This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don't divide the dry ingredients between...
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin...
Author: Greg Lofts
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
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
Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.
Author: Martha Stewart
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
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 spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.
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
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
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
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Author: Martha Stewart
Graham crackers are the key to this easy and delicious no-bake cake.
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
A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust -- is a lesson in decadence.
Author: Martha Stewart
The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha made this recipe on "Martha Bakes" episode 604.
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
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Author: Martha Stewart
Author: Martha Stewart
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Author: Martha Stewart
Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.
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
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
Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert.
Author: Martha Stewart
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
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
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
Pumpkin-pie spices are used to flavor this upside-down cake.
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
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 recipe -- a tradtional cake from the Brittany region of France -- is brought to us by renowned pastry chef Florian Bellanger, of New York City's Fauchon.
Author: Martha Stewart
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
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
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
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
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
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Author: Martha Stewart
This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?
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
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
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
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
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
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
Author: Martha Stewart
Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.
Author: Martha Stewart