A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Author: Martha Stewart
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.
Author: Martha Stewart
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher...
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
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
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
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
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
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
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 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
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 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
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
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
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
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
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
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
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Author: Martha Stewart
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you're one of those, we have found...
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
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
Bake these restaurant-worthy cakes and prepare to be adored.
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
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
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
No birthday party would be complete without this classic cake with fluffy frosting.
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 elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a...
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
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
We've dressed up our Classic Pound Cake recipe with cherry preserves.
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
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish...
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
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
The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes...
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
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
Use this homemade vanilla buttercream frosting recipe to decorate our Basic Yellow Cake or Basic Chocolate Cake.
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