It Takes the Cake – Erie, PA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (814) 455-5055 to check today's hours. Know the hours? Send them to us.

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3018 State St, Erie, PA 16508

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Address3018 State St, Erie, PA 16508

Phone(814) 455-5055

StyleCake shop

CountyErie County

Time zoneEastern Time

From city center1.0 mi northeast

About It Takes the Cake

You will find It Takes the Cake at 3018 State St in Erie, roughly 1.0 mi from downtown Erie, heading northeast.

It is one of 37 bakeries and sweet shops we list in Erie, which works out to one bakery per 2,512 residents. The closest neighbour on our map is Mighty Fine Donuts, 0.6 mi away.

Hours were not published with this listing. Most cake shops in Erie open in the early morning, but phoning (814) 455-5055 first is a good idea.

What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

Red velvetButtermilk cake with a light cocoa note and vivid red color, traditionally layered with tangy cream cheese frosting.
Lemon chiffonAiry oil-based sponge brightened with fresh zest and juice; springy and tangy, a frequent pick for showers and summer weddings.
Almond wedding cakeWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.

Fillings

Fresh strawberries & creamSliced ripe strawberries set into whipped cream between layers, juicy and light; best for cakes served within a day of pickup.
Salted caramelSlow-cooked caramel with a pinch of sea salt, thick and buttery, often piped inside a buttercream dam to keep layers neat.
Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.

Frostings & finishes

Swiss meringue buttercreamSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
Cream cheese frostingTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.