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
Author: Martha Stewart
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
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
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
Author: Martha Stewart
These baked classics are even sweeter in small versions, topped with a decadent chocolate glaze.
Author: Martha Stewart
Our Caramel Peach Sauce is the key to this delicious layered cake.
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
This cake has layers of silken buttercream, caramelized pineapple, and crisp praline.
Author: Martha Stewart
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
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
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
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 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
This delicious recipe for warm chocolate cake is courtesy of Michael Laiskonis.
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
This recipe for mouthwatering tres leches cake is courtesy of chef Laura Diaz Brown (Chef La La).
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
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
Best refrigerated for at least 12 hours, this is a wonderful make-ahead dessert from Nina Phillips of Mason Neck, Virginia.
Author: Martha Stewart
Use this recipe to make Mint Chocolate-Chip Cake and Swirly Cupcakes.
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
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
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
Two sponge cakes are cut in half and layered with vanilla whipped cream and fresh berries for this four-tiered masterpiece that's just right for celebrating Mom.
Author: Martha Stewart
You'll need at least a 6-quart mixing bowl to make this large batter.
Author: Martha Stewart
This silky chocolate cake is the perfect end to any meal.
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
These delicious cupid cakes, courtesy of chef Sebastien Rouxel from Bouchon Bakery, will charm your special someone this Valentine's Day.
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
Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.
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
This sumptuous cake is scented with a touch of rosemary, which symbolizes remembrance.
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
This recipe is a key building block in our Strawberry Shortcake Sundaes. It makes more than you'll need for the sundaes; serve the leftovers as an afternoon snack, with tea or coffee.
Author: Martha Stewart
Although some cheesecakes are made with ricotta, we prefer cream cheese for its smooth texture and luxurious taste. Cream cheese is itself an American classic, invented in the nineteenth century by a dairy...
Author: Martha Stewart
These rich, citrusy desserts are the perfect end to a summer meal. You can substitute an equal amount of lime juice for the tequila and triple sec, if you prefer.
Author: Martha Stewart
This luscious cake is the official state dessert of Massachusetts.
Author: Martha Stewart