This Passover dessert, made with hazelnuts and matzo cake meal, is rich and delicious and as decadent as it gets.
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
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 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
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
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
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
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
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
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
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
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
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
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
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
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
Lemon Pudding Cake makes for the perfect springtime dessert.
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
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
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
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
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
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
Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.
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
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
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 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
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
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
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
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
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
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
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
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 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
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake.
Author: Martha Stewart
The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated...
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
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