Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake,...
Author: Martha Stewart
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
Author: Martha Stewart
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha...
Author: Martha Stewart
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until...
Author: Martha Stewart
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Author: Martha Stewart
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Author: Martha Stewart
It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.
Author: Martha Stewart
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish...
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Author: Martha Stewart
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Author: Martha Stewart
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just...
Author: Martha Stewart
This lemon bundt cake is the perfect addition to any springtime dinner party.
Author: Martha Stewart
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with...
Author: Martha Stewart
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Author: Martha Stewart
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
For this classic Tuscan dessert, we cover the dome -- sponge cake filled with whipped cream, fresh raspberries, toasted hazelnuts, and bits of toffee --...
Author: Martha Stewart
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen...
Author: Martha Stewart
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Author: Martha Stewart
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and...
Author: Martha Stewart
Light and airy cake is layered with rich chocolate filling and drizzled with glossy chocolate glaze for a dessert that will satisfy and delight no matter...
Author: Martha Stewart
If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut,...
Author: Martha Stewart
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake...
Author: Greg Lofts
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll...
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year....
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense...
Author: Martha Stewart
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Author: Martha Stewart
Author: Martha Stewart
Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert,...
Author: Martha Stewart
Raspberry jam is traditional for a linzertorte, but any seedless jam works well in this dessert.
Author: Martha Stewart
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
Author: Martha Stewart
This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an...
Author: Martha Stewart
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions...
Author: Martha Stewart
Graham crackers are the key to this easy and delicious no-bake cake.
Author: Martha Stewart
The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art...
Author: Martha Stewart
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Author: Martha Stewart
After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread...
Author: Martha Stewart
Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's...
Author: Martha Stewart
Author: Martha Stewart
A truly memorable way to feed a crowd, this dessert alternates between moist coconut cake and rich coconut-lemon curd on the inside and is covered with...
Author: Martha Stewart
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty...
Author: Martha Stewart