This small bakery in historic downtown Snohomish is worth a trip for its enticing cakes made from locally sourced and seasonal ingredients, which include natural decorations like fresh berries, edible flowers, and caramel drips. With a range of gluten-free and vegan cakes options, including the excellent coconut mocha cake, this shop truly has a slice for everyone.

A cake lover has ample options at Coyle’s, from the chocolate layer cake with silky buttercream to the grapefruit poppy seed bundt cake. A summer favorite is the Victoria sponge cake, two layers of fluffy yellow sponge sandwiched with mascarpone and seasonal fruit. Preorders are the best method for those who want to get a Victoria slice — they tend to go fast.

This neighborhood spot nestled between houses in Kirkland serves perhaps the most generous slices of cake in the greater Seattle area (verging on a half-pound in weight). The heirloom carrot cake encased in tangy cream cheese frosting ties with the moist salted peanut butter chocolate cake for the best slice on the menu.

Pastry Chef Kevin Moulder, a frequent face on TV baking competitions, recently converted his Wallingford cake shop Cubes Baking Co. into Tres Lecheria, a bakery devoted to the popular Latin American dessert. The bakery’s classic tres leches slice is soft, creamy, and not overly sweet, and the horchata slice is also excellent, topped off with cinnamon whipped cream.

For over 20 years this Fremont staple has nailed layer cakes, with terrific takes on the likes of chocolate raspberry and lemon blueberry. Open late, this is the perfect after-dinner spot, so those making a night of it should make sure to leave a little room for dessert (and bring cash because the bakery doesn’t accept cards).

Raised Cakes is part of the popular Raised Doughnuts shop in the Central District. Slices are only available at the shop on the weekends with two rotating selections each week (posted online in advance). The ever-changing menu features harmonious flavor combos like cherry and chevre, apricot raspberry, and matcha black sesame.

While the pastry cases at both the Queen Anne and First Hill locations of this bakery are full of excellent options overall, the cakes should not be glossed over. The creme brulee cake is the standout, with moist layers of burnt sugar cake filled with vanilla custard, iced with caramel frosting, and finished with a caramel drip — a surprisingly light and airy offering.

Part plant shop and part dessert shop, Cakes and Trees is a new culinary project from Alison Odowski and Erik Jackson of Good Day Donuts. There’s a rotating menu of killer slices, from bundts and butter cake to lemon velvet (a Southern buttermilk lemon cake with cream cheese frosting). The hours on this brand new shop are a little irregular, but posted online each week.

Georgetown’s cake specialist frequently draws long lines for its full pastry case of enticing selections like the London fog, an earl grey flavored cake with a bergamot mascarpone frosting. Seasonal offerings — like the strawberry shortcake, a ricotta olive oil cake stacked with fresh strawberries, strawberry jam, and cream cheese frosting — are also well worth a try.