Ultimate Smith Island Cake

Recipe makes 12 servings

Whatcha Need

For the Cake

• 2 cups granulated sugar
• 1¼ cups (2½ sticks) unsalted butter, softened, plus
  more for buttering the pans
• 5 large eggs, room temperature
• 3½ cups all purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1¾ cups buttermilk
• 2 teaspoons vanilla paste or extract

For the Chocolate Icing

• 8 Tablespoons (1 stick) unsalted butter, cut into 8 pieces
• 5 ounces unsweetened chocolate
• 1¾ cups granulated sugar
• 1 cup heavy cream
• 2 teaspoons corn syrup
• 1 teaspoon vanilla paste or extract

Whatcha Do

Make the Cake:

1. Preheat oven to 350℉. Butter three 9-inch cake pans, line each with parchment rounds, and butter the parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter on high speed until smooth and creamy, about 3 minutes.

3. Reduce speed to medium-high and add the eggs one at a time, beating well after each addition.

4. In a medium bowl, sift together the flour, salt, baking powder and baking soda; set aside.

5. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Mix just until incorporated, scraping down the sides and bottom of the bowl as needed. Do not overmix. You should have about 8 cups of smooth, slightly thick batter.

6. Pour slightly less than 1 cup (about 7 ounces) of batter into each prepared pan. Place on the center rack and bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. The layers are very thin, so they bake quickly.

7. Remove pans from the oven and allow to cool for a few minutes before running a knife around the edge and carefully inverting the cakes onto the counter. Reuse the same pans—grease, line with fresh parchment, and grease again—then fill and bake as in step 6. Repeat once more for a total of 9 cake layers. Let layers cool completely, about 45 minutes.

Make the Chocolate Icing:

(Start when the first cake layers go in the oven)

8. In a medium saucepan set over medium heat, combine the butter, chocolate, sugar, cream, and corn syrup. Stir constantly until the butter and chocolate have melted, the sugar has dissolved, and mixture comes to a gentle boil.

9. Boil gently for 5 minutes. Remove from the heat and allow to cool, uncovered, stirring occasionally. Yields about 2¼ cups.

Assemble the Cake:

10. Place one layer on a cake stand or turntable. Spread about 3 or 4 Tablespoons of icing between each layer.

11. Cover the top and sides of the cake with the remaining icing. Decorate with nut pieces, fruit, or small candies, if desired.

12. Let the cake rest for 30 to 45 minutes before slicing, to allow icing to set completely.

Notes:

Cake can be frozen whole, in sections, or by the slice for up to 2 months. Simply thaw in the refrigerator and bring to room temperature before serving.

Cake layers and icing can be wrapped and refrigerated overnight. Set out icing for at least an hour to soften prior to assembling the cake.

If you prefer a sweeter icing, use bittersweet or semi-sweet chocolate.

Don’t have buttermilk? No problem. Simply add 1 Tablespoon of white vinegar or lemon juice to 1½ cups of whole milk, stir and let set for 5 to 10 minutes before using.