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Mrs. Kitching’s Smith Island 10-Layer Cake: A Slice of History

My grandmother, a woman who measured love in the height of her meringue and the richness of her buttercream, would have been fiercely proud of a cake like Mrs. Kitching’s Smith Island marvel. I can almost picture her, perched on her floral-patterned kitchen stool, meticulously smoothing layer upon layer of that decadent chocolate icing, a twinkle in her eye as she surveyed her masterpiece. Her cakes were legendary family affairs, always the centerpiece of our celebrations, and I think she’d recognize a kindred spirit in Mrs. Kitching, a baker who clearly understood that a truly great cake is so much more than just flour and sugar – it’s a vessel for love, tradition, and a whole lot of deliciousness.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 40 minutes
Servings: 16
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Cake:

2 cups granulated sugar
1/2 lb (2 sticks) unsalted butter, cubed, room temperature
5 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla extract
1/2 cup water

For the Icing:

1/2 lb (2 sticks) unsalted butter, cubed, room temperature
24 ounces evaporated milk (about 3 cups)
8 teaspoons unsweetened cocoa powder
2 lbs confectioners’ sugar (about 8 cups)

Equipment Needed

Ten 9-inch round cake pans (or bake in batches of three)
Light grease or cooking spray
Flour for dusting
Parchment paper (optional)
Mixer (stand or hand-held)
Spatula
Cooling rack
Whisk
Saucepan

Instructions

Prepare the Pans: Lightly grease and flour dust ten 9-inch round cake pans. You can also use greased parchment paper on the bottom of each pan for easier release. If you don’t have ten pans, you can bake the layers in batches, using three pans at a time.
Preheat Oven: Place an oven rack in the middle position and preheat the oven to 350°F (175°C).
Cream Butter and Sugar: In a large bowl, cream together the sugar and softened butter until light and fluffy. This step is crucial for a tender cake, so take your time.
Add Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Beat until the mixture is smooth.
Combine Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking powder. This helps to ensure even distribution and a lighter texture.
Alternate Wet and Dry Ingredients: Gradually mix the dry ingredients into the batter, adding one cup at a time.
Add Wet Ingredients: Slowly pour in the evaporated milk while mixing. Then, add the vanilla extract and water until the batter is uniform. Be careful not to overmix the batter once the flour is added, as this can develop the gluten and result in a tough cake.
Portion the Batter: Pour approximately 1/2 cup of batter into each prepared pan, smoothing it out with the back of a spoon. Aim for even layers to ensure uniform baking.
Bake the Layers: Bake for 8 minutes, or until the layers no longer “sizzle” in the pan. The layers should be slightly golden around the edges and just released from the pan edges. Don’t overbake, as the layers should remain tender.
Cool the Layers: Let the cake layers cool in the pans for only 3 minutes. This brief cooling period allows them to firm up slightly before inverting.
Release and Cool Completely: Run a spatula around the edge of each pan to loosen the cake layer. If a layer tears, don’t worry; use it as a middle layer. Carefully invert the layers onto a cooling rack to cool completely.
Prepare the Icing: In a saucepan, melt the butter over low heat. Once melted, remove from heat.
Combine with Milk: Stir in the evaporated milk until well combined.
Add Cocoa: Whisk in the cocoa powder until smooth, ensuring no lumps remain.
Heat the Icing: Return the saucepan to low heat and cook for 10 minutes, stirring constantly. Do NOT boil or scorch the icing, as this will affect the flavor and texture.
Incorporate Sugar: Remove the icing from the heat and gradually whisk in the confectioners’ sugar until smooth and creamy. This may take some effort to fully incorporate the sugar.
Thicken the Icing: Return the icing to low heat, stirring occasionally, for about 45 minutes, or until it thickens enough to stick to the back of a spoon or whisk. This is a crucial step for achieving the right consistency for layering.
Cool the Icing: Allow the icing to cool slightly before assembling the cake.
Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread about two tablespoons of icing evenly over the layer, extending just barely to the edge.
Layer and Repeat: Carefully place the next cake layer on top of the icing. Repeat the process, layering the cake and icing until all ten layers are assembled.
Frost the Cake: Once all the layers are assembled, frost the top and sides of the cake with the remaining icing.
Chill: Let the cake stand to let the frosting set up or refrigerate if you prefer.

Expert Tips & Tricks

Room Temperature Matters: Make sure both the butter and eggs are at room temperature for optimal creaming and emulsification. This will result in a smoother batter and a more tender cake.
Even Layers: Using a kitchen scale to weigh each portion of batter will ensure perfectly even cake layers.
Icing Consistency: The icing should be thick enough to hold its shape but still spreadable. If it’s too thin, continue cooking it on low heat until it reaches the desired consistency. If it’s too thick, add a tablespoon or two of evaporated milk to thin it out.
Patience is Key: Don’t rush the cooling process, both for the cake layers and the icing. Warm cake layers will cause the icing to melt and slide, resulting in a messy cake.
Prevent Sticking: Even with greased and floured pans, you can line the bottoms with parchment paper rounds for extra insurance against sticking.

Serving & Storage Suggestions

Mrs. Kitching’s Smith Island Cake is best served slightly chilled. Cut a thin slice to reveal all ten beautiful layers. This cake is rich, so a small piece is often enough. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The cake can also be frozen for longer storage. Wrap tightly in plastic wrap and then in foil before freezing. To thaw, place the cake in the refrigerator overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	710 kcal	36%
Total Fat	29.3g	45%
Saturated Fat	17.9g	90%
Cholesterol	136mg	45%
Sodium	148.4mg	6%
Total Carbohydrate	106.1g	35%
Dietary Fiber	0.9g	3%
Sugars	80.6g	322%
Protein	8.8g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice it up: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
Coffee Infusion: Substitute strong brewed coffee for the water in the cake batter for a mocha flavor.
Nutty Delight: Add 1/2 cup of chopped pecans or walnuts to the icing for added texture and flavor.
Citrus Zest: Grate the zest of one orange or lemon into the icing for a bright, citrusy twist.
Dairy-Free: Substitute your favorite non-dairy milk (almond, soy, or oat) for the evaporated milk in both the cake and the icing. Use a vegan butter alternative.

FAQs (Frequently Asked Questions)

Q: Why is it called a Smith Island Cake?
A: Smith Island Cake is the official dessert of Maryland, originating from Smith Island in the Chesapeake Bay. The thin layers and rich frosting were designed to withstand the island’s sometimes harsh conditions.

Q: Why are there so many layers?
A: The many thin layers allow for a high ratio of frosting to cake, which is a signature characteristic of this cake. It provides a moist and flavorful experience.

Q: How can I prevent the cake layers from sticking to the pan?
A: Grease and flour your pans thoroughly, and consider using parchment paper rounds at the bottom for extra insurance.

Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

Q: What if my icing is too thick or too thin?
A: If your icing is too thick, add a tablespoon or two of evaporated milk at a time until you reach the desired consistency. If it’s too thin, continue cooking it on low heat, stirring constantly, until it thickens.

Final Thoughts

Mrs. Kitching’s Smith Island Cake is more than just a recipe; it’s a journey into the heart of American baking tradition. This labor-of-love cake, with its delicate layers and intensely chocolatey icing, is guaranteed to impress. Don’t be intimidated by the number of steps; each one is simple and straightforward. So, gather your ingredients, put on your apron, and prepare to create a masterpiece that will be the star of your next celebration. And please, share your creations – and any tips you discover along the way – with fellow bakers. Happy baking!

Mrs Kitching’s Smith Island 10-Layer Cake Recipe