One syllable: cakes.
kayks
/keɪks/
cakes is pronounced kayks (/keɪks/). It has one syllable (cakes), with the stress on "cakes". Cakes refers to multiple small baked desserts made from batter or dough, usually sweet and often frosted. The word functions as a noun in general use, and as a verb meaning to prepare or decorate cakes. It carries a neutral to slightly informal register and is common in everyday conversation about food and cooking.
Cakes refers to multiple small baked desserts made from batter or dough, usually sweet and often frosted. The word functions as a noun in general use, and as a verb meaning to prepare or decorate cakes. It carries a neutral to slightly informal register and is common in everyday conversation about food and cooking.
- You might flatten the diphthong /eɪ/ into a simple /e/; keep the glide toward /ɪ/ to produce the true /eɪ/ quality. - The final /ks/ cluster can project as /kz/; ensure you finish the /k/ closure and switch quickly to a crisp /s/ without voicing the /s/ too long. - In fast speech, the vowel can shorten, making it sound like /keɪks/ → /kɛks/; hold the diphthong enough to preserve its integrity and separate from the following consonant. Practice with slow tempo then speed up gradually.
"I baked three chocolate cakes for the party yesterday."
"She topped the cakes with a light vanilla glaze."
"The bakery sold out of all the cakes by noon."
Pronounce it as /keɪks/. The vowel is a long a as in ‘make,’ and the final -s is voiced as a crisp /s/ or slightly voiceless depending on context, though most speakers use a clear /z/ in linked speech. Place the tongue high for the /eɪ/ diphthong, with the mouth starting mid-open and gliding to higher positions. Start with a relaxed jaw, then release a quick, pillowy /k/ closure before the /eɪ/ glide and finalize with /ks/.
Common errors include flattening the /eɪ/ into a simple /e/ or /æ/, producing /kɛks/ instead of /keɪks/, and misarticulating the final cluster as /kz/ or /z/ without proper release. To correct: keep the /eɪ/ as a true diphthong by starting with /e/ and gliding to /ɪ/ while rounding the lips slightly; for the final /ks/ sound, end with a clean /k/ closure followed by a short, crisp /s/ (or a more continuous /ks/ in connected speech). Practicing with minimal pairs helps fix the diphthong and final cluster.
In US-English, /keɪks/ is often produced with a non-rhotic or lightly rhotic quality depending on speaker, but the final /s/ is crisp and clear. UK-English tends to preserve a clear /ks/ ending with less vowel reduction; some speakers have a slightly tighter jaw for /eɪ/. Australian English generally aligns with US/UK on the diphthong but can feature a more centralized starting point of /eɪ/ and a slightly broader mouth opening for the /k/ release. Overall, the nucleus /eɪ/ remains the same, but rhoticity and vowel quality influence the preceding vowel duration and final frication.
The difficulty lies in the tricky combination of a long vowel /eɪ/ and a two-consonant ending /ks/. The /eɪ/ requires a smooth glide from /e/ to /ɪ/ while keeping the jaw relaxed and controlled, and the /ks/ cluster needs a precise articulatory timing: release of the /k/ and a swift transition into the /s/. Rapid speech can blur the transition, making the /ks/ feel like /kz/. Focusing on segmental timing and lip tension helps overcome this.
A unique tip is to practice the final /ks/ as a tiny, rapid hammer: end the /k/ with a brief, almost inaudible stop and immediately push air into a sharp /s/ sound. Visualize your mouth finishing the /k/ release, then expediting into /s/. This creates a clean crisp final cluster that won’t blur into /kz/ in connected speech.
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- US: Slightly stronger rhotic influence; keep a mid-back tongue position for /eɪ/; ensure unreleased lip rounding is minimal. - UK: Slightly tenser jaw, clearer release of /k/, crisp /s/; maintain a short duration on the final cluster. - AU: More centralized starting point for /eɪ/, similar to US but with a broader mouth opening; keep vowel quality distinct and avoid blending into /æ/.
Cake originates from the Old Norse word kaka, via medieval Scandinavian languages, and entered English in various forms by the 13th century. Early cakes were yeast-leavened breads enriched with fruits, nuts, or spices and often prepared for religious feasts. The modern sense of a sweet, frosted product emerged in the 17th century with the refinement of sugar and baking methods. The plural cakes developed as a straightforward pluralization of the noun, reflecting both individual cake items and the collection of baked goods. The verb sense, to cake, meaning to form into a cake or to cover with a cake-like layer, is attested in culinary contexts and has evolved with baking terminology. The word’s phonology has trended toward a short, final -s pluralization, widely used in American and British varieties with the modern pronunciation /keɪks/ and minimal variation in vowel quality beyond rhotic/non-rhotic accents.
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💡 These words have similar meanings to "cakes" and can often be used interchangeably.
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Words that rhyme with "cakes"
-kes sounds
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