Author: Martha Stewart
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Author: Martha Stewart
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender and moist with oil (in place of butter), milk, honey,...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Author: Martha Stewart
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Author: Martha Stewart
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just before serving.
Author: Martha Stewart
To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of...
Author: Martha Stewart
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Author: Martha Stewart
Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice cream, all atop a surprise core of banana cake....
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries...
Author: Greg Lofts
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Author: Martha Stewart
Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture....
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Author: Martha Stewart
Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored in the refrigerator; rewarm it over a saucepan of...
Author: Martha Stewart
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with...
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
Everyone will flip for this stunning dessert crowned with shingled plum slices. The addition of buttermilk to the batter keeps the cake underneath wonderfully moist. This recipe comes from Martha Stewart's...
Author: Martha Stewart
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Author: Martha Stewart
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
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
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which...
Author: Martha Stewart
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic,...
Author: Martha Stewart
Author: Martha Stewart
Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.
Author: Martha Stewart
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Author: Martha Stewart
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Author: Martha Stewart
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Author: Martha Stewart
We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped...
Author: Martha Stewart
The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.
Author: Martha Stewart
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please...
Author: Martha Stewart
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Author: Martha Stewart
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Author: Martha Stewart
Pair this rich frosting with our Banana Cupcakes.
Author: Martha Stewart
This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every time.
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 crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Author: Martha Stewart
We used frozen cherries to make a fruit-studded cake that's sweet as can be. Serve it on its own as an afternoon snack or with whipped cream for dessert.
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder. The dessert feels indulgent, but fear not-this homemade version has much less fat than the...
Author: Martha Stewart
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
Author: Martha Stewart
This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.
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
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