Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best...
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this...
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...
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
An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.
Author: Martha Stewart
The perfect Easter dessert! For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
One bite and you'll know why these cake squares, which are kosher for Passover, are such crowd-pleasers. The dessert's caramel glaze and nut topping make...
Author: Martha Stewart
Piped buttercream-frosting blocks transform a chocolate-vanilla ice cream cake into an igloo that sweet marzipan penguins call home. Flakes of dried coconut...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
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...
Author: Martha Stewart
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
Author: Martha Stewart
For our fanciful pinecones, oval almond cakes are crafted with cookie cutters, covered with chocolate frosting, and topped with "scales," each one a carefully...
Author: Martha Stewart
Proof positive that you don't need frosting to create a spectacular cake! Here, Martha adorns this eight-layer showstopper with fresh berries, edible flowers,...
Author: Martha Stewart
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special...
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
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand...
Author: Martha Stewart
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to...
Author: Martha Stewart
Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
Author: Martha Stewart
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
For extra fudgy results, the cake should be baked the night before it is to be served.
Author: Martha Stewart
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.
Author: Martha Stewart
More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.
Author: Martha Stewart
Top a freshly baked Cardamom Cake with this punched up glaze for not-too-sweet boost to your day.
This no-bake chocolate cake is dense with dried cherries, chopped walnuts, and crumbled whole-wheat biscuit cookies.
Author: Martha Stewart
Store-bought ladyfingers can be used to form charlotte and cake layers.
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...
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
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add...
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart
Drizzle slices of this aromatic bread with warm clover honey.
Author: Martha Stewart
Use this recipe to make our decadent Chocolate-Coconut Charlotte.
Author: Martha Stewart
This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.
Author: Martha Stewart
This cake's frosting is similar to that of German Chocolate Cake.
Author: Glenda
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Author: Martha Stewart
This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living,...
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday...
Author: Greg Lofts
This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every...
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...
Author: Martha Stewart
Two chocolate Bundt cakes held together with melted chocolate are coated with a rich glaze and garnished with hazelnut-chocolate leaves to make The Great...
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
When you layer an airy chiffon cake with lightly sweetened whipped cream, a few tumbles of fresh seasonal fruit are all it takes to create a dessert fit...
Author: Martha Stewart
These festive -- and flourless -- little loaves are made with ground almonds for a nutty, slightly sweet flavor. Cooking the cranberries with cane sugar...
Author: Martha Stewart
Although some cheesecakes are made with ricotta, we prefer cream cheese for its smooth texture and luxurious taste. Cream cheese is itself an American...
Author: Martha Stewart