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
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that...
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Author: Martha Stewart
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls,...
Author: Martha Stewart
Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with...
Author: Martha Stewart
Invented by Emma Rylander Lane in the late 19th century, this bourbon-spiked raisin, pecan, and coconut showstopper gets more flavorful with age. Martha...
Author: Martha Stewart
Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep...
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
Tender, fluffy and rich with citrus flavours, orange chiffon cake is a delightful treat that is sure to please! This cake is loaded with freshly squeezed...
Author: Celia Lim
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
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
Everyone will flip for this stunning dessert crowned with shingled plum slices. The addition of buttermilk to the batter keeps the cake underneath wonderfully...
Author: Martha Stewart
This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked...
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made...
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
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
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
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
Lemon four ways amps up these sour-cream pound cakes: zest goes into the batter, and the loaves are finished with lemon syrup, glaze, and candied pieces...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm,...
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
Make this chocolate genoise for our Chocolate Mousse Cake.
Author: Martha Stewart
Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.
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
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
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
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...
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
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 moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
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
Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers,...
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...
Author: Greg Lofts
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
Author: Martha Stewart
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
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
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and...
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
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 Ricotta Cheesecake-an Italian-style version of cheesecake-tastes much lighter than its cream-cheese counterpart.
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