An old family recipe and a very simple Mexican dessert. It consists of ordinary vanilla cookies and a sweet and simple lime cream. As a personal note, this dessert is much better chilled and goes great...
Author: Chris
Cornmeal gives this cake a pleasantly grainy texture.
Author: Martha Stewart
This recipe for mouthwatering tres leches cake is courtesy of chef Laura Diaz Brown (Chef La La).
Author: Martha Stewart
This Ricotta Cheesecake-an Italian-style version of cheesecake-tastes much lighter than its cream-cheese counterpart.
Author: Martha Stewart
Author: Martha Stewart
This cake has layers of silken buttercream, caramelized pineapple, and crisp praline.
Author: Martha Stewart
Doris Schecter, owner of the My Most Favorite Dessert Company bakery, shares her recipe for this flourless chocolate cake. For a taller cake, Doris suggests making this recipe 1 1/2 times.
Author: Martha Stewart
Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.
Author: Martha Stewart
This towering cake melds rich bittersweet ganache, creamy milk-chocolate mousse, and multiple layers of chocolate sponge cake. Adorned with buttery brittle, it can't help but set hearts aflutter.
Author: Martha Stewart
Use this homemade vanilla buttercream frosting recipe to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Virgin coconut oil was used in this recipe, as refined coconut oil is less flavorful. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.
Author: Martha Stewart
The name of this old-fashioned cake comes from its simple measuring formula: one cup butter, two cups sugar, three cups flour, and four eggs. Our take on the classic offers layers of textures and tastes,...
Author: Martha Stewart
Try this gingerbread cake -- it's flavors are perfect for the holidays.
Author: Martha Stewart
Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. In...
Author: Martha Stewart
Chopped rhubarb is mixed into the batter of this tea cake, which is topped with whipped cream and syrupy bits of poached rhubarb.
Author: Martha Stewart
This sticky-sweet cake stars apples in three forms: Applesauce and fresh apples are baked into the cake and an apple cider glaze finishes off the fruity fall dessert.
Author: Martha Stewart
These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of raspberry puree.
Author: Martha Stewart
This enticing Saffron Cakes with Lemon-Fig Compote will wow at any special occasion, but its lack of leaveners makes it particularly fitting as a Passover dessert.
Author: Martha Stewart
The recipe for this moist, delicious chocolate cake comes from Tammy Rao of Halifax, Nova Scotia.
Author: Martha Stewart
You'll need at least a 6-quart mixing bowl to make this large batter.
Author: Martha Stewart
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump...
Author: Martha Stewart
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it's dark, sticky, fragrant with ginger - the real thing.
The cake can be served right away or allowed to age, from three days to six weeks: Wrap the cake in cheesecloth, keep it at room temperature, and pour 2 to 3 tablespoons of rum over the top every few days,...
Author: Martha Stewart
Author: Martha Stewart
We use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.
Author: Martha Stewart
Garnished with fresh borage blossoms, this lemon cake makes a fitting finish to any spring celebration. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
Baked in a rimmed baking sheet, filled with Lemon-Blackberry Semifreddo, and rolled -- in this recipe, genoise becomes a delicious sugar-dusted roulade.
Author: Martha Stewart
As if devil's food cake weren't already temptation incarnate, we've cranked up the heat with a rich and melty ganache topping and a four-alarm-fire crown. All you need to fake the flames is sugar, water,...
Author: Riley Wofford
This frosting goes with our Movie Star Cake.
Author: Martha Stewart
Love meringue cookies and brownies? Have them both -- with a hint of mint -- in a showstopping dessert that's simpler to make than it looks.
Author: Martha Stewart
Rich and full of raspberry and chocolate flavors, combined perfectly in this gluten free flourless cake!
Author: Angela
For a romantic dessert, try this decadent cake from chef Ben Ford of Ford's Filling Station.
Author: Martha Stewart
Fluffy whipped cream, soft meringue, and fresh blackberries cometogether for a rolled cloud cake that's lighter than air. This dessert gets its name from its billowy texture, but the nuts give it a satisfying,...
Author: Martha Stewart
The buckwheat flour adds a deep assertive flavor to this dessert; the flour is also highly nutritious.
Author: Martha Stewart
Poire William and chopped pears and pistachios flavor the cake, which is filled with pear Bavaria cream.
Author: Martha Stewart
Pumpkin, you had us at pie. But this cake seals your place in the baking hall of fame as one of the best ingredients ever.
Use this recipe to make Mint Chocolate-Chip Cake and Swirly Cupcakes.
Author: Martha Stewart
Crumb cake made with Cognac and topped with sweet apples will have everyone asking for seconds.
Author: Martha Stewart
Use this spongey cake when making our Gingerbread Semifreddo.
Author: Martha Stewart
This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly...
Our Caramel Peach Sauce is the key to this delicious layered cake.
Author: Martha Stewart
This 4-ingredient condensed milk cake is one of the easiest cakes I have ever made. You just need to put the ingredients in one bowl, whisk it all together and bake it. The cake is light, airy and perfect...
Author: TheCookingFoodie
Although some cheesecakes are made with ricotta, we prefer cream cheese for its smooth texture and luxurious taste. Cream cheese is itself an American classic, invented in the nineteenth century by a dairy...
Author: Martha Stewart
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
Author: Martha Stewart
Do-it-yourself stencils make it a cinch to create graphic patterns on a cake -- or several. These four-inch versions look great as a group.
Author: Martha Stewart
No fancy pans are required to make these mini cheesecakes: they're made in cupcake tins.
Author: Martha Stewart