Description
Classic Smith Island cake recipe with 10 thin layers, rich chocolate icing, and simple ingredients for a crowd-pleasing dessert.
Ingredients
Scale
- 3 cups all-purpose flour – structure and crumb
- 2 cups granulated sugar – sweetness and moisture
- 1 cup unsalted butter (softened) – rich flavor, tender texture
- 5 large eggs – binding and lift
- 1 cup whole milk – adds creaminess and keeps layers moist
- 2 teaspoons vanilla extract – warm flavor base
- 1 tablespoon baking powder – helps the thin layers rise evenly
- Pinch of salt – balances sweetness
- 4 cups granulated sugar (for icing)
- 1 cup evaporated milk (for icing)
- 1 stick butter (for icing)
- 1 cup semi-sweet chocolate chips or cocoa powder (for icing)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour 9-inch round pans.
- Cream Butter and Sugar: Cream together butter and sugar until fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well. Stir in vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine Wet and Dry: Alternate adding dry mixture and milk until combined.
- Divide and Bake: Divide batter into 8–10 thin layers, bake each for 8–10 minutes, then cool completely.
- Prepare Frosting: Boil sugar, evaporated milk, and butter for 5 minutes. Stir in chocolate until smooth.
- Assemble Cake: Spread icing between layers and over the outside. Let set for 1 hour before serving.
Notes
For gluten-free, substitute flour with a 1:1 blend. For no eggs, use applesauce or flax egg. Cake can be refrigerated for 5 days or frozen for 2 months. Nutrition values estimated.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 52g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: smith island cake recipe