This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.
Author: Martha Stewart
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Author: Martha Stewart
Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served...
Author: Martha Stewart
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
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
You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
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 mascarpone and heavy cream into glossy peaks, soak...
Author: Greg Lofts
Adapt the traditional celebratory Scandinavian "princess cake" of marzipan, raspberry jam, whipped cream, and vanilla pastry cream for winter by pressing an elaborate doily into the tinted marzipan. Its...
Author: Martha Stewart
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay...
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
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 have vanilla ice cream and sugared almonds between...
Author: Martha Stewart
This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.
Author: Martha Stewart
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.
Author: Martha Stewart
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes
Author: Martha Stewart
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through...
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart
This beautiful swirled torte is almost too pretty to eat. Almost.
Author: Martha Stewart
Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Author: Martha Stewart
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
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, mixed into the ethereal whipped frosting, and in a...
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 Barbie's hair is flammable.
Author: Martha Stewart
Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth...
Author: Martha Stewart
This Southern-style Hummingbird layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say it's because the cake is as...
Author: Martha Stewart
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked...
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Author: Martha Stewart
Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries...
Author: Greg Lofts
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Author: Martha Stewart
You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote or freshly poached peaches and whipped cream.
Author: Martha Stewart
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
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
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
This multilayered dessert is much easier to put together than you might imagine. The chocolate bark requires a bit of precision, but then it's simply a matter of tearing it into shards. The tuiles and...
Author: Martha Stewart
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt...
Author: Martha Stewart
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Author: Martha Stewart
Inspired by the cardamom-date cakes found in the Arabian Gulf, this dessert derives its intoxicating flavor from Medjool dates, Arabic coffee, and semisweet chocolate.
Author: Martha Stewart
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and...
Author: Martha Stewart
Author: Martha Stewart
This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Author: Martha Stewart
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Author: Martha Stewart
Use this recipe to make Zuccotto. The cake baked in the sheet pan will be used to form the domed sides. The cake in the round pan will become the bottom.
Author: Martha Stewart
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Author: Martha Stewart
Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating...
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