Five Common Desserts Everyone Should Know

Magnus Whitmore May 31 0 Comments

Everyone's got a favorite dessert. But let’s be real—some are so universal, it’s almost suspicious if you don’t like them. Ever wondered why chocolate cake and apple pie keep popping up at birthdays and Sunday dinners? There’s a reason for that, and it’s not just because they taste sweet.

Knowing the staples is like having a secret weapon when you need a quick crowd-pleaser or when you want to impress without a lot of stress. Homemade or not, these classic desserts keep people coming back for seconds. Plus, they work for almost any situation, from a casual weeknight to a big party.

Want to know which desserts almost everyone recognizes and how you can give them a little twist? Stick around as we break down what makes these five treats stand out. You’ll get simple prep tips that actually make a difference, some tricks for avoiding classic mistakes, and a few ideas that’ll make your version stand out.

• The Universal Appeal of Chocolate Cake
• Ice Cream: The Anytime Treat
• Unpacking the Charm of Apple Pie
• Cookies: From Dough to Delicious
• Pudding: Comfort in a Bowl

The Universal Appeal of Chocolate Cake

Chocolate cake has a reputation for making any day feel special. It doesn’t matter where you go in the world; you’ll probably find some form of it. People have been loving chocolate cake since the late 1800s, when cocoa powder started showing up in baking. The rich flavor and soft texture together are pretty hard to beat, and that’s a big reason why this dessert sticks around—that and the fact it’s almost impossible to outgrow.

Why does everybody reach for chocolate cake? It’s straightforward to make, most recipes use stuff you already have, and the flavor feels like a reward after a long week. Even if you mess it up, it usually still tastes good enough to disappear from the plate.

• For the best flavor, use a good-quality cocoa powder and don’t skip real butter if your recipe calls for it. Margarine just doesn’t deliver the same depth.
• If you want your cake to come out moist (nobody likes a dry bite), try swapping in buttermilk or adding a dash of hot coffee to the batter. Sounds odd, but it kicks up the chocolate flavor.
• Layer cakes obviously look great, but if you’re in a rush, a simple one-pan sheet cake with easy chocolate frosting will get you lots of smiles—no fancy decorating needed.
• Chocolate cake is a genius move for parties with dietary restrictions. You’ll find solid vegan and gluten-free versions that are still rich and satisfying.

So when you need a tried-and-true option from the list of common desserts, chocolate cake is the one to trust. Nobody's disappointed when a slice lands on their plate.

Ice Cream: The Anytime Treat

There’s a reason why ice cream is the go-to solution for everything from heatwaves to heartbreaks. This sweet treat is everywhere—from corner stores to fancy restaurants—and it’s pretty hard to say no to a scoop (or three). It’s actually been around for centuries: the first mention of something like ice cream dates back to at least the 2nd century BC, and the recognizable creamy style we eat now really caught on in the 18th century.

Americans alone eat about 20 pounds of ice cream per person every year. If you’ve ever browsed the freezer aisle, you know there’s a flavor for literally everyone. Vanilla still takes the crown for most popular flavor in the U.S., but cookies and cream, chocolate, and even unusual picks like green tea are also high up the ranks.

Fact	Details
Top U.S. Flavor	Vanilla
Average U.S. Consumption	20 lbs/person/year
National Ice Cream Day	Third Sunday in July

What makes ice cream such a hit? You don’t need to be a pro chef or own a fancy machine to make a great version at home. Here's what you can do to step up your ice cream game:

• Use full-fat cream and milk for that classic, rich taste—skim just doesn’t cut it.
• Add mix-ins near the end if you’re churning it by hand. Stir in cookies, fruit, or nuts right before freezing so they don’t sink or turn mushy.
• Chill everything—mixing bowl, ingredients, even your container. Cold makes smoother ice cream and cuts down on ice crystals.
• Try a no-churn recipe if you don’t have a machine. Mix sweetened condensed milk and whipped cream, then add your flavors. It’s surprisingly creamy.

Choosing common desserts for parties or family treats? Ice cream is safe and easy. You can even set up a DIY sundae bar with toppings so everyone builds their own bowl just the way they like it. It’s simple, fun, and sure to disappear fast.

Unpacking the Charm of Apple Pie

This is the big one. Apple pie is that go-to dessert everyone expects at family dinners or the holidays. People in the U.S. eat about 186 million pies each year, and apple is hands-down the favorite. It’s no mystery why—it's got that combo of crispy crust, tender apples, and cinnamon that brings back memories for a lot of folks.

What keeps people hooked? It's the balance. The apples are sweet and a bit tangy. The crust is buttery and flakey if you get it right (hot tip: keep your butter cold when mixing the dough). And the smell—who doesn’t get hungry just from that? A fresh apple pie in the oven kind of makes the house feel like home instantly.

Here’s a quick breakdown of what makes a classic apple pie work:

• Choose firm apples like Granny Smith or Honeycrisp. Mix a couple types for better flavor.
• Add a squeeze of lemon juice to keep the filling bright, not mushy.
• Toss the apples with sugar and cinnamon, plus a tablespoon of flour or cornstarch to make the filling less runny.
• Roll out your pie dough evenly (about 1/8 inch thick works for most pans) to avoid a soggy bottom.
• Bake until the crust is obviously golden. If the edges brown too fast, cover just the rim with foil.

And if you want to shake things up, sprinkle a bit of cheddar cheese on the crust—it’s a move that started in the Midwest and gets more fans every year. Or, swap out half the apples for pears or add a handful of cranberries. You’ll have a new spin on the classic with very little extra effort.

Thinking about making it from scratch? Here’s what the basics look like for a homemade apple pie:

Ingredient	Typical Amount for 9-inch Pie
Apples	6–8 medium (about 2.5 lbs)
Sugar	1/2 to 3/4 cup
Cinnamon	1 to 2 teaspoons
Lemon Juice	1 tablespoon
Flour/Cornstarch	1–2 tablespoons
Pie Crust	Top and bottom, homemade or store-bought

The key with this common dessert is not overthinking it. Apple pie isn’t fussy, but it rewards a bit of care. For next-level taste, serve warm with a scoop of vanilla ice cream or a slice of sharp cheddar. You can’t miss.

Cookies: From Dough to Delicious

If you ask people to name a dessert that brings back childhood memories or late-night snacks, cookies usually top the list. These little treats are simple, but the variety is almost endless. Chocolate chip cookies are the most searched dessert recipe in the U.S. year after year, and honestly, who hasn’t stolen at least one straight off the baking sheet?

The most important thing to get right with cookies is the dough. Creaming the butter and sugar until it’s light is what gives you that perfect texture—crisp on the edges, chewy in the center. And don’t skip chilling the dough! Even 30 minutes in the fridge can make your cookies spread less and keep their shape.

• For softer cookies, use more brown sugar than white.
• If you want a crispier treat, flatten the dough balls before baking.
• Always let cookies cool right on the baking sheet for a couple minutes before moving them to a rack, or they’ll fall apart.

Here’s a look at just how big cookies are, not just in our homes, but on a national level:

Cookie Type	Year Invented	Avg. Annual Sales (USA)
Chocolate Chip	1938	$1.5 billion
Oatmeal Raisin	1900s	$250 million
Peanut Butter	1910s	$400 million

Here’s a quick rundown if you want that classic common desserts cookie taste at home:

1. Cream together 1 cup of softened butter, 1 cup white sugar, and 1 cup brown sugar until fluffy.
2. Mix in 2 eggs and a teaspoon of vanilla.
3. Add 3 cups flour, a teaspoon of baking soda, and a pinch of salt. Don’t overmix.
4. Stir in your favorite extras—chocolate chips, nuts, or coconut.
5. Chill the dough, then bake at 350°F for 10-12 minutes. Watch them closely to avoid burning.

Don’t feel chained to traditional mix-ins. Try swap-outs like M&Ms, chopped pretzels, or even dried fruit if you want to shake things up. And if you underbake by just a minute, you’ll get that gooey, bakery-style middle everyone loves.

Pudding: Comfort in a Bowl

Pudding is one of those common desserts that nobody forgets. It’s cheap, quick to make, and brings this creamy texture that almost everyone likes. Unlike fancy layered desserts, pudding doesn’t try to impress with looks—it’s all about comfort and taste. Kids, adults, even picky eaters usually go back for more.

The roots of modern pudding go back to the 19th century, when cooks in England started thickening sweetened milk with cornstarch. In the U.S., boxed pudding mix became a grocery store regular by the 1930s. Vanilla and chocolate pudding are still top picks, but butterscotch, banana, and rice pudding have a die-hard fan base too.

Wanna level up your pudding? Skip the box and make it from scratch. It only takes and a few basics—milk, sugar, cornstarch (or eggs), and your favorite flavor. By controlling the sugar, you can make it as rich (or light) as you want. Add-ins like fresh fruit, cookies, or even a splash of espresso can totally change the vibe. And if you stick it in glasses and top it with a little whipped cream, it suddenly looks way fancier than the time it took to make.

• Always whisk constantly while cooking pudding on the stove to avoid lumps.
• Cover the surface with plastic wrap while cooling to stop the skin from forming.
• For a vegan version, use almond or oat milk and replace eggs with cornstarch.

Pudding isn’t just tasty—it’s pretty solid nutrition-wise, too. Most homemade recipes have a lot less sugar than commercial snack cups. Here’s a quick look at what goes into a basic homemade chocolate pudding (per serving):

Calories	Sugar (g)	Protein (g)	Fat (g)
180	18	5	6

If you want something even more filling, rice or bread pudding bumps up the staying power with grains. Leftovers? Most pudding can hang in the fridge for up to four days without losing its creamy goodness.