I was as intrigued by the many thin layers as the history--this cake does NOT disappoint and has many options. I chose the traditional all-scratch yellow cake and the fudge frosting. It is very rich, flavor-packed and moist. Easily serves 15-18.
Yellow Cake
- 1-1/2 cups butter, softened to room temperature
- 2-1/4 cups sugar
- 3 large eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cups cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
Fudge Frosting
- 3 cups sugar
- 1-1/2 cups evaporated milk
- 8 ounces unsweetened chocolate, roughly chopped
- 3 tablespoons cocoa powder
- 1-1/2 sticks (3/4 cup) unsalted butter
- 1-1/2 teaspoons vanilla extract
Directions
Step 1: Mix the cake batter
In a bowl, blend
flour, baking soda, baking powder and salt together. Set aside. Next, in a
stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add
the eggs and vanilla and mix on low until combined. Next, gradually incorporate
the dry ingredients, mixing on low until everything is moist; about 1 minute.
Finally, add in the buttermilk with your mixer on its lowest speed until the
batter is smooth and no lumps remain.
Step 2: Bake the layers
Preheat the oven to
350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at
a time—we're going to assume you don't have eight 9-inch cake pans in your cupboards!
Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
Bake for 10-12 minutes
or until the cake is slightly golden and set in the middle. Remove from the
oven and let cool in the pan for 5-10 minutes, then carefully remove the cake
layers and transfer to a wire rack to finish cooling. Repeat until all eight
layers are baked.
Step 3: Prepare the fudge frosting
In a medium saucepan
over medium heat, whisk together the sugar and evaporated milk and cook until
the mixture is warm. Reduce the heat to medium-low and then add the chocolate,
cocoa powder and butter. Stir the mixture until the chocolate and butter have
melted and the mixture has warmed through. Continue to cook the frosting until
it has thickened, about 6-8 minutes. Remove from heat and then stir in the
vanilla. Let cool to room temperature.
Editor's Note: The fudge will be thin at this stage. Don't
worry, it will continue to thicken as it cools.
Step 4: Assemble
Begin by placing the bottom layer of cake on a plate or cake stand.hen, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
When you reach the
final layer, spread the remaining fudge frosting on the top and down the sides
of the cake. We recommend using an offset spatula to get the frosting nice and
smooth.
Editor's Note: Don't be too concerned if you get a few
tears in your cake layers along the way. Even once sliced, these imperfections
will not be noticeable on the finished cake.
How to Store Your Cake
Store leftovers of
Smith Island cake in a covered cake carrier at room temperature
for up to 2-4 days. If you live in a warm climate or your kitchen runs hot, you
may also store the cake in the refrigerator to prevent the fudge from melting.
If stored in the fridge, be sure to store the cake in an airtight cake dome to
prevent it from drying out.
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