Smith Island Cake
A classic Eastern Shore dessert of thin cake layers stacked with creamy frosting between each one. Bake once, then build and chill for a stunning, impressive cake.
- Total time
- 60 min
- Servings
- 8
- Calories
- 680
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- ¾ cup whole milk
- 2 tsp vanilla extract
- 2 tsp baking powder
Instructions
- 1
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- 2
Cream 1 cup softened butter and 2 cups sugar until light and fluffy, ~3 minutes.
- 3
Add 4 eggs one at a time, beating after each addition until incorporated.
- 4
Whisk 2 cups flour and 2 tsp baking powder. Add to butter mixture alternately with 0.75 cup milk, starting and ending with flour.
- 5
Stir in 2 tsp vanilla. Divide batter between the two pans and smooth the tops.
- 6
Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
- 7
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 8
Slice each cooled cake layer horizontally into two thin layers using a long serrated knife.
- 9
Make frosting: beat 1 cup softened butter with 4 cups powdered sugar and 2 tsp vanilla until smooth.
- 10
Place first cake layer on a serving plate. Spread frosting between each layer, building up the stack.
- 11
Frost the top and sides of the assembled cake with remaining frosting until completely covered.
- 12
Refrigerate at least 1 hour before slicing. The frosting will set and flavors will meld.
Tools you’ll need
- two 9-inch round cake pans
- electric mixer
- measuring cups and spoons
- whisk
- wire racks
- long serrated knife
- offset spatula
- mixing bowls
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