Genoise is a classic European sponge cake that relies on whipped eggs for volume. The cake is often used in petits fours and roulades; its texture is a perfect counterpoint to the crisp meringue layers...
Author: Martha Stewart
Upside-down cake doesn't have to be made with pineapple. Grapefruit gives a bittersweet flavor to this rendition of a down-home classic.
Author: Martha Stewart
Come to the bright side for dessert with this beautiful cheesecake that could moonlight as a centerpiece. The juicy, sweet-tart mixed citrus segments that are placed on top balances the creamy, gingerbread-spiced...
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 is then layered with homemade vanilla whipped...
Author: Martha Stewart
This recipe comes to us from Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Author: Martha Stewart
Use this recipe to decorate our Strawberry Cupcakes.
Author: Martha Stewart
A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust -- is a lesson in decadence.
Author: Martha Stewart
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every...
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 "snow" and a cake stand trimmed with sugar-dusted...
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
Yes, you can make a cake in an Instant Pot or pressure cooker! This tastes like British steamed puddings, such as spotted dick, but it's made with fresh fruits instead of dried ones. This recipe appears...
Author: Martha Stewart
Make two batches of this thin genoise (it's baked in a sheet pan!) for our berries-and-cream-filled Mother's Day Cake.
Author: Martha Stewart
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Author: Martha Stewart
Aromatic concord grapes add the perfect twist to this pistachio brown-butter cake from acclaimed pastry chef Karen DeMasco. If concord grapes are not available, substitute raspberries, peaches, plums,...
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, he's almost too cute to eat.
Author: Martha Stewart
Bright and lemony, this cake serves as the base for Martha's Meyer Lemon Anniversary Cake Assembly.
Author: Martha Stewart
This cake recipe -- from Chef Tim LaBant of The Schoolhouse at Cannondale -- is used to make his Autumnal Parfait.
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 swirl effect.
Author: Martha Stewart
These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of raspberry puree.
Author: Martha Stewart
A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use...
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
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 cake, sweet potatoes are gussied up with pumpkin...
Author: Greg Lofts
Herbal and tart, these fragrant pound cakes are soaked with a flavorful Muscat and Lemon Thyme Syrup for an extra dash of something special.
Author: Martha Stewart
Use this rich chocolate frosting to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Enjoy rich chocolate pudding in this easy-to-make icebox cake from John Barricelli's "SoNo Baking Company Cookbook."
Author: Martha Stewart
This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter, and 12 ounces of bittersweet chocolate make it...
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
Author: Martha Stewart
Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.
Author: Martha Stewart
The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated...
Author: Martha Stewart
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
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 moist, and plenty of cocoa powder makes it taste...
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, and powdered sugar.
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 Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Virginia Willis, our former test-kitchen director, often spent summers and holidays in Georgia with her grandmother, who shared this recipe.
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
This cheesecake really makes a statement, thanks to its unexpected square shape and the neat rows of gorgeous, glossy poached apricots. There's no crust -- you just mix the batter and bake it in a square...
Author: Martha Stewart
A fun and festive Halloween treat to make with the kids, these no-bake Halloween cake pops are a cinch to pull together thanks to a streamlined ingredient list. Have your helpers put their own spooky spin...
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 berries.
Author: Martha Stewart
This double diablo cake makes for a tasty, chocolate-filled dessert that everyone will love.
Author: Martha Stewart
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
Baked in a rimmed baking sheet, filled with Lemon-Blackberry Semifreddo, and rolled -- in this recipe, genoise becomes a delicious sugar-dusted roulade.
Author: Martha Stewart
Not unlike the rings of a tree, this delicious holiday yule log has layers! Puréed roasted chestnuts and a touch of buttery rum go into flavoring the delicate sponge cake layers and some of the rich chocolate...
Author: Martha Stewart
This enticing Saffron Cakes with Lemon-Fig Compote will wow at any special occasion, but its lack of leaveners makes it particularly fitting as a Passover dessert.
Author: Martha Stewart
Use this spongey cake when making our Gingerbread Semifreddo.
Author: Martha Stewart
Four layers of very delicate, rich rum-flavored genoise spread with a generous coating of whipped cream makes a spectacular cake that's a really good companion for Italian or French food.
Author: Martha Stewart
Martha prepared this chocolaty, custardy dessert on Episode 501 of "Martha Bakes."
Author: Martha Stewart