Go Back
original smith island cake slice

Classic Smith Island Cake Recipe

Smith Island Cake is a cherished Maryland tradition. With its signature layers of moist yellow cake and rich, fudge-like chocolate frosting, it’s a show-stopping treat that tastes as good as it looks. Perfect for celebrations or whenever you need a sweet slice of indulgence, this cake pairs beautifully with a fresh cup of coffee or a scoop of vanilla ice cream. Whether you’re savoring it with family or serving it to guests, it’s sure to impress every time.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 43 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 14

Ingredients
  

Layer Cake

  • 2 cups sugar
  • 2 sticks unsalted butter, chunked
  • 5 eggs
  • 3 cups unbleached flour
  • ¼ tsp salt
  • 1 tsp baking powder, heaping
  • 1 cup evaporated milk
  • 2 tsp vanilla extract
  • ½ cup water

Chocolate Icing

  • 2 cups sugar
  • 1 cup evaporated milk
  • 5 oz unsweetened chocolate
  • 1 stick unsalted butter
  • 1 tsp vanilla extract

Cooked Coconut Icing

  • 2½ cups sugar
  • 2 sticks unsalted butter
  • 2 cans (12 oz.) evaporated milk
  • 1 lb flaked coconut
  • 1 tbsp vanilla extract

Instructions
 

Layer Cake

  • 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.
  • 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.
  • While beating with a mixer, slowly add the evaporated milk, vanilla, and water. Mix until the batter has a smooth, even texture.
  • 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.

Chocolate Icing

  • 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.
  • 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.

Coconut Icing

  • 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.
  • Remove from heat, add coconut and vanilla, and stir until the icing stiffens.
Keyword cake, dessert, smith island