Smith Island Cake

The Smith Island Cake is one of the best desserts! So simple and easy to prepare and very delicious! Rich and chocolatey, this cake requires some simple ingredients that you probably already have in your kitchen. Try the following recipe:

For the cake:

  • 3 ½ cups flour (plus some more for pans)
  • 25 tablespoons melted unsalted butter (plus some more to grease the pans)
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups whole milk
  • 2 ¼ cups sugar
  • 6 eggs
  • 2 teaspoons vanilla extract

For the icing:

  • 2 cups sugar
  • 2 oz. dark chocolate, chopped
  • 2 oz. milk chocolate, chopped
  • 1 cup evaporated milk
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract


To make the cake:

  • Preheat oven to 350°F/180°C/Gas Mark 4. Butter and flour 4 nine-inch cake pans; leave aside.
  • In a large bowl, combine together flour, salt, and baking powder; set aside.
  • In another bowl, whisk together sugar, milk, butter, eggs, and vanilla extract.
  • Apply wet ingredients into dry ingredients; whisk together until just well incorporated; let the batter sit for 10 minutes. Whisk batter again until smooth, then divide ½ of the batter between prepared pans.
  • Place in the oven and bake the cakes until barely browned around 15 minutes. Remove and allow the cakes to cool for 15 minutes in pans; then, turn out onto racks to cool completely.
  • Next, wash and dry the pans; grease and flour again; divide remaining batter between pans; repeat baking procedure.

To make the icing and assemble:

  • In a saucepan over medium-high heat, bring both chocolates, milk, butter, and sugar to a boil; stirring frequently, cook until chocolate melts, sugar dissolves, and the mixture is shiny and smooth around 7 minutes.
  • Remove from heat, and add vanilla extract; allow the icing thick enough to spread, around 25 minutes. Apply one cake on a cake stand and, spread with some icing using an offset spatula.
  • Then, repeat with remaining cakes and icing; leave top cake un-iced. Refrigerate cake to set about 25 minutes.
  • If necessary, warm all over again the remaining icing and spread over top and sides of the cake; allow the icing to cool before serving. Slice and serve.
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