Smith Island Cake
A classic American dessert, Smith Island cake features multiple thin layers of cake with a generous amount of frosting in between.
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Instructions
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Preheat oven to 350°F and prepare three 8-inch pans by greasing and lining with parchment paper.
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In a large bowl, whisk sugar, oil, and vanilla.
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Add eggs and yolks one at a time, whisking after each addition.
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Add milk and whisk once more.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gently fold dry ingredients into wet in three additions, then whisk briefly to combine.
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Pour 2/3 cup of batter into each prepared pan and bake for 10 minutes, rotating halfway through, until a toothpick comes out with moist crumbs.
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Cool pans slightly, then invert layers onto racks. Repeat the baking process twice more with remaining batter, preparing pans each time, to yield 8-9 layers total.
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For the frosting, combine sugar and evaporated milk in a medium saucepan over medium heat, cooking until sugar melts.
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Add chocolates and butter, increase heat to medium-high, and cook until melted.
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Reduce heat to medium and stir occasionally for 10-15 minutes until the mixture thickens like fudge sauce.
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Stir in vanilla and salt, then transfer to another container to cool and thicken, stirring frequently if refrigerating to speed the process.
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To assemble, place a cake layer on a stand and spread 1/4 cup of frosting.
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Continue layering and frosting each subsequent layer until all are stacked.
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Cover the top and sides of the cake with remaining frosting. Allow to set for 30 minutes before serving.
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Optionally, decorate with sanding sugar or sprinkles.