Discover more like Chocolate raspberry and salted caramel cake - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

Two layers of moist date and banana cake sandwiched and topped with a salted caramel Swiss buttercream, finished off with more salted caramel, medjool dates, chocolate shavings, banana chips and crunchy pearls.

The Pantry's light brioche dough, fried and filled with a whipped salted Orelys chocolate ganache and egg based vanilla custard.

A classic sweet buttery vanilla cake with a hint of lemon zest. Finished with a white chocolate and raspberry butter cream and freeze dried raspberries.

A rich sticky date and banana cake with a vanilla and caramel butter cream and a good dollop of salted caramel. Best enjoyed with a cup of tea or coffee.

This is your classic chocolate fudge cake but with a twist. The secret is mayonnaise in the mixture, creating the moistest cake around. Sandwiched and topped with a rich dark chocolate ganache and finished with chocolate shavings and pearls.

This vegan cake recipe is just as good if not better than your everyday chocolate fudge cake. Topped with a rich water ganache and dark chocolate shavings.

This staple cake is a take on an upside down cake with the bottom jam packed with slow roasted caramel pears. It is then topped with a spiced ginger, cinnamon and nutmeg butter cake, finished off with a drizzle of sticky caramel sauce, brown butter chantilly, and carmelised pecans.

A house made chocolate sable tart with baked chocolate almond cream and filled with an espresso curd. Salted caramel, soft chocolate ganache, and finished with a brown butter chantilly.

Valrhona 70% dark chocolate cheesecake with a chocolate biscuit base topped with salted espresso whipped gancahe, milk chocolate cream, and candied hazelnuts.

A rich white chocolate mud cake sandwiched with roasted rhubarb compote and white chocolate ganache with a swirl of raspberry gel, then topped with more white chocolate ganache, raspberry gel and a sprinkle of freeze-dried raspberries and strawberries.

We have something even for those who are gluten free. This cake is packed with oranges and almonds and is finished off with a citrus and white chocolate butter cream.

A creamy and decadent cheesecake with a sweet and salty caramel, baked on a vanilla biscuit crumble base.

A classic take on the Australian Lamington with layers of vanilla almond sponge, raspberry confit, a light milk chocolate mousse then dipped in coconut chocolate and topped with coconut whipped ganache and raspberry crisps.

Take a trip down memory lane with four different color palettes in this nostalgic cake collection, decorated with all the lollies you grew up with

A classic take on a British staple, this tart is jammed packed with a caramel rum banana compote, salted caramel, brown butter chantilly, salted vanilla ganache, and topped with a mascarpone nutmeg cream. 50mm.

The Pantry's light brioche dough, fried and filled with a banana curd and vanilla nutmeg custard, and topped with salted caramel.

A dense white chocolate cake with a good punch of citrus and tang is what you get with this beauty. Sandwiched and topped with white chocolate buttercream with lemon curd, this is a delight for any occasion. Decorated with dehydrated lemon slices, meringue, fresh flowers.

The Pantry's light brioche dough, fried and filled full of traditional vanilla custard and raspberry gel.

Matcha Green Tea Butter Cake. A take on a classic Victoria sponge - the cake base is a a vanilla Bean butter cake with a good punch of Matcha green tea powder

A sweet vanilla sabl filled with layers of vanilla pastry cream, almond frangipane and raspberry confit. The top of the tart is piped with a velvet salted vanilla whipped ganache and topped with fresh summer berries.

Park Hyatt Auckland's light fluffy scones, mixed and topped with a mixture of cheese and chives and served with honey and whipped salted butter.

A classic take on a British staple - this tart is jammed packed with a layer of banana frangipane and topped with a caramel rum banana compote, salted caramel, brown butter chantilly, salted vanilla ganache and a mascarpone nutmeg cream.

This staple cake is ready for any morning or afternoon tea celebration. The moist vanilla, almond, and ricotta cake is topped with vanilla poached seasonal fruits and berries. Lightly glazed for the perfect finish.