Lemon and ricotta go together perfectly in this moist and delicious cake.
Author: Martha Stewart
Soft crumbs and a tangy, lemony flavor make this birthday party-ready Tender Lemon Cake a stand-out.
Author: Martha Stewart
These baked classics are even sweeter in small versions, topped with a decadent chocolate glaze.
Author: Martha Stewart
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
This fluffy frosting is the perfect canvas for the Sprinkle Cake's rainbow of tiny candies.
Author: Martha Stewart
Served with a scoop of our Earl Grey Ice cream and with a surprise Chocolate Truffle hidden inside, these aren't your typical molten cakes.
Author: Martha Stewart
These tartlets get a double dose of nutty goodness from toasted almond flour and browned butter.
Author: Martha Stewart
This impressive Meyer Lemon Anniversary Cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.
Author: Martha Stewart
This popular Southern layer cake is Martha's favorite. When she was growing up, Martha would celebrate her birthday with her mother's version. In it, moist white cake layers are filled with a fluffy frosting...
Author: Martha Stewart
This cake has layers of silken buttercream, caramelized pineapple, and crisp praline.
Author: Martha Stewart
This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don't divide the dry ingredients between...
Author: Martha Stewart
This delicious recipe for warm chocolate cake is courtesy of Michael Laiskonis.
Author: Martha Stewart
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 gives it graphic appeal and makes it easy to space...
Author: Martha Stewart
In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.
Author: Martha Stewart
This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.
Author: Martha Stewart
We use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.
Author: Martha Stewart
Renowned pastry chef Pierre Herme likes this Ligurian Lemon Cake well enough to serve it plain; a lightly browned layer of meringue topped with fresh berries gives this dessert a dressier finish.
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 icing that's tinted the palest purple and perfumed...
Author: Martha Stewart
This kid-pleasing confection has a sweet secret: chocolate-marshmallow icing inside. Cereal bits give it a festive trim. Prepare the Basic Crisp-Rice Treats, then follow the molding instructions below...
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
To make the skirt for a doll's dress cake like this one: Make half the recipe, and bake in a buttered and floured 3-quart, 9 1/2-inch-diameter stainless-steel bowl at 350 degrees for 40 minutes, or until...
Author: Martha Stewart
Crumb cake made with Cognac and topped with sweet apples will have everyone asking for seconds.
Author: Martha Stewart
The buckwheat flour adds a deep assertive flavor to this dessert; the flour is also highly nutritious.
Author: Martha Stewart
Buttery and sweet, pears are well suited to pastries and other end-of-meal treats. In an exotic twist on upside-down cake, saffron and ginger exert a Middle Eastern influence on Comice pears.
Author: Martha Stewart
You will need three separate batches of this batter to create the Haunted-House Cake. Do not attempt to make a single large batch.
Author: Martha Stewart
Fluffy whipped cream, soft meringue, and fresh blackberries cometogether for a rolled cloud cake that's lighter than air. This dessert gets its name from its billowy texture, but the nuts give it a satisfying,...
Author: Martha Stewart
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy...
Author: Martha Stewart
One slice in, and this tiered pound cake proves it's anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more gratifying than the mere sum of its parts.
Author: Martha Stewart
The fruits are poached with sugar and spooned atop sugar inside ramekins. Then a date- and walnut-laced batter is poured over the kumquats and baked; the heat caramelizes the sugar in the ramekins.
Author: Martha Stewart
For this Independence Day dessert, layers of vanilla wafers and strawberry whipped cream are topped with fresh berries for a sweet salute to the Fourth of July.
Author: Martha Stewart
Simple and excessive at once, this lofty creation combines the intense flavors and colors of fruit sorbets -- green apple, raspberry, grapefruit, and mango -- with delicate, snowy meringues.
Author: Martha Stewart
Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.
Author: Martha Stewart
To celebrate Valentine's Day, Martha always treats her nearest and dearest to something extra-special. Follow her lead and share a little piece of your heart, too, by making these rich flourless chocolate...
Author: Martha Stewart
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
Author: Martha Stewart
Strategically placed berries make this rich, creamy, and indulgent dessert even more memorable. Cut into diminutive squares, the patriotic cake affords guests equal opportunity in their pursuit of the...
Author: Martha Stewart
Poire William and chopped pears and pistachios flavor the cake, which is filled with pear Bavaria cream.
Author: Martha Stewart
One bite and you'll know why these cake squares, which are kosher for Passover, are such crowd-pleasers. The dessert's caramel glaze and nut topping make them truly special.
Author: Martha Stewart
Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. In...
Author: Martha Stewart
Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use this to make our Gingerbread Town-Square Cake.
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 touch, the snowy white exterior is bruleed with a...
Author: Martha Stewart
Our Caramel Peach Sauce is the key to this delicious layered cake.
Author: Martha Stewart
This simple cake, a favorite in chef Jean-Georges Vongerichten's home, achieves moist texture from the addition of almond flour. This recipe comes from his cookbook, "Home Cooking with Jean-Georges."
Author: Martha Stewart
Author: Martha Stewart
The firm texture of this buttercream frosting helps to keep candy decorations in place.
Author: Martha Stewart
This sunny cake is coauthor Victoria Pearson's go-to dessert. "I always have a surplus of citrus," she says, "and it's super-easy." The inspiration was an old French recipe that used oranges--but she swapped...
Author: Martha Stewart