Mary Ida's Signature Smith Island Layer Cake
Indulge in a slice of history with Mary Ida's renowned Smith Island Ten-Layer Cake, hailing from the shores of Maryland. This delightful dessert consists of multiple thin layers of buttery vanilla cake, each generously stacked with rich, decadent chocolate icing. The beauty of this cake lies not only in its towering form but also in the flexibility it offers; you can adjust the thickness of the layers to suit your preference and experiment with various icing flavors, from fruity strawberry to rich German chocolate. Perfect for celebrations or simply as a treat, this cake is a labor of love that is sure to impress family and friends alike. Prepare to create a stunning masterpiece that embodies the spirit of local tradition and homemade goodness.
N/A
Servings
250
Calories
10
Ingredients
Ingredients
Sugar
4 cups (Granulated)
Unsalted Butter
1 1/2 cups (Cut into chunks)
Eggs
5 large (Beaten)
Flour
3 cups (Sifted)
Salt
1/4 teaspoon (To taste)
Baking Powder
1 teaspoon (Sifted)
Evaporated Milk
2 cups (Divided)
Vanilla Extract
2 teaspoons (To taste)
Water
1/2 cup (Room temperature)
Unsweetened Chocolate
5 ounces (Chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease ten 9-inch cake pans.
2
In a large mixing bowl, cream together the sugar and unsalted butter until fluffy and well combined.
3
Add the eggs one at a time, mixing well after each addition to achieve a smooth batter.
4
In a separate bowl, sift together the flour, salt, and baking powder.
5
Gradually incorporate the dry ingredients into the egg mixture, one cup at a time, mixing just until combined.
6
With the mixer running on low speed, slowly pour in the evaporated milk followed by the vanilla and water. Mix until the batter is uniform.
7
Using a serving spoon, drop three spoonfuls of the batter into each of the prepared pans. Use the back of the spoon to spread the batter evenly.
8
Bake three layers at a time on the middle rack of the oven for about 8 minutes. To check for doneness, hold the cake near your ear—if you don’t hear any sizzling, it’s ready.
9
As the first layers are baking, start preparing the icing: In a medium saucepan, combine sugar and evaporated milk and heat over medium-low heat while stirring until warm. Add the unsweetened chocolate and continue to cook until melted, followed by the addition of the unsalted butter. Bring the mixture to a slow boil, cooking for an additional 10 to 15 minutes while stirring occasionally. Finally, stir in the vanilla—note that the icing will be thin initially but will thicken as it cools.
10
Once the cake layers are done, let them cool for a few minutes in the pans. Carefully run a spatula around the edges before gently releasing each layer onto a wire rack.
11
As each layer cools, stack them on a serving plate, spreading 2 to 3 spoonfuls of icing between each layer, allowing the icing to cascade down the sides.
12
Once all layers are stacked, use the remaining icing to cover the top and sides of the cake. Use any icing that spills onto the plate to coat the cake generously.
Nutrition Information
12.8g
Fat
32.8g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mary Ida's Signature Smith Island Layer Cake?
It is a traditional Maryland dessert consisting of ten thin layers of buttery vanilla cake stacked with rich chocolate icing.
How many layers does this Smith Island cake have?
This specific recipe produces a towering ten-layer cake.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many cake pans are required for this recipe?
You will need ten 9-inch cake pans that are lightly greased.
What is the secret to checking if the thin layers are done?
Hold the cake near your ear; if you do not hear any sizzling, the layer is ready.
How long should each layer bake?
The layers bake for approximately 8 minutes.
What type of chocolate is used in the icing?
The recipe calls for 5 ounces of chopped unsweetened chocolate.
How much sugar is needed for the entire recipe?
A total of 4 cups of granulated sugar is used.
How many eggs are used in the batter?
The recipe requires 5 large beaten eggs.
What type of milk is used in this recipe?
Two cups of evaporated milk are used, divided between the batter and the icing.
How much batter goes into each cake pan?
Use a serving spoon to drop three spoonfuls of batter into each pan and spread it evenly.
How long should the icing boil?
The icing mixture should be brought to a slow boil and cooked for 10 to 15 minutes.
Why is the icing thin when I first finish cooking it?
The icing is naturally thin initially but will thicken as it cools.
How many calories are in a serving of this cake?
Each serving contains approximately 250 calories.
How much fat is in a single serving?
There are 12.8 grams of fat per serving.
What is the protein content per serving?
Each serving provides 3.1 grams of protein.
What are the carbohydrate counts for a serving?
There are 32.8 grams of carbohydrates per serving.
How many ingredients are in this recipe?
There are 10 main ingredients: sugar, butter, eggs, flour, salt, baking powder, evaporated milk, vanilla, water, and chocolate.
Can I use different icing flavors?
Yes, you can experiment with various flavors such as strawberry or German chocolate.
What is the best way to release the layers from the pans?
Let them cool for a few minutes, then carefully run a spatula around the edges before releasing onto a wire rack.
When do I add the vanilla to the icing?
Stir in the vanilla extract after the icing has finished boiling.
How is the cake assembled?
Stack the layers on a plate, spreading 2 to 3 spoonfuls of icing between each layer.
What should I do with icing that spills onto the plate?
Use any icing that spills onto the plate to coat the sides of the cake generously.
What kind of butter is recommended?
The recipe specifies 1 1/2 cups of unsalted butter, cut into chunks.
How is the flour prepared for the batter?
The flour should be sifted before being incorporated into the mixture.
Is water used in the cake batter?
Yes, 1/2 cup of room temperature water is mixed into the batter.
What is the origin of this cake style?
This cake style is a local tradition hailing from Smith Island, Maryland.
Can the thickness of the layers be adjusted?
Yes, the recipe allows you to adjust the thickness of the layers to suit your personal preference.
Is this cake suitable for special occasions?
Absolutely, it is described as a stunning masterpiece perfect for celebrations.
How many layers should be baked at a time?
The instructions suggest baking three layers at a time on the middle rack of the oven.