The second installment of the top twelve cakes in the United States

Contrary to what you might expect from the name, Boston cream pie is really a cake made with two layers of sponge cake filled with a thick vanilla custard. It is then topped with a chocolate glaze or, alternatively, confectioners' sugar.

A pie was named because the first versions were baked in pie tins, which were more widespread than cake pans in the mid-19th century. French chef Sanzian invented Boston cream pie at the Parker House, which has served it since 1856.

In 1942, Ebinger's Bakery in Brooklyn was the first place in the United States to produce the typical American chocolate cake known as blackout cake. A thick chocolate custard that is similar to pudding is stuffed inside of this decadent dark sponge cake, and chocolate cake crumbs are sprinkled on top.

The cake is normally made with components such as dark chocolate, espresso powder, flour, cocoa powder, baking soda and powder, butter, salt, sugar, eggs, and milk. After being made, the cake is frequently adorned with buttercream, but this step is entirely discretionary.

The official dessert of Maryland, Smith Island cake is a tiered cake filled with frosting, fudge, cream, or crushed candy bars. The classic yellow cake with chocolate frosting is the most popular, however recipes vary in layer count and flavor.

German butter cake, a popular Philadelphia dessert, is a sweet and buttery cake with a crispy top and edges and a buttery center that flows out of the cake. Yeast, milk, powdered sugar, melted butter, eggs, and salt are the usual ingredients in the cake crust recipe.

Once the dough has risen, it is typically adorned with a thick coating of a butter mixture that tastes like vanilla. After that, it is stretched and pushed into a buttered pan. Vanilla extract is a common flavoring agent. Slices of this cake, often called Philadelphia butter cake, are served with a mug of coffee.

In the early 1900s, as a counterpoint to the already renowned angel food cake, came devil's food cake—a name that belies its decadently black, sinful, and alluring nature. Always a hit, it first appeared when baking chocolate and unsweetened cocoa powder were more widely accessible and inexpensive.

In 1902, two recipes that were truly called devil's food emerged in cookbooks: one in Mrs. Rorer's New Cook Book and the other in The New Dixie Receipt Book, with the sneaky subtitle "Fit for Angels." Both books contained chocolate-battered cakes.

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