Reina's Cakes – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (904) 412-5338 to check today's hours. Know the hours? Send them to us.

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2550 W Division St, Chicago, IL 60622

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Address2550 W Division St, Chicago, IL 60622

NeighborhoodWest Town

Phone(904) 412-5338

StyleCake shop

CountyCook County

Time zoneCentral Time

From city center1.0 mi west

About Reina's Cakes

You will find Reina's Cakes at 2550 W Division St in West Town, Chicago, 1.0 mi west of the Chicago city center.

It is one of 805 bakeries and sweet shops we list in Chicago, roughly one for every 3,381 residents. If you want to compare, Vainilla Bean Bake Shop sits less than 0.1 mi from here.

Hours were not published with this listing. Most cake shops in Chicago open in the early morning, but phoning (904) 412-5338 first is a good idea.

At a glance

Listed as	Cake shop
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

Spiced carrotDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.
Gluten-free vanillaVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.
Classic vanilla beanFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.
Devil's food chocolateDark chocolate cake made with cocoa and hot coffee, giving a deep, slightly bittersweet flavor and a very moist, tender crumb.

Fillings

Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.
Dark chocolate ganacheMelted dark chocolate whisked with warm cream, setting into a dense, fudgy layer between chocolate or vanilla sponges.

Frostings & finishes

Swiss meringue buttercreamSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
Cream cheese frostingTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.