Print

Smith Island Cake Recipe With Thin Layers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 68 reviews

Smith Island Cake is a classic layered dessert featuring multiple thin layers of moist cake stacked with rich chocolate icing between each layer, then generously coated with the same chocolate icing. Known for its delicate layers and fudgy texture, this cake is a traditional favorite from Smith Island, Maryland, offering a delightful balance of buttery cake and deeply chocolaty frosting.

Ingredients

Cake Ingredients

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

Chocolate Icing Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 2 cups granulated sugar
  • 3/4 cup whole milk

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and lightly grease the baking pan to ensure the thin cake layers don’t stick.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and smooth, which usually takes about 3-5 minutes and creates a fluffy base for the cake.
  3. Add Eggs, Milk, and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition. Then add the whole milk and vanilla extract and blend until smooth and fully combined.
  4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the batter tender.
  5. Bake Thin Cake Layers: Spread a thin layer of batter evenly in the prepared pan and bake each layer for 8 to 12 minutes until a toothpick inserted in the center comes out clean. Let each layer cool completely before removing from the pan.
  6. Repeat Layer Baking: Repeat the spreading, baking, and cooling process until all the batter is used, creating multiple thin cake layers essential for the traditional Smith Island Cake structure.
  7. Prepare Chocolate Icing: While the layers cool, melt butter in a saucepan over medium heat. Stir in cocoa powder, granulated sugar, and whole milk, cooking and stirring continuously until the mixture is smooth, thickened, and glossy.
  8. Assemble the Cake: Stack the cooled cake layers one by one, generously spreading the warm chocolate icing between each layer. Once stacked, cover the top and sides of the cake with the remaining icing for a luscious finish.
  9. Rest Before Serving: Allow the assembled Smith Island Cake to rest for about 30 minutes to let the icing set and the flavors meld. Slice carefully and serve.

Notes

  • Ensure each cake layer is completely cool before stacking to prevent the icing from melting and running.
  • You can use a springform pan or a round cake pan for baking the thin layers.
  • For best results, use high-quality unsalted butter and pure vanilla extract.
  • Smith Island cake traditionally has 8 to 10 layers, but you can adjust the number of layers based on your pan size and batter quantity.
  • If desired, store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://justsosavory.com/smith-island-cake-recipe-with-thin-layers-recipe/