This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Author: Martha Stewart
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes...
Author: Martha Stewart
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer...
Author: Greg Lofts
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
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....
Author: Martha Stewart
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake...
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
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
Author: Martha Stewart
Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Author: Martha Stewart
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon...
Author: Martha Stewart
A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent...
Author: Greg Lofts
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Author: Martha Stewart
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh...
Author: Martha Stewart
This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.
Author: Martha Stewart
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched...
Author: Martha Stewart
A poppy-seed torte, also called a Mohntorte, is flavored by poppy seeds and ground walnuts.
Author: Martha Stewart
You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.
Author: Martha Stewart
A true showstopper, this vanilla-bean Bundt cake gets the chocolate treatment inside and out. Cutting into the cake reveals its rich cheesecake-like chocolate...
Author: Martha Stewart
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Author: Martha Stewart
Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a...
Author: Martha Stewart
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Author: Martha Stewart
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen...
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead...
Author: Martha Stewart
This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into...
Author: Martha Stewart
This vanilla sponge cake is the best sponge cake I've ever made! The cake is pillowy, soft, spongy and yet, a bit moist. The sponge cake is perfect for...
Author: TheCookingFoodie
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer...
Author: Martha Stewart
This recipe is loosely based on the French tarte Tatin -- sliced apples, butter, and sugar on a large pastry crust -- but we kept our apples whole.
Author: Martha Stewart
Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required;...
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...
Author: Martha Stewart
A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature,...
Author: Martha Stewart
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Author: Martha Stewart
This Ricotta Cheesecake-an Italian-style version of cheesecake-tastes much lighter than its cream-cheese counterpart.
Author: Martha Stewart
Cloudberry cakes are made from tart orange fruits that grow wild in Scandinavia, New England, and Canada. Rarely found in abundance, the fruits are so...
Author: Martha Stewart
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
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...
Author: Martha Stewart
A walnut-flecked olive oil cake, served with Apple Compote, Candied Walnuts, and creme fraiche, makes a satisfying coda to dinner.
Author: Martha Stewart
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Author: Martha Stewart
This simple yet festive layer cake gets its smooth and creamy pistachio infusion from a nut paste used to make the pastry cream.
Author: Martha Stewart
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient...
Author: Greg Lofts
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
Amber-colored cloudberries, also known as bake-apple berries, yellow berries, and mountain berries, are too tart to eat by themselves but make excellent...
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
Author: Martha Stewart