Cake Goddess – Baton Rouge, LA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (225) 751-8002 to check today's hours. Know the hours? Send them to us.

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19970 Highland Rd, Baton Rouge, LA 70809

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Address19970 Highland Rd, Baton Rouge, LA 70809

Phone(225) 751-8002

StyleCake shop

CountyEast Baton Rouge Parish

Time zoneCentral Time

From city center6.3 mi southeast

About Cake Goddess

Cake Goddess is a cake shop at 19970 Highland Rd, roughly 6.3 mi from downtown Baton Rouge, heading southeast.

Our Baton Rouge directory counts 93 bakeries in total, which works out to one bakery per 2,375 residents. The closest neighbour on our map is The Kolache Kitchen - Airline Hwy, 0.2 mi away.

Opening hours for Cake Goddess are not verified in our data. A quick call to (225) 751-8002 before you go saves a wasted trip, especially on holidays.

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

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.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.