Cakes
The tender Red Velvet cake with cherry delights not only your taste buds but your eyes too: its colour is as bright and striking as its flavour. A velvety dessert you simply can't look away from.
Single slice — 120 UAH · 160 g
~1.4 kg
Crispy nut layers generously filled with smooth condensed milk and plenty of nuts in every slice. A rich, creamy nutty flavour with an irresistible crunch that makes you want another piece.
~1.7 kg
Wafer-thin layers and plenty of milky cream with a tender, silky texture — that is the whole secret behind the incredible taste of our Napoleon cake.
~1.9 kg
Bright, cheerful, carefree summer captured in this original dessert: the fresh tang of blackcurrant wrapped in a rich mango aroma. A light mousse cake to lift your mood.
~1.6 kg
A delicate lavender aroma and rich, creamy flavour in every bite. This cake isn't just a dessert – it's the mood of a warm Provence evening.
~1.7 kg
Delicate profiteroles with a creamy filling based on white chocolate, complemented by a bright raspberry note - a light and elegant combination of creamy tenderness and pleasant berry sourness.
~1.8 kg
Can anything be more luxurious and tender than the union of nut, cream, coconut and white chocolate? Only our Raffaello cake — an exquisite dessert that melts in your mouth.
~1.6 kg
Classic crisp layers with tender custard cream and juicy cherry. The berries' light tartness perfectly balances the cream's sweetness, creating a harmonious, rich flavour and pleasant texture.
~1.7 kg
The deep, layered aroma of Dor Blue cheese meets the honeyed sweetness of pear – a classic pairing of pure elegance. A refined cake for true gourmets.
~1.6 kg
Silky cream, rich pistachio aroma and the summery sweetness of raspberry come together in one cake. Carefree summer captured in a single dessert.
~2.1 kg
An incredibly tender and juicy strawberry-banana sponge cake. With the first bite you taste bright banana, then a light strawberry aroma catches up to complement it. Which do you love more — banana or strawberry?
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This cake makes an impression even before you take your first bite: when sliced, it reveals a deep red color that always catches everyone’s eye at the table. But behind its striking appearance lies a surprisingly mild flavor—soft sponge cake, cream cheese, and cherries, without being cloying or heavy.
The sponge cake here is moist with a hint of cocoa—it’s not a chocolate cake, but rather has a light cocoa note. The cream, made from real cream cheese, offers a pleasant salty-creamy note that balances the sweetness, while the cherries add tartness and juiciness. Overall—delicate, fresh, and never cloying.
“Red Velvet” is the perfect choice for occasions where the cake also needs to decorate the table: birthdays and anniversaries, engagements and wedding anniversaries, Valentine’s Day, graduation parties, bachelorette parties, and corporate events. The red cross-section looks great in photos, so it’s a popular choice for events where photos are taken.
A whole cake weighs 2.3 kg and serves 10 portions, each weighing approximately 160 g. One of the largest cakes in our catalog: it easily serves a group of ten to twelve guests.
The price for a whole cake is 1200 UAH, and a slice is 120 UAH. We prepare it for your chosen date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup from Edison cafes.
Red Velvet first appeared in the U.S. in the late 19th to early 20th centuries, and initially, the term “velvet” referred not to the color but to the texture: this was how cakes made with a soft, almost creamy sponge were distinguished from dense shortbread ones.
At first, no one added it on purpose. The cocoa of that time was unprocessed, and the anthocyanins it contained, when exposed to acid—such as buttermilk or vinegar in the batter—gave the cake a brownish-red hue. When cocoa began to be alkalized, the natural color disappeared, and it was restored using food coloring.
Two stories contributed to the cake’s popularity. The first was the Waldorf-Astoria Hotel in New York, whose restaurant served Red Velvet as early as the 1920s; this is where the legend originated about an indignant guest who was allegedly billed for the recipe. The second is the Texas-based company Adams Extract, which, during World War II—when sugar and cocoa were in short supply—actively advertised its red food coloring along with the cake recipe. It was then that Red Velvet became the cake we know today.