Smith Island Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture.

Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

In a chilled mixing bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form.

Place one cake layer on a serving plate and spread a layer of whipped cream over it. Repeat with the remaining cake layers, ending with a layer of whipped cream on top.

Refrigerate the cake for at least 2 hours before serving.