Smith Island Cake (MD)
intro
Maryland’s official state dessert, this iconic treat features 8 thin vanilla layers coated in rich fudgy chocolate frosting, a beloved Chesapeake Bay tradition.
Ingredients
Steps
Prep oven and pans
Preheat your oven to 350°F (175°C). Grease eight 9-inch round cake pans with a thin layer of butter, line the bottom of each pan with a cut-to-fit circle of parchment paper, and lightly dust with flour, tapping out any excess. If you do not own 8 pans, bake layers in batches, allowing pans to cool fully between uses.
Mix vanilla cake batter
In a medium mixing bowl, whisk together 360g all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt; set aside. In a stand mixer fitted with a paddle attachment, cream 226g (1 cup) of the softened unsalted butter and 400g granulated sugar on medium speed for 3 full minutes until pale, light, and fluffy. Add 4 room-temperature eggs one at a time, beating for 30 seconds after each addition to fully incorporate, then stir in 2 tsp of the vanilla extract. Alternate adding the dry flour mixture and 240ml whole milk in 3 equal batches, starting and ending with dry ingredients, mixing on low speed only until no dry flour streaks remain—do not overmix to keep layers tender.
Bake thin cake layers
Scoop a scant 1/2 cup (approximately 110g) of batter into each prepared pan, spreading it into a perfectly even, thin layer across the entire pan bottom with a small offset spatula. Bake for 8-9 minutes at 350°F (175°C), until edges are just light golden and the layer top springs back when lightly touched. Let layers cool in their pans for 5 minutes after removing from the oven, then turn out onto wire cooling racks to cool completely (at least 20 minutes) before frosting—warm layers will melt and slide off the frosting.
Cook fudge frosting
In a medium heavy-bottomed saucepan set over medium-low heat, combine 340g semi-sweet chocolate chips, the remaining 113g (1/2 cup) unsalted butter, and 360ml evaporated milk. Stir constantly with a wooden spoon for 6-7 minutes until chocolate and butter are fully melted and the mixture is completely smooth. Remove the pan from heat, gradually whisk in 480g powdered sugar and the remaining 1 tsp vanilla extract until no lumps remain. Let the frosting rest for 10 minutes at room temperature to thicken to a spreadable, pourable consistency.
Stack and frost layers
Set one fully cooled cake layer on a cake stand or flat serving plate. Pour 1/4 cup of the slightly warm frosting over the layer center, spreading it evenly all the way to the edges with an offset spatula. Top with the next cake layer, pressing gently to adhere, and repeat the 1/4 cup frosting process for all 8 layers. Once the final top layer is placed, pour all remaining frosting over the cake top, letting it drip naturally down the sides, then spread to coat the sides evenly. A slightly rustic, uneven finish is traditional for Smith Island Cake, so no perfectly smooth coat is needed.
Chill and set cake
Transfer the fully assembled cake to the refrigerator to chill for a minimum of 1 hour to let the frosting set and the cake layers meld together. Remove the cake from the refrigerator 15 minutes before serving to let the frosting soften slightly for the creamiest texture. Slice into 10 even wedges to serve.
Tips
2.If your frosting thickens too much during assembly, warm it in 10-second microwave bursts or over a double boiler, stirring well, to return it to a smooth, pourable consistency.
3.Use room-temperature eggs and butter for the cake batter; cold ingredients will not cream properly, resulting in a dense, tough crumb instead of tender layers.
OMG, I’ve been looking for a legit Smith Island cake recipe forever! My grandma used to bring one home from our Eastern Shore trips every summer, and this tastes EXACTLY like hers. The thin layers are so worth the extra effort, y’all. I brought it to our neighborhood potluck last weekend and people were asking for slices before I even set it down. 10/10, no notes!
Was nervous to try this because medium difficulty had me stressed, but it came together way easier than I thought! My kids devoured half the cake before dinner even started, and my husband said it’s better than the bakery version we got on our Ocean City trip a few years back. Only change I made was adding a tiny splash of vanilla to the frosting, game changer.
Tried this last night for our weekly family dinner and it was SO good. I messed up the first two layers because I poured too much batter, but once I got the hang of it the rest turned out perfect. The chocolate frosting is so rich and not too sweet, exactly how I like it. Will definitely be adding this to our regular rotation.
Brought this to my office potluck yesterday and it was the first dish gone! I was worried 8 thin layers would be too much work on a weeknight, but I baked the layers the night before and frosted it the morning of, super doable. Got so many compliments, even from the lady who brings her famous coconut cake to every event. Win!
Has anyone tried making this with a 1:1 gluten free flour blend? I’m hosting a dinner party next month and two of my guests are gluten free, I’d love to serve this if it works!
Not usually a cake guy, I’m more of a pie and cobbler person, but my wife begged me to make this for our anniversary and I have to admit it slapped. The layers are thin enough that it doesn’t feel like you’re eating a giant brick of cake, and the fudge frosting is chef’s kiss. Didn’t even burn a single layer, which is a miracle for me.
Made this in my tiny apartment oven with just two 9-inch pans, so I had to bake the layers in batches, and it still turned out amazing! I was worried I’d mess up the frosting because I don’t have a stand mixer, but a hand whisk worked just fine if you put a little muscle into it. My roommates are already begging me to make it again for our game night this weekend.
This was such a fun weekend baking project! I sliced the whole cake into individual portions and froze them for quick treats during the week, and they thaw perfectly in like 30 seconds in the microwave. The chocolate flavor is so deep, it doesn’t taste like a boring box mix at all. 100% worth the effort.
I’ve made half a dozen Smith Island cakes over the years for Maryland-themed events, and this is hands down the best recipe I’ve tried. The frosting sets perfectly so you don’t get oozing layers when you slice it, and the cake crumb is so tender, no dry edges at all. I added a little sprinkle of old bay on top of one test batch for a quirky Maryland twist and it was weirdly amazing, don’t knock it till you try it!