📝 About This Recipe
Hailing from the tiny, tide-swept island in the Chesapeake Bay, the Smith Island Cake is Maryland's official state dessert and a true marvel of American baking. This architectural masterpiece features eight to ten razor-thin layers of moist yellow sponge, each separated by a decadent, cooked chocolate fudge icing that seeps into the cake for a unique, melt-in-your-mouth texture. It is a labor of love that represents the maritime heritage and hospitality of the Mid-Atlantic, perfect for celebrations that require a show-stopping centerpiece.
🥗 Ingredients
For the Yellow Cake Layers
- 1 1/2 cups Unsalted butter (softened to room temperature)
- 2 cups Granulated sugar
- 5 Large eggs (at room temperature)
- 3 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Evaporated milk
- 2 teaspoons Vanilla extract (high quality)
For the Cooked Chocolate Fudge Icing
- 2 cups Granulated sugar
- 1 cup Unsweetened cocoa powder (sifted to remove lumps)
- 12 ounces Evaporated milk (one standard can)
- 1/2 cup Unsalted butter (cubed)
- 1/2 cup Semi-sweet chocolate chips (for extra richness)
- 1 teaspoon Vanilla extract
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease at least three 9-inch round cake pans. If you don't have many pans, you will need to bake in batches. Line the bottoms with parchment paper—this is crucial for such thin layers.
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2
In a large bowl, cream the 1 1/2 cups of softened butter and 2 cups of sugar together using a stand mixer or hand mixer until the mixture is light, pale, and fluffy (about 3-5 minutes).
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3
Add the eggs one at a time, beating well after each addition to ensure the emulsion stays smooth. Stir in the vanilla extract.
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4
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the 1 cup of evaporated milk. Begin and end with the flour mixture.
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5
Measure approximately 1/2 to 2/3 cup of batter into each prepared cake pan. Use an offset spatula to spread the batter extremely thin, reaching all the way to the edges. It will look like too little batter, but it’s correct!
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6
Bake each batch for 8-10 minutes. The layers are done when the edges are lightly golden and the center is set. Do not overbake. Immediately turn the layers out onto wire racks to cool and peel off the parchment.
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7
Repeat the baking process until all batter is used. You should aim for 8 to 10 thin layers total.
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8
While the layers cool, prepare the icing. In a large heavy-bottomed saucepan, whisk together the sugar, cocoa powder, and the 12oz can of evaporated milk over medium heat.
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9
Bring the mixture to a gentle boil, stirring constantly. Let it boil for about 3-5 minutes until it begins to thicken slightly and looks glossy. Remove from heat.
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10
Whisk in the cubed butter, chocolate chips, and vanilla extract until the icing is completely smooth. Let it cool for about 10-15 minutes until it is a spreadable, warm consistency.
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11
To assemble, place one cake layer on a serving plate. Spread about 3-4 tablespoons of the warm icing over the layer, going all the way to the edge. Top with the next layer and repeat.
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12
Once the final layer is placed, pour the remaining icing over the top and sides of the cake. The icing should be smooth and somewhat self-leveling. If it thickens too much, briefly reheat it.
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13
Let the cake sit at room temperature for at least 4 hours, or ideally overnight. This allows the icing to soak into the thin layers, creating the signature texture.
💡 Chef's Tips
Use a kitchen scale to weigh your batter for perfectly even layers. Don't skip the parchment paper; these layers are fragile and will stick without it. The icing must be warm when spreading; if it sets too firmly in the pot, whisk in a teaspoon of hot water or reheat gently. If your layers aren't perfectly round, don't worry—the fudge icing is very forgiving and hides many imperfections. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between each cut.
🍽️ Serving Suggestions
Serve with a tall glass of cold whole milk to balance the rich chocolate. A side of fresh Maryland strawberries adds a bright, acidic contrast to the fudge. Pair with a robust dark roast coffee or an Earl Grey tea. For a truly coastal experience, serve as the grand finale after a traditional crab boil. Enjoy a slice at room temperature to appreciate the soft, fudgy texture.