With juicy berries and zesty lemon, these tiny cakes pack big flavors. Heading to a friend's house for the weekend? Tasty little loaves made with peak-perfect berries are great gifts for the host. For...
Author: Martha Stewart
Martha made this delicious, festive cake on Martha Bakes episode 504.
Author: Martha Stewart
This recipe is loosely based on the French tarte Tatin -- sliced apples, butter, and sugar on a large pastry crust -- but we kept our apples whole.
Author: Martha Stewart
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
Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.
Author: Martha Stewart
This lion cake from Martha Stewart Baby, Fall 2001, is a fun and regal addition to any kids' party.
Author: Martha Stewart
Good for beginners, the piped buttercream daisy decoration on this cake requires only two pastry tips and no complicated curves. Scoring the cake first gives it graphic appeal and makes it easy to space...
Author: Martha Stewart
Matzo cake meal stands in for flour in this Passover-friendly dessert. The torte is studded with apples cooked in sweet kosher wine.
Author: Martha Stewart
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder....
Author: Martha Stewart
Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture.
Author: Martha Stewart
Although some cheesecakes are made with ricotta, we prefer cream cheese for its smooth texture and luxurious taste. Cream cheese is itself an American classic, invented in the nineteenth century by a dairy...
Author: Martha Stewart
This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.
Author: Martha Stewart
One bite and you'll know why these cake squares, which are kosher for Passover, are such crowd-pleasers. The dessert's caramel glaze and nut topping make them truly special.
Author: Martha Stewart
Drizzle slices of this aromatic bread with warm clover honey.
Author: Martha Stewart
This sponge cake uses Delia's all-in-one method.
This family favorite comes from Luise Schultz. Stirring a couple tablespoons of quince preserves into the cream before whipping adds delicious flavor and a bit of stability.
Author: Martha Stewart
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon Semifreddo Cake.
Author: Martha Stewart
The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.
Author: Martha Stewart
We love this crown of glazed cream puffs, but the cake is also great without them.
Author: Martha Stewart
This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.
Author: Martha Stewart
Served with a scoop of our Earl Grey Ice cream and with a surprise Chocolate Truffle hidden inside, these aren't your typical molten cakes.
Author: Martha Stewart
A poppy-seed torte, also called a Mohntorte, is flavored by poppy seeds and ground walnuts.
Author: Martha Stewart
Author: Martha Stewart
Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.
Author: Martha Stewart
This great cake was adapted for "The Martha Stewart Show" from a recipe written by Martha Washington.
Author: Martha Stewart
Yes, you can make a cake in an Instant Pot or pressure cooker! This tastes like British steamed puddings, such as spotted dick, but it's made with fresh fruits instead of dried ones. This recipe appears...
Author: Martha Stewart
Author: Martha Stewart
A walnut-flecked olive oil cake, served with Apple Compote, Candied Walnuts, and creme fraiche, makes a satisfying coda to dinner.
Author: Martha Stewart
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Author: Martha Stewart
Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10-inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10-inch pan...
Author: Martha Stewart
We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped...
Author: Martha Stewart
An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.
Author: Martha Stewart
Come to the bright side for dessert with this beautiful cheesecake that could moonlight as a centerpiece. The juicy, sweet-tart mixed citrus segments that are placed on top balances the creamy, gingerbread-spiced...
Author: Martha Stewart
Author: Yummies
A simple version of the classic French dessert buche de Noel, this enchanting cake covered with crunchy almonds and creamy frosting calls to mind a snow-covered log in a wintry forest.
Author: Martha Stewart
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Author: Martha Stewart
This is a lightly spiced stack cake that uses dried apples, though the apples are not spiced.
Author: dcbeck46
Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped...
Author: Martha Stewart
This extraordinary cake is comprised of two layers: one, a cinnamon-spiced carrot-and-walnut cake; the other, a zucchini cake flavored with ground ginger. Cream-cheese icing creates a snowy landscape with...
Author: Martha Stewart
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was...
Use this recipe when making our Gingercake House.
Author: Martha Stewart
The cake can be served right away or allowed to age, from three days to six weeks: Wrap the cake in cheesecloth, keep it at room temperature, and pour 2 to 3 tablespoons of rum over the top every few days,...
Author: Martha Stewart
We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use...
Author: Martha Stewart
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it's dark, sticky, fragrant with ginger - the real thing.
Lemon and ricotta go together perfectly in this moist and delicious cake.
Author: Martha Stewart
Do not worry if the cheesecake sinks and cracks while it cools. The stewed fruit will conceal any imperfections.
Author: Martha Stewart