Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
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
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation. Serve slices of the confection with fluffy...
Author: Martha Stewart
This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It's the perfect cake for all things summertime, and for making...
Author: Angela
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
Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required; the cake is cleverly decorated with store-bought...
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
Use this recipe when making our Gingercake House.
Author: Martha Stewart
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
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
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
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 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
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
This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.
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
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
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
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
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
Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10-inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10-inch pan...
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
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
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 is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Author: Martha Stewart
Make sure that your bananas are soft and ripe to give the banana cake the best flavor and texture. This recipe forms the base of our Banana Split Bombe dessert.
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
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.
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
We've dressed up our Classic Pound Cake recipe with chocolate pound cake
Author: Martha Stewart
White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on Martha Bakes episode 709.
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
Mint-chocolate-chip devotees will relish this dessert: The ice cream serves as both filling and frosting; the sole diversion is the chocolate cake. You may alternate layers of green and white ice cream...
Author: Martha Stewart
Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.
Author: Martha Stewart
When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice it in front of your guests.
Author: Martha Stewart
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
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
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
Author: Martha Stewart
Our classic white sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.
Author: Martha Stewart
This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into a syrup that you beat into egg whites-the result...
Author: Martha Stewart