Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian cream filling to the milk chocolate curls on top-it's...
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender and moist with oil (in place of butter), milk, honey,...
Author: Martha Stewart
Cut a slice of this rich and fudgy chocolate cake...if you dare. Crunchy malt balls in the ganache center will leave you wondering if the "cockroaches" are real (we'll never tell).
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
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
Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert.
Author: Martha Stewart
Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this over-the-top dessert.
Author: Martha Stewart
This cake may look plain, but inside, it's moist, dense, and intensely flavored. In other words, it's a chocolate lover's dream come true. The fact that it takes just 20 minutes of effort is all the icing...
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
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
Author: Martha Stewart
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Author: Martha Stewart
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
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 light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Author: Martha Stewart
Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat...
Author: Martha Stewart
This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.
Author: Martha Stewart
A plain-Jane orange chiffon cake gets dolled up with aromatic orange juice and zest in the batter.
Author: Martha Stewart
A true showstopper, this vanilla-bean Bundt cake gets the chocolate treatment inside and out. Cutting into the cake reveals its rich cheesecake-like chocolate filling, and the whole thing is glazed with...
Author: Martha Stewart
Ice cream in a 500-degree oven? As long as it's bundled up in a thick layer of meringue, the outside caramelizes, and the inside (chocolate cake with chocolate ice cream) remains brr-illiantly chilly.
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Author: Martha Stewart
Martha's modern version of the traditional yule log cake, or buche de noel, calls for rolling and filling chiffon cake with chocolate-hazelnut cream, covering in chocolate "tree bark," and decorating with...
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
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
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
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
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 family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
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 light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Author: Martha Stewart
Nutty poppy seeds and fragrant lemon zest enliven a white layer cake; its filling is a combination of whipped cream and lemon curd.
Author: Martha Stewart
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Author: Martha Stewart
This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
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
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd...
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
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
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
The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.
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
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Author: Martha Stewart