Ingredients for Smith Island Ten Layer Cake
- Sugar
- Unsalted Butter
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- Evaporated Milk
- 1 teaspoon vanilla extract
- Water
- Unsweetened Chocolate
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How to Make Smith Island Ten Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean. (Thicker layers will require longer baking time.)
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost the top of each layer with a generous amount of chocolate buttercream frosting (or your chosen frosting). Stack the layers carefully on top of each other.
- Frost the entire cake with the remaining frosting, creating a smooth and even finish.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
200g
Fat
78g
Carbs
24g
