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Hungry now? Order your next meal online from {{Tao Bakes Cakes}}! We provide delivery & pickup services!

Tao Bakes Cakes- Order online for delivery & pickup!

🥕Who Carrots about you the most?
🥕Who is always Rooting for you?
🥕Who Carrot wait to spend time with you?
🥕 Who protects you with/without Carrate ?
🥕LoBapak(merah), that's who!
For this Father's Day weekend... Our Carrot Cake, made super moist with cream cheese &amp; burnt butter frosting, is BAAAaaaaAACKKKKKK! Studded with raisins &amp; walnuts and lightly scented with the warmth of cinnamon &amp; nutmeg... it is as comforting and familiar as a bear-hug from Dad! And keeping to the stylish manly theme, we top a corner of the cake with a jaunty beret (or modest combover, if we're being honest) of salty-sweet praline pecans, fruit &amp; foliage.
It's RM265++ for the 9" cake (feeds 8-12 pax) and RM195+ + for the smaller 7" version (feeds 4-8 pax), depending on Dad's appetite la! (Note: Prices will be subject to 6% SST)
To place your order, simple click the Oddle link in our @taobakescakes profile or drop the bakers a whatsapp message on 0123157890. All serious business-talk, no Dad jokes there, we promise!

Carrot Cake

Message Card (Please include your wishes in the customer remarks during checkout)

This decadent Father’s Day special made its way to our permanent menu due to popular demand: A thick wedge of pecan &amp; maple syrup frangipane atop a seasalt crust and a crown of salty-sweet caramelised pecans. This is a rich &amp; naughty treat and deserves a black coffee on the side (or perhaps a big dollop of thick cream or even vanilla ice cream if you’re pushing the boat out!). Storage instructions: This treat will sit happily at room temperature for up to 3 days. It is also yummy warmed briefly in the microwave before serving.

Maple Pecan Pie (2 Days in Advance)

Only available in 9". Our Pistachio Kunafa Cheesecake is bound to ruffle some feathers. Imagine Basque-style burnt cheesecake, all melty ano comforting and sweetly lactic... but topped with a nest of buttery, crunchy kadaifi pastry smothered in much Pistachio butter! I can just imagine both Basque &amp; Arab bakers rolling their eyes at this luxurious, lily-gilding concoction. In my defence... it's DELICIOUS!

Pistachio Kunafa Cheesecake

Father's Day

Tao’s personal favourite and by far our most popular cake! This dense and moist cake is rich with ground hazelnuts and the scent of caramelly burnt butter. Topped with salted chocolate ganache, sautéed pears, praline pecans and blueberries, it is a naughty treat with a salty-sweet edge. We sometimes describe it as an “adult Nutella” — our interpretation of the classic hazelnut &amp; milk chocolate pairing, with the added zing of sea salt, and presented in a cake of dark, autumnal colours. [Note that this cake is baked in a 9” or 7” cake pan depending on your preference, but it does shrink after baking — but don’t worry, it’s a rich cake so the 9” still comfortably feeds 8-12 pax and 7” feeds 4-8pax like our other cakes] Storage instructions: Best served at room temperature. If you’re having it on the same day, please do NOT refrigerate — it will sit happily at room temperature until you’re ready to serve it. However, if storing overnight, please keep refrigerated — but before serving, please remove from the fridge at least 3-4 hours so that it can soften. Leftovers are also yummy warmed briefly in the microwave till the chocolate ganache melts into a puddle.

Hazelnut Burnt Butter Cake

This is a rich &amp; moussey flourless dark chocolate cake topped with lashings of whipped salty-sweet vanilla mascarpone, praline pecans and a handful of blueberries for freshness. Nothing fancy — just an excuse to have super-rich &amp; intense chocolate cake and lots and lots of cream as some relief. Note: For those who don’t want the praline pecans, we can also top the cake with straight-up mixed berries instead (Berry version: RM280). Also, for a twist on the classic vanilla mascarpone, we can also top the cake with Earl Grey mascarpone or coffee mascarpone. Storage instructions: Fragile. Please keep refrigerated. Leftovers are also yummy warmed briefly in the microwave till the cream melts into a puddle.

9" Chocolate Cloud Cake

This is a signature cake of ours, for those who are looking for something fruity and refreshing. It is pistachio cake soaked in a rose and lemon syrup, then topped with our yoghurt-mascarpone frosting and lots of fresh local figs and some raspberries for colour. Storage instructions: Please keep refrigerated. But before serving, take it out of the fridge for at least 15 minutes so that the cake can soften at room temperature.

Pistachio Cake with Fresh Figs

This is a variation on our classic, with strawberries and raspberries instead of fresh figs.

Pistachio Cake with Strawberries & Raspberries

Layers of our salted butter &amp; almond cake, sandwiched with our homestyle kaya, salted vanilla mascarpone, and a shower of toast crumbs. This is a rich cake, best enjoyed with a black kopi kawww! Decor: This cake is topped simply with a dust of bread crumbs for a classic teatime-look. But if you want to go all out for a celebratory cake, we can top the cake with a crown of fruit &amp; foliage for a supplementary charge — just choose “Full Decor” in the options below. Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm — some even prefer slices warmed briefly in the microwave. It will also sit happily in a cool, air-conditioned room for up to 2 hours.

Kaya Cake

This is a gussied-up butter cake, dressed to the nines! It is our salted butter &amp; almond cake, topped with some lightly rose-scented mascarpone, and lots of strawberries and lychees. This is a good option for those who don’t want anything too adventurous beyond an old-school butter cake, but want it fancied up for a celebration. Storage instructions: Please keep refrigerated. But before serving, please take it out of the fridge for at least 30 minutes to soften. It will also sit happily in an airconditioned room for 2 hours.

Victoria “Open” Sandwich

No fancy toppings, no fancy creams! This simpler teatime cake is perfect for those who want straight-up cake without the trimmings. It is our salted butter &amp; almond cake (similar to a classic old-school butter or sugee cake) — but in our version, we put in lots of fruit, typically a mix of berries depending on what we have that day, to bake into the cake batter itself so you have pockets of buttery cake and roasted fruit in each forkful. Then a simple scattering of sliced almonds and crunchy brown sugar on top in lieu of any fancy decorations. Storage instructions: The Anytime Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. If storing overnight, please keep refrigerated but don’t forget to take it out of the fridge at least 1-2 hours before serving so that it can soften (the Ugly version, on the other hand, can be left at room temperature for up to 3 days).

Anytime Cake

The “Ugly Cake” is a variation of our Anytime Cake but with salted chocolate and pecans baked into the cake instead of fruit &amp; almonds for those who prefer a naughtier version of the simple teatime treat. Here’s the description of our Anytime Cake: No fancy toppings, no fancy creams! This simpler teatime cake is perfect for those who want straight-up cake without the trimmings. It is our salted butter &amp; almond cake (similar to a classic old-school butter or sugee cake) — but in our version, we put in lots of fruit, typically a mix of berries depending on what we have that day, to bake into the cake batter itself so you have pockets of buttery cake and roasted fruit in each forkful. Then a simple scattering of sliced almonds and crunchy brown sugar on top in lieu of any fancy decorations. Storage instructions: The Ugly Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. The Ugly Cake will sit happily at room temperature for up to 3 days.

Ugly Cake

For those who enjoy mango and cream, this twist on a classic Victoria Sandwich might be for you — generous layers of super-creamy mango mascarpone and fresh pops of mango cubes in between 3 layers of our salted butter &amp; almond cake. As with all our cakes, our house style would suit those who enjoy something a bit more substantial and not-super-light… This cake is no different, it’s refreshing from the fruit but still creamily rich and decadent. Decor: This cake is topped simply with a sprinkling of pistachio dust (the brightest green ones we can find!) for a classic teatime-look. But if you want to go all out for a celebratory cake, we can top the cake with a crown of fruit &amp; foliage for a supplementary charge — just choose “Full Decor” in the options below. Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm. It will also sit happily in a cool, air-conditioned room for up to 2 hours.

Mango Victoria Sandwich

Jar of Kaya (200g)

Our Signatures

Our take on the classic banana loaf — but especially decadent with an unusually rich ratio of banana to cake batter! Our classic Anytime Cake serves as the base of this treat, with the salted butter and almond cake swirled with mashed and chunky bananas. The top is generously scattered with pecans and brown sugar before baking into a bronzed and burnished crust. This cake serves equally well as a breakfast treat, teatime indulgence or after-dinner dessert. Storage instructions: The Banana Pecan Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. If storing overnight, please keep refrigerated but don’t forget to take it out of the fridge at least 1-2 hours before serving so that it can soften.

Banana Pecan Cake

Fans of old-school sugee butter cake rejoice ~ we're bringing back our rendition of this classic for Raya 2023! It's a salted butter cake with our homestyle open crumb, moistly rich with ground almonds. Then frosted simply with a salty-sweet burnt butter(!!!) buttercream, with its haunting notes reminiscent of toast and butterscotch. No fancy tricks or accoutrements here - this is simply our ode to really yummy French salted butter (of which this cake contains plenty!). Storage instructions: Please keep chilled. But before serving, leave to soften at room temperature for at least 30 minutes for a more tender texture. This cake sits happily at room temperature for several hours - loveliest for when the family gathers over a pot of tea (but equally tasty nicked from the fridge in the middle of the night, with a cold glass of milk for dunking). Me? I like it warmed briefly in the microwave till the buttercream melts into a puddle for dipping &amp; soaking!

Our “Sugee” Cake (7" size)

No Toppings This rich and moussey chocolate cake (gluten-free, nut-free) is strictly for dark-chocoholics! It’s the naked version of our classic Chocolate Cloud Cake, but without the cloud of mascarpone and toppings for those who don’t want to detract from the deep, dark chocolate. It has a sunken, cracked and crevassed surface dusted simply with lots of good Valrhona cocoa and maybe a little flourish of gold in the middle. This rich and intensely chocolatey cake would pair perfectly with a tall glass of cold milk. Storage instructions: Best served at room temperature. It will sit happily at room temperature for 3 days (keep refrigerated if you plan on storing it for even longer). It is also yummy warmed briefly in the microwave (but remove any traces of the gold beforehand or it’ll spark in the microwave).

9” Chocolate Cloudless Cake

A simpler version of our signature Pistachio cake, soaked in a lemon &amp; rose syrup and topped with a zingy lemony icing. Garnished with dried rose petals and the greenest pistachio slivers, think British lemon drizzle cake with an Arabesque twist! You’d be hard pressed to find a better partner to a cup of black coffee.
Storage Instructions: The pistachio, lemon and rose cake with lemony icing is yummiest served at room temperature. It can sit happily at room temperature all day, no problem. But if storing overnight, do keep it chilled in the fridge because it is soaked with fresh lemon juice — but make sure you take it out of the fridge at least 30 minutes to soften before serving. It’s best served with a cup of black coffee to go with the sweet &amp; lemony icing on top of the cake.

Pistachio Cake with Icing

Orange Cake with roasted nuts: Warmly scented with orange zest &amp; juice, this buttery almond cake will be in our signature dense but open-textured style (like a classic butter or sugee cake). No frills and no fancy creams or frostings -- just good old-fashioned cake that will be your best companion to a cup of tea and a lingering afternoon (or perhaps even warmed briefly then served with a scoop of vanilla ice cream for an after-dinner treat!). To gild the lily, we top the cake with lots and lots of roasted whole nuts (usually a mix of pecans, macadamias, cashews, almonds &amp; walnuts) with just the merest touch of salted caramel to hold this overabundance together. A cake that’s not too sweet, not too fancy… but still a special treat!

Orange Cake with Salted Caramel Nuts

Simpler Cakes

This is a variation on our classic version, with the sautéed pears replaced by lots of mixed berries for those who prefer more colour or tartness (normally a mix of raspberries, blackberries and blueberries, with some cherries if they are in season). [Note that this cake is baked in a 9” or 7” cake pan depending on your preference, but it does shrink after baking (it’s a meringue-based cake batter without egg yolks) — but don’t worry, it’s a rich cake so the 9” still comfortably feeds 8-12 pax and 7” feeds 4-8 pax] Storage instructions: Best served at room temperature. If you’re having it on the same day, please do NOT refrigerate — it will sit happily at room temperature until you’re ready to serve it. However, if storing overnight, please keep refrigerated — but before serving, please remove from the fridge at least 3-4 hours so that it can soften. Leftovers are also yummy warmed briefly in the microwave till the chocolate ganache melts into a puddle.

Hazelnut Burnt Butter Cake with berries

This is a pimped up version of our classic Victoria “Open” Sandwich for those who want something big, bright and berry-ed up! It’s our salted butter &amp; almond cake base (similar to a classic butter cake) soaked in a touch of lychee syrup, then topped with rose mascarpone, lychees and lots and lots of mixed berries (normally strawberries, raspberries, blackberries, blueberries and we’ll add cherries when they’re in season). Nothing fancy — just a single-tiered cake + creamy frosting + wayyy too much fruit!!!

Big Birthday Cake!

This is a variation on our classic, for those who don’t want the praline pecans as a topping. Note: We can also top the cake with Earl Grey mascarpone, or coffee mascarpone (instead of our classic sweet-salty vanilla mascarpone).

9” Chocolate Cloud Cake with berries

An off-menu favourite among our regulars, we’re now officially putting the Trifle on the menu! Layers of vanilla custard, berries in jelly, butter cake, and lots of lychees and berry compote. Keep it well chilled and it will reward you with generous spoonfuls — whether as an after-meal centrepiece, or eaten straight from the jar in front of the TV, or gifted to your friends as an edible terrarium! RM280 for Trifle in a 1.7-litre glass jar with lid for you to keep and reuse (Note: this is a dessert that is scooped from the jar rather than sliced like a cake).

Trifle in a Jar

Banana &amp; Peanut Butter Chocolate Cloud Cake (better known as Banana Messy Cake!): Fight fire with fire by pairing one of our richest cakes with one of the richest pairings in pastrydom! This is a Choc Cloud Cake topped with a peanut butter mascarpone, Pisang Raja bananas covered in a hint of salted caramel, and praline pecans. Rich, and sweet, and sticky, and very messy… not for the faint-hearted!

9" Chocolate Cloud Banana (2 days in advance)

We’d love to make something special for your special day! Please contact +6012 3157890 (WhatsApp) if you’d like to know more.

Wedding Cakes

Showstoppers for a Special Occasion

Presenting... jengjengjeng... Raya Edition: Chocolate Fudge Cake! Same tender cocoa cake lavers as our classic Old-Fashioned version, same over-slathering of Valrhona chocolate ganache, same naughty vibes. But this time, we've gone all Nuts &amp; Bananas by adding... errr, Nuts &amp; Bananas! Like the highways leading out of KL, this Raya Edition will be a crowded affair… One layer is jam-packed with roasted whole nuts in salted caramel, and the other layer is brimming with bananas (our fave Pisang Raja, where possible). But it’s surprisingly fresh and ligh~~Ahhhh, who am I kidding~~this cake is exactly as it sounds… Three layers of Chocolate Fudge Cake plastered with ganache and chock-a-block with Nuts, Bananas &amp; Salted Caramel! Bring on the celebrations! Storage instructions: Please keep refrigerated during storage — but will sit happily at room temperature for 2-3 hours. Before serving, leave to soften at room temperature for at least 30 minutes for a more tender texture - or equally yummy warmed briefly in the microwave till the chocolate melts into a puddle.

Raya Edition: Choc Fudge Cake with banana, nuts & salted caramel (2 Days in Advance)

Strawberry & Pistachio Custard Pie (9" only)

If you’re Nuts about Bananas, or Bananas over Nuts… 🍌🥜🍌🥜🍌🥜 Our Banana Cream Pie is a sloppy affair of bananas + barely-there-vanilla-custard (to give it a touch of goo!) + teensiest-bit-of-salted-caramel (to give it a bit more goo!) + too-much-peanut-butter-mascarpone (because why not?). This mess sits atop a craggy biscuit crust studded unevenly with nuggets of dark Valrhona chocolate, and sits under a monsoon shower of the same mahal choc… what do you mean OTT?!? 🍌🥜🍌🥜🍌🥜 We’re accepting pre-orders @taobakescakes for a whole 9” Pie, or serving naughty slices @plump.kl (both Bangsar &amp; TTDI) as a weekend special… You’re welcome, you banana-nutters you! 🍌🥜🍌🥜🍌🥜

Banana Pie 9" only (Two days in advance)

These are the current flavours that we are working with: 1) Hazelnut financier with salted chocolate, sauteed pear &amp; praline pecan; 2) Earl Grey financier with berry compote, salted chocolate and berries; 3)"Kaya Toast”: Brown bread financier with salted mascarpone and our kaya. Storage instructions: The Minicakes are best served at room temperature for their chewy half-cake/half-drier cookie texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight — just thaw for at least 2 hours or microwave briefly before serving.

Box of 9 Minicakes

Trifle in a Jar (2 Days in Advance)

Nothing fancy or newfangled about this cake... but sometimes all you need is an Old-fashioned Chocolate Fudge Cake! This is our take on the classic — 3 layers of moist cocoa cake layered with lots and lots of Valrhona chocolate ganache (800g of the good stuff!) and a touch of seasalt. This family favourite needs no further adornment, except perhaps a tall glass of cold milk. [Note: We use blackberries as garnish on the top of the cake when fresh cherries are not available] Storage instructions: Please keep refrigerated. But before serving, do take it out of the fridge for at least 30 minutes so that it can thaw and soften. It will also sit happily in an airconditioned room for around 2 hours, no problem

Old-fashioned Chocolate Fudge Cake

This is a zingy &amp; zesty spin on a classic Victoria Sandwich — with layers of lemon curd and vanilla mascarpone in between 3 layers of our salted butter &amp; almond cake. As with all our cakes, our house style would suit those who enjoy something a bit more substantial and not-super-light… This cake is no different, it’s tart and lemony but still creamily rich and decadent. Decor: This cake is topped simply with a thin spiral of lemon curd for a classic teatime-look. But if you want to go all out for a celebratory cake, we can top the cake with a crown of fruit &amp; foliage for a supplementary charge — just choose “Full Decor” in the options below. Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm. It will also sit happily in a cool, air-conditioned room for up to 2 hours.

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If urgent, contact +6012 3157890 (WhatsApp) and we’ll do our best to help you out with last-minute cake orders, don’t worry!

TAO BAKES CAKES

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Father's Day

Carrot Cake

From RM195.00

From

RM195.00

Maple Pecan Pie (2 Days in Advance)

From RM200.00

From

RM200.00

Pistachio Kunafa Cheesecake

RM270.00

RM270.00

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