Layer upon layer of love and sweetness is in a Smith Island Cake.
The cake’srich fudge frostingwas a sweet taste of home and a practical sweet to have on board.
Today, bakeries across Marylandand one on the island itselfsell hundreds of cakes each year.
Credit: Photographer: Caitlin Bensel; Food Styling: Torie Cox
In 2008, it was named theofficial state dessertof Maryland.
Mary Ada Marshall, a resident of Smith Island, shared her recipe for Smith Island Cake withSouthern Living.
The cake was officially recognized as Maryland’s state dessert in 2008.
While visually striking, it’s deceptively simple to put together.
To prepare Smith Island Cake ahead, you’re free to bake the cake layers in advance.
Prepare as directed and cool completely, then wrap each layer individually with plastic wrap.
Prepare the frosting and assemble the cake as directed.
it’s possible for you to also freeze leftovers for up to two months.
butter, at room temperature
1(15.25-oz.)
box yellow cake mix (such as Duncan Hines)
Frosting:
1lb.
powdered sugar
3heaping Tbsp.
Put roughly 3/4 cup batter in greased 9-inch cake pans, lightly coated with cooking spray.
Batter should yield 8 layers.
Place over high heat, stirring constantly until ingredients are combined and butter is melted.
Remove from heat and whip icing a few times before icing the cake.
Icing should have a glossy appearance.
Place the second layer, and repeat the process through the seventh layer.
Frequently Asked Questions
This layered beauty is rich, perfectly balanced, and quite the showstopper.
It also happens to be Maryland’s state dessert.
To keep the cake as fresh as possible, it’s best to store it covered in the refrigerator.
Soften at room temperature before serving.
