All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
Author: Martha Stewart
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Author: Martha Stewart
This ice-cream cake is an homage to the Nutty Buddy ice-cream cone. A parchment cuff allows you to pour a generous layer of melted semisweet chocolate; wafers divide vanilla and chocolate ice cream. Chopped...
Author: Martha Stewart
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop...
Author: Martha Stewart
Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Author: Martha Stewart
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more...
Author: Martha Stewart
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Author: Martha Stewart
Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
Author: Martha Stewart
Use this recipe when making our Gingercake House.
Author: Martha Stewart
Layered and light, the tiers of this lemon cake with curd call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
Author: Martha Stewart
The perfect Easter dessert! For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
For a fruity variation of this classic crumb cake, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.
Author: Martha Stewart
Gina DePalma shares her recipe for panforte, a delicious Italian pasty.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A light chocolate cake is not a contradiction in terms; it's a splendid anytime snack. Here, some of the flour in our basic recipe is replaced with a half-cup of cocoa powder for a deep chocolate flavor....
Author: Martha Stewart
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Author: Martha Stewart
Our grown-up ice cream cake is baked in a heatproof bowl, then hollowed out and filled with mint-chocolate-chip ice cream -- and finished with a crisp, shiny chocolate shell.
Author: Martha Stewart
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
Author: Martha Stewart
Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This...
Author: Martha Stewart
Martha made this delicious, festive cake on Martha Bakes episode 504.
Author: Martha Stewart
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy...
Author: Martha Stewart
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving...
Author: Martha Stewart
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon...
Author: Martha Stewart
Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.
Author: Martha Stewart
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Author: Martha Stewart
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Author: Martha Stewart
Honey lovers, this cake's for you! The batter and double glazes get their sweetness from the golden liquid produced by hard-working bees. Savory sage and citrusy lemon zest offer balance to this crowd-pleasing...
Author: Martha Stewart
For our fanciful pinecones, oval almond cakes are crafted with cookie cutters, covered with chocolate frosting, and topped with "scales," each one a carefully arranged almond slice.
Author: Martha Stewart
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Author: Martha Stewart
Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.
Author: Martha Stewart
The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.
Author: Martha Stewart
Elevate a basic box of store-bought vanilla cake mix with one cup of fresh strawberries and a decadent layer of homemade whipped cream. When you want an easy, breezy dessert that still feels special, this...
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
Drizzle slices of this aromatic bread with warm clover honey.
Author: Martha Stewart
With juicy berries and zesty lemon, these tiny cakes pack big flavors. Heading to a friend's house for the weekend? Tasty little loaves made with peak-perfect berries are great gifts for the host. For...
Author: Martha Stewart
This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a caramelized, almost...
Author: Martha Stewart
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Author: Martha Stewart
Powdered peanut butter is the secret to this flavorful buttercream. Use it to frost Vanilla Cupcakes or any dessert you fancy, then garnish with chopped roasted peanuts.
Author: Martha Stewart
This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.
Author: Martha Stewart
Travel back to spring with these strawberry-filled individual cakes. The batter is poured into a six-cup muffin tin and baked, then glazed with a simple confectioners' sugar icing.
Author: Martha Stewart
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Author: Martha Stewart