There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making...
Author: Martha Stewart
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and...
Author: Martha Stewart
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops...
Author: Martha Stewart
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy...
Author: Martha Stewart
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Author: Martha Stewart
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Author: Martha Stewart
This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer...
Author: Martha Stewart
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than...
Author: Martha Stewart
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right...
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Author: Martha Stewart
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist...
Author: Martha Stewart
This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad...
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer...
Author: Martha Stewart
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for...
Author: Martha Stewart
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped...
Author: Martha Stewart
Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought...
Author: Martha Stewart
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer...
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived...
Author: Martha Stewart
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like...
Author: Martha Stewart
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Author: Martha Stewart
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight....
Author: Martha Stewart
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup...
Author: Martha Stewart
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl...
Author: Martha Stewart
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer...
Author: Martha Stewart
Author: Martha Stewart
Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake...
Author: Martha Stewart
Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From...
Author: Martha Stewart
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Author: Martha Stewart
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently....
Author: Martha Stewart
Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert,...
Author: Martha Stewart
Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.
Author: Martha Stewart
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up...
Author: Martha Stewart
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while...
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and...
Author: Martha Stewart
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular...
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and...
Author: Martha Stewart
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature...
Author: Martha Stewart
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream...
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
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple...
Author: Martha Stewart