Sweet Revenge Bakery & Occasion Cakes Menu

Cake flavors

Sponge and butter cake bases that can be mixed and matched with any filling and frosting.

• Classic vanilla beanVegetarian · Popular pickFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.
• Devil's food chocolateVegetarianDark chocolate cake made with cocoa and hot coffee, giving a deep, slightly bittersweet flavor and a very moist, tender crumb.
• Red velvetVegetarianButtermilk cake with a light cocoa note and vivid red color, traditionally layered with tangy cream cheese frosting.
• Lemon chiffonVegetarianAiry oil-based sponge brightened with fresh zest and juice; springy and tangy, a frequent pick for showers and summer weddings.
• Almond wedding cakeVegetarian · Contains nutsWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
• MarbleVegetarianVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.
• ConfettiVegetarianVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.
• Spiced carrotVegetarian · Contains nutsDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.
• Gluten-free vanillaVegetarian · Gluten-freeVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.

Fillings

Layers spread between the cake rounds to add moisture, contrast and flavor.

• Bavarian creamVegetarianVanilla custard lightened with whipped cream, cool and pudding-like; pairs especially well with layers of sliced fruit.
• Fresh strawberries & creamVegetarian · SeasonalSliced ripe strawberries set into whipped cream between layers, juicy and light; best for cakes served within a day of pickup.
• Salted caramelVegetarian · Gluten-freeSlow-cooked caramel with a pinch of sea salt, thick and buttery, often piped inside a buttercream dam to keep layers neat.
• Cookies & cream mousseVegetarianWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
• Cannoli creamVegetarian · Gluten-freeSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
• Raspberry preservesVegan · Dairy-freeTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
• Lemon curdVegetarian · Gluten-freeSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.
• Dark chocolate ganacheVegetarian · Gluten-freeMelted dark chocolate whisked with warm cream, setting into a dense, fudgy layer between chocolate or vanilla sponges.

Frostings & finishes

The outer coat that sets the look and sweetness level of the finished cake.

• Swiss meringue buttercreamVegetarian · Gluten-freeSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
• Cream cheese frostingVegetarian · Gluten-freeTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
• Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
• Stabilized whipped creamVegetarianAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
• Ganache dripVegetarian · Gluten-freeGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
• Semi-naked finishVegetarianThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.
• American buttercreamVegetarian · Gluten-freeWhipped butter and powdered sugar frosting, sweet and fluffy, easy to tint and pipe into borders, rosettes and lettering.

Occasion cakes

Custom designs built around milestones, from first birthdays to weddings.

• Baby shower cakeVegetarianPastel-themed cake with soft buttercream details, sometimes hiding a pink or blue center for a gender reveal moment.
• Graduation sheet cakeVegetarianQuarter, half or full sheet cake decorated in school colors with a message and photo print; slices into many servings.
• Sculpted 3D cakeCake carved and stacked into shapes like cars, handbags or animals, covered in fondant and finished with hand-painted details.
• Groom's cakeVegetarianSouthern wedding tradition: a second, often chocolate cake themed around the groom's hobbies, hometown or favorite team.
• Tiered wedding cakeStacked tiers in coordinated flavors, finished in buttercream or fondant and decorated with piped lace, sugar flowers or fresh blooms.
• Custom birthday cakeVegetarian · Popular pickLayer cake decorated to a theme, from favorite colors to characters, with a piped message and edible image or fondant toppers.
• First birthday smash cakeVegetarianSmall single-layer cake for a baby's first birthday photos, lightly frosted and sized for little hands to dig into.

Specialty cakes

Regional and heritage recipes often available whole or by pre-order.

• Hummingbird cakeVegetarian · Contains nutsSpiced cake made with banana, crushed pineapple and pecans, frosted with cream cheese; fruity, dense and distinctly Southern.
• Strawberry layer cakeVegetarian · SeasonalPink cake flavored with strawberry purée and frosted in strawberry buttercream; a spring and summer case staple.
• Chocolate mousse cakeVegetarianThin chocolate sponge base under tall layers of airy chocolate mousse, finished with a mirror glaze or cocoa dusting.
• Tres lechesVegetarianLight sponge soaked in evaporated milk, condensed milk and cream, topped with whipped cream; cool, custardy and sweet.
• Italian cream cakeVegetarian · Contains nutsSouthern layer cake with coconut and toasted pecans baked into the batter, covered in a thick cream cheese frosting.
• German chocolate cakeVegetarian · Contains nutsChocolate layers filled and topped with a cooked coconut-pecan frosting that is chewy, caramel-like and full of texture.

Small bites & extras

Smaller formats for dessert tables, tastings and everyday treats.

• Wedding tasting boxVegetarianAssortment of cake, filling and frosting samples, typically scheduled ahead of a wedding or large custom order.
• Mini dessert cupsVegetarianLayered cake crumbs, mousse and fruit in small clear cups for dessert tables, easy to serve without plates.
• Bento lunchbox cakeVegetarianTiny four-inch cake in a clamshell box with a minimalist piped design or short message; Korean-inspired and sized for two.
• Cake popsVegetarianCrumbled cake mixed with frosting, rolled into balls, dipped in candy coating and decorated to match a party theme.
• Cake by the sliceVegetarianSingle slices of the day's layer cakes, boxed for one; an easy way to sample flavors before ordering a whole cake.

Drinks

• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• MochaVegetarianEspresso, chocolate sauce, and steamed milk, sometimes crowned with whipped cream; a dessert-leaning drink balancing cocoa richness with coffee bite.
• Cold brewVeganCoarse grounds steeped in cold water for twelve hours or more, yielding a smooth, low-acid concentrate served over ice with chocolatey undertones.
• Iced vanilla latteVegetarianChilled espresso and cold milk shaken or poured over ice with vanilla syrup; a sweet, refreshing staple of bakery counters in warm months.
• Hot chocolateVegetarianSteamed milk whisked with cocoa or melted chocolate, frequently topped with whipped cream or marshmallows; a caffeine-free favorite for kids with a cookie.
• Chai latteVegetarianSpiced black tea concentrate with cinnamon, cardamom, ginger, and clove, combined with steamed or iced milk for a warming, gently sweet cup.