If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut, made a little more wholesome with whole-wheat...
Author: Martha Stewart
Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.
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
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Author: Martha Stewart
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah."
Author: Martha Stewart
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and...
Author: Martha Stewart
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Author: Martha Stewart
Use this vanilla sponge cake recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between two 6-inch-round layer-cake pans, and bake...
Author: Martha Stewart
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Author: Martha Stewart
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Author: Martha Stewart
This fluffy vanilla cake gets it name (and flavor!) from the scalded milk in the batter. Martha made this recipe on episode 705 of Martha Bakes.
Author: Martha Stewart
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
Author: Martha Stewart
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
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 gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
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
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates...
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients...
Author: Martha Stewart
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Author: Martha Stewart
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's...
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate...
Author: Martha Stewart
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five...
Author: Martha Stewart
In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Author: Martha Stewart
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to...
Author: Greg Lofts
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Author: Martha Stewart
This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.
Author: Martha Stewart
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
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
For a delectable Valentine's Day surprise, bake our Coconut Pecan Cake in a heart-shape pan.
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth...
Author: Martha Stewart
Serve this dessert in the height of summer, when peaches are fresh and juicy.
Author: Martha Stewart
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into...
Author: Martha Stewart
This is one of Martha's favorite traditional chocolate layer cakes.
Author: Martha Stewart
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden...
Author: Martha Stewart
Adapt the traditional celebratory Scandinavian "princess cake" of marzipan, raspberry jam, whipped cream, and vanilla pastry cream for winter by pressing an elaborate doily into the tinted marzipan. Its...
Author: Martha Stewart
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream...
Author: Martha Stewart
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Author: Martha Stewart
This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
Author: Martha Stewart
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme...
Author: Martha Stewart