Beginning as an online-only cake shop in 2020, ENZE experienced rapid success, leading to their relocation from a pick-up-only spot on Victoria Road to a larger dedicated space at the Piazza in Top Ryde City Shopping Centre in late 2024. This move coincided with the closure of Koi Dessert Kitchen just a stone’s throw away. The new location features an open kitchen, a café selling cakes by the slice alongside various drinks, and a seating area for customers to enjoy their offerings.

While our initial experience with their mini cake bentos left much to be desired—the chiffon was light and fluffy, but the flavours lacked vibrancy and leaned too heavily on whipped cream—we decided to revisit due to the consistent crowds at their new store, this time trying individual cake slices.

Strawberry Cream Cake ($9.00)

This cake features vanilla chiffon sponge sandwiching layers of vanilla whipped cream and fresh strawberries, all coated in more vanilla whipped cream and topped with additional strawberries.

The chiffon sponge was fluffy and light, though not as ethereal as the almost-white sponge seen in high-quality Japanese shortcakes. The strawberries were fresh and generously portioned, but the overwhelming amount of cream detracted from the overall experience. While the cream may have compensated for the slightly denser sponge, a more restrained approach would have provided a better mouthfeel.

Black Forest Cake ($10.00)

This take on a classic features chocolate chiffon sponge layered with whipped cream and cooked cherries, all covered in chocolate whipped cream, dusted with milk chocolate shavings, and topped with a fresh cherry.

The cooked cherries in the cream provided a welcome tartness and juicy fruitiness that balanced the richness of the cream. The chocolate cake base was moist and light but lacked the signature boozy undertone and a distinct chocolate flavour, which are hallmarks of a traditional Black Forest cake. Most of the chocolate flavour came from the milk chocolate shavings, which did little to offset the sweetness of the cream or provide the traditional dark chocolate counterpoint to the cherries. While enjoyable as a cake, it fell short as a faithful Black Forest and lacked any standout qualities.

Hōjicha & Caramelised Pear Cream Cake ($9.00)

This slice combines chocolate chiffon sponge with layers of hōjicha-flavoured whipped cream and chunks of caramelised pear. It is covered in chocolate whipped cream and topped with pecans, half a Biscoff biscuit, and edible flowers in orange and purple.

The hōjicha whipped cream was rich and reminiscent of a good hōjicha latte. The caramelised pears had a pleasing texture and tasted fresh rather than canned, but they failed to shine against the strong hōjicha flavour. A more contrasting fruit, such as apples, might have worked better to offset the richness. While the topping of pecans and Biscoff biscuit suggested an autumn theme, this felt seasonally misplaced in Australia.

The chocolate chiffon sponge was light and fluffy but lacked a discernible chocolate flavour, easily overshadowed by the hōjicha. A richer milk chocolate flavour, a classic pairing for hōjicha, would have enhanced the overall composition. Similarly, the chocolate whipped cream on the exterior was weak in flavour, further underscoring the need for a stronger chocolate presence.

Iced Hōjicha Latte ($8.00)

This was undoubtedly one of the best hōjicha lattes within a 10 km radius. The hōjicha flavour was rich, with the warm, roasted notes shining through boldly, thanks to the generous amount of hōjicha sauce added to the drink. These robust flavours effectively masked any milkiness from the base, which contributed a smooth and creamy mouthfeel. This was the standout item from the store and one we would gladly reorder.

As with our initial review, ENZE’s cakes rely heavily on cream, which detracts from their potential. Their offerings are acceptable but not exceptional. However, they occupy a more accessible price point for whole celebratory cakes ($60.00–$70.00) and individual slices ($9.00–$10.00) compared to premium competitors such as Koi Dessert Kitchen. Their simpler flavours and familiar chiffon sponge base likely appeal to the local clientele.

ENZE is located at Ground Floor External, Cnr Devlin St and Blaxland Rd, Ryde NSW 2112.