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
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Author: Martha Stewart
This rich chocolate mousse cake is made with chocolate ganache, which includes finely chopped bittersweet chocolate.
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 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
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall,...
Author: Martha Stewart
Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Author: Martha Stewart
This easy chocolate mug cake is moist, fluffy, and makes a wonderful dessert for 1 (that means no sharing)! This cake requires no eggs, and it's so...
Author: Angela
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Author: Martha Stewart
Pomegranate jelly and seeds provide a sweet ruby-red glaze for these easy, no-bake cheesecake treats that set in the freezer. The recipe makes six perfect...
Author: Martha Stewart
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 is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Author: Martha Stewart
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
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
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give...
Author: Martha Stewart
White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on...
Author: Martha Stewart
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio...
Author: Martha Stewart
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling...
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
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha...
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
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
Martha's friend Jane Heller serves her dirt cake creatively: She presents the cake in a sterilized terra-cotta pot, then inserts sunflowers (wrap stems...
Author: Martha Stewart
The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother,...
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
The golden caramelized top gives this cake its distinctive look and taste.
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
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 purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe...
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones...
Author: Martha Stewart
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple....
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
Author: Martha Stewart
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we...
Author: Greg Lofts
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
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
Bake these restaurant-worthy cakes and prepare to be adored.
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
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter,...
Author: Martha Stewart
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then...
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
Author: Martha Stewart
The incredibly tasty Apple Dump Cake is a super easy dessert, despite the not-so-great name! Apple pie filling, cake mix, and butter are layered in a 9...
Author: Angela