Smith Island Ten Layer Cake
Discover the iconic flavors of the Smith Island Ten Layer Cake, a show-stopping dessert that’s as rich in history as it is in taste. With its signature ten ultra-thin layers of golden vanilla cake, each delicately stacked and slathered with glossy homemade chocolate fudge icing, this Maryland specialty is a true celebration of indulgence. The beauty of this recipe lies in its balance—a tender, buttery crumb paired perfectly with the silky, slightly bittersweet cocoa frosting. Ideal for special occasions or as an everyday treat, this multilayered masterpiece is surprisingly approachable, requiring only simple ingredients and a bit of patience for assembly. Let this stunning yet achievable cake become the centerpiece of your next gathering and wow guests with every decadent slice!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 5 Eggs, large
- 1 tablespoon Vanilla extract
- 1 cup Whole milk
- 1 cup Unsweetened cocoa powder
- 2 cups Confectioners' sugar
- 1 cup Evaporated milk
- 4 tablespoons Butter, melted
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (177°C) and grease & flour ten 8-inch round cake pans, or prepare by reusing pans in batches if needed.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter equally among the 10 prepared cake pans (approximately 1/3 cup of batter per pan). Smooth the tops with a spatula.
Bake the layers for 8-10 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the cakes to cool for 5 minutes in the pans before turning them out onto wire racks to cool completely.
While the cake layers cool, prepare the chocolate fudge icing: In a saucepan, whisk together the cocoa powder and confectioners' sugar.
Gradually stir in the evaporated milk and melted butter. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to boil.
Remove the chocolate icing from heat and stir in the vanilla extract. Let the icing cool slightly for easier spreading.
To assemble the cake, place one cake layer on a serving platter. Spread a thin layer of chocolate icing over the top.
Repeat this process, stacking the cake layers and spreading icing between each layer. Finish with a generous layer of icing on top and sides.
Allow the cake to set for at least 1 hour before serving to let the icing firm up. Slice and enjoy the iconic Smith Island Ten Layer Cake!
Nutrition Facts
Calories |
7239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.3 g | 395% | |
| Saturated Fat | 182.6 g | 913% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1610 mg | 537% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 1124.8 g | 409% | |
| Dietary Fiber | 95.5 g | 341% | |
| Total Sugars | 697.7 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 1572 mg | 121% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 5647 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
