Vitiello Bakery and Cake Shop – Nutley, NJ: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (973) 661-0622 to check today's hours. Know the hours? Send them to us.

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105 Franklin Ave, Nutley, NJ 07110

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Address105 Franklin Ave, Nutley, NJ 07110

Phone(973) 661-0622

StyleCake shop

CountyEssex County

Time zoneEastern Time

About Vitiello Bakery and Cake Shop

Vitiello Bakery and Cake Shop serves Nutley from 105 Franklin Ave, in the heart of Nutley.

Our Nutley directory counts 13 bakeries in total, which works out to one bakery per 2,347 residents. The closest neighbour on our map is Plaza Pastry Shop, 0.2 mi away.

Opening hours for Vitiello Bakery and Cake Shop are not verified in our data. A quick call to (973) 661-0622 before you go saves a wasted trip, especially on holidays.

What to order

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

Full menu

Cake flavors

MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.
ConfettiVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.
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.

Fillings

Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
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.

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.