for more innovative flavours like Oreo cheesecake with Mao Shan Wang ($72/whole cake). The Durian Bakery also has well-stuffed durian puffs (from $14), delicate durian egg tarts ($28 for six), chewy durian mochi (from $15.90)and more.

This Japanese pastry joint is known for its delicate confections and afternoon tea set, which is served in an open-faced bird cage that is sure to guarantee those likes on the 'gram. Beautiful floral murals adorn its walls, the perfect backdrop for your food shot. Popular cakes include the Konichiwa Hojicha ($53/whole cake) — vanilla souffle sponge layered with hojicha chantilly cream and hojicha ganache — as well as the Yuzu Raspberry ($49/whole cake) – light vanilla sponge sandwiched between layers of yuzu mousse topped with curls of Valrhona white chocolate.

This humble bakery—previously housed in a humble shop in Hougang—has found a new home in Upper Thomson. The bakery’s simple strawberry shortcake (from $47/whole cake) comes with soft, moist layers of sponge cake sandwiched between lightly whipped cream and fresh strawberries. Also popular is the Scarlet ($58/whole cake), a cream cheese mousse cake scented with lemon with a tart red fruit gelee hidden in the middle. 

The menu is limited but so what? Old timey favourites like super soft swiss rolls, walnut cakes and pandan chiffon cakes are the star attraction here but if you have to leave with one thing from the store, it has got to be the Kaya swiss roll. Unbelievably soft and rich and filled with homemade delicious kaya, these treats are super affordable at $12 a roll. The bakery has also expanded with more outlets at Jewel, Marina Bay, and City Square Mall. 

Looking for pastries and sweets to complete your lunch? Check out Pantler, a quiet café in River Valley. Helmed by Matthias Phua and chef Tomoharu Morita, both of whom came through the kitchens of Grand Hyatt Tokyo and Joël Robuchon Singapore, Pantler serves up cakes, sandwiches and pies made with carefully sourced ingredients from Japan and France. Try a cheesecake (from $57/whole cake) or cream puff (from $5.80) for a taste of Pantler’s brand of delicate and refined pastries.

Specialising in stylish tier cakes, the baked goods from Cupplets are works of art. From a multi-tiered Peranakan tingkat container to a terrarium garden in the form of a cake, you might want to put off actually eating the cake just because it is just too pretty. The sponge cakes come in interesting flavours like elderflower strawberry, lychee rose, milk and cookie dough and more. Because the cakes are so elaborate and meticulously decorated, you have to place your order at least a month in advance.

Here's a classic Singapore rivalry story: Lana or Vicky’s? When it comes to the traditional no-frills chocolate cake in Singapore, it always comes down to these two. It really is a matter of preference – Vicky’s chocolate fudge cake (from $44/whole cake) is rich in flavour and doesn’t skimp on the chocolate while Lana’s classic cake is a more well-balanced offering. Meh about chocolate? Vicky’s has other cakes as well.

To get your hands on the birthday cakes that partied with generations of Singaporeans, this 49-year-old cake shop requires a three-day advanced booking and then a trek (or taxi ride) into the Greenwood neighbourhood to pick up the goods. Inside, the shop still rocks a 70s outlook. Mrs Violet Kwan and her crew of industrious aunties pipe on well-wishes in old-school pastel buttercream, and box glossy slabs of her much-loved chocolate fudge cakes (from $62/whole cake) with its fluffy sponge and rich, creamy chocolate frosting for pick up at the store.

The Dark Gallery is all about chocolate, and the brand works with prominent European names like Valrhona and Cacao Barry, as well as small bean-to-bar manufacturers for uniquely grown cacao beans that produce rich and smooth dark chocolate flavours. It's known for its ice-cream cakes (from $60/whole cake), with choices that range from its signature dark chocolate to butterscotch and cookies and cream. For those who prefer non-ice cream cakes (from $64/whole cake), there are chocolate cake iterations like hazelnut, mocha, banana caramel, and lychee rose.

This neighbourhood bakery has made it big. Once a hidden gem, it's since been featured in multiple news outlets and best-of lists. While the joint is notable for its locally inspired cakes like the pulut hitam ($42.50/whole cake), gula melaka attap chee ($38.50/whole cake) and Cat Mountain King durian ($57.50/whole cake), other flavours like the lychee martini ($42.50/whole cake) andcoffee whisky caramel ($50.50/whole cake) are also veritable stars. Almost all its cakes are available in individual slices, so if you're undecided, enjoy a slice or two at the shop itself before making your decision.

With organic treats that are egg-, dairy-, sugar- and guilt-free, Delcie's Desserts stands out from the rest by offering 'sinlessly good' cakes and desserts. The online bakery—which has finally opened a brick-and-mortar shop along Upper Serangoon Road—offers a variety of birthday cakes, customised cakes, desserts in cups, tea cakes and finger-sized cakes. Indulge in the delectable chocolate mud fudge cake (from $88/whole cake) or enjoy the banana cake with vanilla ‘cream’ (from $88/whole cake) made without any dairy or nuts, making it a perfect option for babies. Diabetic-friendly and gluten-free options are also available.

No-frills bakes are the order of the day when you make a trip to All Things Delicious, which prides itself on taking no shortcuts. That means rolling dough by hand, peeling and chopping citrus zest, and using only pure cream and unsalted butter rather than margarine or shortening. Among its bestsellers are the upside-down banana cake with caramel notes ($56/whole cake), and the sticky toffee pudding ($58/whole cake). Deglet Nour dates lend the pudding its rich, dense texture – and when paired with warm sweet-salty toffee sauce, it’s the stuff of dreams. For whole cake orders, your 450 grams of sauce comes packed separately so you can warm it up when the time’s right.

Generations of Singaporeans have a soft spot for Temptations' Signature Chocolate Etoile (from $39/whole cake) – and rightly so. Chef-owner Jeffrey Galistan’s bestseller is a light chocolate sponge dominated by mousse so fluffy it’s hard to stop at one bite. Its moreish secret lies in the technique used in whipping the mousse to a consistency not unlike ice cream. Topped with a gently sweetened ganache, this is an addiction we don’t want to kick. While the Chocolate Etoile is available most of the time, place orders three days in advance for other cakes.

If you’ve heard of The Patissier, it’s probably for the bakery’s passionfruit meringue (from $48.15/6-inch), a lightly sweetened meringue sponge cake (from $63/whole cake) layered with passionfruit mousse, fresh mangoes and strawberries. Its texture is compromised if kept overnight, though, so if you’re going to have leftovers, opt for the double chocolate praline (from $63/whole cake) instead – a rich praline mousse sits between layers of yet more chocolate mousse, with a sturdy crust to round it off. Orders should be placed four days in advance.

A slice of the Big Apple makes its way to Singapore in the form of Lady M, an upscale dessert boutique hailing from New York’s posh Upper East Side. One to try is their signature mille crepe, a laboriously stacked cake of 20 handmade razor-thin crepes, layered with feather-light pastry cream, with coconut and green tea renditions – New York celebs like Issey Miyake and Martha Stewart are firm fans. 

At Lady M's Orchard Central branch, the cafe also puts on an all-day breakfast menu. Highlights include Sicilian red beef and mushroom pot pie ($18) and smoked salmon and avocado panini ($14). For those with a brave stomach, try the M's Big Break ($2), which is a hearty plate of toasted muffins, soft poached eggs, turkey bacon and chicken and cheese chipolata sausages.