The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light...
Author: Martha Stewart
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
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
Martha made this delicious, festive cake on Martha Bakes episode 504.
Author: Martha Stewart
This cake's frosting is similar to that of German Chocolate Cake.
Author: Glenda
Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake.
Author: Martha Stewart
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
Matzo cake meal stands in for flour in this Passover-friendly dessert. The torte is studded with apples cooked in sweet kosher wine.
Author: Martha Stewart
This velvety, melt in your mouth golden yellow butterscotch cake is drenched in intensely butterscotchy glaze for the perfect butterscotch cake.
Author: Adaptations by Jenni Field from recipes by Joan Hayes (cake) and Jocelyn Adams (icing)
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
Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.
Author: Martha Stewart
Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you...
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
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...
Author: Martha Stewart
Chocolate lovers will not be disappointed by this generously frosted cake.
Author: Martha Stewart
The cake has a tart flavor from the orange zest and is filled with sweet orange marmalade. You may replace the orange with lemon zest and curd, or omit...
Author: Martha Stewart
Top a freshly baked Cardamom Cake with this punched up glaze for not-too-sweet boost to your day.
This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.
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
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
We gave our version of the classic Austrian torte a chewy gingerbread crust with snowflake cutouts.
Author: Martha Stewart
These Chocolate Gingerbread House Petits Fours are simply adorable. And what could be sweeter than a village of bite-size houses built from bricks of chocolate-gingerbread...
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
A warm Marsala-spiked walnut cake is spread with apricot jam, rolled, and dusted with confectioners' sugar.
Author: Martha Stewart
This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an...
Author: Martha Stewart
This ursine chocolate cake gets its soft and fuzzy look from icing piped on with a grass tip. With his chubby belly, constructed from a mound of cake,...
Author: Martha Stewart
This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce.
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
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake...
Author: Martha Stewart
Semolina flour gives this easy-to-make cake its pleasantly coarse texture and, with an assist from saffron, its lovely yellow hue.
Author: Martha Stewart
This version of the traditional South African malva-pudding cake comes from baker Umber Ahmad of Mah-Ze-Dahr. She makes mini puddings and uses dates pureed...
Author: Martha Stewart
Honey lovers, this cake's for you! The batter and double glazes get their sweetness from the golden liquid produced by hard-working bees. Savory sage and...
Author: Martha Stewart
In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches,...
Author: Martha Stewart
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...
Author: Martha Stewart
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange...
Author: Martha Stewart
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
Use this recipe to make our decadent Chocolate-Coconut Charlotte.
Author: Martha Stewart
We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.
Author: Martha Stewart
A blend of gluten-free flours including brown-rice flour, almond flour, and quinoa flour yield delicate results. Buttermilk helps to keep the cake super...
Author: Martha Stewart
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
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...
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
These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.
Author: Martha Stewart
A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul...
Author: Martha Stewart
Author: Martha Stewart
Good for beginners, the piped buttercream daisy decoration on this cake requires only two pastry tips and no complicated curves. Scoring the cake first...
Author: Martha Stewart
The cake keeps well for several days, wrapped in plastic.
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