Maryland Smith Island Cake
Smith Island Cake is famous for its impossibly thin cake layers stacked high with chocolate fudge icing in between. It has a strong connection to Smith Island and the Chesapeake Bay and was made the official state dessert of Maryland in 2008.
Servings: 12 servings
Ingredients
Cake
- 2 cups (400g) granulated sugar
- 1 cup (227g) salted butter softened
- 5 large eggs
- 3 cups (423g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 2 teaspoons pure vanilla extract
- 1/2 cup water
Icing
- 2 cups (400g) granulated sugar
- 1 cup evaporated milk
- 5 ounces unsweetened chocolate chopped
- 1/2 cup salted butter cubed
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350℉ (177℃).
- Cream sugar and butter. Add eggs one at a time, mixing well after each addition and stopping to scrape the bottom and sides of the bowl.2 cups (400g) granulated sugar, 1 cup (227g) salted butter, 5 large eggs
- Add the flour, baking powder, and salt alternately with the milk, vanilla, and water.3 cups (423g) all-purpose flour, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder, 1 cup evaporated milk, 2 teaspoons pure vanilla extract, 1/2 cup water
- Spray 9-inch cake pans with baking spray. Evenly divide the batter to get 8-10 layers. I used 3/4 cup of batter per layer (it was 187 grams of batter per layer, to be precise) and ended up with 9 layers. Use the back of a spoon to spread the batter into thin, evenly layers.
- Bake the layers for 8-10 minutes until done. With cake layers this thin I find the best way to check whether the layer is done is to listen to it. If you still hear it making a spitting or sizzling noise, let it bake for another minute or two until it is quiet. You can also gently tap the top of the layer with a finger. If it leaves an indentation then the cake layer needs to bake longer.
- Make the icing while the first layers are baking. As each layer finishes, let it cool for a few minutes before turning it out onto a cake plate, topping with 2-3 spoonfuls of icing, and continuing to bake, stack, and ice.
- To make the icing, combine the sugar and evaporated milk in a medium saucepan over medium-low heat for 3-4 minutes until warm. Add the chocolate and stir until melted and combined. Add the butter and continue to cook until melted.2 cups (400g) granulated sugar, 1 cup evaporated milk, 5 ounces unsweetened chocolate, 1/2 cup salted butter
- Increase the heat to medium-heat and continue to cook at a low boil or simmer, stirring frequently for 10-15 minutes until thickened slightly. Remove from the heat and stir in the vanilla. The icing will still be very thin but will continue to thicken as it cools.1 teaspoon pure vanilla extract
Notes
- Storing: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for a bit before serving so the icing softens nicely.
- Freezing: Smith Island Cake freezes well whole, in sections, or by the slice. Wrap it tightly in plastic wrap, then in foil, or place in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
- Make Ahead: This is a great make-ahead cake because the layers and icing hold up well. You can make the cake a day ahead and keep it covered until ready to serve. You can also bake the layers in advance and assemble the cake later.
Nutrition
Calories: 719kcal | Carbohydrates: 98g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 408mg | Potassium: 294mg | Fiber: 3g | Sugar: 71g | Vitamin A: 909IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 4mg
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