Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Author: Martha Stewart
Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture....
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
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into...
Author: Greg Lofts
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 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
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute...
Author: Martha Stewart
This moist cake -- inspired by the Rosh Hashanah traditions of eating honey cake and honey-dipped fruit to represent hope for a sweet year ahead -- is made luscious with a warm topping of pears in a honey...
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
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.
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
Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake.
Author: Martha Stewart
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving...
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 chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Author: Martha Stewart
A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique...
Author: Greg Lofts
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
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of...
Author: Martha Stewart
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.
Author: Martha Stewart
Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite Passover desserts. This recipe, which is brought to us by senior producer Lisa Wagner, was first prepared...
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
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Author: Martha Stewart
The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened cornmeal cake, and plump peaches impart even more...
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip....
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
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Author: Martha Stewart
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
Author: Martha Stewart
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
Author: Martha Stewart
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.
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
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more...
Author: Martha Stewart
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole...
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
Pair this rich frosting with our Banana Cupcakes.
Author: Martha Stewart
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
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
When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice it in front of your guests.
Author: Martha Stewart
Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.
Author: Martha Stewart
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla...
Author: Martha Stewart
Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted...
Author: Martha Stewart
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Author: Martha Stewart
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
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...
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart