What Are America's Favorite Cakes? Top 7 Beloved Recipes and Why They Dominate

Ask anyone in the U.S. what their favorite cake is, and you’ll get a story-not just a flavor. It’s not just about sugar and flour. These cakes carry birthdays, holidays, family reunions, and even heartbreaks. They’re baked in kitchens from rural Alabama to suburban Seattle, passed down through generations, and sometimes even reinvented for TikTok. But some cakes rise above the rest. Here are the seven that truly own America’s dessert table.

Red Velvet Cake

Red velvet cake isn’t just red-it’s a cultural artifact. Its deep, burgundy hue comes from cocoa and vinegar reacting with food coloring, not from beets or berries as some myths claim. The cream cheese frosting? Non-negotiable. It’s the only topping that cuts through the cake’s slight tang and keeps it from feeling too sweet.

It became a national favorite after the Waldorf-Astoria Hotel served it in the 1920s, but it exploded in popularity after Southern Living published its recipe in the 1980s. Today, it’s the default birthday cake for kids and the go-to for Valentine’s Day. Even Walmart’s pre-made version sells over 10 million units a year. The cake doesn’t need to be fancy. It just needs to be moist, slightly chocolatey, and slathered in thick, tangy frosting.

Chocolate Layer Cake

If red velvet is the show-off, chocolate layer cake is the quiet hero. It’s the cake you make when you want to say ‘I love you’ without saying a word. The best versions use dark cocoa powder-Dutch-processed, preferably-and a touch of espresso to deepen the flavor without making it taste like coffee.

In the 1950s, bakeries across the Midwest started stacking three or four layers, each filled with chocolate buttercream. It became the standard for weddings, graduations, and retirement parties. Today, it’s still the most-baked cake in American homes, according to a 2024 survey by the American Bakers Association. Why? Because it’s forgiving. Even if you overbake it a little, the frosting saves it. And if you’re feeling fancy, add a ganache drizzle or sea salt flakes.

Carrot Cake

Carrot cake sounds like a health food. It’s not. It’s a spice-laden, pineapple-studded, walnut-crunch monster disguised as nutrition. The secret? Grated carrots release moisture as they bake, keeping the cake tender for days. Cinnamon, nutmeg, and a hint of cloves give it warmth. And the cream cheese frosting? It’s the reason this cake refuses to die.

It rose to fame in the 1970s during the health food boom, but it stuck around because it’s the only cake that feels like a treat and a virtue at the same time. Parents sneak it into school lunches. Offices serve it on Fridays. Even vegans have adapted it with flax eggs and coconut oil. It’s not the flashiest cake, but it’s the one people keep coming back to.

Cheesecake

Cheesecake isn’t technically a cake. It’s a custard baked in a crust. But in America, it’s treated like royalty. New York-style cheesecake is dense, rich, and almost heavy-made with full-fat cream cheese, sour cream, and eggs. No flour. No baking powder. Just pure dairy.

It became a staple after Jewish immigrants brought it from Eastern Europe in the early 1900s. By the 1950s, New York’s Junior’s restaurant was drawing lines out the door. Today, you’ll find it in every state. Chicago’s version is lighter, with a graham cracker crust. Florida’s often has a citrus twist. But the classic New York style still dominates. It’s the cake you order when you want to treat yourself-and you don’t care about calories.

Funfetti Cake

Funfetti is the birthday cake for people who don’t want to think too hard. It’s vanilla cake, loaded with rainbow sprinkles, and frosted in buttercream that’s just sweet enough. The sprinkles aren’t just decoration-they’re part of the texture. They melt slightly into the cake, creating little bursts of sugar.

Pillsbury introduced it in 1989 as a convenience product, and it immediately became a staple for kids’ parties. Parents love it because it’s easy. Kids love it because it’s colorful. And adults? They secretly crave it too. There’s something nostalgic about that bright, sugary taste-it’s the flavor of childhood birthdays before Pinterest and gluten-free options.

Apple Cake

Apple cake doesn’t get the spotlight, but it’s the most consistent favorite in households with grandparents. It’s not a pie. It’s not a muffin. It’s a dense, spiced cake with chunks of tart Granny Smith apples folded in. Cinnamon, brown sugar, and a crumb topping make it feel like autumn in every bite.

It’s common in Pennsylvania Dutch communities and across the Midwest, where orchards still supply fresh fruit. Unlike apple pie, which can be fussy to make, apple cake is forgiving. You can use frozen apples. You can skip the crumb topping. You can even bake it in a loaf pan. It’s the cake you make when you have too many apples and not enough time. And it’s the one that gets passed down in handwritten recipe cards.

Angel Food Cake

Angel food cake is the opposite of heavy. Made with egg whites, sugar, and cake flour, it’s airy, almost cloud-like. It doesn’t use butter or oil. That’s why it’s so light. And why it’s been a favorite since the 1800s, when home bakers started using electric mixers to whip egg whites to stiff peaks.

It’s often served with fresh berries and a drizzle of syrup. In the South, it’s a staple at Easter. In California, it’s the go-to dessert for summer picnics. It’s the cake you eat when you want something sweet but don’t want to feel guilty. And it’s the only cake that’s still made the old-fashioned way-with a tube pan and a lot of patience.

Why These Cakes Endure

These seven cakes didn’t become favorites because they’re the most complex. They won because they’re reliable. They taste like memory. They’re the cakes your grandma made. The ones you ate at your first birthday party. The ones you bake when you need comfort.

They’re also adaptable. Red velvet can be vegan. Carrot cake can be gluten-free. Cheesecake can be no-bake. Even Funfetti has dairy-free versions now. But the core hasn’t changed. They’re sweet. They’re shared. And they’re meant to be eaten with your hands.

There’s no national poll that declares a single winner. But if you walked into 100 American homes on a Saturday afternoon, you’d find one of these seven cakes on the counter. That’s not luck. That’s legacy.