German Chocolate cheesecake is at least really high up there. I have a "Strawberry champagne" cheesecake which was splendid, though I didn't particularly notice anything champagny, it might be why it was even better than most strawberry cheesecakes (And strawberry cheesecake is a very good thing.)
For non-cheesecakes, I probably prefer a really good carrot cake or an angel food cake (As long as it's actual angel food and not misnamed white cake) over anything more traditionally cakey - though there are some really gourmet exceptions. I have had red velvet cakes that were genuinely velvety, on rare occasions, though too often I have met ones that seemed like chocolate cake with food colouring.
Sheet cakes of the kind often used for large scale events and occasions are 90% of the time the "Thank you for playing" of the dessert world.