We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is GâTeau?

Tricia Christensen
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A gâteau (pronounced ga-toe) is a French cake, often specifically a sponge cake that may be made from almond flour instead of wheat flour. In general terms, any cake in France may be given this name, but some are more gâteaux than cakes someone might see in other parts of the world. Many French cakes are iced cakes and contain layers of frosting and filling. A couple of special types of cakes may be called petite gâteau, and these became popular in the US in the 1990s. The variants are extremely disparate, referencing two completely different dishes.

The first petite gâteau is a chocolate cake with a chocolate filling that is warm and gooey, and it is often served with ice cream. This cake may be known as molten lava cake in some restaurants. The second version consists of layers of crepes with jam or fruit between the layers, that are stacked high. This too is usually served warm or hot in slices, and may be garnished on top with powdered sugar.

In more general terms, any type of cake can be given this name. The only desserts that it does not apply to are cream pastries, pies or tarts. Cheesecake is considered a cake, as are a variety of loaf or pound cakes. Some French cakes are very simple; a recipe for gâteau au yaourt, for example, is similar to a buttermilk cake and is usually baked in single layers. It doesn’t have a topping, but is served in plain slices.

Buche de Noel is a special cake made around the Christmas holidays. It is a flat layer of chocolate sponge cake, topped with whipped plain or almond flavored cream. This is then rolled to resemble a log shape and covered with chocolate ganache. In the US, bakers may know this as a Yule log or a holiday log. Similarly, the French make a number of variants of the Buche, like the jelly roll, using almond or vanilla sponge cake, whipped cream, and jam in a cream-colored log that is sprinkled with confectioners sugar.

People who happen to be in France or Quebec and who are desperate for cake should check local bakeries for many varieties that will keep the mouth watering. Most use the French principals of cooking, making use of fresh ingredients and not skimping on butter or cream.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.
Discussion Comments
By WalrusTusk — On Jul 15, 2010

I definitely agree with you, solomonh in both the yum factor of Gateau and the "danger" factor of eating Petit Fours. Petit Fours have anywhere from 100 to 150 calories each while a piece of Gateau can have three times as much! I guess moderation is key.

By solomonh — On Apr 06, 2008

This type of cake is delicious! Petit fours are similar, and are even more dangerous, because they're so small that you don't realize how many of them you're eating... or is that just me?!

Tricia Christensen
Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.