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Swiss Meringue Buttercream

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.

Author: Martha Stewart

Easy Chocolate Cake

If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

Author: Martha Stewart

Chocolate Raspberry Cake

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries...

Author: Martha Stewart

New York Crumb Cake

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

No Bake Cheesecake

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without...

Author: Martha Stewart

Banana Cake

Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by...

Author: Martha Stewart

Chocolate Bundt Cake

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Author: Martha Stewart

Vanilla Pound Cake

How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!

Author: Martha Stewart

Cream Cheese Buttercream Frosting

The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.

Author: Martha Stewart

Pear Upside Down Cake

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert....

Author: Martha Stewart

Italian Meringue Buttercream

Use this recipe to frost your favorite layer cake.

Author: Martha Stewart

Chocolate Beet Cake

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

Author: Martha Stewart

Glazed Lemon Pound Cake

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Author: Martha Stewart

Carrot Cake

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Author: Martha Stewart

Sticky Toffee Pudding with Toffee Sauce

Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives...

Author: Martha Stewart

Sponge Cake

"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining....

Author: Martha Stewart

Coconut Pineapple Loaf Cake

Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.

Author: Martha Stewart

German Apple Cake

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Author: Martha Stewart

Cranberry Upside Down Cake

Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As...

Author: Martha Stewart

April Bloomfield's Ginger Cake

A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."

Author: Martha Stewart

Lemon Cake

This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.

Author: Martha Stewart

Tres Leches Cake

We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches"-"three...

Author: Martha Stewart

Classic Pound Cake

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Author: Martha Stewart

Cream Cheese Pound Cakes

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

Author: Martha Stewart

Magnolia Bakery Vanilla Buttercream

Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Author: Martha Stewart

The Ultimate Devil's Food Cake

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay...

Author: Martha Stewart

Apple Spice Cake

Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.

Author: Martha Stewart

Perfect White Cake

A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery....

Author: Martha Stewart

Applesauce Cake

Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.

Author: Martha Stewart

Basic Vanilla Buttercream

Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC...

Author: Martha Stewart

Marble Cake

Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.

Author: Martha Stewart

Buche de Noel

This fanciful "Yule log" is a classic French holiday dessert.

Author: Martha Stewart

Lemon Olive Oil Cake

Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.

Author: Martha Stewart

Simple Lemon Cake

Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.

Author: Martha Stewart

Strawberry Cream Cake

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Author: Martha Stewart

Rhubarb Upside Down Cake

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

Author: Martha Stewart

Maple Cake

The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light...

Author: Martha Stewart

Pineapple Upside Down Cake

The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch...

Author: Martha Stewart

Light and Fluffy Yellow Cake

Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.

Author: Martha Stewart

Dark Chocolate Cake with Ganache Frosting

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Author: Martha Stewart

Butter Cake I

Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.

Author: Martha Stewart

No Bake Key Lime Cheesecake

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping...

Author: Martha Stewart

Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Author: Martha Stewart

Ultimate Coconut Cake

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Author: Martha Stewart

Condensed Milk Pound Cake

Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.

Author: Martha Stewart

Mrs. Maus's Fruitcake

Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's...

Author: Martha Stewart

Baked Alaska

This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with...

Author: Martha Stewart

Linzertorte

Author: Martha Stewart

Sticky Toffee Pudding

In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.

Author: Martha Stewart

Moist Devil's Food Cake

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

Author: Martha Stewart