Streaks of buttercream frosting tinted with plant-based food dyes look like paintbrush strokes in this striking cake that feeds a crowd.
Author: Martha Stewart
For extra fudgy results, the cake should be baked the night before it is to be served.
Author: Martha Stewart
These Square Pumpkin-Cake Petits Fours with Honey-Chocolate Glaze are perfect for serving at your haunting Halloween bash or for topping off your Thanksgiving menu.
Author: Martha Stewart
It's called pie, but let's face it, it's a cake -- with an oozy, luscious pastry cream filling between moist layers and chocolate ganache dripping down the sides. It so gripped the taste buds of nineteenth-century...
Author: Martha Stewart
There is a fruitcake for everyone! You will miss out if you dismiss it. Try this Fruit and Stout Cake as just one of many options.
Author: Martha Stewart
Best refrigerated for at least 12 hours, this is a wonderful make-ahead dessert from Nina Phillips of Mason Neck, Virginia.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe on episode 705 of Martha Bakes.
Author: Martha Stewart
When you layer an airy chiffon cake with lightly sweetened whipped cream, a few tumbles of fresh seasonal fruit are all it takes to create a dessert fit for a Roman banquet. This recipe comes from Martha...
Author: Martha Stewart
For a romantic dessert, try this decadent cake from chef Ben Ford of Ford's Filling Station.
Author: Martha Stewart
A rustic polenta cake is studded with red grapes and rosemary.
Author: Martha Stewart
Virgin coconut oil was used in this recipe, as refined coconut oil is less flavorful. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
Use this recipe to make our Lamb Cake with White-Chocolate Buttercream.
Author: Martha Stewart
This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with...
Author: Greg Lofts
Store-bought ladyfingers can be used to form charlotte and cake layers.
Author: Martha Stewart
No fancy pans are required to make these mini cheesecakes: they're made in cupcake tins.
Author: Martha Stewart
This silky chocolate cake is the perfect end to any meal.
Author: Martha Stewart
You'll need at least a 6-quart mixing bowl to make this large batter.
Author: Martha Stewart
Author: Martha Stewart
Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a...
Author: Martha Stewart
Doris Schecter, owner of the My Most Favorite Dessert Company bakery, shares her recipe for this flourless chocolate cake. For a taller cake, Doris suggests making this recipe 1 1/2 times.
Author: Martha Stewart
This sumptuous cake is scented with a touch of rosemary, which symbolizes remembrance.
Author: Martha Stewart
Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.
Author: Martha Stewart
This traditional British holiday dessert from food writer Jane Hornby's "What to Cook and How to Cook It" is a cross between sticky toffee and Christmas pudding, but with a lighter feel. Dates add moisture...
Author: Martha Stewart
Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.
Author: Martha Stewart
Author: Martha Stewart
Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour -- which is ground from a seed, not a grain. Martha made this recipe...
Author: Martha Stewart
Looking for a dessert to impress? This extravagant eggnog meringue frosted cake features layers of genoise alternated with a nutmeg-and-rum-scented semifreddo-and yes, the layers are vertical!
Author: Martha Stewart
This pretty cake is decorated with glazed apricot slices and toasted almonds.
Author: Martha Stewart
This recipe for mouthwatering tres leches cake is courtesy of chef Laura Diaz Brown (Chef La La).
Author: Martha Stewart
Love meringue cookies and brownies? Have them both -- with a hint of mint -- in a showstopping dessert that's simpler to make than it looks.
Author: Martha Stewart
When it comes to baking, this one-bowl skillet cake is as easy as it gets. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake.
Author: Martha Stewart
These cakes are bursting with fresh raspberries and nutty pistachio flavor. They're best served warm with a dollop of whipped cream.
Author: Martha Stewart
Chocolate lovers will not be disappointed by this generously frosted cake.
Author: Martha Stewart
Chopped rhubarb is mixed into the batter of this tea cake, which is topped with whipped cream and syrupy bits of poached rhubarb.
Author: Martha Stewart
A bevy of seeds including ground toasted sunflower, pumpkin, and sesame joins the traditional crushed graham crackers in this classic Australian dessert. They add a nutty crunch to both the meringue cake...
Author: Martha Stewart
This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.
Author: Martha Stewart
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump...
Author: Martha Stewart
Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.
Author: Sip Stir and Simmer
A richly textured dessert is a fertile nesting ground for a miniature roost spun from kataifi, or shredded phyllo dough, and filled with candy-coated chocolate eggs. Pendulous snowdrops spring from a powdery...
Author: Martha Stewart
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
Use this recipe to make Mint Chocolate-Chip Cake and Swirly Cupcakes.
Author: Martha Stewart
Garnished with fresh borage blossoms, this lemon cake makes a fitting finish to any spring celebration. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
The powdery softness of confectioners' sugar gives this cake an especially velvety crumb. For an especially interesting design, use a variety of open- and closed-star tips when piping the trees on top...
Author: Martha Stewart
Author: Martha Stewart
This frosting goes with our Movie Star Cake.
Author: Martha Stewart
Adding pineapple rings partway through baking means they sit prettily on the cake and don't sink into the batter.
Author: Martha Stewart