On a vibrant stretch of Nickerson Street, the Scandinavian café Byen presents a delectable array of classic cakes ranging from carrot and cream cheese to chocolate ganache and vanilla raspberry.
However, the real gems lie in its Scandinavian specialties, like the kransekage, a towering celebration cake crafted from crusty-yet-moist sweet-almond cake, and the Swedish gooey cake, or kladdkaka, which is a flourless chocolate cake elegantly dusted with powdered sugar.
Customers are encouraged to call ahead for custom lettering, yet the understated beauty of the delicate pastry layers requires no additional decoration—each layer is a work of art in itself.
Just a short distance away, a Hawaiian-inspired cakery has been a family labor of love since the 1990s, when Mary Buza-Sims began baking Portuguese sweet breads and guava chiffon pie, evoking memories of her Kauai upbringing.
Continuing this sweet legacy, her son Mosi now runs the shop, adorned with tropical signage, offering island-themed cakes such as pineapple-coconut and a classic guava: a whimsical two-layer Barbie-pink strawberry cake accented by guava filling and crowned with whipped frosting.
Rina Syjuco, originally a hobbyist turned professional, launched her custom cakery out of homesickness, infusing her creations with flavors from her homeland such as ube, mango, and Philippine caramel.
Now, she produces a stunning range of flavors and designs, bringing clients’ dreams to life with cakes inspired by everything from vintage cartoons to elegant ombrés, while her mesmerizing Instagram decorating videos are a delightful bonus.
In a newly expanded location, Deep Sea Cakes, run by Charlie Dunmire and her team, serves intriguing flavors including London Fog, featuring Earl Grey cake with bergamot mascarpone cheese, and the chocolate-rich 9lb Porter, which is a towering cake composed of nine layers of milk-soaked pastry.
With the recent move, lines for slices and cupcakes have dwindled, and last-minute celebrators can check their website each morning to potentially snag one of the ready-made whole cakes available daily.
The pastry legacy of this region has been bolstered by Ed Hoffman, who established his bakery in 1984.
In 2006, Eugenia Velez and Carlos Covelli took the helm, ardently upholding traditional European recipes that have cultivated a devoted following among Eastsiders.
While the marzipan-wrapped princess torte is a beloved offering, Eugenia herself favors a tiramisu-inspired espresso-soaked sponge cake blanketed with a generous layer of dark chocolate shavings.
Meanwhile, the creative duo behind Lady Grey Cakes—an online custom cake storefront—has made waves with their artistic designs.
Offering a range of creations from innovative blueberry pancake-inspired cakes to comforting classics like dark chocolate with Nutella buttercream, the partnership showcases Becca Hapke’s menu guidance alongside Alia Al-Hatlani’s artistic buttercream techniques.
Their elegant decorations, which feel tailored for mature celebrations, cater to a variety of ages and events.
Each cake crafted by Melizza Rosich resembles a piece of art, with sophisticated designs emulating watercolor, oil paintings, and stained glass, further enhanced by optional sugar flowers and gold leaf.
Remarkably, she has succeeded in creating gluten-free cakes that maintain the classic texture and rich flavor expected from traditional recipes.
A visit to Mittens, a charming shop off Jefferson Street, offers a vibrant and colorful pastry case filled with an impressive selection of soufflé cheesecakes, tarts, brownies, cube doughnuts, and more.
Among its treasures are multilayered mousse cakes, demonstrating Misato Sakuma’s mastery of Japanese and French pastry techniques, with intricate layers of dacquoise, sponge cake, and colorful mousse bringing aesthetic delight and elevated flavor.
Recently under new ownership, this gluten-free bakery keeps its simple yet satisfying cake offerings.
The cakes, adorned in a “naked style,” feature a hint of frosting on the edges and generous layers between, with flavors such as carrot or chocolate, as well as seasonal varieties like pumpkin spice and vanilla chai.
Vegan options further ensure that everyone can indulge in a slice.
The cakes at this doughnut shop are a hit among diverse crowds, winning over skeptics—including children—thanks to their light, fluffy sponge and vibrant fruit flavors.
An easy-to-follow ordering chart simplifies the selection process, presenting five shapes, five cake flavors, 19 fillings, 11 frosting options, and various extras, opening a world of potential combinations that range from traditional round chocolate birthday cakes to more adventurous options like matcha cake with basil sweetened whipped cream.
For nearly three decades, a local bakery has become a staple for myriad celebrations such as birthdays and holidays with its legendary tres leches cake, customizable with fillings like mango, guava jam, or even fresh fruit.
Guests can choose to have their cake soaked in rum or rompope and decorated in whimsical themes like unicorns or Disney characters.
Although custom cakes require advance ordering, the bakery also features a small market selling Latin American products and delicious fresh pupusas, making it a delightful stop.
After stepping down from her role as executive pastry chef at the Washington State Convention Center, Alina Muratova planned to pivot to a wholesale model.
However, when her original plans faced challenges in late 2019, she adapted by participating in pop-ups and farmers markets.
Now back on track, she has opened a storefront in Phinney Ridge, where customers can find beautiful individual treats like tropical shortcake and strawberry mochi cake alongside an ample supply of multilayered chocolate cakes, ready to assist last-minute requests in as little as 30 minutes.
In a quaint brick storefront, baker Kara Burfeind merges classic cake flavors such as chocolate peanut butter and lemon cream into imaginative designs.
The SweetSide hosts an array of specialty creations, from elegant flowers in frosting to whimsical themes featuring mermaids or macarons, while also taking custom requests for truly unique cakes when desired.
Lastly, Christina Wood impresses with her commitment to pastry perfection, with flourishes such as sugared cruffins and rye pain au chocolat capturing her regulars’ hearts.
Yet, many are unaware that Temple also offers incredible cakes—exceedingly moist and generously layered with buttercream while embracing seasonal flavors such as the Citrus Kiss or the Tuscan Dream.
Seattle’s diverse bakeries offer an enticing journey through flavors, designs, and baking traditions, showcasing the creativity and craftsmanship that continue to thrive in the local cake scene.
image source from：https://www.seattlemet.com/eat-and-drink/seattle-birthday-custom-cakes
