The Sweet Side of Spain: 5 Must-Try Spanish Cakes

Spain has a special place for those with a sweet tooth and an appreciation for traditional treats. They should be ready to drool over these five legendary Spanish cakes. Some of them even carry a fancy PGI (Protected Geographical Indication) status, which basically means they’re the VIPs of the dessert world. So, loosen your belt and let’s dive in!

Tarta de Santiago, the almond superstar

This Galician beauty has been gracing Spanish tables since at least the Middle Ages, and if it’s been around that long, you know it’s gotta be good. Made primarily from prime quality almonds -often the iconic Marcona!- , sugar, and eggs, Tarta de Santiago is naturally gluten-free (take that, flour!). What sets it apart is the iconic cross of St. James stenciled on top with powdered sugar—making it as Instagrammable as it is delicious. It also boasts a PGI status, meaning that for it to be the real deal, it must be made in Galicia.

The flavor is subtly sweet, with a nutty richness that pairs beautifully with a glass of Jerez, drawing a line from the north to the south. Unlike heavier cakes, Tarta de Santiago is delightfully light and moist thanks to the absence of flour, which lets the almond flavor shine. Some variations add a splash of lemon zest or a dash of cinnamon to enhance its warmth. Whether you enjoy it warm or at room temperature, every bite is a tribute to centuries of Spanish baking tradition. If you ever find yourself in Santiago de Compostela after completing the famous pilgrimage, you have to reward yourself with a slice!

Burnt Basque-style Cheesecake, the cake that took over the world

Hailing from the Basque Country, this rustic, burnt-topped cheesecake has skyrocketed to global fame in recent years. Forget dense, New York-style cheesecakes—Burnt Basque-style Cheesecake is creamy, rich, and slightly caramelized on the outside while staying smooth and silky in the middle. The best part? No crust. (Yes, really.) It was originally created at La Viña restaurant in San Sebastián, but now you’ll find it on menus worldwide, proving that the Basques really know what they’re doing when it comes to desserts.

What makes this cheesecake so irresistible is its texture—think custard-like softness with just the right amount of wobble. The secret? A high baking temperature that caramelizes the outer layer while keeping the inside luxuriously creamy. It’s made with just a handful of ingredients: cream cheese, eggs, sugar, cream, and a bit of flour (but only just enough to hold it together). The slightly burnt top adds a subtle bitterness that perfectly balances the sweetness. No wonder it’s become a global sensation! Whether you eat it fresh from the oven or chilled, this cake is an unforgettable experience for cheesecake lovers everywhere.

Tarta San Marcos,  a cake fit for royalty

Named after the Convent of San Marcos in León (Castile-León), this layered delight is what happens when a cake and a custard have a love affair. It features layers of sponge cake soaked in syrup (because dry cake is a crime), slathered with whipped cream and rich egg yolk frosting. The top is typically caramelized. There are versions in which sliced almonds are added around the entire cake, which may be Marcona.

What the Tarta San Marcos offers is a combination of several desserts in one that tests the skill of the pastry chef: on one hand, an extremely moist sponge cake, perfectly prepared whipped cream, a touch of caramelized egg yolk, and the use of the highest quality almonds possible. All of this adds different flavors and also contrasts in textures – the tenderness of the sponge, the creaminess of the whipped cream, the slight crystallization of the toasted yolk, and the crunch of the almonds – making it more than just a cake, but an experience.

Ponche Segoviano, a marzipan masterpiece

Segovia (Castile - León) is famous for its Roman aqueduct, its roast suckling pig, and—of course—Ponche Segoviano. This traditional cake, created in 1926 and hailed by the king Alfonso XIII himself, is an absolute work of art: layers of sponge cake, rich egg yolk-based custard filling, and a glorious outer layer of marzipan that’s carefully scorched to perfection. If you love marzipan (or just food in general), this one’s a must-try.

Once again, the Ponche Segoviano becomes a cake of textures, with each bite blending the flavor of the sponge, custard cream, and cherry in the cake, something as typically Spanish as marzipan, which here transcends its usual Christmas consumption moment to form a dense layer of almond flavor, joining the creaminess of the cream and the fluffiness of the sponge.

Quesada Pasiega, cheesecake’s rustic cousin

Straight from the Cantabria region,  specifically from the Pasiegos valleys from where it takes it name. Quesada Pasiega is a cheesecake—but not the kind you’re used to. It’s made with fresh cow’s milk curd (or fresh cheese, sometimes), butter, sugar, eggs, and a hint of cinnamon and lemon zest. The result? A slightly dense, slightly crumbly, but wholly delicious dessert. It’s simple, traditional, and absolutely addictive.

The fact that the word 'quesada' comes from the Spanish 'queso' (cheese) might make us think that it is a cake very similar to the Basque cheesecake. However, the differences on the palate are notable. The quesada has a firmer texture than cheesecake, and the flavor is more complex, with the subtly tangy touch of lemon and the aroma of cinnamon enriching each bite.

Where to find them all over the world

Miguel Maestre, the famous Spanish chef based in Australia, explains that the Basque-style cheesecake he sells there is one of his big hits: it literally flies off the shelves in supermarkets. But if we talk about restaurants certified with the Restaurants from Spain seal, which ensures that the Spanish cuisine they serve is of high quality, we can find it at Txoko Jakarta (Indonesia), where he incorporates Idiazabal PDO cheese into the recipe, just to give an example. It can also be found at Puerto Getaria (Mexico City) or at Cúrate, Katie Button's restaurant in Asheville (United States), where it's served with oat crumble, poached pears, and spiced red wine syrup reduction.

Tarta de Santiago is the star dessert at a significant number of certified restaurants around the world, like La Penela (Paris) or El Pirata of Mayfair (London), where this almond-based delight takes a prominent place on the dessert menu. Who can resist?