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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

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

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

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

Easy Chocolate Cake

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

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

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

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

Italian Meringue Buttercream

Use this recipe to frost your favorite layer cake.

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

Carrot Cake

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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

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

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

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

Classic Cheesecake

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

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

German Apple Cake

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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

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

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

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

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

Lucinda's New York Style Cheesecake

Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.

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

Yellow Genoise Cake

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

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

Marble Cake

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

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

Apple Cider Doughnut Cake

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

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

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

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

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

Flourless Chocolate Cake

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

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

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

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

Raspberry Swirl Cheesecake

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

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

Strawberry Cake

A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.

Author: Martha Stewart

Strawberry Shortcake

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries...

Author: Martha Stewart

Coconut Lime Berry Cake

Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert, however, you can use orange juice for a kid-friendly...

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

Lardy Cake

In the North of England, it is traditional to serve lardy cake on holidays and special occasions.

Author: Martha Stewart

Italian Ricotta Cheesecake

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

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