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 Martha Bakes episode 709.
Author: Martha Stewart
If you like cannoli, you're going to love this dazzling cake inspired by the beloved Sicilian confection. The creamy ricotta filling is sandwiched between crisp, flaky layers of something you might already...
Author: Martha Stewart
Make sure that your bananas are soft and ripe to give the banana cake the best flavor and texture. This recipe forms the base of our Banana Split Bombe dessert.
Author: Martha Stewart
Lemon Pudding Cake makes for the perfect springtime dessert.
Author: Martha Stewart
Chef Brad Farmerie calls his mother's Thanksgiving Pumpkin Mousse Cheesecake recipe a "home run"-try it as a decadent alternative to pumpkin pie.
Author: Martha Stewart
Cornmeal gives this cake a pleasantly grainy texture.
Author: Martha Stewart
This great cake was adapted for "The Martha Stewart Show" from a recipe written by Martha Washington.
Author: Martha Stewart
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Author: Martha Stewart
For this log, chocolate cake is rolled with pistachio ice cream, clad in chocolate, and frozen.
Author: Martha Stewart
Author: Martha Stewart
As far as gingerbread houses go, this one is admittedly a bit of a time investment-but if you're wanting a headturner that will also taste delicious, then this one certainly breaks the mold! Because of...
Author: Martha Stewart
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
Author: Martha Stewart
With its luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th-century diners. One bite of this classic provided all the justification anyone needed.
Author: Martha Stewart
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
Use this recipe to make our Blackberry Buttermilk Cake.
Author: Martha Stewart
Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture.
Author: Martha Stewart
Sponge is a mixture of yeast, flour, and water that, when allowed to sit, bubbles and ferments; used in bread, it imparts a tangy flavor.
Author: Martha Stewart
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Author: Martha Stewart
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Author: Martha Stewart
One layer of this banana cake and another layer of Coconut Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Author: Martha Stewart
Take your children to infinity and beyond! Or just offer them a piece of this rocket cake.
Author: Martha Stewart
Top this cake with both Honey-Gingerbread and Molasses-Gingerbread Cookies. See Shaped Gingerbread Cookies for how to make the gingerbread men. Because you will use the molasses-gingerbread dough for the...
Author: Martha Stewart
These Chocolate Gingerbread House Petits Fours are simply adorable. And what could be sweeter than a village of bite-size houses built from bricks of chocolate-gingerbread cake?
Author: Martha Stewart
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting...
Author: Martha Stewart
These individual upside-down cakes are baked -- and can be transported -- in a muffin tin.
Author: Martha Stewart
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Author: Martha Stewart
Author: Martha Stewart
Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best when served the day it is made.
Author: Martha Stewart
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Author: Martha Stewart
Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley...
Author: Martha Stewart
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.
Author: Martha Stewart
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher...
Author: Martha Stewart
Honey lovers, this cake's for you! The batter and double glazes get their sweetness from the golden liquid produced by hard-working bees. Savory sage and citrusy lemon zest offer balance to this crowd-pleasing...
Author: Martha Stewart
The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes...
Author: Martha Stewart
These tiered mini cakes are as fun to make as traditional s'mores.
Author: Martha Stewart
Giving fruitcake a winter-white coat transforms a humble classic into an upscale dessert. In it is a flavorful array of golden jewels -- dried pineapple, pear, and apple; crystallized ginger; golden raisins;...
Author: Martha Stewart
This Layered Fruitcake with Creme Fraiche Frosting makes enough batter for a three-layer cake; to make the towering six-layer cake pictured, make two separate batches, rather than simply doubling the ingredients....
Author: Martha Stewart
Make sure to plan ahead: This cake needs to sit for at least one month to allow the flavors to develop. To serve, slice it as thinly as possible.
Author: Martha Stewart
Swiss meringue brings a silken smoothness to buttercream.
Author: Martha Stewart
Inspired by Black Forest torte, this rich chocolate cake is served with Bing cherries, which are macerated with Kirsch (a cherry liqueur) and sugar, and a voluminous dollop of whipped cream.
Author: Martha Stewart
This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.
Author: Martha Stewart
This family favorite comes from Luise Schultz. Stirring a couple tablespoons of quince preserves into the cream before whipping adds delicious flavor and a bit of stability.
Author: Martha Stewart
This extraordinary cake is comprised of two layers: one, a cinnamon-spiced carrot-and-walnut cake; the other, a zucchini cake flavored with ground ginger. Cream-cheese icing creates a snowy landscape with...
Author: Martha Stewart