Name: Smith Island Cake Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 6 Tablespoons (85g) unsalted butter, cut into 6 pieces; 6 ounces (170g) bittersweet chocolate, coarsely chopped; 1 and 2/3 cups (335g) granulated sugar; 1 cup (240ml) heavy cream; 2 teaspoons corn syrup (optional, for shine); 1 teaspoon pure vanilla extract; Pinch of salt (optional, to taste); 3 and 3/4 cups (443g) sifted all-purpose flour (spooned & leveled); 1 and 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon salt; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 1 and 3/4 cups (350g) granulated sugar; 5 large eggs, at room temperature; 2 and 1/2 teaspoons pure vanilla extract; 1 and 3/4 cups (420ml) buttermilk, at room temperature; Rainbow sprinkles

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Introduction

Smith Island Cake is a beloved multi-layered dessert with rich chocolate icing and tender, flavorful cake layers. This classic treat from Maryland is perfect for celebrations or whenever you crave a decadent slice of cake.

A tall cake with eight golden yellow layers stacked evenly, each separated by thin dark chocolate frosting layers. The top is covered with a thick, glossy dark chocolate glaze that drips down the sides in smooth streams. Colorful small round sprinkles scatter across the shiny chocolate top and a few have fallen onto the white wavy-edged cake stand it sits on. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons (85g) unsalted butter, cut into 6 pieces
6 ounces (170g) bittersweet chocolate, coarsely chopped
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine)
1 teaspoon pure vanilla extract
Pinch of salt (optional, to taste)
3 and 3/4 cups (443g) sifted all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature
Optional: rainbow sprinkles for garnish

Instructions

Step 1: Make the icing first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup in a medium saucepan over medium heat. Stir constantly until the butter and chocolate have melted. Continue to cook, stirring occasionally, as the sugar dissolves and the mixture comes to a full boil with bubbling in the center. Once boiling, cook for 2 minutes or until the mixture reaches 220°F (104°C). Remove from heat and stir in the vanilla extract. Taste and add a pinch of salt if desired. Leave uncovered to cool and thicken for at least 2 hours until spreadable.
Step 2: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper as well to ensure easy removal of the thin cake layers.
Step 3: Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside. Using a mixer fitted with a paddle attachment, beat the softened butter and sugar on high speed until smooth and creamy, about 5 minutes, scraping down the sides as needed.
Step 4: Add the eggs one at a time on medium-high speed, beating well after each addition. Beat in the vanilla extract and scrape down the bowl again.
Step 5: On low speed, add the dry ingredients in three additions alternating with buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined without overmixing. The batter will be smooth and slightly thick.
Step 6: Divide the batter evenly among the pans, using slightly less than 1 cup (200–210g) per layer, spreading it evenly. Bake for 11–12 minutes or until a toothpick inserted in the center comes out clean. Cool the layers in the pans for a few minutes, then invert onto parchment paper. Peel off parchment rounds and reuse them if desired.
Step 7: Repeat baking the remaining layers until all 9 thin cake layers are baked and completely cooled, about 1 hour.
Step 8: Assemble the cake by placing one layer on a platter or cake stand. Spread 1/4 cup of the cooled icing on top, then repeat with all layers and icing. Some icing may spill over the sides, which is normal. Decorate with sprinkles if desired.
Step 9: Allow the cake to set for at least 1 hour before slicing to let the icing firm up, making it easier to cut. Refrigerate during this time if you like.
Step 10: Store leftover cake covered at room temperature for 1–2 days or in the refrigerator for up to 1 week.

Tips & Variations

Use parchment paper rounds for an easier release of the thin cake layers to prevent cracking or crumbling.
If you want a shinier icing, add corn syrup as directed. Leaving it out will still yield a delicious frosting.
Bring eggs and buttermilk to room temperature before mixing to ensure a smooth batter and even baking.
Try adding a splash of coffee to the chocolate icing for a subtle mocha flavor.

Storage

Store Smith Island Cake covered at room temperature for 1 to 2 days or refrigerated for up to 1 week. Before serving chilled cake, allow it to sit at room temperature for about 30 minutes for the best texture. Leftover cake can be gently reheated in a warm oven to freshen it, but avoid microwaving to prevent drying.

How to Serve

A close-up view of a tall cake slice with seven visible layers of light yellow sponge separated by thin, rich dark chocolate frosting layers. The top of the cake is covered with a smooth, glossy chocolate glaze sprinkled with small, colorful round sprinkles in shades of red, yellow, blue, green, purple, and white. Some crumbs and a few sprinkles are scattered on the white marbled surface beneath the cake, showing texture and detail. The cake looks moist and the chocolate frosting is slightly melted, creating a shiny and gooey look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the icing ahead of time?

Yes, the icing can be made up to a day in advance. Keep it covered and at room temperature, then stir well before using to ensure the consistency is spreadable.

Do I have to use buttermilk in the cake?

Buttermilk adds tenderness and a slight tang to the cake. If you don’t have buttermilk, you can substitute with whole milk plus 1 tablespoon of lemon juice or vinegar per cup, let it sit for 5 minutes before using.