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
Try this gingerbread cake -- it's flavors are perfect for the holidays.
Author: Martha Stewart
Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and...
Author: Martha Stewart
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which...
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
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We...
Author: Martha Stewart
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.
Author: Martha Stewart
Author: Martha Stewart
A rich Dobos Torte -- which has alternating layers of yellow genoise cake and Caramel Buttercream -- is topped with coarsely chopped caramelized sugar. The original recipe was created in 1887 by the Hungarian...
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
Author: Martha Stewart
Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."
Author: Martha Stewart
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic,...
Author: Martha Stewart
This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into a syrup that you beat into egg whites-the result...
Author: Martha Stewart
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Author: Martha Stewart
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Author: Martha Stewart
This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."
Author: Martha Stewart
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Author: Martha Stewart
A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.
Author: Martha Stewart
To make this knockout dessert appear, you'll need reinforcements: a springform pan, a food processor (to blitz the chocolate wafers for the crust), and a mixer (to beat the cheesecake ingredients). After...
Author: Sarah Carey
This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee flavor. Sour cream in the batter ensures a moist...
Author: Martha Stewart
The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!
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
We've spiced up our Classic Pound Cake recipe with cinnamon and raisins.
Author: Martha Stewart
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This...
Author: Martha Stewart
Author: Martha Stewart
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Author: Martha Stewart
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
Author: Martha Stewart
A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.
Author: Martha Stewart
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Author: Martha Stewart
Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.
Author: Martha Stewart
Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.
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
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 recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don't divide the dry ingredients between...
Author: Martha Stewart
The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha made this recipe on "Martha Bakes" episode 604.
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and brushed on top to harden into a fine, crackly glaze...
Author: Greg Lofts
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart
A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust -- is a lesson in decadence.
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Author: Martha Stewart
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just before serving.
Author: Martha Stewart
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Author: Martha Stewart