This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna.
Author: Martha Stewart
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Author: Martha Stewart
This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the...
Author: Martha Stewart
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Author: Martha Stewart
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please...
Author: Martha Stewart
Powdered peanut butter is the secret to this flavorful buttercream. Use it to frost Vanilla Cupcakes or any dessert you fancy, then garnish with chopped roasted peanuts.
Author: Martha Stewart
Imagine those caramel apples you loved as a kid, now all grown up and baked into a cake, courtesy of John Barricelli.
Author: Martha Stewart
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
Author: Martha Stewart
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
Graham crackers are the key to this easy and delicious no-bake cake.
Author: Martha Stewart
Ground cardamom adds a soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey of Shippensburg, PA. If you don't like cardamom, you can substitute ground ginger or...
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Author: Martha Stewart
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Author: Martha Stewart
Lemon Pudding Cake makes for the perfect springtime dessert.
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice cream, all atop a surprise core of banana cake....
Author: Martha Stewart
Amber-colored cloudberries, also known as bake-apple berries, yellow berries, and mountain berries, are too tart to eat by themselves but make excellent jam. This Scandinavian recipe for cloudberry layer...
Author: Martha Stewart
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Author: Martha Stewart
This is the best birthday cake a chocolate lover could have, courtesy of former crafts and editorial director Hannah Milman's mother. The frosting requires constant stirring for about thirty minutes, but...
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.
Author: Martha Stewart
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Author: Martha Stewart
This classic Italian cake, similar to the British trifle, was made by Martha Stewart Living prep kitchen manager John Barricelli for Martha's mother's birthday.
Author: Martha Stewart
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
Author: Martha Stewart
To celebrate Valentine's Day, Martha always treats her nearest and dearest to something extra-special. Follow her lead and share a little piece of your heart, too, by making these rich flourless chocolate...
Author: Martha Stewart
This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.
Author: Martha Stewart
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.
Author: Martha Stewart
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Author: Martha Stewart
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder. The dessert feels indulgent, but fear not-this homemade version has much less fat than the...
Author: Martha Stewart
This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
Author: Martha Stewart
A drum-shaped nut grinder is the best tool for grinding pecans. You can also use a food processor; add one tablespoon of the flour, and process in pulses.
Author: Martha Stewart
Author: Martha Stewart
This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter, and 12 ounces of bittersweet chocolate make it...
Author: Martha Stewart
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Author: Martha Stewart
Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only...
Author: Martha Stewart
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio...
Author: Martha Stewart
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Author: Martha Stewart
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla...
Author: Martha Stewart
This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with...
Author: Greg Lofts
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud...
Author: Martha Stewart
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked...
Author: Martha Stewart
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Author: Martha Stewart
Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha...
Author: Martha Stewart
Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake.
Author: Martha Stewart