There’s something wonderfully comforting about retro desserts. Maybe it’s the nostalgia of a simpler time, or maybe it’s the undeniable charm of a dessert that doesn’t rely on the latest food trend or exotic ingredients. Whatever the reason, vintage sweets are making a triumphant return to the modern kitchen — and I couldn’t be happier about it.
From the classic Black Forest gateau to the humble pineapple upside-down cake, these beloved retro desserts from decades past are no longer seen as outdated or overly indulgent. Instead, they’re being embraced with a renewed sense of appreciation — both for their taste and their story.
Take the Black Forest gateau, for example. A showstopper of German origin, it was a favourite of the 1970s dinner party circuit. With its rich chocolate sponge, layers of whipped cream, and boozy cherries, it delivers bold flavours without relying on fancy techniques. Modern versions are lightening the texture a little and using fresh cherries when in season, but the heart of the cake remains unchanged — pure indulgence.
Another firm favourite staging a comeback is the pineapple upside-down cake. Recognisable by its caramelised pineapple rings and glace cherries, this dessert screams retro kitsch in the best possible way. It’s easy to make, visually striking, and perfectly sweet. Bakers are now giving it new life by using fresh pineapple, dark muscovado sugar for a deeper flavour, and even spicing the batter with cardamom or rum.
Then there’s trifle, once the staple of family gatherings and buffets. Layers of sponge soaked in sherry, jelly, custard, and cream might sound like an odd combination, but it works. Contemporary takes have moved away from packet jelly and canned fruit, and instead focus on homemade sponge, fresh berries, and rich, velvety custard. Trifle has re-emerged as a centrepiece dessert, worthy of any celebration.
Arctic roll is also enjoying a quiet renaissance. A roll of sponge cake wrapped around vanilla ice cream and sometimes a slick of jam, it was the freezer aisle’s finest in the 1980s. Homemade versions are far more elegant — thinner sponge, better quality ice cream, and creative flavour pairings like raspberry ripple or chocolate-orange.
Why the return to retro desserts? Part of it lies in the cyclical nature of food trends — what’s old eventually becomes new again. But there’s also a deeper reason. These retro desserts carry a sense of connection: to childhood, to family, to memories. They remind us of what it means to gather around the table and share something delicious, without fuss or pretence.
So, whether you’re reviving a family recipe or experimenting with a modern twist, don’t be afraid to bring a retro dessert to your next gathering. Sometimes, a blast from the past is just what the sweet tooth ordered. Whatever you choice, I will upload a recipe of each of the retro desserts listed to make it easier.