Baumkuchen originated in Germany and brought over to Japan during WWI, where it remains popular today. It is made by pouring batter over a rotating post, and baking one layer at a time. This produces tree-like rings when it’s cut.

Spincake bakes its cakes by hand using a propriatory method developed here in San Francisco. We only use pasture-raised eggs, grass-fed butter and organic flour for unparalleled quallity and taste.