Author: Yummies
This Ricotta Cheesecake-an Italian-style version of cheesecake-tastes much lighter than its cream-cheese counterpart.
Author: Martha Stewart
This Layered Fruitcake with Creme Fraiche Frosting makes enough batter for a three-layer cake; to make the towering six-layer cake pictured, make two separate batches, rather than simply doubling the ingredients....
Author: Martha Stewart
Food writer Dorie Greenspan was inspired to create this cake after tasting a similar custard-like dessert in a Parisian bistro. This dish appears in her cookbook "Around My French Table."
Author: Martha Stewart
Author: Martha Stewart
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it's dark, sticky, fragrant with ginger - the real thing.
The cake can be served right away or allowed to age, from three days to six weeks: Wrap the cake in cheesecloth, keep it at room temperature, and pour 2 to 3 tablespoons of rum over the top every few days,...
Author: Martha Stewart
The beer - dark stout (Guinness, Murphy's or similar) - gives this cake an extra dimension, and the icing is so good it can be used on other chocolate cakes.
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
We gave our version of the classic Austrian torte a chewy gingerbread crust with snowflake cutouts.
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
Author: Martha Stewart
Author: Martha Stewart
Everyone will flip for this stunning dessert crowned with shingled plum slices. The addition of buttermilk to the batter keeps the cake underneath wonderfully moist. This recipe comes from Martha Stewart's...
Author: Martha Stewart
This year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a more nutritious, flavorful update.
Author: Martha Stewart
Our Caramel Peach Sauce is the key to this delicious layered cake.
Author: Martha Stewart
Homemade gingerbread cookies stand in for the store-bought chocolate wafers in the well-known version of this nostalgic treat, and are arranged in freestanding circles rather than in a loaf shape. A sweet-tart...
Author: Martha Stewart
This majestic cake -- with layer upon layer of subtle coconut flavor -- is worthy of the guest of honor at a Mother's Day luncheon; she deserves a little effort and a lot of deliciousness.
Author: Martha Stewart
This is a lightly spiced stack cake that uses dried apples, though the apples are not spiced.
Author: dcbeck46
This pretty cake is decorated with glazed apricot slices and toasted almonds.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This delicious vanilla Bundt cake recipe comes from Leah Lyon, winner of Nordic Ware's Bundts Across America Recipe Contest.
Author: Martha Stewart
An easy-to-follow recipe for pandan chiffon cake which makes a rich, moist, just perfectly sweet chiffon that's cotton-soft light and fluffy, and wonderful aromatic!
Author: Celia Lim
Inspired by Black Forest torte, this rich chocolate cake is served with Bing cherries, which are macerated with Kirsch (a cherry liqueur) and sugar, and a voluminous dollop of whipped cream.
Author: Martha Stewart
Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Vanilla-Pecan Sand Castle.
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
This recipe comes to us from Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Author: Martha Stewart
A winner in ice cream aisles from coast to coast, this combination is both kid-friendly and well-liked by the grown-ups, too. Once the yellow-cake mixture is scraped into a buttered baking pan and smoothed...
Author: Martha Stewart
It may seem like a strange pairing, but balsamic vinegar complements the flavor of sweet strawberries in this simple ice cream cake. You're welcome to make your own ice cream, but in this case, we're big...
Author: Martha Stewart
For the Fourth of July, a pair of pound cakes iced with lightly sweetened whipped cream and topped with blueberries and raspberries will garner grateful salutes.
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
Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.
Author: Martha Stewart
These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.
Author: Martha Stewart
As far as gingerbread houses go, this one is admittedly a bit of a time investment-but if you're wanting a headturner that will also taste delicious, then this one certainly breaks the mold! Because of...
Author: Martha Stewart
Rich and full of raspberry and chocolate flavors, combined perfectly in this gluten free flourless cake!
Author: Angela
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
Author: Martha Stewart
Author: Martha Stewart
The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
Author: Martha Stewart
Something tasty this way comes: a ganache-covered cheesecake. Stenciled with a green design, a coiled serpent augurs a dessert hour full of surprises. Beneath this coating lurks a chocolate cheesecake...
Author: Martha Stewart
This valentine cake is a sweet way to express your love for a special someone.
Author: Martha Stewart
Author: Martha Stewart
Baking this soft, moist and ultra fluffy coffee chiffon cake couldn't be easier! And for the ultimate coffee dessert, top with a delicious coffee buttercream frosting to bring this cake to a whole...
Author: Celia Lim
Although an egg-shaped cake is symbolic of Easter, this dessert recipe can also be baked in two 8-inch round cake pans for 25 to 30 minutes during any season.
Author: Martha Stewart
For this log, chocolate cake is rolled with pistachio ice cream, clad in chocolate, and frozen.
Author: Martha Stewart