Random Dessert Generator: 150 Desserts With a Cookies Only Chip

One press draws five desserts from a list of 150, each with where it comes from and what it is.

Random Dessert Generator: 150 Desserts With a Cookies Only Chip

  1. Castella
  2. Black Forest gateau
  3. Victoria sponge
  4. Granita
  5. Cinnamon roll
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Seen 5 of 150

Tip: the space bar makes new ones.

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Random Dessert Generator: 150 Desserts With a Cookies Only Chip: how it works

A random dessert generator with a map in it: each press deals five from 150 cakes, pastries, cookies, puddings, frozen desserts, fried sweets, pancakes and fruit desserts, and every card says where the dessert comes from. Choose a kind, a part of the world, or both.

Thirty cookies: the random cookie generator on this page

Tap Cookies, biscuits and bars and the draw keeps to 30; a link that ends in #cookie opens the page that way. Some you can bake tonight: shortbread is only sugar, butter and flour. Others take you somewhere. Stroopwafels began in Gouda, alfajores are joined with dulce de leche, and the Afghan biscuit from New Zealand wears half a walnut.

When it is your turn to bring dessert

Treat five as a shortlist and keep the one you can make or buy by Saturday. The rows work together: Frozen desserts with Asia leaves kulfi, halo-halo, kakigōri, bingsu and cendol. Where from follows the place a card's own line names, so 17 desserts with no single home, carrot cake among them, turn up only under Anywhere.

Tips

  • Bake your way round the map, one draw a week: Sachertorte from Vienna, picarones from Peru, dorayaki from Japan, melktert from South Africa.
  • For a quiz round, tap Hide all facts and Starts with K. There are 9, kheer and kouign-amann among them: ask for the country, then open the cover.
  • Read the line before you shop. Tavukgöğsü is a milk pudding made with chicken breast, and almond tofu has no soya beans in it.

Questions and answers

What counts as a cookie here?

Anything small and baked that you can eat from your hand. The chip mixes American cookies such as the snickerdoodle, British biscuits such as the custard cream, and bars cut from a tray, such as the brownie and the Nanaimo bar. The macaron is in. So is the whoopie pie.

Why is my favourite dessert missing?

The list stops at 150, so plenty had to wait. Desserts that are mostly a vehicle for a spirit, such as rum baba and syllabub, are out because children use this site. A few classics that stay, such as Black Forest gateau, trifle and tiramisu, are often made with a splash of kirsch, sherry or liqueur, and the cards describe them without it.

How were the facts checked?

Against each dessert's Wikipedia article, on 18 and 19 September 2026: countries, places, dates, people and what a name means. Where the article calls a story a legend, the card leaves it out. That is why the tarte Tatin card says nothing about a kitchen accident.

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All 150 desserts

Cakes and tortes 25

  • Basbousa Middle Eastern semolina cake soaked in syrup and cut into diamonds or squares.
  • Basque cheesecake Crustless cheesecake baked very hot until the top caramelises, created in 1988 in San Sebastián, Spain.
  • Battenberg cake English sponge in a pink and yellow check, held together with jam and wrapped in marzipan.
  • Baumkuchen German spit cake whose slices show rings like a tree trunk; the name means tree cake.
  • Black Forest gateau Chocolate layer cake with cherries and whipped cream. A recipe from 1927 is kept in Radolfzell, Germany.
  • Bolo de rolo Brazilian roll cake from Pernambuco: very thin layers of sponge wound around guava paste.
  • Boston cream pie A cake, not a pie: sponge filled with custard under chocolate. The official dessert of Massachusetts.
  • Carrot cake Spiced cake with carrot mixed into the batter, often topped with cream cheese icing.
  • Cassata Sicilian sponge cake layered with ricotta and candied fruit inside a shell of marzipan.
  • Castella Japanese sponge from Nagasaki, based on cakes that Portuguese merchants brought in the 16th century.
  • Dobos torte Hungarian sponge layers with chocolate buttercream and a hard caramel top, first shown in Budapest in 1885.
  • German chocolate cake American chocolate cake with coconut and pecan frosting, named after Samuel German, not Germany.
  • Lamington Australian sponge squares coated in chocolate and rolled in desiccated coconut, named after Lord Lamington.
  • Madeleine Small French sponge cake from Lorraine, baked in a tin of shell-shaped hollows.
  • Molten chocolate cake French chocolate cake with a liquid chocolate centre, also called lava cake.
  • New York cheesecake American style of cheesecake built on cream cheese, traced to the Jewish delis of New York in the 1930s.
  • Pandan cake Light green chiffon cake of Southeast Asia, flavoured with the juice of pandan leaves.
  • Princess cake Swedish sponge, pastry cream and whipped cream under a green marzipan dome; first printed in 1948.
  • Red velvet cake Red layer cake with cream cheese icing, popular in the American South. Its origin is unknown.
  • Sachertorte Viennese chocolate sponge with apricot jam under a chocolate glaze, created by Franz Sacher in 1832.
  • Swiss roll Sponge rolled around jam or cream. Despite the name, it is believed to come from elsewhere in Central Europe.
  • Tarta de Santiago Galician almond cake with the Cross of Saint James stencilled on top in icing sugar.
  • Tres leches cake Latin American sponge soaked in three kinds of milk: evaporated, condensed and whole.
  • Victoria sponge English sponge sandwich named after Queen Victoria, whose own version was filled with jam alone.
  • Yule log Christmas sponge roulade made to look like a log; it emerged in the 19th century, probably in France.

Pastries, pies and tarts 25

  • Apple pie Pastry above and below a filling of apples. The first recorded recipe is from 14th-century England.
  • Apple strudel Viennese pastry of thin dough rolled around apple; the oldest known recipe dates from 1697.
  • Bakewell tart English tart named after Bakewell in Derbyshire: pastry, jam, almond frangipane and flaked almonds.
  • Baklava Filo pastry layered with chopped nuts and soaked in syrup, probably refined in the Topkapı Palace kitchens.
  • Banoffee pie English pie of bananas, toffee and cream, created in 1971 at a restaurant in Jevington, East Sussex.
  • Butter tart Small Canadian tart of butter, sugar, syrup and egg; the earliest printed recipe is from Barrie, Ontario.
  • Canelé Small fluted cake from Bordeaux with a soft custard middle and a dark caramelised crust.
  • Cannoli Sicilian tubes of fried pastry filled with sweet ricotta; the name means little tubes.
  • Cinnamon roll Rolled sweet dough with cinnamon and sugar; Sweden has kept Cinnamon Roll Day on 4 October since 1999.
  • Croquembouche French cone of choux puffs bound with threads of caramel; the name means crunches in the mouth.
  • Éclair French choux pastry finger filled with cream and iced on top; éclair means flash of lightning.
  • Key lime pie American pie of lime juice, egg yolks and condensed milk; the official state pie of Florida since 2006.
  • Knafeh Arab dessert of spun pastry layered with cheese and soaked in syrup; one well-known style is from Nablus.
  • Kouign-amann Breton cake of layered dough, butter and sugar from Douarnenez; the name means butter cake.
  • Lemon meringue pie Pastry case filled with lemon curd and topped with meringue.
  • Linzer torte Austrian nut pastry with fruit preserves under a lattice top, named after Linz; one recipe dates from 1653.
  • Melktert South African milk tart: a sweet pastry case of milk custard with cinnamon dusted on top.
  • Mille-feuille French stack of puff pastry and pastry cream; the name means a thousand sheets.
  • Mooncake Chinese pastry for the Mid-Autumn Festival, often filled with lotus seed paste around a salted egg yolk.
  • Paris–Brest French choux ring filled with praline cream, made in 1910 in the shape of a wheel for a bicycle race.
  • Pastel de nata Portuguese custard tart first made by monks of the Jerónimos Monastery in Belém, Lisbon.
  • Pecan pie Pie of pecans in a filling of eggs, butter and syrup, a speciality of the American South.
  • Pumpkin pie Spiced pumpkin custard in a pastry case, made for Thanksgiving in the United States and Canada.
  • Sfogliatella Shell-shaped pastry of thin layers from Campania, first made in a monastery in the 17th century.
  • Tarte Tatin French upside-down tart of apples caramelised in butter and sugar, named after the Hôtel Tatin.

Puddings, custards and creams 20

  • Almond tofu Soft East Asian jelly made from apricot kernel milk, agar and sugar. It contains no soya beans at all.
  • Banana pudding Southern United States layers of vanilla custard, vanilla wafers and sliced banana.
  • Blancmange Milk or cream set in a mould and often flavoured with almonds; it dates back to the Middle Ages.
  • Bread and butter pudding British pudding of buttered bread and raisins baked in a spiced egg custard.
  • Chè Vietnamese family of sweet soups and puddings made with beans, tapioca, jelly, fruit and coconut cream.
  • Chocolate mousse Chocolate lightened with whipped egg whites or cream; mousse is the French word for foam.
  • Crème brûlée Rich custard under a layer of hard caramelised sugar; the earliest known recipe is in a French book of 1691.
  • Crème caramel Custard baked over caramel, then turned out so the clear caramel sauce sits on top. Often called flan.
  • Floating island Soft meringue floating on crème anglaise, a thin vanilla custard; île flottante in French.
  • Haupia Hawaiian coconut pudding served at luaus, first thickened with starch from Polynesian arrowroot.
  • Kheer South Asian pudding of rice or vermicelli boiled in sweetened milk, flavoured with cardamom and saffron.
  • Malva pudding South African baked sponge pudding with apricot jam; a cream sauce is poured over while it is hot.
  • Mango sticky rice Thai dessert of sticky rice cooked with coconut milk and served with slices of fresh mango.
  • Panna cotta Italian dessert of sweetened cream set with gelatin and turned out of a mould; linked with Piedmont.
  • Rice pudding Rice cooked in sweetened milk; in the British version nutmeg is grated over the top before baking.
  • Sticky toffee pudding English sponge made with chopped dates and covered in toffee sauce, a symbol of the Lake District.
  • Tavukgöğsü Turkish milk pudding made with finely shredded chicken breast, once served to Ottoman sultans.
  • Tembleque Coconut pudding from Puerto Rico, similar to blancmange, that trembles when it is made correctly.
  • Tiramisu Italian layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa; linked with Treviso.
  • Trifle English layers of sponge, fruit, custard and whipped cream, built up in a glass dish.

Frozen desserts 18

  • Affogato Italian scoop of plain or vanilla gelato with a shot of espresso poured over; the name means drowned.
  • Baked Alaska Ice cream and sponge sealed under meringue and browned; the name is said to mark the Alaska purchase.
  • Banana split A banana cut lengthwise with three scoops of ice cream; most historians credit Latrobe, Pennsylvania, 1904.
  • Bingsu Korean milk-based shaved ice with sweet toppings; the classic, patbingsu, is topped with red beans.
  • Cendol Southeast Asian shaved ice with green pandan jelly strands, coconut milk and palm sugar syrup.
  • Dondurma Turkish ice cream thickened with salep and mastic, so tough it is sometimes eaten with a knife and fork.
  • Faloodeh Iranian dessert of thin starch noodles in a half-frozen rose water syrup, often served with lime juice.
  • Gelato Italian ice cream; the artisan kind has 6 to 9 per cent butterfat, less than most other styles.
  • Granita Sicilian ice stirred as it freezes into fine crystals; in Messina it is breakfast, served with brioche.
  • Halo-halo Filipino crushed ice and evaporated milk with ube, beans, jellies and fruit; the name means mix-mix.
  • Ice cream sandwich Ice cream between two wafers or cookies; New York street vendors were selling them by 1899.
  • Ice pop Flavoured liquid frozen on a stick. Frank Epperson of Oakland, California, patented his version in 1923.
  • Kakigōri Japanese shaved ice flavoured with syrup and often condensed milk, known since the Heian period.
  • Knickerbocker glory British layered sundae in a tall conical glass, eaten with a long spoon and first described in the 1920s.
  • Kulfi Dense frozen dairy dessert from 16th-century Delhi, in flavours such as pistachio, mango and cardamom.
  • Mochi ice cream Ball of ice cream wrapped in soft pounded rice dough, made in the United States since 1993.
  • Sorbet Frozen dessert of ice with fruit juice or purée. Add dairy and North Americans call it sherbet.
  • Sundae Ice cream with sauce and toppings. The oldest known advert ran in Ithaca, New York, in 1892, spelt Sunday.

Doughnuts and fried sweets 12

  • Beignet Square of fried dough under powdered sugar, the New Orleans favourite and state doughnut of Louisiana.
  • Churro Spanish and Portuguese fried dough piped through a star-shaped tip, often dipped in hot chocolate.
  • Doughnut Fried ring or ball of leavened dough. A sailor, Hanson Gregory, claimed he invented the ring shape in 1847.
  • Funnel cake Deep-fried batter sold at carnivals and amusement parks in North America, with Pennsylvania Dutch roots.
  • Gulab jamun South Asian balls of reduced milk solids, fried and soaked in syrup scented with cardamom and rose water.
  • Jalebi Batter fried in pretzel or circular shapes and soaked in sugar syrup, eaten across South and West Asia.
  • Koeksister South African plaited dough, fried and then plunged into ice-cold syrup.
  • Lokma Fried dough balls soaked in syrup or honey, described in the 13th century by a name meaning judge's morsel.
  • Malasada Portuguese fried dough from Madeira, coated with sugar; Hawaii knows Shrove Tuesday as Malasada Day.
  • Oliebol Dutch doughnut ball eaten on New Year's Eve, often with raisins inside and powdered sugar on top.
  • Pączki Polish filled doughnuts eaten on Fat Thursday; plum jam and wild rose petal jam are the traditional fillings.
  • Picarones Peruvian doughnut rings made from squash and sweet potato, served with chancaca syrup.

Pancakes and waffles 10

  • Æbleskiver Danish batter balls cooked in a pan of round hollows. The name means apple slices, though none go in now.
  • Crêpe Thin French pancake linked with Brittany, eaten on 2 February for La Chandeleur, or Candlemas.
  • Dorayaki Two small Japanese pancakes around sweet azuki bean paste; dora means gong.
  • Dutch baby pancake Large pancake baked in the oven, not fried, and first served at a café in Seattle. It is not Dutch.
  • Egg waffle Hong Kong street waffle from the 1950s, cooked between two plates of half-round cells.
  • Hotteok South Korean street pancake filled with brown sugar, honey, peanuts and cinnamon.
  • Kaiserschmarrn Fluffy Austrian pancake shredded with forks, named after Emperor Franz Joseph I and served with plum sauce.
  • Liège waffle Belgian waffle of brioche-like dough with chunks of pearl sugar that caramelise on the outside.
  • Poffertjes Small, fluffy Dutch batter cakes made with yeast, served with butter and powdered sugar.
  • Taiyaki Japanese fish-shaped cake, most often filled with sweet bean paste and first sold in 1909.

Fruit and meringue desserts 10

  • Apple crumble Baked apple under a crumbly top of flour, sugar and butter; crumbles spread in Britain in wartime rationing.
  • Bionico Mexican fruit salad from Guadalajara, early 1990s, with crema, granola, shredded coconut and raisins.
  • Clafoutis French dessert from the Limousin: cherries baked in a thick batter and dusted with icing sugar.
  • Cobbler Fruit baked in a large dish under a batter, biscuit or dumpling topping.
  • Eton mess English mix of strawberries, meringue and whipped cream, first mentioned in print in 1893.
  • Pavlova Meringue, cream and fruit, named after the ballerina Anna Pavlova. Australia and New Zealand both claim it.
  • Peach Melba Peaches, raspberry sauce and vanilla ice cream, made in London by Escoffier for the soprano Nellie Melba.
  • Poire belle Hélène Poached pears with vanilla ice cream and chocolate sauce, created around 1864 and named after an operetta.
  • Summer pudding English pudding of sliced white bread soaked overnight in the juice of summer fruit, then turned out.
  • Tanghulu Chinese skewer of hawthorn fruits in a hard sugar shell, made since the Song dynasty.

How this list was compiled: We wrote this list of 150 desserts ourselves and sorted it into eight kinds. Countries, places, dates, people, ingredients and name meanings were checked on 2026-09-18 and 2026-09-19 against each dessert's English Wikipedia article, read through https://en.wikipedia.org/w/api.php (index of the articles: https://en.wikipedia.org/wiki/List_of_desserts). Where an article calls an origin a legend, a claim or disputed, the line says so or leaves it out. Desserts that are mostly a vehicle for a spirit or a wine, such as rum baba and syllabub, are not in the file, and no line names a spirit or a wine. A few classics that stay, such as Black Forest gateau, trifle and tiramisu, are often made with kirsch, sherry or a liqueur (their articles say so); the lines describe them without it. The Where from tag (x.from) is our own sorting and uses only the place a card's own line names; 17 desserts whose line names no single region carry no tag. Group counts (25 cakes, 25 pastries, 30 cookies, 20 puddings, 18 frozen, 12 fried, 10 pancakes and waffles, 10 fruit) are counted from this file. Licence: own work