Bettie Lou’s Coca-Cola Cake, $6
THE PLACE: Savor Café, 1404 W. Morehead St., 704-334-0098
THE DISH: If you’re craving something rich and chocolatey, don’t think twice about the Coca-Cola cake. The thick ganache topping will knock out both your sweet and your salty cravings—think brownie batter with chopped nuts and happiness.
OR GET THIS: There’s a different fruit cobbler ($6) on offer every day of the week. Savor’s rendition is a little more luxurious than your typical version, with spongy-sweet cake, berry coulis, and sugared pecans. Served warm and topped with vanilla ice cream.
Krispy Kreme Bread Pudding, $6
THE PLACE: Savannah Red, 100 W. Trade St., 704-333-9000
THE DISH: This decadent bread pudding comes out ablaze, with flames erupting from the Maker’s Mark on the plate’s perimeter. The dish is a combination of brioche and the legendary glazed doughnuts studded with bourbon-soaked raisins, topped with Maker’s Mark caramel. Sweet, boozy, and decadent.
OR GET THIS: Red Velvet Cake ($7). Savannah Red takes a modern approach to the American favorite by infusing the cake with beet puree for gorgeous color. Served deconstructed, the mound of crimson cake comes with a delicate lemon-thyme crème anglaise.
White Chocolate Banana Cream Pie, $6
THE PLACE: Vine American Kitchen, 13735 Conlan Cir., 704-469-5282
THE DISH: This dessert could change your entire perception of what banana cream pie should be. Lush vanilla custard laced with fresh sliced bananas and whipped cream (and don’t forget the drizzled caramel) are all nestled in a toasted coconut tart and topped with shaved white chocolate. This trendy twist on a classic American staple is the perfect dessert.
INSIDER TIP: It may seem small, but this tart’s richness makes it perfect for sharing. Complement its sweetness with a classic Irish coffee.
Banana Pudd’n, $4
THE PLACE: Mert’s Heart and Soul, 214 N. College St., 704-342-4222
THE DISH: Served in a bowl, this banana pudding is made with classic Nilla Wafers and then dressed up with a raspberry purée, whipped cream, and a drizzle of chocolate syrup.
OR GET THIS: Sweet Potato Cake ($4). There’s always an array of cakes to ogle at the counter at Mert’s. Made by Saturday Morning Cakes, the sweet potato cake is so moist and thick with cream cheese icing that it can’t hold its shape on a plate. But it won’t be around for long anyway.
Hot Fudge Sundae, $7
THE PLACE: BrickTop’s, 6401 Morrison Blvd., 704-364-6255
THE DISH: The house-made hot fudge topper on this vanilla-bean sundae, plus fresh whipped cream, sugared pecans, and, of course, a cherry on top, takes this dessert from ordinary to amazing. Just try not to take a spoon straight to the extra dish of hot fudge that accompanies this perfect ending to a meal.
OR GET THIS: Banana Split ($7). If you’re in the mood for something extra decadent, order BrickTop’s banana split. Take the classic hot fudge sundae and add chocolate ice cream, a fresh banana, and house-made caramel sauce for a parlor shop classic.
Apple Pie, $2.95
THE PLACE: Landmark, 4429 Central Ave., 704-532-1153
THE DISH: Few things are as American as honest-to-goodness apple pie, and the Landmark’s pie is the quintessential version. With a flaky, crumbly crust and a sweet, al dente apple filling, if you’re a pie lover, this is the stuff dreams are made of—and the slices are generously sized.
OR GET THIS: Every dessert at the Landmark is house-made, from the gorgeous, oversize éclairs to the enormous layer cakes. But the lemon chiffon cake ($4.95) is a standout, with layers of light-as-air cake, delicate lemony icing, and lemon curd.
Carrot Cake, $7
THE PLACE: Dressler’s Restaurant, 1100 Metropolitan Ave., 704-909-6295; 8630 Lindholm Dr., Ste. 1A, Huntersville, 704-987-1779
THE DISH: This classic dessert tastes just like Mom’s—and for good reason. Joan Dressler, the matriarch of the family-owned Dressler’s, created it herself. Here, carrot cake reaches new heights with a moist spice cake smothered in a silky cream cheese icing.
OR GET THIS: Apple crisp ($7). This dish of gooey cinnamon apples is crowned with a buttery, brown sugar crumble, a scoop of ice cream, and a drizzle of caramel.
Coconut Cake, $7
THE PLACE: The King’s Kitchen, 129 W. Trade St., 704-375-1990
THE DISH: Soaked in coconut milk for 24 hours, this cake is made with serious love—and two layers of vanilla cake, covered in coconut buttercream icing and coconut flakes. You’ll regret it if you don’t order your own slice.
OR GET THIS: The banana pudding ($5), which arrives in an old-fashioned OJ glass that feels straight out of your grandmother’s cupboard. Every component is house-made, from the thick topping of marshmallow brûlée, to the vanilla wafers and banana custard.