Smith Island Cake Recipe. A beloved Maryland tradition, the official Maryland State Dessert is a standout on any table. With its thin layers of delicate yellow cake, each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat…. if it weren’t so darned delicious! Try it with traditional chocolate icing, or a festive cooked coconut topping for a brighter treat.
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About – Smith Island Cake History
Smith Island Cakes have been hand-baked since the 1800s when ladies on the island would send them with their husbands during the fall oyster harvest season. The cakes were supposed to remind the watermen of the community they had left behind by symbolizing camaraderie and togetherness.
Smith Island Cakes were the ideal way for the watermen’s families to show them how much they were loved and missed, as well as to assure them that they were in their thoughts and prayers for a successful harvest and a safe reunion.
What you’ll need to prepare Smith Island Cake recipes
INGREDIENTS
Layer cake
☐ 2 cups sugar
☐ 2 sticks unsalted butter, chunked
☐ 5 eggs
☐ 3 cups unbleached flour
☐ ¼ teaspoon salt
☐ 1 heaping teaspoon baking powder
☐ 1 cup evaporated milk
☐ 2 teaspoons vanilla extract
☐ ½ cup water
Chocolate Icing
☐ 2 cups sugar
☐ 1 cup evaporated milk
☐ 5 ounces of unsweetened chocolate
☐ 1 stick of unsalted butter
☐ 1 teaspoon vanilla extract
INGREDIENTS Cooked Coconut Icing
☐ 2½ cups sugar
☐ 2 sticks of unsalted butter
☐ 2 cans (12 oz.) evaporated milk
☐ 1 pound flaked coconut
☐ 1 tablespoon vanilla extract
DIRECTIONS – Layer Cakes
Step 1 – Preheat the oven
Preheat oven to 350° with rack in the middle setting. A traditional Smith Island Cake has 8 to 12 layers. Most ovens can fit three 9-inch cake pans, so for a nine-layer cake, bake three layers at a time. Lightly butter three pans, and re-butter after each set.
Step 2 – Blend together the ingredients
Cream together sugar and butter, add eggs, and beat until smooth with a mixer. In a separate bowl, combine flour, salt, and baking powder, then add to the egg mixture one cup at a time mixing as you go.
Step 3 – Add milk, vanilla, and water to the mixture
While beating with a mixer, slowly add the evaporated milk, vanilla, and water. Mix until the batter has a smooth, even texture.
Step 4 – Cooking process
Put about 2/3 of a cup of the batter into each of the three greased pans spreading evenly across the entire pan. Bake each in the preheated oven for 8 minutes. If you are reusing the pans (We’re guessing you don’t have nine cake pans!), let the layers cool in the pans, then gently remove the layers and set aside while you prepare the next batch. Running a spatula or butter knife around the inside edge can help free the cake. Stack the layers with a generous layer of icing between each cake.
DIRECTIONS – Chocolate Icing
Step 1 – Chocolate icing preparation
While the first cake layers are baking, begin making the icing. In a medium saucepan, stir evaporated milk and sugar together over low heat until warm. Add chocolate and simmer until melted.
Step 2 – Blend, stir, and spread on layers
Add butter and bring to a boil over medium heat. Boil for 12-15 minutes stirring as needed and adding vanilla at the end. Icing will be thin, but thicken as it cools.
Step 3 – Taste test
Try not to eat it all before it gets on the cake. Be prepared for a kitchen kerfuffle over who gets to lick the bowl clean.
DIRECTIONS – Coconut Icing
Step 1 – Coconut icing preparation
This unexpected treat is surprisingly simple. Combine evaporated milk, butter, and sugar in a medium saucepan and, being careful not to bring to a boil, cook over medium heat until it begins to thicken, about 10 to 12 minutes.
Step 2 – Blend, stir, and spread on layers
Remove from heat, add coconut and vanilla, and stir until the icing stiffens.
Where to buy Smith Island cake
There are several great options where to buy a Smith Island cake on the Eastern Shore, and many of them are quite good.
My favorite place to buy Smith Island cake is Classic Cakes, located in Salisbury, Maryland. They have a wide variety of flavors to choose from and supply cakes for many restaurants throughout the area.
Head back to our recipe page for more Delmarva recipes!
FAQ
What is the history of the Smith Island Cake?
The Smith Island Cake, Maryland’s official dessert, traces its origin back to the 1800s. Named after Smith Island in Chesapeake Bay, the cake was traditionally made by wives for their oystermen husbands to take on their autumn oystering trips. This decadent cake features 8-10 layers of moist sponge sandwiched with rich, fudgy frosting.
How do I ensure even layers in the Smith Island Cake?
Ensuring even layers in a Smith Island Cake requires patience and precision. Pour equal amounts of batter into separate cake pans for each layer, or bake a larger cake and slice it into layers. It may help to use a kitchen scale for equal division. A thin, long, serrated knife is also helpful for slicing even layers.
How can I prevent the cake layers from drying out?
To prevent the cake layers from drying out, avoid over-baking. The thin layers of a Smith Island Cake bake quickly, often in less than 15 minutes. You could also brush a simple syrup on each layer before frosting. Keeping the baked layers tightly wrapped in plastic until assembly will also help to maintain moisture.
What kind of frosting pairs well with Smith Island Cake?
A traditional Smith Island Cake features a cooked chocolate fudge frosting that hardens slightly as it cools. This thick, rich frosting complements the cake’s light layers and adds sweetness. However, some variations include other frostings, like caramel or vanilla. The choice depends on your personal taste, but a denser frosting often works best.
Can I modify the Smith Island Cake recipe to make it gluten-free?
Yes. Substitute the regular flour in the recipe with a gluten-free flour blend. Make sure the blend includes xanthan gum, or add it separately, to help provide structure and elasticity. Be aware that this might slightly alter the cake’s texture.
How do I store and serve Smith Island Cake?
After the cake is assembled, it can be stored in an airtight container at room temperature for up to 3 days. If storing longer, refrigerate but allow it to return to room temperature before serving for optimal taste and texture. Slice the cake with a sharp, warm knife to ensure clean-cut layers.
What if I don’t have enough cake pans for the multiple layers?
If you don’t have enough cake pans for the layers, don’t worry. You can bake the layers one at a time or in batches. Just make sure to thoroughly clean and cool the pan between each use. Alternatively, use disposable aluminum pie plates, which are the perfect size for these thin layers.
