Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.


Photos: 100-Layer Cake Made With 390 Pounds Of Butter Served To Celebrate Grand Central Market's Centennial

Before you
Dear reader, we're asking you to help us keep local news available for all. Your tax-deductible financial support keeps our stories free to read, instead of hidden behind paywalls. We believe when reliable local reporting is widely available, the entire community benefits. Thank you for investing in your neighborhood.

Hundreds of Angelenos crowded into downtown's favorite food hall on Friday morning to celebrate Grand Central Market's 100th birthday—and get a free slice of a massive, 100-layer cake prepared by Valerie Gordon of Valerie Confections.

The market first opened on Oct. 27, 1917, and has "witnessed Los Angeles grow up," according to Mayor Eric Garcetti, who spoke at the celebration. The festivities, which kicked off at 10:30 a.m, will continue until 10 p.m. and will include a vintage photo booth, live music, retro food and drink specials, and free rides for kids on Angels Flight. Visitors entering GCM from the Hill Street side will also be greeted by a sprawling, 13,000-balloon installation cascading over the market's facade.

"The fun thing about it is there's a place for everyone here," Assemblymember Miguel Santiago, whose 53rd State Assembly district includes downtown Los Angeles, said of the market just before the program began. Standing with an aide next to a curtained booth where scurrying pastry workers were putting the finishing touches on the colossal cake, Santiago marveled at the reported 390 pounds of butter that had been used to make it.

Gordon and her staff spent six months planning and preparing the 100-layer cake, which—along with the 390 pounds of butter—also contained 325 pounds of sugar, 1750 eggs and 125 pounds of chocolate. It was transported to the market on a flatbed truck after "an all-night session for frothy finishing flairs and movement into place for the celebration," according to a press release.

Support for LAist comes from

Grand Central Market is located at 317 S Broadway in downtown Los Angeles. The 100th birthday celebrations are set to continue until 10 p.m.