We've dressed up our Classic Pound Cake recipe with cherry preserves.
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
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio...
Author: Martha Stewart
Ground cardamom adds a soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey of Shippensburg, PA. If you don't like cardamom, you can substitute ground ginger or...
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
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
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 love this crown of glazed cream puffs, but the cake is also great without them.
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
Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped...
Author: Martha Stewart
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops...
Author: Martha Stewart
Crunchy roasted cocoa nibs give this cake an unforgettable texture; pepper-flecked icing adds a slightly punchy finish. The recipe comes from chef Kierin Baldwin of New York's The Dutch restaurant.
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
The incredibly tasty Apple Dump Cake is a super easy dessert, despite the not-so-great name! Apple pie filling, cake mix, and butter are layered in a 9 x 13 pan and baked until golden. This is a perfect...
Author: Angela
Indulge in a slice of rich chocolate cake made with buttermilk, butter, and plenty of cocoa powder. It's topped with a super easy buttercream recipe that uses marshmallow cream for the base, plus two kinds...
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.
Author: Martha Stewart
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon Semifreddo Cake.
Author: Martha Stewart
This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.
Author: Martha Stewart
Proof positive that you don't need frosting to create a spectacular cake! Here, Martha adorns this eight-layer showstopper with fresh berries, edible flowers, and powdered sugar.
Author: Martha Stewart
Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.
Author: Martha Stewart
Author: Martha Stewart
Rich and buttery, this French cake is named for its resemblance to a banker's bar of gold. We've added flecks of orange zest to punctuate the classic almond-flavored batter and baked it in a tart pan,...
Author: Martha Stewart
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Author: Martha Stewart
Although its meringue peaks make it look exactly like a pie, underneath the topping is a moist, lemon-flavored cake. This recipe, featured on "Martha Stewart Living" TV and brought to us by executive chef...
Author: Martha Stewart
Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.
Author: Martha Stewart
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Author: Martha Stewart
No May Day celebration would be complete without a dance around the maypole; might we recommend this playful edible version.
Author: Martha Stewart
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Author: Martha Stewart
You only need five ingredients to make this decadent chocolate frosting.
Author: Martha Stewart
These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.
Author: Martha Stewart
The cake layers are brushed with brandy syrup and filled with mincemeat, a spiced and spiked mixture of dried fruits traditionally served in holiday pies.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Author: Martha Stewart
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
Lemon Pudding Cake makes for the perfect springtime dessert.
Author: Martha Stewart
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen treat.
Author: Martha Stewart
The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.
Author: Martha Stewart
This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with...
Author: Greg Lofts
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish...
Author: Martha Stewart
Author: Martha Stewart
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Author: Martha Stewart
Matzo cake meal stands in for flour in this Passover-friendly dessert. The torte is studded with apples cooked in sweet kosher wine.
Author: Martha Stewart
White House pastry chef Bill Yosses recommends this flavorful cake as a healthy dessert option.
Author: Martha Stewart
We gave our version of the classic Austrian torte a chewy gingerbread crust with snowflake cutouts.
Author: Martha Stewart
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Author: Martha Stewart
One bite and you'll know why these cake squares, which are kosher for Passover, are such crowd-pleasers. The dessert's caramel glaze and nut topping make them truly special.
Author: Martha Stewart
This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don't divide the dry ingredients between...
Author: Martha Stewart