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Leslie’s Cakes come in a variety of flavours, both traditional and exotic. Most of our cake recipes have origins in the U.S. Below are just a few of the many cake flavours we do! Red Velvet: An American favourite, our Red Velvet features Dutch-processed cocoa, beet red colouring, and a fresh cream cheese buttercream filling. Pink Velvet: A soft pink cake filled with either Madagascar vanilla mousseline buttercream or three-berry mousseline buttercream—very light! Lime-Coconut: Soft white coconut cake brushed with light rum syrup and filled with lime-coconut buttercream. A great flavour for a summer time celebration or a beach wedding! Hummingbird: A sponge cake from the Deep South with pineapple, banana, coconuts and roasted walnuts. We fill ours with fresh cream cheese buttercream. Carrot Cake: Our modern take on the traditional Carrot Cake is made with a blend of spices, hand-chopped roasted walnuts and filled with cream cheese buttercream with a touch of lemon zest. Chocolate and Raspberry: Our dark chocolate cake is brushed with raspberry liqueur and layered with pink raspberry puree buttercream. German Chocolate Cake: According to legend this American cake was brought to the US by German immigrants. Ours is dark chocolate cake layered with a rich pecan-coconut filling and coated in chocolate ganache. Tiramisu Cake: Dark chocolate cake enhanced with espresso and layered with a bold Tiramisu buttercream. Chocolate Mud: A rich, dense, chocolate cake filled with milk or mint chocolate ganache buttercream. Lemon Poppy Seed: Lemon sponge studded with poppy seeds and brushed with lemon syrup, filled with lemon curd and then iced with fresh lemon buttercream. A bright, fresh flavour combination! Zinger: For those with an exotic nature, this cake is available as a vanilla sponge cake, and is layered with our signature chilli pepper buttercream, a flaming combination of taste sensations: salty, peppery, sweet and buttery! Boozy Fruit Cake: Our luxurious take on a British classic. Dried fruits are hand-cut and soaked in brandy for 72 hours, then combine with a blend of spices to create a moist, delicious cake.