Can You Identify These Cakes From an Image and a Hint?

Cheesecake is a popular delicacy and dessert. It is a layered cake consisting of a base of crushed cookies or crackers and a top of thick cheese mixed with eggs, sugar and vanilla.

The red velvet cake was created in the United States. Beetroot was originally used to give the cake its rich color. Today, food coloring is used.

Carrot cake originated in the United Kingdom. Made with carrots, eggs, flour and sugar, carrot cake is believed to have evolved from Medieval carrot pudding.

Angel cake is a type of sponge cake that originated in the United States. Unlike other cakes, angel cake does not contain butter. It is made using egg whites, cream of tartar, flour and sugar.

Black forest cake is a type of sponge cake made using chocolate. The cake is decorated with whipped cream, chocolate shavings and maraschino cherries.

Shortcakes are sweet, simple sponge cakes. They are made using flour, sugar and baking soda. Shortcakes are usually topped with whipped cream and fruits. The most popular shortcake is the strawberry shortcake.

As the name suggests, lemon cake is flavored using lemon. A bit of zest and few drops of lemon juice are added to the batter. Buttermilk and vanilla are also used.

The Boston cream pie constitutes several ingredients. This American cake is made using layers of chocolate cake, sponge cake and custard/cream. To top it off, sugar, chocolate and cherries are used.

Souffles are of French origin. These cakes are small and fluffy and are made using eggs and a variety of ingredients such as berries, chocolates, cheese and jams.

Chocolate cakes are one of the most popular cake types. They're made using cocoa powder and are often layered.

Jelly rolls were first made in France. They are essentially log-shaped rolls of sponge cakes filled with jam or fruits and covered in buttercream icing.

The great marble cake was created by the Danish. It is made using two different batters such as chocolate and yellow batter. To create the marble look, the two batters are swirled together.

Charlotte cakes are elegant cakes made by the French. These sponge cakes are made using bread and cookies and are adorned with ladyfingers. The cake is also filled with fruit purees or custard.

Gingerbread cake should not be confused with the biscuit of the same name. The cake is made using ginger, molasses and honey. It is a soft foam of loaf cake.

Pound cakes are often plain cakes. They are made using one pound each of butter, flour, sugar and eggs. Sometimes, pound cakes are flavored with fruits or extracts.

Brownies are flat squares of chocolate cake. They are baked using flour, eggs, sugar, butter and, of course, cocoa powder. Depending on their density, they may be cake or fudge-like.

The sponge cake originates in the United Kingdom. It is a base cake and is used for making several other cake types and is known for being light and well-aerated.

The molten lava cake is named after its resemblance to a spilling volcano. The cake is dome-shaped and made using cocoa powder. The center of the cake is filled with melted chocolate.

As is suggested by the name, banana bread is made using ripe bananas. Nuts are also sometimes added.

The Madeleine is of French origin. It is a small, shell-shaped cake that is flavored using lemon, orange or almond.

The chiffon cake shares some similarities with the angel cake. It is a sponge cake made in the United States using vegetable oil. It is filled with meringue.

Bundt cakes are so named because they are baked using a bundt pan. This gives them a distinctive ring shape with a hole in the center.

Rum babas are from Italy. These tiny yeast cakes are filled with whipped cream and soaked in rum.

The opera cake is a layered sponge cake. The batter is flavored using almond and coffee. The cake also contains layers of ganache and coffee buttercream.

The Battenberg cake originates in the United Kingdom. It is often made using yellow and pink batter and is checkered on the inside.

Fruitcakes were first introduced in Italy. They are made using a plain batter infused with dried fruits and rum.

The pavlova is from New Zealand. It is made using rings of meringue, fruit fillings and whipped cream.

A butter cake is made using mainly butter. The butter cake was derived from the English pound cake.

The Kouign-Amann is of French origin. This cake is made using bread dough, sugar and butter. It appears layered because of the melted sugar and butter.

The panettone from Italy is a combination of a bread and a cake. It is baked in a circular based dish and is flavored with citron, lemon zest, raisins and candied oranges.

Pineapple upside down cake is topped using pineapple rings and cherries. The toppings are placed at the bottom of the cake pan and the cake is flipped after baking.

Coconut cake is a white or yellow cake flavored using coconut milk. The cake is often topped with buttercream and coconut shavings.

The tres leches cake is from South America. This cake is made by soaking a sponge cake in a variety of liquid milk.

Tiramisu is a layered cake of espresso-soaked ladyfingers, mascarpone cheese and custard. It is topped with cocoa powder.

A French delicacy, Mille crepes are made using twenty layers of French crepes and vanilla cream.

Not to be misled by the name, the coffee cake is not made using coffee. Instead, it is flavored using cinnamon, nuts and fruits. The cake is called coffee cake because it is often paired with coffee.

The King's cake, or Galette des Rois, has its origin in France and Spain. The cake is prepared at the end of the Christmas season. It has a nut and fruit filling.

The Swiss roll originated in the United Kingdom, not Switzerland. It's a roll made of thin sponge cake filled with whipped cream, icing and jam.

As suggested by the name, Christmas cakes are made during the Christmas season. These cakes contain a combination of dried fruits, chocolates and rum.

An ice cream cake is a layered cake of ice cream and sponge cake. The most common ice cream cake is made using three layers: one layer of ice cream sandwiched between two layers of cake.