Best Cake Places in Secaucus

"Delivery: Cakes can be delivered throughout Manhattan and Brooklyn by courier. UPS shipping is also available.Retail: Visit any of its locations across Manhattan and Brooklyn for to-go sweets and a selection of cakes. Milk Bar’s iconic “naked cakes,” which feature unfrosted sides, are a party staple in New York City and beyond."

"You’ve probably seen (and eaten) Milk Bar’s funfetti birthday cake many times, but the shop’s other creations are not to be neglected, like the unlikely but insanely delicious combo of chocolate chips and passion fruit. Multiple locations in Manhattan and Brooklyn; milkbarstore.com. Butter & Scotch/Facebook"

"Milk Bar’s cake truffles might be the most popular choice, but their cookies are underrated and delicious. To be honest, they don't have a classic chocolate chip cookie, but that’s what makes their cookies so special. TheCompost Cookie starts off with a chocolate chip cookie base."

"Opening in 2014, Mah-Ze-Dahr is like the new kid on the block but within a mere seven years, they rose to the top as one of the best bakeries in NYC. No easy feat in a city chock-full of bakeries. The owner, Umber Ahmad is a James Beard Award semi-finalist (a huge deal in the culinary world) who left the lofty confines of the financial world to purse her dream of baking."

"This West Village bakery with sleek, contemporary styling and adorable treats comes from pastry chef Umber Ahmad and is backed by Tom Colicchio. In addition to the traditional chocolate chip, grab a dark chocolate explosion cookies, rich with bittersweet chocolate and topped with tons of powdered sugar."

"Mah-Ze-Dah is a stunning little storefront bakery in the West Village. It combines New Yorkers' love for black and white cookies and charity, giving proceeds from all black and white cookie sales to No Kid Hungry."

"From dawn until dusk, the air around this bakery smells like browned butter and caramelized sugar thanks to an extensive menu of scones, pie, cheesecake, cupcakes, and cookies. Favorites include the Michigan sour cherry crumble pie, pear-ginger scones, Brooklyn blackout cupcakes (filled with chocolate pudding and frosted with dense, ganache-like chocolate icing), blueberry-topped New York cheesecakes, and gingerbread cake covered in addictive lemon cream cheese frosting."

"The UES’s Two Little Red Hens is the place for made-from-scratch American desserts that you can eat at a leisurely pace. No crazy lines or over-the-top hybrids here -- just dependably delicious cupcakes, pies, and one creamy graham cracker-crusted cheesecake. You’re more likely to see regulars sipping coffee and reading newspapers in the brick-lined shop than MacBook-toting freelancers -- a true rarity in New York City."

"This was the first cheesecake we had in the city and was our favorite until it got bumped to #2 by Eileen’s. It’s still worth the visit if you’re in the UES and don’t want to make it all the way downtown. We forgot to take pictures, but it’s in our best cheesecake in NYC video, if you want to see it."

"If you follow social media, you’ve seen these cakes taking NYC by storm, and yes, they are indeed "exploding"!. Cut into them and an explosion of sprinkles and colorful confections comes pouring out. Then there’s the various colors of layers, the sweet icing, and the sprinkles on the outside that make this cake a favorite with young kids, tweens, and grown-ups alike."

"Flour Shop‘s famous rainbow explosion cake took the Internet by storm when it started circulating on all the food channels around 2017 and 2018. Soon, Flour Shop founder Amirah Kassem was demoing the cake on The Today Show and Late Night With Jimmy Fallon. In the time since, its popularity has only grown."

"Explosion CakeSoHoYou might have seen the Flour Shop’s Explosion Cake on Instagram: The rainbow layer cake is filled, piñata-style, with candy that cascades out when you slice it. But how does it taste?. As sweet as you’d imagine, cut only with the tartness of the cream cheese frosting."

"Stax Ice Cream is a small shop that’s on a mission to foster a culture of friendship, promote Asian American awareness, all the while enjoying quality ice cream and desserts. All their ice cream flavors are inspired by desserts in their founders’ Asian American culture – subtly sweet but delicious and will satisfy any sweet tooth craving. Their most popular dessert, the Cremella hot-pressed donut ice cream sandwich, allows customers to customize their preferred level of sweetness as they offer plain, vanilla glazed, and chocolate frosted donuts."

"A post shared by STAX ICE CREAM (@staxicecream) on Jul 9, 2018 at 2:54pm PDT. A doughnut plus ice cream, what more could any sweet tooth want?!"

"The name Momofuku may be connected with several restaurants, but there is nothing more iconic than the cereal milk soft serve from Momofuku Milk Bar."

"Hot chocolate, chocolate chip, and peanut butter cookies|© Casey Feehan. Ovenly was born out of founders Agatha Kulaga and Erin Patinkin’s love of fusing sweet and savory together. Contrasting flavors merge in blueberry-cornflake muffins, pistachio-agave cookies, and currant-rosemary scones to forge a mix of traditional and avant-garde desserts."

"It’s hard to overstate how much Food52’s editorial team loves Ovenly. Our managing editor Joanna Sciarrino was there the day they opened. Our Creative Director of Genius Kristen Miglore not only featured their (secretly) vegan chocolate chip cookies on the site ), but in her latest book, Genius Desserts, too."

"210 Flatbush Ave, Park Slope, 31 Greenpoint Ave, Greenpoint, & 43 N 5th St, Williamsburg. Looking for the best bakery in Brooklyn for blackout cake?. This is one of them with locations in Greenpoint, Williamsburg, and Park Slope."

"Take in culinary delights like octopus with black garlic, potato and seaweed, or torchon of foie gras with rhubarb, then follow up with big plates like like halibut with asparagus and charred cucumber juice or the famous 24-ounce Orama steak. Go from Wednesday-Sunday to dig into an epic sushi menu, including a romantic sushi boat for two chock-full of Chef Suzuki’s finest rolls and sashimi."

"George’s Diner between the historic Ditmas Park and Victorian Flatbush area is a family run restaurant, originally built in 1956. This eatery has been serving up home cooked American-Greek staples for decades, and is hailed as a neighborhood landmark today!. The walls are decorated with photos and accolades of the diner collected throughout the years, cementing the presence and significance of this humble eatery in Brooklyn."

"For a quintessential diner experience in the Financial District, swing by the 1950s George's New York, which serves up typical diner fare like chocolate chip pancakes, eggs with hashbrowns, and a number of specialty omelets. Continue to 13 of 29 below."

"For a nicer modern meal, visit the Thalia or the Russian Tea Room. For a casual, very New York meal, try a (famous) NYC hot dog?. Don’t buy it from a cart; Only buy from Gray’s Papaya with a smoothie like a local. Have the real New York famous cheesecake at Junior’s for dessert."

"Restaurants Midtown West. This reborn socialite center has never looked—or tasted—better. Nostalgia buffs will be happy to hear that nothing’s happened to the gilded-bird friezes or the famously tacky crystal-bear aquarium."

"Celebrity chef Jean-Georges Vongerichten has a culinary empire that spans the globe, but his eponymous restaurant connected to the Upper West Side's Trump Hotel remains a gold standard for the chef's subtly Asian-inflected, French haute cuisine. His now-legendary tuna tartare and young garlic soup remain enormously popular with Harry Winston-wearing hotel guests, well-dressed ladies who lunch, and top-tier executives from the neighboring high-rise offices. Expect stalwart service and expense account-worthy cuisine while taking in the views of Central Park West and Columbus Circle from the dining room's floor-to-ceiling windows."

"Restaurants French Upper West Side. Unlike so many of its vaunted peers, Jean Georges has not become a shadow of itself: The top-rated food is still breathtaking. A velvety foie gras terrine with spiced fig jam is coated in a thin brûlée shell; a more ascetic dish of green asparagus with rich morels showcases the vegetables’ essence."

"Step into the chemistry labs of yore at this self-styled “cocktail apothecary”, where drinks are prepared in beakers and flasks. Pick your poison from their prescription list, or sample one of their many flavors of absinthe for a night you may not remember…"