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
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
Food writer Dorie Greenspan was inspired to create this cake after tasting a similar custard-like dessert in a Parisian bistro. This dish appears in her cookbook "Around My French Table."
Author: Martha Stewart
Enjoy rich chocolate pudding in this easy-to-make icebox cake from John Barricelli's "SoNo Baking Company Cookbook."
Author: Martha Stewart
A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul with a cake topped with grapes-a symbol of abundance...
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
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
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
To make this half-frozen holiday cake, you'll need full recipes of the following: Gingerbread Genoise, Semifreddo Mixture, Cranberry Coulis, Sugared Cranberries and Rosemary, as well as 3/4 cup Calvados...
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
This impressive Meyer Lemon Anniversary Cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.
Author: Martha Stewart
This warm dessert blurs the line between cake and pudding.
Author: Martha Stewart
Swiss meringue brings a silken smoothness to buttercream.
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
A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.
Author: Martha Stewart
These tiered mini cakes are as fun to make as traditional s'mores.
Author: Martha Stewart
Sponge is a mixture of yeast, flour, and water that, when allowed to sit, bubbles and ferments; used in bread, it imparts a tangy flavor.
Author: Martha Stewart
We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.
Author: Martha Stewart
Genoise is a classic European sponge cake that relies on whipped eggs for volume. The cake is often used in petits fours and roulades; its texture is a perfect counterpoint to the crisp meringue layers...
Author: Martha Stewart
This popular Southern layer cake is Martha's favorite. When she was growing up, Martha would celebrate her birthday with her mother's version. In it, moist white cake layers are filled with a fluffy frosting...
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
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
A rustic polenta cake is studded with red grapes and rosemary.
Author: Martha Stewart
This versatile batter takes kindly to stone fruits like plums (shown here), peaches, and even cherries. Try it in fall with apples or pears, in spring with berries -- you get the idea. The recipe comes...
Author: Martha Stewart
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting...
Author: Martha Stewart
This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Upside-down cake doesn't have to be made with pineapple. Grapefruit gives a bittersweet flavor to this rendition of a down-home classic.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
Use this recipe to make our Vanilla-Pecan Sand Castle.
Author: Martha Stewart
This delicious vanilla Bundt cake recipe comes from Leah Lyon, winner of Nordic Ware's Bundts Across America Recipe Contest.
Author: Martha Stewart
Blood oranges have the most complex flavor of all the orange varieties.
Author: Martha Stewart
To make the skirt for a doll's dress cake like this one: Make half the recipe, and bake in a buttered and floured 3-quart, 9 1/2-inch-diameter stainless-steel bowl at 350 degrees for 40 minutes, or until...
Author: Martha Stewart
The firm texture of this buttercream frosting helps to keep candy decorations in place.
Author: Martha Stewart
Looking for a dessert to impress? This extravagant eggnog meringue frosted cake features layers of genoise alternated with a nutmeg-and-rum-scented semifreddo-and yes, the layers are vertical!
Author: Martha Stewart
The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated...
Author: Martha Stewart
Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour -- which is ground from a seed, not a grain. Martha made this recipe...
Author: Martha Stewart
Make two batches of this thin genoise (it's baked in a sheet pan!) for our berries-and-cream-filled Mother's Day Cake.
Author: Martha Stewart
Laden with dried fruits and nuts, these babkas-from a recipe brought to us by Martha's mother-make perfect hostess gifts, for cooks willing to share.
Author: Martha Stewart
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every...
Author: Martha Stewart
If you like cannoli, you're going to love this dazzling cake inspired by the beloved Sicilian confection. The creamy ricotta filling is sandwiched between crisp, flaky layers of something you might already...
Author: Martha Stewart
Use this recipe to decorate our Strawberry Cupcakes.
Author: Martha Stewart
As far as gingerbread houses go, this one is admittedly a bit of a time investment-but if you're wanting a headturner that will also taste delicious, then this one certainly breaks the mold! Because of...
Author: Martha Stewart
Store-bought ladyfingers can be used to form charlotte and cake layers.
Author: Martha Stewart