Smith Island Cake Recipes

SMITH ISLAND CAKE

Steps:

• Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
• Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
• Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
• Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
• Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
• Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
• Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
• Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.

SMITH ISLAND CHOCOLATE PEANUT BUTTER LAYER CAKE

Steps:

• Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse the remaining 6 peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
• Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with cooking spray. Dust flour and knock out any excess. Set aside.
• In a medium bowl, sift together the flour, baking powder and salt.
• Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with a paddle attachment or beaters. Beat on medium-high speed until the butter is light and creamy in color, about 3 minutes. Stop and scrape the bowl. Cream the butter for an additional minute. Add the granulated sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time. Reduce the mixer speed. Stir the vanilla into the buttermilk. Add the dry ingredients to the butter alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
• Divide half the batter between the prepared cake pans. Set the remaining batter aside. Using the back of a spoon, spread out the batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around the edges, 12 to 14 minutes. Set aside to let cool slightly, then loosen the cake layers with a knife and invert onto cooling racks.
• Wash and dry the cake pans. Repeat the process a second time with the cooking spray, flour and batter.
• Once all 8 layers have baked, place the first layer on a serving plate. Spread with about 3 tablespoons Chocolate Frosting and sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat the process to make 8 layers in all. Frost the outside of the cake with the remaining frosting and sprinkle the top with the peanut butter cup chunks.
• In a large saucepot over medium-high heat, bring the milk to a simmer, and then remove from the heat.
• In a large mixing bowl, whisk together the yolks, flour, 1/3 cup confectioners' sugar and a pinch of salt. Add the hot milk in a stream, whisking. Return the mixture to the saucepot and bring to a boil over moderate heat. Whisk until very thick, about 3 minutes. Transfer to a large bowl. Cover the surface of the custard with a buttered round of wax paper and cool completely, about 45 minutes.
• Using electric beater, add the vanilla and remaining 1 cup confectioners' sugar to the custard. Beat at moderate speed until well combined. Then increase the speed to medium-high and beat in the butter, 2 tablespoons at a time, until smooth. Add the chocolates and beat until well combined.

MRS KITCHING'S SMITH ISLAND 10-LAYER CAKE

Steps:

• Lightly grease and flour dust 10 (or aim at baking 3 at a time) 9-inch round pans. (I also use greased parchment on bottom.) Oven middle rack, 350°F.
• Cream together sugar and butter.
• Add eggs one at a time. Beat till smooth.
• Sift flour with salt and baking powder and mix into batter one cup at a time.
• Slowly pour in evaporated milk while mixing.
• Then add vanilla and water till batter is uniform.
• Put 1/2 cup of batter into pan, smoothing out with back of spoon.
• Bake for 8 minutes or until it no longer 'sizzles' in pan. Layers will be slightly golden and released from pan edges. Let cool only 3 minutes in pan.
• Run spatula around edge (if it tears, use as a middle layer.) and cool on rack.
• Icing: Melt butter then remove from heat.
• Stir in evaporated milk.
• Whisk in cocoa till smooth and return to low heat for 10 minutes. Stir and do NOT boil or scorch.
• Remove from heat and whisk in confectioners' sugar slowly.
• Return to low heat occasionally stirring for about 45 minutes or until icing is thick and sticks to back of spoon or whisk. Cool.
• Put two tablespoons of icing between each layer and spread just barely to the edge before next layer goes on top. Take your time as icing will be 'fluid' and harden or dry out slowly.

SMITH ISLAND CAKE

Steps:

• Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
• Heat oven to 350°F Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
• Put cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1/3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10-12 minutes.
• Divide half the batter between prepared cake pans. Set remaining batter aside.
• Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges.
• Bake until cooked through and golden around edges, 12-14 minutes. Set aside to cool lightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans.
• Repeat process a second time with cooking spray and remaining flour and batter.
• When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4-5 minutes. Let cool for 5 minutes. Stir well.
• Spread a cake layer with about 1/4 cup of icing; sprinkle with about 1 tsp powered peanut butter cups. Top with another cake layer and repeat process to make 8 layers total. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2-3 hours before serving.
• The cake can be stored for up to a week refrigerated in an airtight container.