This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Author: Martha Stewart
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
Use this recipe when making our Gingercake House.
Author: Martha Stewart
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 lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Author: Martha Stewart
This flourless cake is incredibly light and moist.
Author: Martha Stewart
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio...
Author: Martha Stewart
White House pastry chef Bill Yosses recommends this flavorful cake as a healthy dessert option.
Author: Martha Stewart
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Author: Martha Stewart
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then...
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
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Author: Martha Stewart
This valentine cake is a sweet way to express your love for a special someone.
Author: Martha Stewart
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Author: Martha Stewart
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Author: Martha Stewart
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud...
Author: Martha Stewart
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Author: Martha Stewart
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please...
Author: Martha Stewart
Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required; the cake is cleverly decorated with store-bought...
Author: Martha Stewart
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially...
Author: Greg Lofts
What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
Elevate a basic box of store-bought vanilla cake mix with one cup of fresh strawberries and a decadent layer of homemade whipped cream. When you want an easy, breezy dessert that still feels special, this...
Author: Martha Stewart
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop...
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
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the...
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
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.
Author: Martha Stewart
Greek yogurt, fresh ginger, and orange zest give Martha's mini Bundt version of kumajj, a traditional Saudi cake, its moist texture and bright flavor.
Author: Martha Stewart
Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.
Author: Martha Stewart
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart
This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Author: Martha Stewart
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Author: Martha Stewart
Chocolate and mint is one of the most timeless flavor combinations-and it really shines in this bundt cake recipe. Cake flour is the key to keeping each slice super light and fluffy.
Author: Martha Stewart
Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.
Author: Martha Stewart
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Author: Martha Stewart
Serve slices of this cake along with a cup of Ceylon black tea. Light and subtle, the tea's honey and citrus flavors make it a natural foil for a variety of fruits, buttery cakes, and custard desserts...
Author: Martha Stewart
Single-serving cheesecakes made in glass jars are adorable and easy mini alternatives to their full-size cousins. They bake in just half an hour and can be cooked a few days ahead of time.
Author: Martha Stewart