This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.
Author: Martha Stewart
A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use...
Author: Martha Stewart
This impressive Meyer Lemon Anniversary Cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe on episode 705 of Martha Bakes.
Author: Martha Stewart
Use this rich chocolate frosting to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Store-bought ladyfingers can be used to form charlotte and cake layers.
Author: Martha Stewart
This great cake was adapted for "The Martha Stewart Show" from a recipe written by Martha Washington.
Author: Martha Stewart
Laden with dried fruits and nuts, these babkas-from a recipe brought to us by Martha's mother-make perfect hostess gifts, for cooks willing to share.
Author: Martha Stewart
Author: Yummies
Inspired by Black Forest torte, this rich chocolate cake is served with Bing cherries, which are macerated with Kirsch (a cherry liqueur) and sugar, and a voluminous dollop of whipped cream.
Author: Martha Stewart
One layer of this banana cake and another layer of Coconut Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Author: Martha Stewart
This popular Southern layer cake is Martha's favorite. When she was growing up, Martha would celebrate her birthday with her mother's version. In it, moist white cake layers are filled with a fluffy frosting...
Author: Martha Stewart
In this whimsical decoration for Martha's special Easter cake, a basic vanilla cake is baked, crumbled and mixed with buttercream and formed into balls. The balls are then rolled in green nonpareils to...
Author: Martha Stewart
Aromatic concord grapes add the perfect twist to this pistachio brown-butter cake from acclaimed pastry chef Karen DeMasco. If concord grapes are not available, substitute raspberries, peaches, plums,...
Author: Martha Stewart
To celebrate Valentine's Day, Martha always treats her nearest and dearest to something extra-special. Follow her lead and share a little piece of your heart, too, by making these rich flourless chocolate...
Author: Martha Stewart
Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour -- which is ground from a seed, not a grain. Martha made this recipe...
Author: Martha Stewart
Looking for a dessert to impress? This extravagant eggnog meringue frosted cake features layers of genoise alternated with a nutmeg-and-rum-scented semifreddo-and yes, the layers are vertical!
Author: Martha Stewart
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.
Author: Martha Stewart
A simple version of the classic French dessert buche de Noel, this enchanting cake covered with crunchy almonds and creamy frosting calls to mind a snow-covered log in a wintry forest.
Author: Martha Stewart
Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.
Author: Martha Stewart
This family favorite comes from Luise Schultz. Stirring a couple tablespoons of quince preserves into the cream before whipping adds delicious flavor and a bit of stability.
Author: Martha Stewart
Serve this cake either warm or at room temperature. Using walnut oil, which contains omega-3 fatty acids, helps cut down on butter and gives the cake a rich flavor.
Author: Martha Stewart
This no-bake chocolate cake is dense with dried cherries, chopped walnuts, and crumbled whole-wheat biscuit cookies.
Author: Martha Stewart
Stack cake, an old Appalachian dessert, is often made with an apple-butter filling, but we chose dried-plum butter instead.
Author: Martha Stewart
These tartlets get a double dose of nutty goodness from toasted almond flour and browned butter.
Author: Martha Stewart
Whipped egg whites lighten the batter used to create these pretty teatime confections, baked in an oversized-muffin tin. Each cake is dipped in a boiled icing that's tinted the palest purple and perfumed...
Author: Martha Stewart
Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."
Author: Martha Stewart
This cake recipe is adapted from "Martha Stewart Entertaining."
Author: Martha Stewart
Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake.
Author: Martha Stewart
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped...
Author: Martha Stewart
The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.
Author: Martha Stewart
Bright and lemony, this cake serves as the base for Martha's Meyer Lemon Anniversary Cake Assembly.
Author: Martha Stewart
Put a creative twist on the traditional rolled and filled cake known as roulade by going marble -- all you have to do to create the pretty pattern is mix up two contrasting batters.
Author: Martha Stewart
When it comes to baking, this one-bowl skillet cake is as easy as it gets. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
These baked classics are even sweeter in small versions, topped with a decadent chocolate glaze.
Author: Martha Stewart
This double diablo cake makes for a tasty, chocolate-filled dessert that everyone will love.
Author: Martha Stewart
This pretty cake is decorated with glazed apricot slices and toasted almonds.
Author: Martha Stewart
The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
Author: Martha Stewart
Not your everyday pound cake, this one includes semolina and almond flour for texture and cardamom for fragrance and spice.
Author: Martha Stewart
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder....
Author: Martha Stewart
Light in texture,traditional Italian cheesecakesare made with ricotta cheese.Here, citrus adds depth to thericotta; the compote of orange,grapefruit, and vanilla playsoff the cake's mellow flavor.
Author: Martha Stewart
For this Independence Day dessert, layers of vanilla wafers and strawberry whipped cream are topped with fresh berries for a sweet salute to the Fourth of July.
Author: Martha Stewart
Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.
Author: Martha Stewart
Something tasty this way comes: a ganache-covered cheesecake. Stenciled with a green design, a coiled serpent augurs a dessert hour full of surprises. Beneath this coating lurks a chocolate cheesecake...
Author: Martha Stewart
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy...
Author: Martha Stewart
A winner in ice cream aisles from coast to coast, this combination is both kid-friendly and well-liked by the grown-ups, too. Once the yellow-cake mixture is scraped into a buttered baking pan and smoothed...
Author: Martha Stewart
Crumbled butter-pecan cookies make a perfect beach for this delectable castle. The base is a square yellow cake, filled and then frosted with vanilla ice cream and decorated with whole and chopped pecans...
Author: Martha Stewart