The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation. Serve slices of the confection with fluffy...
Author: Martha Stewart
This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender crumb) that is a perfect canvas for tinting....
Author: Martha Stewart
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother, is sweetened with a twist of an orange glaze...
Author: Martha Stewart
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Author: Martha Stewart
Apple pie upside-down cake borrows all the flavors of its cousin and transforms them into a syrupy shallow cake that's unexpectedly elegant.
Author: Martha Stewart
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Author: Martha Stewart
Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert.
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot...
Author: Greg Lofts
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just before serving.
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
We used frozen cherries to make a fruit-studded cake that's sweet as can be. Serve it on its own as an afternoon snack or with whipped cream for dessert.
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Author: Martha Stewart
This subtly sweet yeasted cake topped with fresh peaches is a Baltimore staple. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.
Author: Martha Stewart
To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of...
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
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
This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
Author: Martha Stewart
This Southern-style Hummingbird layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say it's because the cake is as...
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart
This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It's the perfect cake for all things summertime, and for making...
Author: Angela
Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored in the refrigerator; rewarm it over a saucepan of...
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
Author: Martha Stewart
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake, and Fish Cake each require one recipe of the frosting,...
Author: Martha Stewart
Chocolate lovers will not be disappointed by this generously frosted cake.
Author: Martha Stewart
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple. Serve the cake in generous slices, with a dollop...
Author: Martha Stewart
Strawberry shortcake never tasted so good-or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the...
Author: Martha Stewart
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for...
Author: Martha Stewart
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
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
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
Pumpkin-pie spices are used to flavor this upside-down cake.
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 Passover dessert, made with hazelnuts and matzo cake meal, is rich and delicious and as decadent as it gets.
Author: Martha Stewart
Martha's modern version of the traditional yule log cake, or buche de noel, calls for rolling and filling chiffon cake with chocolate-hazelnut cream, covering in chocolate "tree bark," and decorating with...
Author: Martha Stewart