There are so many places to find great cake in Sydney. Our Italian population has been making gloriously soft ricotta cheesecakes since the '80s. Bondi’s Wellington Cake Shop has been giving us texturally rich and chocolate-ribboned kuglóf for even longer.

More recently a new guard of innovative young pastry chefs, led by Saga’s Andy Bowdy and Textbook Patisserie’s John Ralley, are bringing us cakes that look like Miyazaki-inspired fairy gardens. Then there are cuisine-blending cakes with yuzu, pandan, basil and ginger; and classic Country Women’s Association-style numbers with lemon drizzle.

Whether you want to order a birthday number the size of a truck-tyre, or just sit in for a single slice, here’s our edit of the best cakes in Sydney.

Related pages
Best Croissants in Sydney
Best Patisseries in Sydney
Best Dessert Bars in Sydney
Best Bakeries in Sydney

Flour and Stone Annexe

Classic English and French cakes made with high quality ingredients. Its pannacotta-soaked lamingtons are baked-goods royalty. Easily one of the best options in Sydney for a large takeaway cake – lemon drizzle, and chocolate and raspberry are the most popular.

43 Riley Street, Woolloomooloo

Saga

You know those elaborate flower-topped cakes all over Instagram? Saga's head chef Andy Bowdy started those. Take away miniature versions inspired by Bowdy's friends and favourite confectionary, or call ahead to get a bespoke cake.

178 Enmore Road, Enmore

Textbook Boulangerie Patisserie

One of the few Sydney patisseries making colourful, elaborate and ultimately 'grammable cakes that taste as good as they look. The head cake designer and maker, John Ralley, is one of the most creative in town. He uses French techniques but ingredients and ideas from East Asia.

274 Botany Road, Alexandria

Penny Fours

Frangipane tarts, brûlées, lemon meringues and everything else you associate with traditional bakeries of the past. But this one isn't run by any old fogey. The boss is Penelope Ransley, a former pastry chef at Tetsuya’s and Sepia, and a former baker at Iggy's Bread of the World.

141 Norton Street, Leichhardt

Black Star Pastry Newtown

Internationally famous for basically one thing: a beautifully layered strawberry and watermelon cake that tastes as delicate and light as it looks. That's far from its only worthwhile order, though. Chiffons come in black sesame; the raspberry and lychee takes the same light and delicate cues from the signature creation; and the vegan chocolate popcorn cake is a showstopper.

277 Australia Street, Newtown

Mrs Jones the Baker

The north-side version of Flour and Stone or Penny Fours – nothing radically different or genre-breaking, just exceptionally handled standards from two storied pastry chefs, Lucy and Barry Jones. If you're looking for a big one call ahead with a request for a carrot and ginger, the Victorian sponge or the bakery's signature flourless chocolate cake.

16A Lawrence Street, Freshwater

Cherry Moon

By-the-slice or whole, these are some of the finest old-school cakes in town.

77 Nelson Street, Annandale

Brickfields

Even if you've never been to or heard of Brickfields you've likely tried its goods. The Chippendale bakery supplies many of Sydney's best cafes with bread, Persian love cakes and croissants. Not as well known are its bigger cakes, such as the salted caramel and choc, and the zucchini and spelt. Those syrupy and chiffon-soft love cakes can also be supersized.

206 Cleveland Street, Chippendale

Koi Dessert Bar Chippendale

A patisserie and dessert bar with a zealous cult following. That's mostly thanks to the Poernomo name, made famous by two of three brothers who've found success on Masterchef, both in Australia and internationally. Koi's creations are creative, pan-Asian inspired and texturally rich.

46 Kensington Street, Chippendale

Gelato Messina

It changed the game with its gelato and again with its gelato cakes. Before Messina we'd never seen ice-cream cakes that look like pieces of forest foliage or sculptural works of art. Some literally bubble and pop in your mouth, others crack and fold like gelato isn't supposed to. All of them taste as a gelato cake should: like proper, richly flavoured gelato made with real ingredients.

Shop 1, 241 Victoria Street, Darlinghurst

Wellington Cake Shop

For Sydney's Hungarian, Polish and Jewish populations, Wellington is an institution. Since opening in Bondi in 1979, Leslie Brull's cake shop has been one of the only places to get traditional Eastern European strudels, sponge cakes and biscuits. Its most famous creation, for good reason, is the mighty kuglóf, a hollow, bell-shaped bread-y cake layered with chocolate.

157 Bondi Road, Bondi

Pasticceria Papa

Like any good Italian pasticceria, this place makes a mean baked-ricotta cake. That and the lemon cheesecake are our two go-tos here, and at most Italian bakeries in Sydney.

145 Ramsay Street, Haberfield

Labancz Patisserie-Boulangerie

A traditional French boulangerie famous for baguettes, croissants and tarts. The latter of which can be ogled at and devoured in-store or ordered as giant wheel to take to an event. The citron meringue, and the pear and almond are good places to start.

719 Darling Street, Rozelle

Pasticceria Tamborrino

Beyond having some of Sydney's best cannoli, the made-to-order cakes at Tamborrino are very worthwhile. You won't find any surprises in terms of flavours, but every cake is executed superb technique.

73-75 Great North Road, Five Dock

Bourke Street Bakery

This is no longer the glorious, one-of-a-kind bakery it was when it first opened in Surry Hills, but its carrot and flourless chocolate cakes remain some of Sydney's best. Grab a single slice of these simple, unpretentious cakes, or take a full one home.

633 Bourke Street, Surry Hills