The Smith Island Cake is one of the best desserts! In 2008, the Smith Island Cake became the official dessert of the state of Maryland. This decadent, buttery cake mile-high cake layered with fudge frosting is known to have been made with up to 15 layers (though this version has just 8 to 10). So simple and easy to prepare and very delicious! Rich and chocolatey, this cake requires some simple ingredients that you probably already have in your kitchen. Try the following recipe:
For the cake:
- 3 ½ cups flour (plus some more for pans)
- 25 tablespoons melted unsalted butter (plus some more to grease the pans)
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups whole milk
- 2 ¼ cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
For the icing:
- 2 cups sugar
- 2 oz. dark chocolate, chopped
- 2 oz. milk chocolate, chopped
- 1 cup evaporated milk
- 6 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
To make the cake:
- Preheat oven to 350°F/180°C/Gas Mark 4. Butter and flour 4 nine-inch cake pans; leave aside.
- In a large bowl, combine together flour, salt, and baking powder; set aside.
- In another bowl, whisk together sugar, milk, butter, eggs, and vanilla extract.
- Apply wet ingredients into dry ingredients; whisk together until just well incorporated; let the batter sit for 10 minutes. Whisk batter again until smooth, then divide ½ of the batter between prepared pans.
- Place in the oven and bake the cakes until barely browned around 15 minutes. Remove and allow the cakes to cool for 15 minutes in pans; then, turn out onto racks to cool completely.
- Next, wash and dry the pans; grease and flour again; divide remaining batter between pans; repeat baking procedure.
To make the icing and assemble:
- In a saucepan over medium-high heat, bring both chocolates, milk, butter, and sugar to a boil; stirring frequently, cook until chocolate melts, sugar dissolves, and the mixture is shiny and smooth around 7 minutes.
- Remove from heat, and add vanilla extract; allow the icing thick enough to spread, around 25 minutes. Apply one cake on a cake stand and, spread with some icing using an offset spatula.
- Then, repeat with remaining cakes and icing; leave top cake un-iced. Refrigerate cake to set about 25 minutes.
- If necessary, warm all over again the remaining icing and spread over top and sides of the cake; allow the icing to cool before serving. Slice and serve.