Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite Passover desserts. This recipe, which is brought to us by senior producer Lisa Wagner, was first prepared...
Author: Martha Stewart
Courtesy of Baked bakery in New York City, this Sweet and Salty Cake will satisfy every chocolate lovers' appetite.
Author: Martha Stewart
Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted...
Author: Martha Stewart
Brown-sugar cake is layered with rounds of sticky-sweet caramel and finished with fluffy caramel whipped cream in this Southern treat. Martha made this recipe on episode 707 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.
Author: Sip Stir and Simmer
This treat is heavy on apples and light on batter, so it's more like a thin German pancake than a dense cake.
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart
Chocolate and mint is one of the most timeless flavor combinations-and it really shines in this bundt cake recipe. Cake flour is the key to keeping each slice super light and fluffy.
Author: Martha Stewart
The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened cornmeal cake, and plump peaches impart even more...
Author: Martha Stewart
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Author: Martha Stewart
This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
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
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert.
Author: Martha Stewart
The perfect Easter dessert! For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe...
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Author: Martha Stewart
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Author: Martha Stewart
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Author: Martha Stewart
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Author: Martha Stewart
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Author: Martha Stewart
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
Author: Martha Stewart
This ice-cream cake is an homage to the Nutty Buddy ice-cream cone. A parchment cuff allows you to pour a generous layer of melted semisweet chocolate; wafers divide vanilla and chocolate ice cream. Chopped...
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Author: Martha Stewart
Piped buttercream-frosting blocks transform a chocolate-vanilla ice cream cake into an igloo that sweet marzipan penguins call home. Flakes of dried coconut "snow" and a cake stand trimmed with sugar-dusted...
Author: Martha Stewart
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Author: Martha Stewart
For Valentine's Day, treat your sweethearts to this beautiful (and on-theme) layer cake. A homemade vanilla pastry cream and fresh raspberries are sandwiched between the layers and also used to artfully...
Author: Martha Stewart
Martha made this delicious, festive cake on Martha Bakes episode 504.
Author: Martha Stewart
The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
For a fruity variation of this classic crumb cake, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple. Serve the cake in generous slices, with a dollop...
Author: Martha Stewart
Gina DePalma shares her recipe for panforte, a delicious Italian pasty.
Author: Martha Stewart
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.
Author: Martha Stewart
This extraordinary cake is comprised of two layers: one, a cinnamon-spiced carrot-and-walnut cake; the other, a zucchini cake flavored with ground ginger. Cream-cheese icing creates a snowy landscape with...
Author: Martha Stewart
Author: Martha Stewart
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes over the coals gives the fruit a caramelized flavor...
Author: Martha Stewart
This multilayered dessert is much easier to put together than you might imagine. The chocolate bark requires a bit of precision, but then it's simply a matter of tearing it into shards. The tuiles and...
Author: Martha Stewart
Layered and light, the tiers of this lemon cake with curd call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
Author: Martha Stewart
Our grown-up ice cream cake is baked in a heatproof bowl, then hollowed out and filled with mint-chocolate-chip ice cream -- and finished with a crisp, shiny chocolate shell.
Author: Martha Stewart
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy...
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
This delicious variation on the French bûche de Noël combines a rich chocolate genoise with white-chocolate mousse. The decorations-meringue mushrooms and sugared rosemary stems-evoke a crystalline,...
Author: Martha Stewart