Smith Island Cake

On the last weekend of the month of February Noel, we had a party. And a party needs a cake. And since the party was for Noel’s 40th, it was a special cake! But really, do we make any other kind?

If you’re not from Maryland, you’re probably wondering what the heck a Smith Island Cake is. Well simply, the state dessert of my home state is a ten layer cake with boiled chocolate icing, traditionally made on a tiny island in the Chesapeake Bay that you can still only reach by ferry boat. Ten layers?! Yes, ten, individually baked, wafer thin layers.

But the thing that really elevates a Smith Island Cake–if something with ten layers NEEDS elevation!–and the thing that drew me to it for Noel’s birthday–is that the cake often features crushed candy, like Reese’s cups, between the layers. Taking something amazing to PHENOMENAL.

Thing is, I was drawn to this particular cake about 7 months ago, when I came across the recipe in the Washington Post recipe archives. I immediately sent it to Noel, who begged me to make it for his half birthday, and then for every holiday between August and February. My dad even made a good effort to get me to make it for his birthday in December, but I was firm. A cake this big deserved a big debut–so Noel’s birthday it was!

And it was phenomenal. It may not look like much coming together, but as we (Eileen came to help me out–I needed the moral support and the extra set of hands!) stacked up each layer, I had a feeling this cake was going to be something really special. And late on Saturday night when we cut into it, it really was. Yes ten layers are impressive on their own, but it tasted wonderful too. So wonderful, that Noel had two slices. And making the birthday boy happy once more in his special month, that’s really what counts, right?

Smith Island Cake
Adapted from the Washington Post

A Smith Island Cake seems like quite the challenge, but if you’re tempted to make your own version of this Maryland tradition, take heart, it’s actually not as hard as it looks. All you need is a couple of cake pans and some patience. We made our ten layers in three 8 inch pans, so it was four runs through the oven, with lifting out the layers and washing the pans in between. The best advice I can offer you is, grease those pans well and have a flexible spatula at the ready–you need to run it ALL THE WAY under each layer before you try to remove it from the pan. Unless you want this to happen.

Ingredients:

For the cake

• 8 ounces (2 sticks) unsalted butter, at room temperature, cut into chunks; plus more for greasing the pans
• 3 cups flour
• 1/4 teaspoon salt
• 1 heaping teaspoon baking powder
• 2 cups sugar
• 5 large eggs
• 1 cup evaporated milk
• 2 teaspoons vanilla extract
• 1/2 cup water

For the icing

• 2 cups sugar
• 1 cup evaporated milk
• 5 ounces unsweetened chocolate, chopped
• 4 ounces (1 stick) unsalted butter
• 1/2 to 1 teaspoon vanilla extract

Directions:

For the cake: Preheat to 350 degrees. Use butter or non stick cooking spray to grease however many pans you are using, re-grease them as needed, between baking each layer.

Sift together the flour, salt and baking powder.

Combine the butter and sugar in the bowl of a mixer; beat on medium speed until light and creamy, at least three minutes. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined.

Place 2/3 cup of batter in each pan; use the back of a spoon or a spatula to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. To tell if a layer is done, pull it out and hold it to your ear–if you hear it sizzle it’s not done, put it back in for another minute!

While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook–it will bubble–stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools. If at any point the icing gets too thick, or you think you’re going to run out, put it back on the stove and add a bit of evaporated milk to thin it out.

As the cake layers are done, run a spatula around the edge of the pan and under the layer, then ease it out of the pan. Let the layers cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. Don’t worry if a layer tears; no one will notice when the cake is finished. If you want, use crushed candy between the layers, we used Reeses cups and it was DELISH! Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake.

Allow icing to set before serving. Share with special people, because this is some amazing cake!

And about this picture, I apologize for not having a picture of a whole slice–but the lighting in the restaurant was just so funky, none of my pictures were very pretty, and this half slice was all that made it home with us. So at least it’s something, and it’s still a beautiful piece of cake art!

{ 17 comments } |  Print This Post |  Email This Post |