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
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
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
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Author: Martha Stewart
This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.
Author: Martha Stewart
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Author: Martha Stewart
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
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Author: Martha Stewart
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Author: Martha Stewart
For a delectable Valentine's Day surprise, bake our Coconut Pecan Cake in a heart-shape pan.
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
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
Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
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
Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.
Author: Martha Stewart
After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread house could hope for.
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
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
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
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a...
Author: Martha Stewart
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
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
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
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
These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.
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
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
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
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the batter for this one is lightened with whipped cream...
Author: Martha Stewart
This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
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
Chefs Julia Child and Jacques Pepin shared their recipe for this mouthwatering cake, a log-shaped cake made from a souffle-like mixture.
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
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
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
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Author: Martha Stewart
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Author: Martha Stewart
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Author: Martha Stewart
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
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
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Author: Martha Stewart
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart