Cake by the Pound at Ruby's Place – Omaha, NE: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (402) 614-9435 to check today's hours. Know the hours? Send them to us.

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5913 Maple St, Omaha, NE 68104

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Address5913 Maple St, Omaha, NE 68104

Phone(402) 614-9435

StyleCake shop

CountyDouglas County

Time zoneCentral Time

From city center3.4 mi northeast

About Cake by the Pound at Ruby's Place

Cake by the Pound at Ruby's Place serves Omaha from 5913 Maple St, 3.4 mi northeast of the Omaha city center.

It is one of 122 bakeries and sweet shops we list in Omaha — about one per 4,010 people living in the city. If you want to compare, Buttered Marshmallow sits 1.0 mi from here.

Hours were not published with this listing. Most cake shops in Omaha open in the early morning, but phoning (402) 614-9435 first is a good idea.

What to order

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

Full menu

Cake 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.
Classic vanilla beanFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.

Fillings

Fresh strawberries & creamSliced ripe strawberries set into whipped cream between layers, juicy and light; best for cakes served within a day of pickup.
Salted caramelSlow-cooked caramel with a pinch of sea salt, thick and buttery, often piped inside a buttercream dam to keep layers neat.
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.

Frostings & finishes

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.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.