Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with...
Author: Martha Stewart
Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored in the refrigerator; rewarm it over a saucepan of...
Author: Martha Stewart
Martha's modern version of the traditional yule log cake, or buche de noel, calls for rolling and filling chiffon cake with chocolate-hazelnut cream, covering in chocolate "tree bark," and decorating with...
Author: Martha Stewart
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Author: Martha Stewart
This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find...
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?
Author: Martha Stewart
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this...
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to...
Author: Martha Stewart
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for...
Author: Martha Stewart
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Author: Martha Stewart
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Author: Martha Stewart
This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.
Author: Martha Stewart
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
Author: Martha Stewart
This valentine cake is a sweet way to express your love for a special someone.
Author: Martha Stewart
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump...
Author: Martha Stewart
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Author: Martha Stewart
Author: Martha Stewart
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
Author: Martha Stewart
This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert.
Author: Martha Stewart
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Author: Martha Stewart
What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.
Author: Martha Stewart
This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.
Author: Martha Stewart
Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.
Author: Martha Stewart
This treat is heavy on apples and light on batter, so it's more like a thin German pancake than a dense cake.
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
The key to a moist, flavorful chocolate Bundt cake? Sour cream and two kinds of chocolate -- cocoa powder and mini chocolate chips.
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.
Author: Martha Stewart
Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered...
Author: Martha Stewart
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Author: Martha Stewart
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
Author: Martha Stewart
A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe comes from Martha Stewart's Cake Perfection:...
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Author: Martha Stewart
The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.
Author: Martha Stewart
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Author: Martha Stewart