15 Birthday Cakes From the Past That Were Questionable at Best
Some birthday cakes from previous decades featured designs, ingredients, or themes that would seem unusual or unappetizing today.
- Sophia Zapanta
- 5 min read
Birthday cakes have changed a lot over the years, reflecting cultural trends and food preferences of the time. Some older cake styles included unusual decorations, unexpected savory ingredients, or questionable presentation choices. These cakes were once considered festive but now appear outdated or strange by modern standards.
1. Meat-Based “Cakes”
Natalia Wilson on Wikimedia Commons
Some households in the 1950s and 1960s served savory birthday cakes made of meatloaf or ground ham, layered and “frosted” with mashed potatoes or cream cheese. These were often shaped like traditional cakes but were fully savory. While practical for budget meals, serving meat as a birthday dessert seems out of place today. The trend disappeared as dessert-focused celebrations became more common.
2. Gelatin Mold Cakes
David on Wikimedia Commons
Gelatin molds were once used as birthday centerpieces, combining brightly colored Jell-O with fruits, vegetables, or even tuna. These “cakes” were sometimes stacked like tiered desserts. The texture and flavors often clashed, especially when savory ingredients were added. Most people today would not associate this with a birthday celebration.
3. Mayonnaise Cakes
Tamorlan on Wikimedia Commons
During the Great Depression and wartime rationing, mayonnaise was used as a substitute for eggs and oil in chocolate cake recipes. While the result could be moist, the idea of adding mayonnaise to cake is unappealing to many people today. This method was practical but is rarely used now. It survives mostly as a curiosity in vintage cookbooks.
4. Liverwurst Cakes
VIGNERON on Wikimedia Commons
In the 1960s, some party trays featured liverwurst cakes layered with cream cheese and pickles. These were often decorated like sweet cakes but served as a snack or appetizer. Calling them birthday cakes stretched the definition. They are now viewed as more of a party joke than a serious dessert.
5. Boiled Raisin Cakes
James on Wikimedia Commons
Popular during the 1930s and 1940s, boiled raisin cakes were made without eggs or milk, relying on raisins boiled with sugar and spices for sweetness. They were often dense and dark, lacking the light texture modern cakes have. These were made during food shortages but are rarely chosen today. The heavy flavor and thick texture don’t appeal to most modern palates.
6. Decorated Sheet Cakes with Unusual Themes
CakieBakie on Wikimedia Commons
In the 1970s and 1980s, it became common to decorate cakes with themes like clowns, cartoon characters, or even hunting scenes. Some cakes had edible images or plastic figurines that were off-scale or poorly placed. These designs sometimes looked chaotic or unsettling. They reflected the era’s available tools more than good taste.
7. Molded Cheese “Cakes”
Internet Archive Book Images on Wikimedia Commons
Some birthday parties featured layered cheese spreads shaped like cakes, often topped with nuts or olives. These were savory dishes passed off as cake-like due to their shape. While creative, they didn’t fit the sweet dessert tradition. They are no longer common at birthday events.
8. Canned Fruit and Whipped Cream Cakes
Fredrik Tersmeden on Wikimedia Commons
Cakes topped with canned fruit cocktail and Cool Whip were seen as modern in the 1970s. The syrupy fruit often made the cake soggy over time. These cakes were easy to make but lacked freshness. Today, they are rarely served at birthdays unless for nostalgic reasons.
9. Lard-Frosted Cakes
Calamondin laurie on Wikimedia Commons
Before butter or shortening became widely available, some cakes used lard as a frosting base. While effective in texture, the flavor could be strong and unpleasant. This was more common in rural households with limited access to ingredients. Lard is no longer used this way in most modern kitchens.
10. Food Coloring Overload
Tim-desser on Wikimedia Commons
In the 1980s and 1990s, it became popular to add large amounts of food coloring to frosting, especially in neon shades. These colors often stained hands and mouths and didn’t add any flavor. Children enjoyed the appearance, but many adults found it unappetizing. Modern cakes now use more subtle coloring techniques.
11. Black Licorice Decorations
Dave Spellman on Wikimedia Commons
Some cakes were decorated with black licorice ropes or candies as borders or accents. While convenient, black licorice has a strong flavor that many people dislike. The look was bold, but the taste often overpowered the cake itself. It has largely fallen out of use for cake decorating.
12. Plastic Candle Holders with Moving Parts
James Petts on Wikimedia Commons
In the 1980s, spinning candle holders shaped like flowers or animals were placed on cakes. These often melted into the frosting or tipped over mid-song. Though they were meant to impress, they caused messes or safety issues. Most bakeries have stopped including them.
13. Hard Candy Toppings
Marius Vassnes on Wikimedia Commons
Hard candies like lollipops or jawbreakers were sometimes used as decorations on children’s cakes. While colorful, they posed choking hazards and didn’t pair well with cake textures. They were added for visual appeal but weren’t practical. Today’s decorations are more balanced and edible.
14. Shag Carpet Cakes
Sanika Dhumal on Wikimedia Commons
In the 1970s, some cakes were decorated with thick icing piped to mimic the look of shag carpet. These designs were trendy but hard to slice and overly rich. The texture was not appealing once the novelty wore off. This trend ended as cake design became cleaner and more refined.
15. Molded Ice Cream Cakes with Unusual Fillings
Cold Rock ice creamery aspley on Wikimedia Commons
Some vintage ice cream cakes included layers of frozen jelly, cake, and even crushed cereal. While convenient, the flavors didn’t always blend well. They melted quickly and were difficult to serve evenly. Modern ice cream cakes now have more consistent ingredients and structure.