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Smith Island Cake Recipe

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★★★★★

4.8 from 67 reviews

Smith Island Cake is a traditional layered cake from Maryland known for its nine ultra-thin layers of moist cake separated by rich, creamy chocolate icing. The cake features a tender vanilla buttermilk base with a luscious chocolate buttercream made from bittersweet chocolate, butter, sugar, and cream. Each delicate layer bakes quickly and is assembled with a luscious icing, creating a beautifully stacked dessert perfect for celebrations or a special treat.

Ingredients

Scale

Chocolate Icing

  • 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)

Vanilla Cake

  • 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 Garnish

  • Rainbow sprinkles

Instructions

  1. Make the icing: Combine the butter, chopped bittersweet chocolate, sugar, heavy cream, and corn syrup in a medium saucepan over medium heat. Stir constantly until the butter and chocolate have melted. Continue cooking with occasional stirring until the mixture reaches a full boil and cook for 2 minutes more until it hits 220°F (104°C). Remove from heat, stir in vanilla extract, and add salt if desired. Allow to cool and thicken for at least 2 hours, until it reaches a spreadable consistency.
  2. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans and line them with parchment paper rounds, then grease the parchment. This helps the very thin cakes release without breaking.
  3. Mix dry ingredients: In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: Using a hand or stand mixer with a paddle attachment, beat the softened butter and sugar on high speed until smooth, creamy, and pale, about 5 minutes. Scrape down the bowl as needed.
  5. Add eggs and vanilla: Add eggs one at a time on medium-high speed, beating well after each addition. Beat in vanilla extract. Scrape down bowl as needed.
  6. Incorporate dry ingredients and buttermilk: On low speed, alternate adding the dry ingredients in three parts with the buttermilk in two parts, starting and ending with the dry ingredients. Mix each addition just until combined; do not overmix. The batter should be smooth, velvety, and slightly thick.
  7. Bake the thin layers: Divide batter to slightly less than 1 cup (about 200-210g) per cake pan. Spread evenly. Bake each layer for 11-12 minutes, or until a toothpick inserted in the center comes out clean. Layers are very thin and delicate so bake carefully. Cool layers in the pan for a couple minutes, then invert onto parchment paper. Repeat until all 9 layers are baked and cooled completely (about 1 hour).
  8. Assemble the cake: Place one cake layer on your serving platter or turntable. Spread 1/4 cup of the chocolate icing evenly on top. Repeat layering and icing for all remaining layers. Some icing may spill over the sides, which is traditional. Optionally decorate the top with rainbow sprinkles.
  9. Rest the cake: Let the assembled cake rest at room temperature or refrigerated for at least 1 hour before slicing to let the icing set for easier and cleaner slices.
  10. Storage: Cover leftover cake and store at room temperature for 1-2 days or in the refrigerator up to 1 week.

Notes

  • The icing needs plenty of time to cool and thicken before spreading to get the perfect texture; plan ahead.
  • Parchment rounds are recommended for baking the thin cake layers to prevent breaking; these can be reused for multiple layers.
  • Butter, eggs, and buttermilk should be at room temperature to ensure a smooth batter and even baking.
  • Do not overmix the batter when combining dry ingredients and buttermilk to keep the cake tender.
  • If preparing ahead, the icing can be made in advance and stored in the refrigerator; bring it back to spreading consistency before assembling.
  • The thin cake layers bake quickly; watch closely to avoid overbaking or drying out.
  • Resting the filled cake for at least an hour helps the icing set for cleaner slices and optimal flavor.

Keywords: Smith Island Cake, layered chocolate cake, Maryland cake, thin cake layers, chocolate buttercream, traditional American dessert

Find it online: https://kitchenbyclara.com/smith-island-cake-recipe/