Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
Four layers of very delicate, rich rum-flavored genoise spread with a generous coating of whipped cream makes a spectacular cake that's a really good companion for Italian or French food.
Author: Martha Stewart
Use this rich chocolate frosting to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Poire William and chopped pears and pistachios flavor the cake, which is filled with pear Bavaria cream.
Author: Martha Stewart
Stack cake, an old Appalachian dessert, is often made with an apple-butter filling, but we chose dried-plum butter instead.
Author: Martha Stewart
This popular Southern layer cake is Martha's favorite. When she was growing up, Martha would celebrate her birthday with her mother's version. In it, moist white cake layers are filled with a fluffy frosting...
Author: Martha Stewart
You will need three separate batches of this batter to create the Haunted-House Cake. Do not attempt to make a single large batch.
Author: Martha Stewart
This is a dreamy chocolate chiffon cake! With real chocolatey flavour from natural cocoa, this cake is moist and super fluffy. It tastes fabulous dusted with icing sugar, frosted with chocolate buttercream...
Author: Celia Lim
Cornmeal gives this cake a pleasantly grainy texture.
Author: Martha Stewart
Celebrate Independence Day with a star-studded explosion of berries and cream.
Author: Martha Stewart
This impressive Meyer Lemon Anniversary Cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.
Author: Martha Stewart
Herbal and tart, these fragrant pound cakes are soaked with a flavorful Muscat and Lemon Thyme Syrup for an extra dash of something special.
Author: Martha Stewart
Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.
Author: Martha Stewart
A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings.
Author: LKENNON
This sticky-sweet cake stars apples in three forms: Applesauce and fresh apples are baked into the cake and an apple cider glaze finishes off the fruity fall dessert.
Author: Martha Stewart
The buckwheat flour adds a deep assertive flavor to this dessert; the flour is also highly nutritious.
Author: Martha Stewart
Anthill cake (Muraveinik) is a traditional Russian cake made with biscuit crumbs, walnuts and caramel/dulce de leche cream. This recipe is pretty easy to make and requires only basic ingredients. This...
Author: TheCookingFoodie
Not unlike the rings of a tree, this delicious holiday yule log has layers! Puréed roasted chestnuts and a touch of buttery rum go into flavoring the delicate sponge cake layers and some of the rich chocolate...
Author: Martha Stewart
Store-bought ladyfingers can be used to form charlotte and cake layers.
Author: Martha Stewart
Do-it-yourself stencils make it a cinch to create graphic patterns on a cake -- or several. These four-inch versions look great as a group.
Author: Martha Stewart
Our version of the traditional Indian dessert is this elegant ice-cream cake.
Author: Martha Stewart
This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a caramelized, almost...
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
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
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
To make this half-frozen holiday cake, you'll need full recipes of the following: Gingerbread Genoise, Semifreddo Mixture, Cranberry Coulis, Sugared Cranberries and Rosemary, as well as 3/4 cup Calvados...
Author: Martha Stewart
Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white...
Author: Martha Stewart
Our mother hen was baked in an ovenproof mixing bowl, and then carved into shape; the chocolate cake is covered in feathers of piped buttercream; she roosts atop a nest of spun sugar.
Author: Martha Stewart
This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.
Author: Martha Stewart
In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.
Author: Martha Stewart
These tiered mini cakes are as fun to make as traditional s'mores.
Author: Martha Stewart
Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. In...
Author: Martha Stewart
A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.
Author: Martha Stewart
One layer of this coconut cake and another layer of Banana Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
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 festive dessert makes a beautiful addition to your holiday feast.
Author: Martha Stewart
When you layer an airy chiffon cake with lightly sweetened whipped cream, a few tumbles of fresh seasonal fruit are all it takes to create a dessert fit for a Roman banquet. This recipe comes from Martha...
Author: Martha Stewart
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every...
Author: Martha Stewart
Author: Martha Stewart
More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.
Author: Martha Stewart
Make two batches of this thin genoise (it's baked in a sheet pan!) for our berries-and-cream-filled Mother's Day Cake.
Author: Martha Stewart
The cake keeps well for several days, wrapped in plastic.
Author: Martha Stewart