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The image shows the process of making batter for smith island cake

Maryland Smith Island Cake Recipe

This cake is a real showstopper, boasting nine layers of scrumptious yellow cake sandwiched between layers of rich chocolate icing.
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Course: Dessert
Cuisine: American
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 54 minutes
Calories: 845kcal
Author: Anne Carter
Servings: 12

Equipment

  • Mixing Bowls
  • Hand Whisk
  • Spoons
  • Cake Pans
  • Cooking spray

Ingredients

Chocolate Icing

  • Tablespoons (85g) unsalted butter, cut into 6 pieces
  • 1 and 2/3 cups (335g) granulated sugar
  • 2 teaspoons corn syrup (optional, for shine)
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream

Cake

  • 3 and 3/4 cups (443g) sifted all-purpose flour* (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5 large eggs, at room temperature
  • 1 and 3/4 cups (420ml) buttermilk, at room temperature*

Instructions

  • Combine cream and corn syrup in a saucepan over medium heat until it simmers.Pour the hot mixture over chocolate in a microwave-safe bowl, add salt, and let it sit for 2 minutes.
  • Whisk until smooth and cool to room temperature (approximately 1 hour).Chill in the refrigerator until thickened and spreadable (about 45 minutes), stirring halfway through.
  • Preheat the oven to 350°F (175°C). Grease nine 8 1/2-inch round disposable cake pans and line them with parchment paper.Beat butter until creamy, add sugar gradually, and beat until light and fluffy (about 3 minutes).
  • Add eggs one at a time, beating after each addition. Beat in vanilla.Whisk together flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture alternately with buttermilk in 3 batches.
  • Divide batter evenly among the pans and smooth with an offset spatula.Bake in batches until a toothpick comes out clean (12 to 14 minutes).Cool in pans for 10 minutes, then transfer cakes to wire racks to cool completely (about 20 minutes).
  • Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing. Top with another layer and repeat with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill the cake in the refrigerator for 1 hour.
  • Place the chilled cake on a wire rack over a baking pan.Microwave reserved icing in intervals until smooth and pourable (60 to 90 seconds).Pour icing over the cake in a steady stream, starting at the center and moving to the edges.Smooth out the sides and fill any gaps with an offset spatula.
  • Chill the cake in the refrigerator until set (about 1 hour).Carefully transfer the cake to a serving plate.Serve the cake at room temperature. Enjoy your delicious homemade treat!

Notes

  1. Make-Ahead Tips:
    • Bake and cool the cake layers in advance, covering them tightly at room temperature overnight.
    • The icing can be prepared ahead and refrigerated; allow it to soften at room temperature for an hour before use.
    • Assembled cake can be frozen for 2-3 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Fresh is best!
    •  
  2. Layering Technique:
    • Bake the 8 cake layers individually instead of thick cakes, ensuring even baking.
    • Baking each layer takes about 12 minutes, and baking 3 at a time finishes in less than 40 minutes.
    • This method prevents over or under-baking and ensures even layers. Adjust based on available cake pans.

Nutrition

Calories: 845kcal | Carbohydrates: 79g | Protein: 10g | Fat: 56g
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