The twelve best cakes in the United States

One distinguishing feature of New York-style cheesecake is its thick and heavy texture, which gives it an extraordinarily rich and velvety feel. It shouldn't taste starchy, chewy, or lemony; instead, it should be sweet and tangy. Legend has it that Junior's baked the first New York-style cheesecake in the '50s.

While the foundation is typically made out of a sponge cake crust or graham cracker crust, the magic formula consists of heavy cream, eggs, vanilla, cream cheese, and (optionally) sour cream when it comes to the base.

Unbeknownst to chef Jean-Georges Vongerichten, a fortunate turn of events occurred when he prematurely removed his chocolate sponge cake from the oven. As if finally released, an explosion of liquid chocolate poured out of its confines greeted him as he smashed into the spongy exterior.

Even though French chef and chocolatier Jacques Torres claimed such a cake existed in France, Vongerichten made the molten chocolate cake, also known as lava cake, a global sensation, first appearing in the US and becoming a must-have on the menus of many high-end restaurants.

A cookie shell holds a tasty American dessert called Mississippi mud pie, which can have a variety of fillings such ice cream, pudding, marshmallows, whipped cream, liqueur, or biscuits. Almonds, nuts, chocolate syrup, and marshmallows are common toppings for this multi-layered pie.

Some say the pie is a modern take on Mississippi mud cake from the 1970s, while others say it originated in the Vicksburg-Natchez area close to Jackson, and the exact roots of the delicacy are still up for debate.

Southern St. Louis, home to the city's majority German bakers in bygone days, is likely the birthplace of gooey butter cake, a local specialty. A combination of wheat flour, sugar, eggs, and butter, it is a flat cake. Traditionally, a few raspberries and powdered sugar are used to top the cake.

Sweet, rich, and solid, it resembles a brownie. In the 1930s, a baker made a yellow cake with too much sugar, butter, or shortening and created it. In the Depression, he sold the gooey, sticky mess because he couldn't throw it out. Customers wanted more.

Ingredients for the classic American delicacy known as "Texas sheet cake" include cocoa, sugar, eggs, vanilla, baking soda, flour, and buttermilk. The hot chocolate cake is topped with a pecan-studded crispy frosting once it has cooked. It is commonly seen at churches and funerals in Texas.

The cake's luscious, gooey texture and ease of preparation make it a renowned dessert. The exact location of its invention is a mystery, although the widespread belief is that it originated in Texas, thanks to the use of regional ingredients like pecans and buttermilk.

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