Author: Martha Stewart
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
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Author: Martha Stewart
Yes, you can make a cake in an Instant Pot or pressure cooker! This tastes like British steamed puddings, such as spotted dick, but it's made with fresh fruits instead of dried ones. This recipe appears...
Author: Martha Stewart
Swiss meringue brings a silken smoothness to buttercream.
Author: Martha Stewart
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
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.
Author: Martha Stewart
Martha prepared this chocolaty, custardy dessert on Episode 501 of "Martha Bakes."
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
The firm texture of this buttercream frosting helps to keep candy decorations in place.
Author: Martha Stewart
We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches.
Author: Martha Stewart
Use this recipe to make our decadent Chocolate-Coconut Charlotte.
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
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
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
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
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
In this elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a...
Author: Martha Stewart
Simple and excessive at once, this lofty creation combines the intense flavors and colors of fruit sorbets -- green apple, raspberry, grapefruit, and mango -- with delicate, snowy meringues.
Author: Martha Stewart
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was...
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
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
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
Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley...
Author: Martha Stewart
Make sure to plan ahead: This cake needs to sit for at least one month to allow the flavors to develop. To serve, slice it as thinly as possible.
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
This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter, and 12 ounces of bittersweet chocolate make it...
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
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
These tiered mini cakes are as fun to make as traditional s'mores.
Author: Martha Stewart
Do not worry if the cheesecake sinks and cracks while it cools. The stewed fruit will conceal any imperfections.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to decorate our Strawberry Cupcakes.
Author: Martha Stewart
Use this recipe to make our Vanilla-Pecan Sand Castle.
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
We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.
Author: Martha Stewart
Blood oranges have the most complex flavor of all the orange varieties.
Author: Martha Stewart
A rustic polenta cake is studded with red grapes and rosemary.
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
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
Author: Martha Stewart
Virginia Willis, our former test-kitchen director, often spent summers and holidays in Georgia with her grandmother, who shared this recipe.
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
Jolts of cocoa and espresso flavor every layer: the filling, the frosting, the truffles are all infused with mocha.
Author: Martha Stewart
Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.
Author: Martha Stewart