Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but...
Author: Martha Stewart
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.
Author: Martha Stewart
After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread house could hope for.
Author: Martha Stewart
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Author: Martha Stewart
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
Author: Martha Stewart
In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.
Author: Martha Stewart
Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.
Author: Martha Stewart
Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak...
Author: Greg Lofts
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Author: Martha Stewart
Author: Martha Stewart
Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for this fully loaded indulgence.
Author: Martha Stewart
When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because Barbie's hair is flammable.
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth...
Author: Martha Stewart
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Author: Martha Stewart
Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
Author: Martha Stewart
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Author: Martha Stewart
This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience.
Author: Martha Stewart
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
Author: Martha Stewart
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Author: Martha Stewart
This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.
Author: Martha Stewart
Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.
Author: Martha Stewart
Chefs Julia Child and Jacques Pepin shared their recipe for this mouthwatering cake, a log-shaped cake made from a souffle-like mixture.
Author: Martha Stewart
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Author: Martha Stewart
This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any...
Author: Martha Stewart
Author: Martha Stewart
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt...
Author: Martha Stewart
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake...
Author: Martha Stewart
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Author: Martha Stewart
Martha adapted this applesauce spice cake recipe from one in her first book, Entertaining.
Author: Martha Stewart
This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.
Author: Martha Stewart
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Author: Martha Stewart
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Author: Martha Stewart
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
Author: Martha Stewart
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
Author: Martha Stewart
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the...
Author: Martha Stewart
A rich Dobos Torte -- which has alternating layers of yellow genoise cake and Caramel Buttercream -- is topped with coarsely chopped caramelized sugar. The original recipe was created in 1887 by the Hungarian...
Author: Martha Stewart
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Author: Martha Stewart
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian cream filling to the milk chocolate curls on top-it's...
Author: Martha Stewart
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Author: Martha Stewart
Rich, moist, and super versatile, bake these crowd-friendly chocolate sheet cakes to win over family and friends. Decorate with a rich cream cheese frosting or Chocolate Ganache Glaze.
Author: Martha Stewart
This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna.
Author: Martha Stewart
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through...
Author: Martha Stewart
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Author: Martha Stewart