Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. Their evolution from crude cakes to what we enjoy today was possible, over many centuries, through the introduction of new ingredients and technology.

The Egyptian's discovery and subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency became the precursor for today's cakes.

Cake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar, that came to Europe with the discovery of the New World.