4-Layer Smith Island Cake

This family favorite was shared by the family of a Smith Island native who left this sweet memory to be enjoyed for generations to come!

5 from 1 vote

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Course: Dessert

Cuisine: Maryland

Keyword: Dessert, From scratch, Maryland, Smith Island

Servings:

1 c carnation EVAPORATED milk-(save remaining milk)
2 c granulated sugar
1/4 c cocoa "3 heaping tablespoons"- stated in original recipe
1/3 c butter "2/3 of a stick"- stated in original recipe (2/3 of 8 T is 5-1/3 T or 1/3 c)
1 t vanilla

Preheat oven to 350°F.
Before starting to mix the cake, prep 8" pans by spraying with Baker's Joy or other cooking spray on bottom and sides. Line the bottom with an 8" parchment paper round.
Cream the room temperature butter with he granulated sugar for about 2 minutes, scraping bowl halfway.
On MED-HIGH speed, add the room temperature eggs, one at a time, until blended in. Then, increase speed to HIGH and beat until light and fluffy.
In a separate bowl, whisk together the flour and baking powder.
In the measuring cup with the milk, blend in the vanilla.
On MED-LOW speed, add in flour alternatively with the milk. Increase the speed to HIGH and mix for about 2 more minutes.
Place 1-1/4 cups of batter in each prepared pan. Divide up any remaining batter. Use an offset spatula to evenly spread batter to edges.
Bake for 15-18 minutes or until edges and top are lightly golden. Remove to cooling racks for about 5 minutes. Then, run thin knife or offset spatula around the edges and gently remove cakes leaving parchment paper attached. Allow them to cool completely before icing.

Over MED heat, whisk together the EVAPORATED milk, sugar and cocoa in a medium saucepan. Whisk continuosly until you reach the Soft-Ball stage (235°F). WATCH and monitor temperature with instant-read thermometer. REMOVE from heat source.
Place butter and vanilla in pan and allow it to sit, undisturbed, until butter has melted, about 5 minutes.
Whisk in butter to a spreading consistency. Overmixing it will cause it cool it too much and may become gritty or unspreadable. If this happens, place saucepan over LOW heat and add in a few drizzles of the extra evaporated milk left in the can and whisk until it becomes spreadable.
Spread a dab of icing in the center of your cake plate. Remove parchment paper and place each layer bottom-side down. Working quickly, spread a few spoonfuls of icing over each layer. Pour the rest over the 4th layer(top). With an offset spatula, spread excess off of top layer and down the sides. Rotate cake plate around while holding spatula in vertical position to spread icing. Repeat a couple of times as needed until sides are coated. Allow cake to sit and icing to set before slicing.