An old family recipe and a very simple Mexican dessert. It consists of ordinary vanilla cookies and a sweet and simple lime cream. As a personal note, this dessert is much better chilled and goes great...
Author: Chris
Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue. It's just the recipe to make use of juicy raspberries when they're in season.
Author: Martha Stewart
Mint-chocolate-chip devotees will relish this dessert: The ice cream serves as both filling and frosting; the sole diversion is the chocolate cake. You may alternate layers of green and white ice cream...
Author: Martha Stewart
You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote or freshly poached peaches and whipped cream.
Author: Martha Stewart
This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special in your life.
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart
Doris Schecter, owner of the My Most Favorite Dessert Company bakery, shares her recipe for this flourless chocolate cake. For a taller cake, Doris suggests making this recipe 1 1/2 times.
Author: Martha Stewart
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive...
Author: Martha Stewart
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Author: Martha Stewart
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart
A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul with a cake topped with grapes-a symbol of abundance...
Author: Martha Stewart
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon...
Author: Martha Stewart
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Author: Martha Stewart
This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor...
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
Author: Martha Stewart
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Author: Martha Stewart
Author: Martha Stewart
This is the very richest, smoothest cheesecake ever made. The dessert's finely ground almonds that dust the pan are a pleasing contrast to the silkiness of the cake. Use a straight-sided pan 8 inches wide...
Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Author: Martha Stewart
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Author: Martha Stewart
No birthday party would be complete without this classic cake with fluffy frosting.
Author: Martha Stewart
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla...
Author: Martha Stewart
This cake can be made in advance, but we love it when the filling is warm and syrupy. If you have about 20 minutes to make the filling just before assembling the cake, go for it.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Author: Martha Stewart
Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best when served the day it is made.
Author: Martha Stewart
Our classic white sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.
Author: Martha Stewart
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Author: Martha Stewart
Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for...
Author: Martha Stewart
Take your children to infinity and beyond! Or just offer them a piece of this rocket cake.
Author: Martha Stewart
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Author: Martha Stewart
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated...
Author: Martha Stewart