Smith Island Cake

The story

Smith Island cake comes from Smith Island in Maryland’s Chesapeake Bay. Island women baked multiple thin layers, reportedly because compact wood-fired ovens made thin cakes more reliable and because cooked icing helped preserve them for watermen away at work. The cake became Maryland’s official state dessert in 2008. Its dramatic appearance comes from numerous thin layers, often eight to twelve, separated and covered by a pourable cooked chocolate icing. The layers create a distinctive ratio of cake to frosting in every bite. It is impressive without relying on elaborate decoration. The cake is part of Smith Island’s community identity and supports local bakers and tourism as the island faces environmental and economic pressures. It is served at celebrations, shipped across the country and made in several flavours, although yellow cake with chocolate icing remains the best-known version.

Ingredients

• Base
• 180 gram plain flour
• Dairy
• 110 gram buttersoftened
• 120 millilitre milk
• 150 millilitre evaporated milk
• Protein
• 2.5 piece piece eggs
• Seasoning
• 1 teaspoon baking powder
• Sweetener or fruit
• 180 gram caster sugar
• 125 gram dark chocolatechopped
• 90 gram caster sugar

Method

1. Make thin cake batter

   Cream butter and sugar, add eggs, then alternate flour, baking powder and milk to make a smooth batter.

   Look for: The batter should be soft and spreadable. Tip: Thin layers are the signature of Smith Island cake. Avoid: Do not overmix after adding flour.

2. Bake many layers

   Spread a thin layer of batter into prepared tins and bake at 180 C / 350 F for 8-10 minutes. Repeat until you have 8-10 layers.

   Look for: Each layer should be lightly golden and flexible. Tip: Use weighed batter per layer for even results. Avoid: Do not make layers too thick or the cake loses its identity.

3. Make chocolate icing

   Simmer evaporated milk, sugar and chocolate until glossy and slightly thickened.

   Look for: Icing should coat a spoon but still spread. Tip: The icing should be pourable enough to bind the layers. Avoid: Do not boil furiously or it can grain.

4. Stack and set

   Spread warm icing between each layer, coat the outside and leave to set before slicing.

   Look for: Thin stripes of cake and icing should show in each slice. Tip: A long serrated knife gives neat slices. Avoid: Do not slice before the icing firms.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.