Traditionally, the cake consists of eight to ten layers of yellow cake with chocolate frosting between each layer and slathered over the whole. However, many variations have evolved, both in the flavors for frosting and the cake itself.
How do you make a Smith Island cake?
1 Preheat oven to 350° with rack in middle setting. A traditional Smith Island Cake has 8 to 12 layers. 2 Cream together sugar and butter, add eggs, and beat until smooth with mixer. 3 While beating with mixer, slowly add the evaporated milk, vanilla, and water. More items
What are the flavors of Smith Island cake?
While this flavor combination is considered the original, bakeries on Smith Island and along the Maryland coast have begun deviating from the classic recipe, offering flavors such as coconut, double chocolate, red velvet and lemon. How Many Layers Does a Smith Island Cake Have?
What is the origin of the Island cake?
It actually dates back to the 1800s when Smith Islanders would send the cake as gifts. It is made with a fudge frosting as it lasts much longer than buttercream. Really the main difference is instead of 2 layers, there are between 8-10 layers.
How do you store leftovers of Smith Island cake?
Store leftovers of Smith Island cake in a covered cake carrier at room temperature for up to 2-4 days. If you live in a warm climate or your kitchen runs hot, you may also store the cake in the refrigerator to prevent the fudge from melting. If stored in the fridge, be sure to store the cake in an airtight cake dome to prevent it from drying out.
Why does Smith Island Cake have so many layers?
Eff points out that before the 1950s and 60s, the island didn’t have electricity and making thin layers in a wood-fired oven was easier than thick layers. Another theory says that the thick, fudge-like icing between thinner layers helps keep the cake fresh when watermen are out on their boats.
How many layers does a layer cake have?
You will need at least two layers for your cake. I think three layers is the perfect proportion but you can stack as many as you like. You can also use any cake recipe you prefer, but the cake pictured is my classic chiffon cake! It is the perfect fluffy cake that works well with virtually any frosting or filling.
What is the original Smith Island Cake?
Smith Island Layer Cake With Traditional Chocolate Icing
With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat… if it weren’t so darned delicious!
How many people does a Smith Island Cake feed?
Our wildly popular, made-from-scratch Chocolate and Peanut Butter Smith Island Cake features layers of moist Yellow Cake, and alternating layers of Fudge Frosting and Housemade Peanut Butter Mousse. Approximately 9′ in diameter, 3.5′ tall, weighs 5 lbs., and yields 14-16 slices.
Does anyone live on Smith Island?
More than half the main island is salt marsh. Even so, Smith Island is home for a little more than 300 people divided among three communities: Ewell, the main village; Rhodes Point, once called Rogues Point due to privateering out of that village; and Tylerton, a water-locked village requiring a boat to get to there.
What is the best Smith Island Cake?
Where to eat The best Smith Island Cake in the world (According to food experts)
How many layers do you need for an 8 inch cake?
Cake Baking & Serving Guide
| 4 In. High Cakes The figures for 2 in. pans are based on a two-layer, 4 in. high cake. Fill pans 1/2 to 2/3 full. | ||
|---|---|---|
| Pan Shape | Size | Cups Batter 1 Layer, 2 in |
| Round | 8 in. | 4 |
| 9 in. | 5 | |
| 10 in. | 6 |
How many cake layers can you stack?
Purchase or cut the cake boards so they are the same size as the cake layer (or else the board will show). It is also important to make sure the material of the board is sturdy and won’t bend easily. For smaller layers—6 inches or less—you can stack 2 cakes on 1 board. Do not try to stack more than 2 layers.
Who owns Smith Island?
Smith Island Baking Company masters Maryland’s eight-layer confections. When most people look at a Smith Island cake, they see a delicious dessert. For Brian Murphy, founder of the Smith Island Baking Company, it’s a multilayered series of calculations.
What is so special about Smith Island Cake?
Smith Island cake is the official dessert of Maryland. This stunning cake features 9 delicious yellow cake layers and chocolate icing layers. The chocolate icing seeps down into the cake layers creating the most deliciously moist cake you’ll ever taste. Garnish with sprinkles for an extra special treat!
Who made the original Smith Island Cake?
The origins of this cake are unknown. Residents just say, “It’s always been here.” Some say this Smith Island Cake can be traced to Welsh and English settlers who came to the island in the late 1600s. The recipe for the Smith Island Cake was first published in the 4th edition (1994) of the cookbook called Mrs.
Why is it called Smith Island Cake?
Smith Island Cakes have been made since the 1800’s, when women on the island would send them with their husbands on the autumn oyster harvest. The cakes were a symbol of community and togetherness, meant to remind the men of the community they had left behind.
Is Smith Island Cake German?
More than likely, the Smith Island Cake seems to be German in origin. It is similar to Prinzregententorte, a Bavarian cake that consists of at least six thin layers of sponge cake inter laid with chocolate buttercream. The exterior is covered in a dark chocolate glaze.
Mrs. Kitching’s Original Smith Island Cake
Traditional Chocolate Icing is used to decorate this Smith Island Layer Cake.The official Maryland State Dessert, which is a treasured Maryland tradition, is a show-stopper on any dinner table.When you look at Smith Island cake, you might think it’s too pretty to eat…
but it’s actually rather good!It has thin layers of delicate yellow cake between each layer of rich, indulgent frosting…and it’s quite wonderful!
There is no definitive answer as to how this delectable delicacy came to be, although many people attribute it to Mrs.Fraces Kitching, whose simple and excellent recipe from Smith Island’s official cookbook is offered here.Try it out, wow your friends, and report back to us on how much you like it!
Recipe for Layer Cake: Ingredients 6 eggs 1 cup evaporated milk 2 teaspoons vanilla 1 cup water 2 cups sugar 2 pieces unsalted butter, chopped into chunks (1 cup) 3 cups flour 1 1/4 teaspoon salt 1 heaping teaspoon baking powder 1 cup evaporated milk 2 teaspoons vanilla 1 cup water Step 1: Cream together the sugar and butter until light and fluffy.Add the eggs one at a time, beating well after each addition.Combine the flour, salt, and baking powder in a large mixing bowl.
- One cup at a time, stir into the egg mixture.
- Using the mixer on low speed, carefully pour in the evaporated milk, followed by the vanilla and the water.
- Only until the mixture is homogeneous in color.
- In each of ten 9-inch lightly oiled baking pans, pour three serving spoonfuls of batter into the pans and distribute evenly with the back of a serving spoon.
Three layers at a time on the center rack of the oven for 8 minutes at 350°F, rotating halfway through.Once a layer is complete, you may remove it from your ear and you will not hear it sizzle anymore.Step 3: Begin creating the frosting as soon as the initial layers of the cake are placed in the oven.As the layers of the cake are completed, assemble the cake.Allow the layers to cool in the pans for a couple of minutes.
Use a spatula to run around the edge of the pan and gently slide the layer out of the dish.No one will notice if it tears after the cake is ready, so don’t be concerned about it.Between each layer, use two or three serving spoonfuls of icing to bind the layers together.
The remaining frosting should be used to cover the top and sides of the cake.Make sure to push any frosting that has gotten onto the plate back onto the cake.2 cups sugar 1 cup evaporated milk 5 ounces unsweetened chocolate 1 stick unsalted butter 1 teaspoon vanilla 2 cups sugar 1 cup evaporated milk 1 teaspoon vanilla Step 1: In a medium-sized saucepan, combine the sugar and evaporated milk.Cook and whisk constantly over medium-low heat until the mixture is heated.Step 2: Melt the chocolate in a saucepan over low heat.
Step 3: Melt the butter in the pan.Step 4: Bring the mixture to a slow boil over medium heat for 10 to 15 minutes.Every few minutes, give it a good stir.
Pour in the vanilla extract.The icing will be thin at first, but it will thicken as it cools.Make Your Cake Exactly What You Want It To Be!Depending on the baker, you can add nuts (typically black walnuts or pecans), fruit (some of which is only available in season), candy bar bits, jams or jellies to practically any cake.Some sellers currently provide odd mixes such as: Black and Red (alternating layers of devil’s food cake and red velvet cake), Checkered Cake, Neapolitan, and others (see below).
- These delectable cakes store nicely, whether as a whole cake, in parts, or cut into slices.
- Tidewater Publishing published the first edition in 1981, and Schiffer Publishing, LTD published the second edition in 2011.
- More Taste of Maryland Recipes may be found here.
Smith Island Cake Is the Recipe from the 1800s We Can’t Get Enough Of
Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.
Meet Smith Island Cake—a beloved Maryland dessert that’s rooted in community and coated in chocolate.
Almost every state in the United States has a characteristic dish or dessert that its citizens like eating. In Maryland’s example, the recipe in question is the Smith Island cake, which is a local institution.
What Is Smith Island Cake?
In the 1800s, ladies on Smith Island would bake cakes for their husbands to eat during the island’s fall oyster harvest.This recipe has been passed down from generation to generation.In order to serve as a symbol of unity and to remind oyster hunters of their loved ones who were waiting for them when they returned home, the cakes were baked.
Today, the cake is well-known in Maryland, where it is especially popular as a Christmas treat during the holiday season.A Smith Island cake is, at its heart, a cake made up of numerous thin, pancake-like layers of yellow cake that are divided by a layer of delicious fudge frosting.It’s similar in appearance to a crepe cake, but with fewer and thicker layers.
Despite the fact that this taste combination is regarded the original, bakeries on Smith Island and throughout the Maryland coast have begun to deviate from the classic recipe, offering flavors such as coconut, double chocolate, red velvet, and lemon in addition to the traditional recipe.
How Many Layers Does a Smith Island Cake Have?
The moist yellow cake layers of a Smith Island cake range from eight to thirteen in number, as opposed to ordinary layer cakes, which have just two or three layers of cake.Last but not least, it is up to the individual baker to decide just how many layers to incorporate into their cake.In creating our recipe, we’ve taken the advice of Brian and Joy Murphy, the proprietors of the Smith Island Baking Company in Maryland, who provided the inspiration.
Eight layers of fluffy, moist cake are sandwiched together to form their famous cakes.
What Type of Frosting Does a Smith Island Cake Have?
The icing on a Smith Island cake is yet another important component.Instead of buttercream, a thick, fudge-like icing is used to decorate the cake.Historically, this sort of frosting was used instead of buttercream since buttercream did not hold up as well when transported on the yearly oyster hunting expedition.
Today, the usage of this style of frosting is purely a matter of custom and customary practice.
How to Make Smith Island Cake – Step by Step
Lauren Habermehl writes for Taste of Home magazine.
Ingredients
- Cake in the color yellow 2-1/4 cup melted butter
- 2-1/4 cup sugar
- 3 big eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cup cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
- Frosting with Fudge 2 12 cups evaporated milk
- 8 ounces unsweetened chocolate, coarsely chopped
- 3 tablespoons cocoa powder
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3 cups sugar
- 1 1/2 cups evaporated milk
Tools You’ll Need
- Looking for cake pans? Our Taste of Home 9-inch nonstick cake pans are the perfect choice. In addition to strengthening the pan, the embossed pattern allows for more ventilation, which results in more even baking.
- The KitchenAid Artisan stand mixer, for example, is an excellent choice for anyone who bakes on a regular basis.
- Using an offset spatula, such as this Wilton 13-inch version, will make icing cakes a snap. Its angled form aids in spreading icing evenly across a cake, resulting in a clean appearance.
Directions
Step 1: Mix the cake batter
Lauren Habermehl writes for Taste of Home magazine.In a large mixing basin, whisk together the flour, baking soda, baking powder, and salt.Make a mental note to put it away.
Using a stand mixer, beat together the butter and sugar until light and fluffy, approximately 3 minutes.Mix on a moderate speed until the eggs and vanilla are fully incorporated.In the next step, gently integrate the dry ingredients while mixing on low until everything is wet; this should take around 1 minute.
Finally, using your mixer on the lowest speed, slowly incorporate the buttermilk into the batter until it is smooth and no lumps remain.
Step 2: Bake the layers
Preheat the oven to 350 degrees Fahrenheit.Then, grease and line two 9-inch cake pans with parchment paper, and bake for 30 minutes at 350°F.Two cake layers will be baked at a time since we are going to presume you do not have eight 9-inch cake pans stashed away in your cabinets.
Lauren Habermehl writes for Taste of Home magazine.Pour approximately 3/4 cup (212 grams) of the cake batter into each pan and spread evenly with the back of a spoon to create an even layer of cake.Lauren Habermehl writes for Taste of Home magazine.
Baking time is 10-12 minutes, or until the top of the cake is slightly brown and the centre is set.Remove the cake from the oven and allow it to rest for 5-10 minutes in the pan before carefully removing the layers and transferring them to a wire rack to complete cooling.Continue until all eight layers have been cooked.
Get our greatest cake-baking tips, which we learnt from Grandma throughout the years.
Step 3: Prepare the fudge frosting
Lauren Habermehl writes for Taste of Home magazine.A medium saucepan with medium heat is used to combine the sugar and evaporated milk, which should be heated until the mixture is slightly warm.Reduce the heat to medium-low and then stir in the chocolate, cocoa powder, and butter until everything is melted.
The mixture should be stirred until the chocolate and butter are completely melted and the mixture is warm to the touch.Continue to boil the frosting for another 6-8 minutes, or until it has thickened somewhat.Remove the pan from the heat and mix in the vanilla extract.
Allow for cooling to reach room temperature.Note from the editor: At this point, the fudge will be rather thin.Never fear, the sauce will continue to thicken as it cools down.
Step 4: Assemble
Lauren Habermehl writes for Taste of Home magazine.Starting with the bottom layer of the cake, place it on a plate or cake stand.Then, using a liberal, even coating of fudge frosting (about 2 to 3 teaspoons), cover the whole cake.
Place the next layer of cake on top, and then continue the process.Lauren Habermehl writes for Taste of Home magazine.Spread the leftover fudge frosting on top of the cake and down the edges of the cake when you have finished with the final layer.
To get the icing nice and smooth, we recommend using an offset spatula to spread it on.It is not necessary to be concerned if a few rips appear in your cake layers throughout the baking process.Even after the cake has been sliced, these defects will not be visible on the completed product.
Following that, I intend to prepare additional traditional Maryland meals.
How to Store Your Cake
Smith Island cake leftovers can be kept at room temperature for up to 2-4 days if they are stored in a covered cake carrier.It’s also possible to preserve the cake in the refrigerator to avoid the fudge from melting if you live in a warm region or have a hot kitchen.If the cake is going to be kept in the refrigerator, make sure to keep it in an airtight cake dome to prevent it from drying out.
Taste of Home has more recipes for All-American Cakes that you may try.
Grandma’s Red Velvet Cake
This Red Velvet Cake recipe is a Christmas tradition in our family, and no holiday celebration would be complete without it.It was for Christmas in 1963 that I first made it after discovering the recipe in the newspaper, and my mother continued the practice until her death in the early 1980s.It’s different from other Red Velvet Cakes I’ve had over the years since this one has only a slight chocolate flavor and the frosting is as light as snow, which makes it stand out from the crowd.
Katherine Davison of Charlotte, North Carolina, contributed to this article.Recipes may be obtained by clicking here.
Hummingbird Cake
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Lemon Pound Cake
When I live in California, citrus trees are numerous, and I’m constantly seeking for new dishes that include the fruit from the orange and lemon trees in my backyard. One of my favorite pound cakes is this lemon pound cake. This recipe was passed down to me by my mum. The following is from Spring Valley, California resident Richard Killeaney:
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Chocolate Angel Cake
When I was married in 1944, I couldn’t even boil water on the stove. My beautiful mother-in-law taught me how to make the lightest angel food cakes imaginable, a speciality of hers. This chocolate variation is a simple and visually appealing dessert. • Joyce Shiffler (Colorado Springs, Colorado) says:
Fresh Plum Kuchen
This soft fruit-topped cake is especially delicious in the late summer when plums are in season. The plum slices, placed in rings on top, are very inviting. I occasionally use fresh pear or apple slices in place of the dried fruit for variation. —Anna Daley of Montague, Prince Edward Island, Canada
Carrot Cake with Pecan Frosting
My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana
Crustless New York Cheesecake
This decadent cheesecake has a silky texture and is wonderfully creamy. Despite the fact that the cake does not have a crust, I am confident that everyone will enjoy it. The author, George Parsell, of Flushing, New York
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.
Salted Caramel Cappuccino Cheesecake
If you’re like me and have had to migrate from Seattle, you’ve probably thought about making this salted caramel cheesecake with coffee and espresso tastes to cheer you up on those days when you’re sad about leaving one of the world’s best coffee locations. Julianne Merriman, of Cold Brook, New York
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
German Chocolate Cake
In the opinion of my husband, this is the greatest German chocolate cake recipe that exists anywhere in the world. A light crunch from the nuts, a sweet coconut flavor, and a drizzle of chocolate can be found in every mouthful of this recipe by Joyce Platfoot of Wapakoneta, Ohio.
White Texas Sheet Cake
Because this cake tastes better the longer it rests, I try to make it a day ahead of time if possible. My mother-in-law introduced me to this delightfully rich sheet cake, which I have since made myself. No one can stop with just one piece of this cake, thanks to its creamy icing and mild almond taste. Brownsburg, Indiana resident Joanie Ward shared her thoughts on the subject.
Boston Cream Cupcakes
Boston cream cupcakes have been a favorite bakery treat of mine since I was a youngster, so I created this simple recipe to recreate the classic dessert. Jean Holt of Mendota Heights, Minnesota, contributed to this article.
Lady Baltimore Cake
I initially prepared this cake for my father’s birthday, and it has since been his favorite and only cake request. This cake has a diverse flavor profile and is one-of-a-kind. • Cleo Gonske from Redding, California says:
Smith Island Cake – Maryland’s State Dessert
- This Smith Island cake recipe will wow everyone with its nine thin slices of yellow cake sandwiched between two layers of irresistible chocolate fudge icing. For a reason, it is known as Maryland’s state dessert! Cakes of all types are my favorite – from spice cakes to cookie dough ice cream cakes to southern red velvet cakes – and I enjoy them all. To be quite honest, I had never heard of a Smith Island cake until my brother-in-law told me about it. I was intrigued. His comment about how it was Maryland’s official dessert prompted me to consider if I should post a recipe on the site because we live in Maryland. It didn’t take long for me to notice how similar it was to my yellow cake with chocolate frosting after doing some study on it. It truly dates back to the 1800s, when Smith Islanders used to send the cake as presents to their friends and family. It is created with fudge frosting rather than buttercream since it lasts far longer. The most significant distinction is that instead of two layers, there are between eight and ten layers. The number 9 was chosen since I only had to use three pans three separate times. This cake has far more icing than the average cake, and when is that a bad thing? The icing really seeps into the layers, resulting in a cake that is far more moist. Instructions for Making Smith Island Cake
- Notes on Ingredients
- Ingredient Swaps
- Step-by-Step Photos
- Yellow Cake vs. White Cake
- FAQs
- Pro Tips/Recipe Notes
- Other Cake Recipes
Ingredient Notes
- Unsweetened chocolate pieces serve as the foundation for the frosting’s chocolate taste. The sweetness is provided by the sugar and corn syrup
- nonetheless,
- Baking powder – does not require the addition of acid to aid in the production of a rising effect in the cake. Because it is a very thin cake layer, you don’t want much of a rise.
- Buttermilk gives the yellow cake an extra layer of moistness.
Ingredient Swaps
- You may make substitutions for the items in this recipe, just like you would in any other recipe. Some examples of variants are as follows: Granulated sugar is my preferred method of making this cake, but light brown sugar is an excellent option as well.
- For the fudge frosting, I like whole milk, but you may substitute low-fat or skim milk if you want.
- For the extra fat, canola oil is essential, although vegetable oil or melted butter can be be used instead.
- Greek yogurt is my preferred baking ingredient, although sour cream works well as a substitution
Step-by-Step Photos
Using a large saucepan, bring the sugar and milk to a boil for 6 minutes while adding the 2 tablespoons butter, corn syrup, salt, and chocolate.Remove from heat and stir in a stick of butter, allowing it to melt completely.DO NOT stir until the mixture has cooled, which should take around one hour.
Add the vanilla essence and continue to beat with a wooden spoon for 5-10 minutes, or until the mixture is thick and creamy.Make a mental note to put it away.In a separate bowl, whisk together the dry ingredients until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter, and oil until light and fluffy.Combine the eggs, Greek yogurt, and vanilla extract in a large mixing bowl until well blended.Hand-mix in the dry ingredients using a spatula, alternating with the buttermilk and finishing with the flour, until everything is just mixed.
Pour little less than 1 cup of batter into the cake pans that have been prepped.Bake for 10-12 minutes, or until a toothpick inserted into the center comes out completely clean (see notes).Allow it cool for a couple of minutes before carefully inverting onto a cooling rack to finish cooling.
- Repeat the process until you have nine layers.
- Spread approximately 14 cup of frosting on each layer, spreading it all the way to the edges.
- Cover the top and sides of the cake to complete the project.
Yellow Cake vs. White Cake
White cake is made mostly or entirely of egg whites, whereas yellow cake is made primarily or entirely of whole eggs, giving it a little yellow tint.Aside from that, yellow cake is produced using all-purpose flour, whereas white cake is often created with cake flour.You really can’t go wrong with either, although I like the more custardy flavor of yellow cake over white cake.
Also, keep in mind that a typical Smith Island cake was made with yellow cake batter.
FAQs
What is the optimal number of layers for a Smith Island cake?According to tradition, there are somewhere between 8 and 10 levels.I picked nine since I only had three cake pans, which I could only use three times each, saving me time.
How Do I Know When the Cake Is Completely Done?When you stick a toothpick into the center of the cake and it comes out clean, you know the cake is done.Keep in mind that the cake is quite thin, so it will not take long to bake.
Can you tell me how I can keep the cake from sticking to the pan?It is critical to use a fresh piece of parchment paper for each batch of batter you pour into a baking pan.Nonstick frying spray should also be used to prevent sticking.
When you’re finished, tip the container over onto a cooling rack and it should come straight out.What is causing my frosting to be so hard?Waiting too long or mixing with a wooden spoon for your frosting to set before spreading is a sign that you did something wrong.
- A little runniness is desirable so that it may be easily distributed.
- Keep in mind that it will harden as it cools.
- If the frosting becomes too stiff, you may reheat it over the burner for 1-2 minutes while mixing with a spoon, and it should spread out again.
- What is the duration of the condition?
To extend the shelf life of the Smith Island cake, store it in an airtight container or wrap it tightly in plastic wrap to prevent the cake from drying out.Cake that is kept at room temperature will last 1-2 weeks.The cake will keep in the refrigerator for one week.The cake will keep in the freezer for four months.
Pro Tips/Recipe Notes
- Do not exclude the buttermilk since it contributes to the moistness that you anticipate from a cake. You can create your own buttermilk if you don’t have any on hand. Instead of buttermilk, whole milk combined with a quarter teaspoon of white vinegar or fresh lemon juice can be substituted. Fill a measuring cup halfway with lemon juice/vinegar, then fill the rest of the way with whole milk to make 14 cup plus 2 tablespoons.
- All chilled materials should be brought to room temperature before being added to the batter, as this will aid in mixing the mixture simply and evenly.
- Even though you may not be aware of it, baking powder has a somewhat short shelf life. Bake with baking powder that is less than a year old from the time it was first opened. If you use baking powder that is more than a decade old, it will not be potent enough to assist leaven the cake. You may do a test by mixing half a teaspoon of baking powder into a cup of hot water and seeing how it works. Even if the product is still fresh enough to use, it will begin to fizz and produce carbon dioxide gas almost instantly.
- Allowing the cakes to cool fully before applying the icing will prevent the frosting from melting.
Other Cake Recipes
You can leave a comment below if you’ve tried this Smith Island cake recipe or any other recipe on Chisel & Fork and want to share your experience with me. You may also follow me on other media platforms such as Facebook, Instagram, Pinterest, and YouTube to see more delicious meals and anything else I’m up to.
Smith Island Cake
This cake will astonish everyone since it has nine thin layers of yellow cake in between them, as well as an addictive chocolate fudge icing in between. Preparation time: 1 hourCooking time: 45 minutes 45 minutes for cooling Total time: 2 hours and 30 minutes Dessert is the final course. American cuisine is served. Servings: 16 Calories: 531kcal Per Serving:
Chocolate Fudge Frosting
- The following ingredients: 4 cups granulated sugar
- 1 13 cups whole milk
- 2 tablespoons unsalted butter
- 4 teaspoon Karo light corn syrup
- 12 teaspoon sea salt
- 4 ounces unsweetened chocolate squares
- 12 cup unsalted butter (1 stick)
- 2 teaspoon vanilla extract
- 4 ounces unsweetened chocolate squares.
Cake
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 34 cup unsalted butter, at room temperature (12 sticks)
- 34 cup canola oil
- 13 cup Greek yogurt
- 5 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 14 cups buttermilk, at room temperature
- 3 34 cups sifted all-purpose flour (431 grams)
Chocolate Fudge Frosting
- In a large saucepan, combine the sugar, milk, 2 tablespoons butter, Karo light corn syrup, salt, and chocolate. Place the pan over medium heat and bring it to a rolling boil. Boil for 6 minutes over a medium-high heat.
- Remove the saucepan from the heat and add a stick of butter to it. Allow the butter to melt and do not stir until the fudge has cooled, approximately 1 hour.
- Once the fudge has cooled, add the vanilla extract and continue to beat with a wooden spoon until it is thick and creamy, about 5-10 minutes.
Cake
- Preheat the oven to 350 degrees Fahrenheit and prepare three 9-inch round cake pans. Prepare the bottoms by lining them with parchment paper and spraying them with nonstick cooking spray.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, and oil until light and fluffy. Set aside. Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt and vanilla until everything is well-combined. To accomplish this, you may also use a hand mixer
- using a spatula and a hand mixer, blend the dry ingredients with the wet ones, alternating with the buttermilk and finishing with the flour, until just incorporated. Do not over-mix the ingredients.
- Pour little less than 1 cup of batter into the cake pans that have been prepped. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out completely clean (see notes). Allow the mixture to cool for a few minutes before carefully inverting it onto a cooling rack.
- Once the cake pans have been allowed to cool completely, re-line them with parchment paper and cover them with nonstick baking spray once again. Repeat the baking process with the remaining batter to produce a total of 9 thin cakes. Allow for thorough cooling of all nine layers (about 45 minutes).
- Spread the frosting to the border of the initial layer, using around 14 cup of frosting. Finish by spreading the remaining frosting on the top and edges of your cake
- repeat with each layer
- Do not exclude the buttermilk since it contributes to the moistness that you anticipate from a cake. You can create your own buttermilk if you don’t have any on hand. Instead of buttermilk, whole milk combined with a quarter teaspoon of white vinegar or fresh lemon juice can be substituted. Fill a measuring cup halfway with lemon juice/vinegar, then fill the rest of the way with whole milk to make 14 cup plus 2 tablespoons.
- If you don’t have Greek yogurt on hand, you may either use sour cream or a plain yogurt substitute.
- All chilled materials should be brought to room temperature before being added to the batter, as this will aid in mixing the mixture simply and evenly.
- Even though you may not be aware of it, baking powder has a somewhat short shelf life. Bake with baking powder that is less than a year old from the time it was first opened. If you use baking powder that is more than a decade old, it will not be potent enough to assist leaven the cake. You may do a test by mixing half a teaspoon of baking powder into a cup of hot water and seeing how it works. Even if the product is still fresh enough to use, it will begin to fizz and produce carbon dioxide gas almost instantly.
- When you stick a toothpick into the center of the cake and it comes out clean, you know the cake is done.
- Allowing the cakes to cool fully before applying the icing will prevent the frosting from melting.
Why does Smith Island cake have so many layers?
Before the 1930s, there was no electricity on the island, and producing thin layers in a wood-fired oven was much easier than constructing large layers in a conventional oven.Other theories suggest that the thick, fudge-like frosting between the thinner layers of cake helped keep the cake fresh while the watermen were out on the water in the first place.In tandem with the increase in popularity of this delicious delicacy, there has also been an increase in the number of different legends about its origins and distinctive construction.
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How many layers are in a Smith Island cake?
Smith Island cake is traditionally composed of eight to thirteen layers of yellow cake with chocolate frosting sandwiched between each layer and poured evenly throughout. However, a number of variations have emerged, both in terms of frosting tastes and in terms of the cake itself.
What is the origin of Smith Island cake?
The origins of this cake are a mystery at this time.It has always been here, say the locals.″It has always been here.″ Some historians believe that the origins of Smith Island Cake may be traced back to Welsh and English settlers who arrived on the island in the late 16th century.
Mrs.Kitching’s Smith Island Cookbook released the recipe for the Smith Island Cake in its fourth edition (1994), which was the first time the recipe was made public (pg 110).The recipe for Smith Island Cake is not included in earlier editions.
It was originally four layers, but the ladies began to build the cake even higher as a sort of competition and the cake became much more impressive.(source)
Where did Smith Island cake come from?
Here’s a little background on the Smith Island cake.Smith Island is the birthplace of Maryland’s official dessert, which is a chocolate cake.Despite being a populous island, it still has 276 inhabitants, the most of them are watermen and their family members.
Smith Island Cake has a long and illustrious history that dates back to the nineteenth century.The islanders would pack these multi-layered pastries onto the boats of the watermen who would be heading out to gather the oysters in the fall.
What are the Smith Island cake ingredients?
This list contains all of the materials you’ll need to prepare a Smith Island Cake.See the whole island cake recipe.A layer cake is made with 2 cups sugar, 2 sticks unsalted butter chunked, 3 cups unbleached flour, 14 teaspoon salt, 1 heaping teaspoon baking powder, 1 cup evaporated milk, 2 teaspoons vanilla extract, and a 12 cup water.
1 cup evaporated milk 2 cups sugar 5 ounces unsweetened chocolate 1 stick unsalted butter 1 teaspoon vanilla extract Chocolate Icing
Where to buy Smith Island cake near me
While the vast majority of those who read this page do not live in or near Smith Island, the good news is that there are numerous establishments that serve delicious Smith Island cakes. You can find Smith Island Cakes right here, which is one of my favorite locations to buy them!
Classic Cakes Salisbury MD
The Classic Cakes Salisbury MD bakery is one of my favorite places to visit while I’m on the Eastern Shore.Their Smith Island Cake is available in a variety of flavors, and they always have the original Smith Island Cake on hand for customers to pick from.Birthday cakes made to order on Smith Island are a must-have in our household!
The following are some of the cake pieces that I just purchased from Classic Cakes!Here’s a photo of a slice of Smith Island Cake in its traditional form.It’s very wonderful!
The Smith Island Banana Cake, on the other hand, is out of this world!We just celebrated a birthday with Reese’s chocolate peanut butter Smith Island cake, which was very delicious.This cake is for all of you chocolate enthusiasts out there!
Thanks for reading, and I hope you enjoyed this post, ‘How many layers are there in a smith island cake?’ Make sure to check out all of our dishes featuring the Chesapeake Bay.
How many layers should a cake have?
two layers
What is Smith Island cake?
Smith Island cake is the state dessert of Maryland, and it is described as follows: This gorgeous cake is made up of nine layers of scrumptious yellow cake and three layers of chocolate frosting. It is the chocolate frosting that seeps down into the cake layers that results in the most wonderfully moist cake you have ever tasted! If you want to make it extra special, garnish with sprinkles.
What do you put in layers of cake?
Between the Layers Sugar Syrup: This is used to moisten the cake layers between each layer.Jams and jellies: These are also excellent when combined with other fillings such as buttercream or ganache to create a more complex flavor.Custards: These include fruit curds, such as lemon or orange curd, as well as pastry cream, which is a custard that has been thickened with flour or cornstarch to make it more substantial.
How do you make a 2 layer cake into a 4 layer cake?
Simply cut the layers in half with a big serrated knife (this is easier to do if the cake has been frozen for a couple of hours prior so that it does not damage the cake). Work slowly and evenly across the whole surface. It’s rather typical to handle things this way, but I’m amazed that you went to the trouble of doing the arithmetic.
What type of cake is best for layering?
9 Classic Layer Cakes to Make This Weekend Boston Cream Pie is a buttermilk cake filled with pastry cream and topped with a chocolate glaze. Black Forest Cake: A chocolate cake topped with kirsch, cherries, and whipped cream is a classic dessert. Brooklyn Blackout: A chocolate cake with a chocolate custard filling and cake crumbs on top, served with whipped cream.
How long should you leave cake in pan after baking?
15-20 minutes
What are the 3 types of cake?
The following is a thorough, but by no means exhaustive, list of the most basic sorts of cakes you may find.Butter Cake is a cake made with butter and sugar.Bake this simple buttermilk-raspberry butter cake as a layer cake, sheet cake, or even a DIY wedding cake using the ingredients listed above.
The Pound Cake is a traditional American dessert.Sponge Cake is a type of cake made of sponge.Genoise Cake is a traditional French dessert.
Cake made with biscuits.Angel Food Cake is a type of cake that is popular in the United States.Chiffon Cake is a type of cake made with chiffon.
Flourless Cake that has been baked.
How much is a Smith Island cake?
| Smith Island Cakes | Price |
|---|---|
| Chocolate Layer Cake (yellow cake with chocolate icing) | $ 30.00 |
| Chocolate Peanut Butter | $ 30.00 |
| Peanut Butter Cake (yellow cake with peanut butter icing) | $ 30.00 |
| Chocolate Walnut | $ 35.00 |
How thin should cake layers be?
If the cake is filled with buttercream, I personally like cake layers that are twice as thick as the filling (ideally, with cake layers that are approximately 1 inch tall and filling that is about 1/2 inch thick), rather than cake layers that are half as thick as the filling.
What is the most popular cake filling?
Recipes and ideas for layer cake fillings from across the web.Cake with a chocolate layer and a cream cheese filling.Cannoli layer cake with a cinnamon sponge and mascarpone filling, served with a cup of coffee.
Vanilla custard cake with a custard filling.Layer cake with berries and mascarpone.Lemon raspberry layer cake with a lemon curd filling.
Strawberry jelly layer cake with a strawberry jelly filling.Cake with three layers of white cake and an orange curd filling.
Can you stack a cake without dowels?
Only when the lowest stages are made of a hard fruit cake or carrot cake is it not required to use complete dowelling in a stacked design. With a light sponge cake or mousse-filled creation, the top layers would simply sink into the lower levels and the cake would tumble over if the dowels were not used.
Should I refrigerate cake before frosting?
Before You Begin, Consider the Following: Spreading icing onto heated cake layers is a recipe for messy catastrophe, and this is no exception. Refrigerate your cake layers for at least 2 hours, if not overnight, before assembling. Assuming you’ve prepared your frosting ahead of time, make sure it’s at room temperature before you begin.
How many layers is a Smith Island cake?
ten layers
What does Smith Island cake taste like?
Unless you were born and raised in Maryland, it’s probable that you’ve never heard of Smith Island cake. Today’s cake towers include anywhere from 8 to 14 extremely thin layers and are available in a range of flavors such as lemon, carrot cake, coconut, and strawberry, among others.
How much is a Smith Island cake?
| Smith Island Cakes | Price |
|---|---|
| Chocolate Layer Cake (yellow cake with chocolate icing) | $ 30.00 |
| Chocolate Peanut Butter | $ 30.00 |
| Peanut Butter Cake (yellow cake with peanut butter icing) | $ 30.00 |
| Chocolate Walnut | $ 35.00 |
Where are Smith Island Cakes made?
People all over the world have their own take on the classic layer cake, but the Smith Island Baking Company in Crisfield is the only bakery that is named after a remote fishing village that dates back 400 years and is located just across the Tangier Sound. The bakery’s fame has spread throughout the world, with cakes being shipped to countries all over the world.
What are the 3 types of cake?
The following is a thorough, but by no means exhaustive, list of the most basic sorts of cakes you may find.Butter Cake is a cake made with butter and sugar.Bake this simple buttermilk-raspberry butter cake as a layer cake, sheet cake, or even a DIY wedding cake using the ingredients listed above.
The Pound Cake is a traditional American dessert.Sponge Cake is a type of cake made of sponge.Genoise Cake is a traditional French dessert.
Cake made with biscuits.Angel Food Cake is a type of cake that is popular in the United States.Chiffon Cake is a type of cake made with chiffon.
Flourless Cake that has been baked.
How thin should cake layers be?
If the cake is filled with buttercream, I personally like cake layers that are twice as thick as the filling (ideally, with cake layers that are approximately 1 inch tall and filling that is about 1/2 inch thick), rather than cake layers that are half as thick as the filling.
How do I ship a cake to another state?
How to Ship a Cake Wrap the cake securely in a styrofoam envelope that has been specially designed for it.To keep the cake fresh, wrap it in frozen cold packs and place them around it.Place the styrofoam mailer inside a sturdy cardboard box to protect it from damage.
High-quality packaging tape should be used to seal the package.Make a note on the exterior of your box.Send your dessert to me.
How do you get to Smith Island?
It is only possible to get to Smith Island by boat, and you must take a ferry from Crisfield, Maryland, to the island in order to do so. In order to take advantage of the island’s ferry timetable, you’ll almost certainly need to stay at least one night.
Where can I buy Smith Island cake in Annapolis?
Smith Island Cake is the best in Annapolis, Maryland.Boatyard Bar & Grill is 1.4 miles away and has 1207 reviews.Leeward Market Cafe & Grocery is located in the heart of downtown Leeward.
There are 16 reviews for 1.7 miles.Uncle Bob’s Fudge Kitchen is a fudge shop owned by Uncle Bob.42 reviews in 1.1 miles.
Annapolis is ablaze with red, white, and blue.4.2 miles and 222 reviews.Reynolds Tavern is 0.8 miles away and has 231 reviews.
Rams Head Roadhouse is a roadhouse in the United States.3.9 miles and 102 reviews Davis’ Pub is 1.6 miles away and has 263 reviews.Red Red Wine Bar is located at 1.0 mile and has 232 reviews.
What is cake without icing called?
You may make various forms of cake – angel food cake, chiffon, genoise, and so on – without using frosting; they are distinguished solely by the type of batter used in their preparation. ″Kuchen″ are the ones that do not have icing on them, while ″Torte″ are the ones that do have rich, decorative frosting on them (which is commonly considered a subset of ″Kuchen″ in German).
Which type of cake is the best?
Here are our top 11 favorite birthday cake recipes that we believe you’ll want to try!Gateau de la Forêt Noire.Pineapple Cake is a delicious dessert.
Truffle Cake made without the use of eggs.Mango Meringue Cake is a dessert made with mango puree.Cheesecake with Oreo cookies.
Banana Cake with Cream Cheese Frosting is a delicious dessert.Cherry Cheesecake is a dessert made with cherries.Coffee Cake with Kahlua Chocolate Ganache is a treat for the senses.
Is Smith Island sinking?
The Army Corps of Engineers reported that the island was eroding at a rate of up to nine feet per year before it began its operation. Only roughly 900 usable acres of land remain on the island, which is home to less than 200 people. Abandoned structures may be seen all over the place. ″We are not in danger of sinking.
Smith Island Cake
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Ingredients
The original recipe yields 16 servings (as written). The ingredient list has been updated to match the number of servings stated.
Directions
- Checklist for Instructions Preparing the frosting is the first step. In a medium saucepan, heat the cream and corn syrup over medium heat, stirring constantly, until the mixture comes to a simmer but does not boil. Take the pan off the heat. Advertisement
- In a large microwave-safe dish, combine the hot cream mixture with the chocolate and stir until smooth. Allow for 2 minutes of resting time after adding the salt. Whisk until totally smooth, then set aside to cool to room temperature (approximately 1 hour) before serving. Set aside to cool in the refrigerator for 45 minutes or until it has thickened and become spreadable, stirring halfway through.
- Step 3Prepare the cake layers in the meantime: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) (175 degrees C). Cooking spray nine 8 1/2-inch round disposable cake pans with a little coat of oil. Prepare the bottoms by lining them with parchment paper and lightly spraying them with cooking spray
- To make the butter smooth and creamy, use a stand mixer fitted with the paddle attachment on medium speed for about 1 minute or until it is smooth and creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating only until they are well mixed after each addition. Blend in the vanilla extract.
- Step 5In a medium-sized mixing basin, sift together the flour, baking powder, baking soda, and salt. Step 6Add the flour mixture to the butter mixture in three batches, beginning and ending with the flour mixture, and beat on medium speed until well combined. Divide the batter equally (approximately 1 cup each) among the prepared pans and smooth with an offset spatula to make a flat surface. Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes, depending on how many batches you have. Allow 10 minutes for the pans to cool on a wire rack. Cakes should be transferred to wire racks to cool entirely (approximately 20 minutes).
- In a tiny offset spatula, spread 1/3 cup frosting onto one cake layer on an 8-inch circular cake board. Repeat with the other cake layers. Add another cake layer on top and spread with the remaining 1/3 cup frosting. To make more layers and frosting, repeat the process as needed. Using a thin coating of icing, cover the top and edges of the cake with a thin layer of frosting. Refrigerate the cake for 1 hour and set aside the leftover frosting
- Step 8Place the cooled cake on a wire rack set over a baking pan with a rim. Heat reserved icing in 30-second intervals at medium (50 percent power), stirring after each interval, until smooth and pourable, about 1 1/2 to 2 minutes on medium power (50 percent power). Pour the icing over the top of the cake in a slow, steady stream, starting in the middle and working your way out to the borders so that it runs down the sides of the cake. With a little offset spatula, smooth down the sides and fill up any gaps that may exist.
- Step 9Chill the cake for about 1 hour, or until it has set. Transfer the cake to a serving platter with caution. Keep the dish at room temperature.
Cook’s Note:
It is really beneficial to build this on a cake board and then move it to a cake stand after it has been chilled a second time.You could prepare the layers in three 8-inch circular metal pans, but this would need allowing the pans to cool between each successive layer.Because the pans were disposable, it was simple to remove one batch and instantly replace it with the second and third batches.
This prevents the batter from sitting for an excessive amount of time and running the risk of inflating.It also helps to have the extra safety net of parchment paper lined baking pans because the layers are so thin in this recipe.
Nutrition Facts
Per serving: 845 calories; 10.1 grams of protein; 78.5 grams of carbs; 55.5 grams of fat; 188.3 milligrams of cholesterol; 395.9 milligrams of sodium. Nutrition in its entirety
STATE SYMBOLS
Maryland State Dessert – Smith Island Cake
- Maryland Foods
The Smith Island Cake was designated as the official state dessert of Maryland on October 1, 2008.(Chapters 164 & 165, Acts of 2008; Code General Provisions Article, sec.7-313).
According to tradition, the cake is made up of eight to ten layers of yellow cake, with chocolate icing sandwiched between each layer and spread all over its surface.However, various variants have arisen, both in terms of the tastes of the icing and the cake’s actual composition.Smith Island Cake, Somerset County, Maryland, 2008.
Smith Island Cake, Somerset County, Maryland, 2008.Smith Island, which is home to Maryland’s State Dessert, is the state’s last inhabited island, and it can only be reached by boat.Smith Island, located twelve miles west of Crisfield in Somerset County and 95 miles south of Baltimore, is a barrier island straddling the Maryland-Virginia border.
Smith Island Cakes, Somerset County, Maryland, 2008.Smith Island Cakes, Somerset County, Maryland, 2008.Smith Island, which was first colonized in the 1600s, has been the home of watermen and their families for hundreds of years.
- A unique island culture and custom evolved as a result of their seclusion, and it has been perpetuated to this day, including their love of multi-layered cakes.
- Smith Island Cake, a classic 10-layer cake from Smith Island, Newfoundland.
- Smith Island Cake, Somerset County, Maryland, 2008.
- Smith Island Cake, Somerset County, Maryland, 2008.
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Maryland Manual On-Line
[email protected] is the e-mail address to use to search for the Manual. Copyright expires on March 14, 2022. Maryland’s State Archives are located in Annapolis.
Maryland 3.0: The Many Layers of Smith Island Cakes with Brian Murphy
Smith Island ten layer cake is legendary on the Eastern Shore, and like any renowned iconic meal, the narrative of the Smith Island ten layer cake is a mixture of reality and myth.There are still arguments regarding how many layers should be utilized, who invented the first one, and when exactly Smith Island Cakes were discovered.However, there is an amazing list of discrepancies concerning Smith Island Cakes that are equally fascinating to the Spy.
In the case of Brian Murphy and his business strategy, several of the inconsistencies are applicable.Smith Island Baking Company, for example, is a tiny local firm with a client base that is both national and international in scope and appeal.Murphy is from the Eastern Shore, but he is also a Wharton alumnus who has built a successful commodity trading career over the course of more than a decade.
And, of course, he has also run for governor, and he and his wife live in Talbot County, where they have six children.This isn’t your ordinary indigenous entrepreneur, believe it or not.In his Spy interview, Brian discusses his past as well as his desire to effectively expand Smith Island Cakes into the high-end area of the gourmet mail order food business.
Read the whole interview here.He also talks about his love for Smith Island, as well as the difficulties he has faced in transporting thousands of cakes to airports each year in order to fulfill one-day service requirements.And, perhaps most crucially, Brian discusses the role that quality plays in the development of a firm.
- The duration of this movie is roughly six minutes and thirty seconds.
- Smith Island Baking Company donated an additional video for this post.
Smith Island Ten-Layer Cake
Some people believe that the late Frances Kitching, an innkeeper on the island, was the one who specified that the cake should have 10 layers, which is what is specified in this recipe.
Servings: 16
Ingredients
- In order to make the cake
- Unsweetened unsalted butter, room temperature, chopped into bits
- + more butter for greasing the pans
- 3 cups flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 cups sugar
- 5 big eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla essence
- 1/2 cup water
- In order to make the icing, combine 2 cups sugar with 1 cup evaporated milk, 5 ounces unsweetened chocolate chopped, 4 ounces (1 stick) unsalted butter, and 1/2 to 1 teaspoon vanilla essence.
Directions
For the cake, use the following ingredients: Preheat the oven to 350 degrees Fahrenheit with a rack in the centre of the oven and the oven door open.Prepare ten 9-inch cake pans by lightly greasing them with butter.Alternatively, prepare two or three cake pans at a time and re-grease them as required.Combine the flour, salt, and baking powder in a large mixing bowl.The butter and sugar should be combined in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy in consistency.Add the eggs one at a time, beating well after each addition.
- Reduce the speed to low and gradually add the sifted dry ingredients, one cup at a time, beating until well integrated after each addition.
- Continue to beat on low speed as you add the evaporated milk, followed by the vanilla and water, until everything is thoroughly blended.
- Place three serving spoonfuls of batter (about 2/3 cup) in each of the cake pans and smooth down the tops with the back of the spoon.
- Preheat the oven to 350°F and bake 2 or 3 layers at a time for 8 to 9 minutes on the center oven rack.
- Holding it close to your ear and not hearing it sizzle indicates that a layer has been completed.
- While the cakes are baking, prepare the frosting by mixing together the following ingredients: In a medium saucepan, boil the sugar and evaporated milk over medium-low heat until the sugar is completely dissolved.
Warm the chocolate and butter together, stirring constantly, until they are completely melted.Increase the heat to medium and cook, stirring periodically, for 10 to 15 minutes, until the vegetables are tender.Remove the pan from the heat and mix in the vanilla extract until well combined.The frosting will be thin when it is first made, but it will thicken as it cools.Run a spatula along the edge of your pan and gently ease out your cake layers as they finish baking.Allow them to cool.
Using a cake plate, place the bottom layer on top of the cake and spread 2 or 3 spoonfuls of icing on each layer.It is okay if one of the layers rips; no one will notice until the cake is completed.) Cover the top and sides of the cake with the remaining icing, pressing any icing that has dripped onto the plate back onto the cake with your fingers.
Recipe Source
Mrs.Kitching’s Smith Island Cookbook,″ by Kitching and Susan Stiles Dowell, was used as inspiration for this recipe (Tidewater Publishers, 1981).Cornell Maritime Press/Tidewater Publishers, Centreville, Maryland, has granted permission for this use.Vanessa Williams was put through her paces.Questions on food can be sent to the Food Section through email.Send your questions to [email protected], which will be answered by the Food Section.
The Secret History of Smith Island Cake
The layers of Maryland’s official state dessert are revealed as we dig deeper.Smith Island Cake is proudly served in roadside stands all along Route 50, from the Bay Bridge to the coast, as well as in restaurants from the D.C.suburbs to Annapolis to Baltimore to Cambridge and everywhere in between.Today, it seems clear that the dessert with eight to ten layers, equal parts cake and fudgy frosting, should be designated as the Maryland State Dessert, as it has been for decades.However, prior to the 1990s, the cake could be found almost nowhere else save Smith Island.Outside of the lower Eastern Shore, the crab cake was the cake that was most closely identified with Smith Island.
- The cake’s excellence originates from the distinct Smith Island culture, which is layered with equal layers of mythology and tradition.
- Mrs.
- Kitching’s Smith Island Cookbook, co-written by Frances Kitching