Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered...
Author: Martha Stewart
Ice cream in a 500-degree oven? As long as it's bundled up in a thick layer of meringue, the outside caramelizes, and the inside (chocolate cake with chocolate ice cream) remains brr-illiantly chilly.
Author: Martha Stewart
This recipe -- a tradtional cake from the Brittany region of France -- is brought to us by renowned pastry chef Florian Bellanger, of New York City's Fauchon.
Author: Martha Stewart
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Author: Martha Stewart
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Author: Martha Stewart
A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe comes from Martha Stewart's Cake Perfection:...
Author: Martha Stewart
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.
Author: Martha Stewart
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.
Author: Martha Stewart
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Author: Martha Stewart
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Author: Martha Stewart
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla...
Author: Martha Stewart
Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made with cream, sugar, egg yolks, and gelatin. Easy to...
Author: Martha Stewart
Cut a slice of this rich and fudgy chocolate cake...if you dare. Crunchy malt balls in the ganache center will leave you wondering if the "cockroaches" are real (we'll never tell).
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Author: Martha Stewart
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated...
Author: Martha Stewart
Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Author: Martha Stewart
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd...
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.
Author: Martha Stewart
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Author: Martha Stewart
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Author: Martha Stewart
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Author: Martha Stewart
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for...
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art frosting is a chocolate ganache that gets whipped...
Author: Martha Stewart
Carrot cake, naturally, is the foundation for our cotton-candy-tailed Easter bunny cake. Miniature marshmallows make fur that is inexpensive, easy to apply, and fun to eat, while gold licorice whiskers...
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Author: Martha Stewart
Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.
Author: Martha Stewart
This recipe is a classic. It comes right off the package of King Arthur Flour.
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot...
Author: Greg Lofts
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Tangy cream-cheese frosting freckled with grated dark chocolate is sandwiched between layers of moist banana cake in this truly celebration-worthy dessert--everyday banana bread just can't compete! Make...
Author: Martha Stewart
This dessert, originally from an article called "Angel Food Cake 101," is revered as much for its airy, light texture as for its delicate flavor, which brings out the best in everything it touches: Fresh...
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Author: Martha Stewart
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump...
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique...
Author: Greg Lofts
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
This classic Italian cake, similar to the British trifle, was made by Martha Stewart Living prep kitchen manager John Barricelli for Martha's mother's birthday.
Author: Martha Stewart
Author: Martha Stewart
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Author: Martha Stewart
To make this knockout dessert appear, you'll need reinforcements: a springform pan, a food processor (to blitz the chocolate wafers for the crust), and a mixer (to beat the cheesecake ingredients). After...
Author: Sarah Carey
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart