This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt...
Author: Martha Stewart
Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste...
Author: Martha Stewart
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Author: Martha Stewart
The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!
Author: Martha Stewart
The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art frosting is a chocolate ganache that gets whipped...
Author: Martha Stewart
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Author: Martha Stewart
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
Author: Martha Stewart
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Author: Martha Stewart
Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit filling is what summer dreams are made of.
Author: Martha Stewart
Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and...
Author: Martha Stewart
A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee flavor. Sour cream in the batter ensures a moist...
Author: Martha Stewart
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Author: Martha Stewart
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.
Author: Martha Stewart
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic,...
Author: Martha Stewart
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Author: Martha Stewart
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Author: Martha Stewart
This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."
Author: Martha Stewart
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries...
Author: Greg Lofts
Author: Martha Stewart
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
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 burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into a syrup that you beat into egg whites-the result...
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."
Author: Martha Stewart
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
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
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
This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
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
This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and brushed on top to harden into a fine, crackly glaze...
Author: Greg Lofts
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
Try this gingerbread cake -- it's flavors are perfect for the holidays.
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
To make this knockout dessert appear, you'll need reinforcements: a springform pan, a food processor (to blitz the chocolate wafers for the crust), and a mixer (to beat the cheesecake ingredients). After...
Author: Sarah Carey
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Author: Martha Stewart
A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.
Author: Martha Stewart