Use this recipe when making our Gingercake House.
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
This cake can be made in advance, but we love it when the filling is warm and syrupy. If you have about 20 minutes to make the filling just before assembling the cake, go for it.
Author: Martha Stewart
Our grown-up ice cream cake is baked in a heatproof bowl, then hollowed out and filled with mint-chocolate-chip ice cream -- and finished with a crisp, shiny chocolate shell.
Author: Martha Stewart
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.
Author: Martha Stewart
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Author: Martha Stewart
Our classic white sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.
Author: Martha Stewart
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops...
Author: Martha Stewart
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop...
Author: Martha Stewart
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Author: Martha Stewart
This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
A simple version of the classic French dessert buche de Noel, this enchanting cake covered with crunchy almonds and creamy frosting calls to mind a snow-covered log in a wintry forest.
Author: Martha Stewart
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Author: Martha Stewart
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Author: Martha Stewart
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Author: Martha Stewart
This classic Italian cake, similar to the British trifle, was made by Martha Stewart Living prep kitchen manager John Barricelli for Martha's mother's birthday.
Author: Martha Stewart
Lemon Pudding Cake makes for the perfect springtime dessert.
Author: Martha Stewart
You only need five ingredients to make this decadent chocolate frosting.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Powdered peanut butter is the secret to this flavorful buttercream. Use it to frost Vanilla Cupcakes or any dessert you fancy, then garnish with chopped roasted peanuts.
Author: Martha Stewart
The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art frosting is a chocolate ganache that gets whipped...
Author: Martha Stewart
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Author: Martha Stewart
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of...
Author: Martha Stewart
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Author: Martha Stewart
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Author: Martha Stewart
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud...
Author: Martha Stewart
Scoops of mint-chocolate-chip ice cream form the shell of this cool sea turtle. Peeking out through white candy eyes (with chocolate pupils) and flashing a black-licorice grin, this is one turtle who is...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue. It's just the recipe to make use of juicy raspberries when they're in season.
Author: Martha Stewart
Although its meringue peaks make it look exactly like a pie, underneath the topping is a moist, lemon-flavored cake. This recipe, featured on "Martha Stewart Living" TV and brought to us by executive chef...
Author: Martha Stewart
Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
Author: Martha Stewart
This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.
Author: Martha Stewart
White House pastry chef Bill Yosses recommends this flavorful cake as a healthy dessert option.
Author: Martha Stewart
Swiss meringue brings a silken smoothness to buttercream.
Author: Martha Stewart
This flourless cake is incredibly light and moist.
Author: Martha Stewart
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.
Author: Martha Stewart
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon...
Author: Martha Stewart