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
We gave our version of the classic Austrian torte a chewy gingerbread crust with snowflake cutouts.
Author: Martha Stewart
For extra fudgy results, the cake should be baked the night before it is to be served.
Author: Martha Stewart
Although an egg-shaped cake is symbolic of Easter, this dessert recipe can also be baked in two 8-inch round cake pans for 25 to 30 minutes during any season.
Author: Martha Stewart
One slice in, and this tiered pound cake proves it's anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more gratifying than the mere sum of its parts.
Author: Martha Stewart
Author: Martha Stewart
One layer of this coconut cake and another layer of Banana Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
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
Scoops of mint-chocolate-chip ice cream form the shell of this cool sea turtle. Peeking out through white candy eyes (with chocolate pupils) and flashing a black-licorice grin, this is one turtle who is...
Author: Martha Stewart
Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.
Author: Martha Stewart
This recipe features a silky whipped-cream filling that's whisked with caramel, then rolled up in a genoise cake that's been brushed with bourbon-chocolate syrup for unbeatable flavor that's nuanced and...
Author: Martha Stewart
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Author: Martha Stewart
These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.
Author: Martha Stewart
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
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
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Author: Martha Stewart
For this log, chocolate cake is rolled with pistachio ice cream, clad in chocolate, and frozen.
Author: Martha Stewart
Herbal and tart, these fragrant pound cakes are soaked with a flavorful Muscat and Lemon Thyme Syrup for an extra dash of something special.
Author: Martha Stewart
What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.
Author: Martha Stewart
Author: Martha Stewart
Chocolate lovers will not be disappointed by this generously frosted cake.
Author: Martha Stewart
Single-serving cheesecakes made in glass jars are adorable and easy mini alternatives to their full-size cousins. They bake in just half an hour and can be cooked a few days ahead of time.
Author: Martha Stewart
These Chocolate Gingerbread House Petits Fours are simply adorable. And what could be sweeter than a village of bite-size houses built from bricks of chocolate-gingerbread cake?
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
Use this recipe to make our Blackberry Buttermilk Cake.
Author: Martha Stewart
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.
Author: Martha Stewart
You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.
Author: Martha Stewart
Top this cake with both Honey-Gingerbread and Molasses-Gingerbread Cookies. See Shaped Gingerbread Cookies for how to make the gingerbread men. Because you will use the molasses-gingerbread dough for the...
Author: Martha Stewart
It may seem like a strange pairing, but balsamic vinegar complements the flavor of sweet strawberries in this simple ice cream cake. You're welcome to make your own ice cream, but in this case, we're big...
Author: Martha Stewart
Author: Martha Stewart
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Author: Martha Stewart
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole...
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Author: Martha Stewart
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin...
Author: Greg Lofts
Lemon four ways amps up these sour-cream pound cakes: zest goes into the batter, and the loaves are finished with lemon syrup, glaze, and candied pieces of the citrus.
Author: Martha Stewart
Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture.
Author: Martha Stewart
Try this mouthwatering chocolate-beet cake, from chef Johnny Iuzzini's "Dessert FourPlay," for an unforgettable Valentine's Day dessert.
Author: Martha Stewart
Giving fruitcake a winter-white coat transforms a humble classic into an upscale dessert. In it is a flavorful array of golden jewels -- dried pineapple, pear, and apple; crystallized ginger; golden raisins;...
Author: Martha Stewart
Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best when served the day it is made.
Author: Martha Stewart
Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white...
Author: Martha Stewart
This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.
Author: Martha Stewart
This cake recipe -- from Chef Tim LaBant of The Schoolhouse at Cannondale -- is used to make his Autumnal Parfait.
Author: Martha Stewart
Use this recipe to make Zuccotto. The cake baked in the sheet pan will be used to form the domed sides. The cake in the round pan will become the bottom.
Author: Martha Stewart
This recipe comes to us from Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Author: Martha Stewart
This warm dessert blurs the line between cake and pudding.
Author: Martha Stewart
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Author: Martha Stewart