Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
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
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
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
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 luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
Drizzle slices of this aromatic bread with warm clover honey.
Author: Martha Stewart
This ursine chocolate cake gets its soft and fuzzy look from icing piped on with a grass tip. With his chubby belly, constructed from a mound of cake, he's almost too cute to eat.
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
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
The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes...
Author: Martha Stewart
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Author: Martha Stewart
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute...
Author: Martha Stewart
Thanks to the coconut flavor, this cake will whisk you away to a warmer, tropical climate.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.
Author: Martha Stewart
No birthday party would be complete without this classic cake with fluffy frosting.
Author: Martha Stewart
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Make this chocolate genoise for our Chocolate Mousse Cake.
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
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of...
Author: Martha Stewart
This lion cake from Martha Stewart Baby, Fall 2001, is a fun and regal addition to any kids' party.
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
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Author: Martha Stewart
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Author: Martha Stewart
This cake can be made in advance, but we love it when the filling is warm and syrupy. If you have about 20 minutes to make the filling just before assembling the cake, go for it.
Author: Martha Stewart
An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use...
Author: Martha Stewart
For the Fourth of July, a pair of pound cakes iced with lightly sweetened whipped cream and topped with blueberries and raspberries will garner grateful salutes.
Author: Martha Stewart
This family-friendly dessert is a kosher take of an ice cream sandwich with layers of matzo crackers spread with ganache and mint chip and chocolate ice cream.
Author: Martha Stewart
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then baked and inverted. The cranberries soften in the...
Author: Martha Stewart
With its luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th-century diners. One bite of this classic provided all the justification anyone needed.
Author: Martha Stewart
This Layered Fruitcake with Creme Fraiche Frosting makes enough batter for a three-layer cake; to make the towering six-layer cake pictured, make two separate batches, rather than simply doubling the ingredients....
Author: Martha Stewart
The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.
Author: Martha Stewart
This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special in your life.
Author: Martha Stewart
A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature, it's perfect for an intimate gathering or simple...
Author: Martha Stewart
This beautifully textured cake is soft, crumbly, and crunchy all at once-a crowd-pleasing dessert you can serve all year. Semolina flour gives the light and tender interior a bit of heartiness, and almond...
Author: Martha Stewart
Homemade gingerbread cookies stand in for the store-bought chocolate wafers in the well-known version of this nostalgic treat, and are arranged in freestanding circles rather than in a loaf shape. A sweet-tart...
Author: Martha Stewart
Author: Martha Stewart
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially...
Author: Greg Lofts
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher...
Author: Martha Stewart
This flourless cake is incredibly light and moist.
Author: Martha Stewart
Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue. It's just the recipe to make use of juicy raspberries when they're in season.
Author: Martha Stewart
For a decadent chocolate torte, bake genoise in a sheet pan and quarter it -- then layer the pieces with two kinds of mousse and top with chocolate shards.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart