Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.
Author: Martha Stewart
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Author: Martha Stewart
The key to a moist, flavorful chocolate Bundt cake? Sour cream and two kinds of chocolate -- cocoa powder and mini chocolate chips.
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
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
Every piece of cake is guaranteed to have some apple slices.
Author: Martha Stewart
Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this over-the-top dessert.
Author: Martha Stewart
If eating pie leaves you yearning for more crust, here's your dream dessert: Flaky, golden-brown pate brisee disks are layered with jam, then pastry cream that has whipped cream and sliced strawberries...
Author: Martha Stewart
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Author: Martha Stewart
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
Author: Martha Stewart
Author: Martha Stewart
A true showstopper, this vanilla-bean Bundt cake gets the chocolate treatment inside and out. Cutting into the cake reveals its rich cheesecake-like chocolate filling, and the whole thing is glazed with...
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for...
Author: Martha Stewart
This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?
Author: Martha Stewart
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Author: Martha Stewart
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.
Author: Martha Stewart
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Author: Martha Stewart
This sour lemon cake from "Martha Stewart's Christmas" makes a thoughtful food gift-if you can resist eating it yourself.
Author: Martha Stewart
Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Author: Martha Stewart
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream...
Author: Martha Stewart
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Author: Martha Stewart
This rich chocolate mousse cake is made with chocolate ganache, which includes finely chopped bittersweet chocolate.
Author: Martha Stewart
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
A walnut-flecked olive oil cake, served with Apple Compote, Candied Walnuts, and creme fraiche, makes a satisfying coda to dinner.
Author: Martha Stewart
An old-fashioned layer cake conjures a winter wonderland when topped with white-chocolate buttercream as pale and thick as a fresh snowbank. Despite its black-tie formal appearance, this is a very pragmatic...
Author: Greg Lofts
This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist.
Author: Martha Stewart
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Author: Martha Stewart
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud...
Author: Martha Stewart
This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.
Author: Martha Stewart
Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders...
Author: Martha Stewart
We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored...
Author: Martha Stewart
Author: Martha Stewart
This year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a more nutritious, flavorful update.
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
A poppy-seed torte, also called a Mohntorte, is flavored by poppy seeds and ground walnuts.
Author: Martha Stewart
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Author: Martha Stewart
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then...
Author: Martha Stewart
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Author: Martha Stewart
This moist cake -- inspired by the Rosh Hashanah traditions of eating honey cake and honey-dipped fruit to represent hope for a sweet year ahead -- is made luscious with a warm topping of pears in a honey...
Author: Martha Stewart
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon and Coconut Layer Cake or a simple vanilla...
Author: Martha Stewart