Stella’s is an old standby in North Beach, serving Italian-American pastries like cannoli, tiramisu, and danishes to the neighborhood since 1942. The sacripantina cake has been on the menu for more than 40 years, and the owners say it’s perfect for weddings, baptisms, and communions. It’s vanilla sponge and zabaione shaped into a dome, and the rum sings through. 

Award-winning pastry chef Belinda Leong has a fine dining pedigree, and her elegant tea salon serves an array of carefully constructed pastries. The seasonal cake slices feature many layers, stacking chocolate, almond, and caramel, or matcha and tiramisu, for example.

Only in Japantown can you find a bakery tucked inside a grocery store serving one of the best cakes in the city. Tom Yasukochi has been serving the coffee crunch cake since 1974. It isn’t Japanese at all, but inspired by a cake from a local soda shop. It’s a sad story, but with a sweet ending: During WWII, the Yasukochis were sent away to a Japanese internment camp, but returned after the war. Tom graduated from Lowell High School in 1955 and eventually mastered his favorite childhood treat.

Schubert’s has inhabited the Richmond for a century, serving old world European cakes for at least half that long. The stunner is the princess cake, and it’s SF royalty. Fluffy white layers alternate with custard, jam, and whipped cream, all regally draped in marzipan.

Miette has reopened its sweet shops both in Hayes Valley and in the Ferry Building, although items may be limited, so it might be worth placing a preorder. Miette makes some of the prettiest cakes in town, perfectly smooth, in pastel colors, with a single rose or cherry nestled on top. The tomboys are the top sellers, with dark chocolate layers, and luscious Italian buttercream.

The only dedicated German bakery in San Francisco puts out a handsome array of traditional cakes. Chef and owner Ha Do is originally from Vietnam, and grew up in Germany, and missed the konditorei tradition of a coffee and not-too-sweet slice of cake in the afternoon. She stacks up Black Forest cake with chocolate and cherries, Herrentorte “gentleman’s cake” with marzipan and brandy, and Bienenstich “bee sting cake” with a thick layer of cream and a crunch of honeyed almonds.

Stonemill Matcha pours many varieties of green tea, so it only makes sense to accompany them with an array of Japanese treats. Mikiko Yui’s soufflé cheesecake is light, airy, and never too sweet.

One of the most hyped cake trends to come out of the pandemic is Basuku Cheesecake, serving a Japanese take on a Basque cheesecake, with a deeply burnished top and ultra creamy center. It’s a small operation and those cheesecakes sell out fast, but the deal is that they’re dropping off at Nightbird, Commis, Vino Enoteca, and the Morris on various days. It’s competitive. There’s an Instagram post with ordering instructions. Good luck, and may the cheesecake odds be in your favor. 

The award-winning local bakery is known for its sourdough and croissants, but the cakes are also pastry perfection. The chocolate soufflé, filled with several layers of mousse, is a true indulgence and longtime fan favorite.

Just vaccinated? There’s a cake for that, at SF cake shop Butter&, where pithy sayings inscribed upon cakes abound. Gorgeous stacks of light brown sugar cake are stacked with your choice of flavors like brown butter and Meyer lemon, and sweet cream and berries. Options also include fully frosted cakes with designs like marble, ombre colors, and dinos. Delivery or pickup in the Dogpatch are both available.

Noe Valley’s resident bakery has been serving the small children of 24th Street for more than 20 years, doing a steady business in mini cupcakes. The custom cakes are from scratch and reasonably priced, and the red velvet has a tender buttermilk crumb and tangy cream cheese frosting.

Bernal Heights got lucky when Gillian Shaw set up shop in the neighborhood, filling her pastry case with old-fashioned treats. The double chocolate cake has dark devil’s food layers, a rich cream cheese frosting, naked sides, and liberal sprinkles.