Smith Island Cake

Making Smith Island Cake Ahead

Keeps in an airtight container for 3 days.

Making Smith Island Cake

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1. Heat the oven to 180°C / 355°F. Grease and line three 20 cm tins. Beat the butter and 300 g sugar until pale. Beat in the eggs one at a time, then the vanilla.

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2. Mix the flour, baking powder and salt. Fold into the butter mixture alternately with the milk until smooth. Divide the batter into six equal portions.

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3. Bake three layers at a time, in the tins, for 10 minutes each until pale gold. Cool on racks, then bake the remaining batter in the same way.

   Mark done Start 10 min timer

4. For the frosting, boil the 400 g sugar, cocoa, butter and evaporated milk in a saucepan for 5 minutes, stirring. Take off the heat, stir in the vanilla and beat until smooth and spreadable.

   Mark done Start 5 min timer

5. Stack the layers, spreading each with frosting while it is warm, and finish with the remaining frosting on top and around the sides. Leave to set.

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Related guide: Prep, cook and total time.

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Worth Knowing

• Weigh the batter so that the layers come out the same thickness.
• Keep the frosting warm and spread it fast; it thickens as it cools.
• Cut the cake with a hot, wet knife for neat slices.

Good Alongside

Cold milk · Black coffee · Vanilla ice cream · Fresh strawberries

Smith Island Cake FAQ

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.