No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dessert

Explore 4110 recipes, 17 projects, 192 articles, 126 galleries, 1116 videos, and more

Golden Sheet Cakes

Time:1 hour 50 mins
expand

Cherry Pie with Almond Crumble

Time:1 hour 30 mins
Ingredients
  • 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
  • 3/4 cup granulated sugar
  • 1/2 teaspoon fine salt, divided
  • 6 cups drained jarred sour cherries (from three 24-ounce jars)
  • 1 teaspoon pure vanilla extract
  • 1 homemade or store-bought pie crust in a deep-dish 9-inch plate
  • 1 large egg white, lightly beaten
  • 1/2 cup light-brown sugar
  • 1 stick cold unsalted butter, cut into pieces
  • 1/4 cup almonds
expand

Devil's Food Cake with Fluffy Frosting

Time:1 hour 20 mins
Ingredients
  • 3 sticks unsalted butter, room temperature, plus more for pans
  • 1 cup unsweetened cocoa powder, plus more for pans
  • 1 cup boiling water
  • 1 cup sour cream
  • 3 cups all-purpose flour (spooned and leveled)
  • 3/4 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 3/4 cups sugar, divided
  • 4 large eggs, plus 5 large egg whites, room temperature, divided
  • 5 teaspoons pure vanilla extract, divided
  • 1 tablespoon corn syrup
expand

Brown-Sugar Layer Cake with Caramel Buttercream Frosting

Time:4 hours
Other Ideas:
Layer cake
expand

Chocolate-Flecked Layer Cake with Milk Chocolate Frosting

Time:1 hour 20 mins
Ingredients
  • 1 1/2 sticks unsalted butter, softened, plus more for pans
  • 2 1/4 cups all-purpose flour, plus more for pans
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons coarse salt
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg yolk plus 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups sour cream
  • 3/4 cup whole milk
  • 8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
  • Milk Chocolate Frosting
expand

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour (not self-rising)
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs
  • 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
  • Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com)
  • Pink Buttercream
  • Chocolate Filigree Hearts
expand

Espresso Shortbread Headstones

Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon finely ground espresso
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2/3 cup confectioners' sugar, (sifted, then measured)
  • 1 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate, chopped
expand

Polka-Dot Cupcakes

Other Ideas:
Cupcakes
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • Finely grated zest of 1 orange
  • 1 cup milk
  • 8 ounces cream cheese (not whipped)
  • 4 tablespoons unsalted butter
  • 3/4 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract
expand

Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce

Time:3 hours 45 mins
Ingredients
  • For the cake:
  • Unsalted butter, for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • Salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup low-fat buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • For the Milk-Chocolate Crunch:
  • 1 cup crisped-rice cereal
  • 6 ounces milk chocolate, melted
  • For the caramel sauce:
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon pure vanilla extract
  • Salt
  • For the frosting:
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 cup plus 2 tablespoons hot water
  • 2 sticks unsalted butter
  • 1/2 cup confectioners' sugar
  • Salt
  • 1 pound semisweet chocolate, melted and cooled
expand

advertisement

advertisement

advertisement

advertisement