The earliest cakes were made of several simple materials.

These cakes are symbols of ancient religious myths and miraculous superstitions. Early economic and trade routes led to the import of exotic spices from the Far East to the north, nuts, floral water, citrus fruits, dates and figs from the Middle East, and sugarcane from eastern and southern countries.
In the dark age of Europe, only monks and nobles could have these rare raw materials, and their pastry creations were things like honey gingerbread and flat hard biscuits. Gradually, with the frequent trade, the eating habits of western countries have changed completely.
Soldiers and Arab merchants returning home from the Crusade spread the use of spices and recipes in the Middle East. In several major commercial cities in Central Europe, bakers' associations have also been organized. At the end of the Middle Ages, spices had been widely used by wealthy families all over Europe, which further enhanced the imaginative pastry baking technology. When nuts and sugar became popular, almond mash was also popularized. This almond mash was baked with woodcarving relief molds, and the patterns on the molds were mostly related to religious precepts.
Cake first originated in the West, and then it was slowly introduced into China.