Opened in 1994 by Lebanese immigrants Vrej and Armig Tomboulian, Vrej Pastry boasts an incredible selection of scratch-made sweets including an excellent Russian honey cake. Burnt honey-kissed from top to bottom, the four-layer stunner is interspersed with an irresistible meringue frosting.

Look no further than this worker-owned cooperative bakery for some of the finest cakes in town. From the chiffon with lemon curd and fresh meringue to the dark chocolate raspberry torte, the flavors change with the seasons — and all are expertly baked with the deftest of hands.

Every meal at Hollywood’s Gunsmoke ought to end with dessert from pastry chef Julie Pe. Her spin on the classic chocolate cake with Swiss buttercream and distinct coffee notes is nothing short of delectable. For those whose palates lean more toward fruity desserts, Pe’s strawberry cake with almond streusel and Greek yogurt chantilly is just as memorable.

Valerie Confections bakes up an impressive line of vintage cakes including Blum’s Coffee Crunch Cake, an iconic slice of sponge cake with coffee whipped cream and bits of honeycombed crunch.

Dynamic duo Lisa Olin and Elizabeth Belkind are the two forces behind Cake Monkey, a beloved purveyor of nostalgic desserts. Hone in on the huckleberry forest cake with its layers of chocolate brown butter cake, scratch-made huckleberry preserves, and luscious maple buttercream.

Since opening in New York City in 2004, Lady M has grown to 30 locations globally. While just about every dessert looks picture perfect in the display case, it’s the green tea crepe cake that’s best. The magic of slicing through 20 delicate crepes filled with matcha-infused pastry cream never gets old.

With the Milk’N Berries cake, Porto’s Bakery levels up its classic tres leches with layers of whipped cream and a bevy of berries including blueberry, strawberry, and blackberry. The entire creation, spiked with just a bit of brandy, is finished with more whipped cream, additional fresh berries, and powdered sugar.

When Phoenix Bakery first opened in 1938, the shelves were mostly lined with traditional Chinese pastries. Throughout the years, the selection has evolved to include the bakery’s famous fresh strawberry whipped cream cake — a not-too-sweet slice that brightens any celebration.

It’s important to save extra room for dessert at Lulu. While the daily prix-fixe menu always includes something sweet to finish, it doesn’t hurt to peruse the a la cart dessert selection too — especially if the pistachio olive oil cake is on the menu. Served with whipped cream and macerated strawberries, the cake is exquisite with its tender and nutty profile.

Inspired by chefs Max Boonthanakit and Lijo George’s stints working for Alain Ducasse in Bangkok, the savarin at Camphor is glazed with passion fruit and served with whipped cream and a shot of booze. While rum is traditional, anything goes at this Arts District newcomer. The cake soaks up the alcohol like a dream making for an ideal nightcap.

Open since 1956, 27th Street Bakery still resides in its original location on Central Avenue. While most are familiar with the shop’s sweet potato and pecan pies, don’t overlook the 7-Up Cake that’s chock-full of buttery goodness and uses 7-Up soda in place of sugar. The result is a lemony, slightly sticky pound cake that’s worth buying whole versus just a single slice.