One-Bowl Chocolate Cake
A super-easy chocolate layer cake belongs in every cook's recipe repertoire. This chocolate-buttermilk cake is luscious enough for a special occasion but easy enough for everyday desserts. And the recipe gets brownie points(!) for using just a single bowl. You can also use this cake batter to make two dozen cupcakes: fill lined tins two-thirds full and bake for 20 minutes, rotating once. A decadent chocolate frosting is the finishing touch and your cake is ready for its star turn at a birthday, anniversary, or pretty much any celebration.
Vanilla Glaze for Cinnamon-Bun Bites
With just five pantry ingredients, you've got a simple cinnamon roll glaze to whisk together. Everyone needs a vanilla glaze like this, sure it's perfect over Cinnamon-Bun Bites but it's also worth trying for Bundt cakes, loaf cakes, or donuts. It's your homemade glaze for a myriad of baking adventures.
Coconut Cloud Cake
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Magnolia Bakery Vanilla Cupcakes
Salted-Caramel Six-Layer Chocolate Cake
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting—it achieves its ideal spreading texture after standing for 30 minutes.
Baked Cake Donuts
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.