The Classic Smith Island Cake recipe is a multi-layered dessert, native to the small island of Smith Island located in the Chesapeake Bay. This rich dessert has a moist flavor, thanks to 8-13 layers of cake. The classic Smith Island cake recipe consists of several layers of yellow cake, with chocolate icing. This dessert has a long history in the culture of Maryland and is the cake of choice for many special occasions!
How many different flavors of Smith Island cake are there?
The traditional Smith Island cake consists of layers of yellow cake, topped with rich chocolate icing. However, you will find a variety of Smith Island cake flavors throughout the Delmarva peninsula.
Here are popular Smith Island Cake flavors:
- Coconut Cake
- Banana Cake
- Cookies and Cream
- Reeses
- Red Velvet
- Spice Cake
- Pumpkin
- Orange
- Strawberry Cream
- Double Chocolate
- Devil’s Food
- German Chocolate
What is so special about the Smith Island cake?
The Classic Smith Island Cake has been made on the small island of Smith Island in the Chesapeake Bay since the 1800s. The local women would send these cakes with their husbands when they went out to harvest oysters in the fall, as a way to remind them of their family and community. Today, the popularity of this regional dessert has expanded to a global audience.
How long are Smith Island cakes good for?
2-3 days at room temperature, and up to a week in stored in a refrigerator.
Where to buy Smith Island Cake
There are numerous bakeries throughout the state that sell Smith Island cakes. You can buy made-from-scratch Smith Island Cakes made right on Smith Island. Another excellent bakery in the area that specializes in this cake is Classic Cakes, located in nearby Salisbury, MD.
Main ingredients needed
The Classic Smith Island cake recipe ingredient list is not overly complicated. The magic comes from carefully baking and handling the super thin cake layers and that fudgy chocolate icing.
Best Smith Island Cake Recipe
Ingredients
Cake Batter
- 5 ea eggs
- 3 cups all-purpose flour
- 2 cups sugar
- 2 sticks unsalted butter
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- 1 cup evaporated milk
- ½ cup water
- ¼ tsp salt
Chocolate icing
- 5 oz unsweetened chocolate
- 2 cups sugar
- 2 cups evaporated milk
- 1 stick unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat to 350 degrees. Lightly grease 9-inch cake pans. I suggest baking 2 or 3 cake pans at a time.
- Blend together sugar and butter (cut into cubes). Slowly add eggs and mix until smooth.
- With the mixer at low speed, begin by adding egg mixture, evaporated milk, water, and vanilla extract. Blend until smooth
- Spoon batter (about 2/3 cup) into greased cake pans. Shake gently to level the batter. Place in oven for 8-10 minutes. Layers will cook quickly. Be careful to not let them burn.
- Prepare chocolate icing.
- Gently remove each cake layer from the pans once they have cooked. Use a rubber spatula if layers stick to pans. Let layers cool before assembling the cake.
- Use three serving spoonfuls of icing between each layer. Complete the cake by icing the top and sides.
Notes
- This recipe has several layers. I recommend cooking 3-4 layers at a time, depending on your oven size.
- Have 6 pans available to cook with.
