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Smith Island Cake and Easton, Maryland

17 July, 2017 by Tara 22 Comments

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A recipe for a Smith Island Cake inspired by our visit to Easton, Maryland! This decadent dessert pairs multiple layers of yellow cake with a rich chocolate frosting.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

A slice of Smith Island Cake on a plate with strawberries.

We recently took a trip through the Eastern Shore of Maryland and explored St. Michaels and Easton, then Ocean City, and back to Cambridge before heading home.

Today I am covering our time spent in Easton and Oxford along with a recipe for Smith Island Cake!

Check out the rest of our trip to the Eastern Shore:

  • S’mores French Toast and Cambridge, Maryland: Hyatt Regency Chesapeake Bay
  • Maryland Crab Dip and St. Michaels, Maryland
  • Boardwalk Fries and Ocean City, Maryland
  • The Black-eyed Susan and Cambridge, Maryland

Easton, Maryland

Man holding girl on shoulders.

Easton is a small town located just off of Route 50 near the eastern shore of the Chesapeake Bay in Maryland.

Known as the crossroads of Talbot County, it is centrally located as a starting point to visit other communities along the Eastern Shore and travelers will find a variety of shops, restaurants, and historical sites in the downtown area. It took us 1 1/2 hours to drive to Easton from Washington DC- about 70 miles.

Plan the time of day you are traveling accordingly. Traffic on I-495 and across the Chesapeake Bay Bridge can really back up, particularly on the weekends during the summer.

Street in Easton, Maryland lined with cars.

For the first part of our trip, we stayed at the Holiday Inn Express in Easton. It is located on Ocean Gateway (Route 50) and only a 5 minute drive to downtown Easton/about 20 minutes to St. Michaels.

Overall the stay was nice, but prices were inflated since we visited during the IRONMAN Eagleman and most of the hotels in the area were already full.

Evan really enjoyed the indoor pool and the fresh fruit, water, and cookies offered in the lobby.

Easton Farmers Market

Booths and people at Easton Farmers Market.

When exploring downtown, we parked in the lot off of N Washington Street between Goldsborough Street and Bay Street.

This area is also home to the farmers market- open every Saturday, April to December, from 8-1 (live music 10:30-12:30).

Scossa

Six photo collage of bread, salad, ravioli, and spaghetti at Scossa.

For lunch, we had reservations at Scossa Restaurant & Lounge on N Washington Street. The shaded outdoor café was perfect for relaxing with the kids and the lunch menu offers a selection for children with items such as chicken fingers, pasta, sandwiches, calamari, and pizza.

We had the Seafood Salad special and Beef Short Rib Ravioli while Evan and Claire enjoyed the kid’s pasta with red sauce.

Claire especially loved the cheese bites that came in the bread basket.

Crackerjacks Toys and Children’s Books

Outside building of Crackerjacks Toys and Children's Books.

After lunch, we walked around to check out a few of the shops. The favorite for Evan and Claire was Crackerjacks Toys and Children’s Books.

Four photo collage of books, toys, and train set inside toy shop.

The shop is filled with a variety of favorite and unique books, legos, toys, and board games. They especially enjoyed the train table.

Evan picked out a Lego Make Your Own Movie Kit which was perfect for keeping him occupied at the hotels.

Talbot County Courthouse

Front of Talbot County Courthouse.

The Talbot County Courthouse is also located on N Washington Street. The original courthouse was created in 1712, before being razed to build the current building in 1794.

It was remodeled in 1958 to form two wings and remove the front porch.

Frederick Douglass statue in front of courthouse.

In front of the courthouse, you will find a statue of Frederick Douglass. He was born 12 miles from here in Talbot County.

Nearby, archaeologists and historians have also recently uncovered The Hill, one of the oldest free African-American communities with a population of 410 by the first census in 1790.

Bumble Bee Juice

Three photo collage of interior and seating at Bumble Bee Juice.

Near the courthouse on Federal Street is Bumble Bee Juice, open 8-3, Monday-Saturday. They offer a variety of cold-pressed juices, smoothies, acai bowls, and honey.

Evan is currently obsessed with bugs and was fascinated by all the bee memorabilia.

Chef & Shower

Three photo collage of exterior and indoor shelves with cookware and bowls at Chef and Shower.

While the kids were fond of Crackerjacks, my favorite shop was Chef & Shower (now closed) on Goldsborough Street. As the name suggests, you will find kitchen and bath goods here.

There are a variety of Le Creuset, linens, gifts, and seafood related items to bring a bit of Maryland back home. The towel photographed with my featured Smith Island Cake was purchased here.

I also picked up some fish popsicle molds that are so fun for summer and the perfect size for smaller children.

Piazza Italian Market

Three photo collage of deli meat, cheese, and wine at Piazza Italian Market.

In the northern part of Easton, you will find Piazza Italian Market and the Amish Country Farmers Market.

The Piazza Italian Market is a great place to stop for sandwiches, wine, Italian groceries, cheese, meats, and prepared meals.

Amish Country Farmers Market

Bread, meat, and artwork at Amish County Farmers Market.

The Amish Country Farmers Market is a large building with stalls that offer everything from furniture and decor to baked goods, meats, and cheeses.

Both of these markets have a parking lot for easy access.

Idlewild Park

Four photo collage of wooden play structures and lighthouse at Idlewild Park.

We also came across an amazing nautical-themed playground in the southern part of Easton at Idlewild Park.

With engaging sections for toddlers and older children, Evan and Claire could have spent hours here.

Oxford

Boats on the water in Oxford.

For dinner, we drove to the nearby town of Oxford.

Oxford is 10 miles south of Easton and 9 miles from St. Michaels (by way of the Oxford-Bellevue Ferry: the oldest private ferry service in the country).

Capsize

Five photo collage of Toasted Almond drink, Mac and cheese, chicken, sandwich, and mom holding boy at Capsize.

Capsize recently opened and is located right on the water. Evan and Claire loved watching the boats go by. The waitress gave them goldfish crackers immediately when we were seated, so that kept them busy while waiting for their mac and cheese (served on frisbees).

I enjoyed a Toasted Almond (my new favorite- Amaretto, Kahlúa, Baileys, Ice Cream) and the Confused Chicken (Smoked, Fried Chicken with Jalapeño Honey Syrup , Mac and Cheese, and Seasonal Vegetable- Asparagus for me). Chad had the Bruschetta Club with Boardwalk Fries.

For those with dogs, the menu also features a small assortment of treats for them.

Boats on the water in Oxford.

The Scottish Highland Creamery

Three photo collage of Scottish Highland Creamery, outdoor seating, and ice cream cone.

The other side of the Capsize building houses The Scottish Highland Creamery. It was the perfect way to beat the heat.

Service is available through the window (CASH ONLY) with a couple of benches on the patio with minimal shade. Open seasonally.

Sailboats on the water in Oxford.

Hunters’ Tavern

Entrance to Tidewater Inn.

After checking out of our hotel, we went back to Easton for brunch before driving to the next stop on our trip. We had reservations at Hunters’ Tavern located in the Tidewater Inn.

Eight photo collage of milk punch, eggs, omelet, cheeseburger, sandwich, and Smith Island Cake.

We were seated in the beautiful outdoor patio. I enjoyed the Milk Punch and Croque Madame. Chad had the Delmarva Omelette (Shaved Virginia Ham, Maryland Crab, Baby Spinach, Cheddar Cheese).

Claire and Evan wanted a burger and peanut butter and jelly sandwich from the kids menu.

For dessert, we tried a slice of Smith Island Cake. Evan especially loved the cake with its many layers and requested that we recreate it at home.

Smith Island Cake

Smith Island Cake covered in chocolate frosting.

The Smith Island Cake comes from the small fishing village of Smith Island in the Chesapeake Bay, about 10 miles offshore on the border of Maryland and Virginia.

It was declared the State Dessert of Maryland in 2008. The original version has 8-15 thin layers of yellow cake encompassed by a decadent chocolate fudge frosting. Each layer is baked individually, roughly 2/3 cup of batter per 9 inch circular cake pan.

The thick frosting helped keep the cake fresh longer. Evaporated milk is included in both the cake and the frosting from the days when refrigeration was scarce to nonexistent.

While I made the traditional yellow cake with chocolate frosting, it can be found in many flavors. Other popular variations include coconut, strawberry, banana, orange, or even red velvet.

We came across slices of the cake in different flavors on the dessert menu of a couple of restaurants in the Eastern Shore and on the room service menu at the Hyatt Regency Chesapeake Bay. You can also buy the cakes at the Smith Island Baking Company in Smith Island, Maryland.

I actually made the recipe I am sharing today twice. As written, this would make the exact amount of cake and frosting needed. Cakes are not exactly my strong suit so I needed the extra batter and especially more frosting to work with and create the perfect 10 layers.

I have 4 (9 inch) cake pans so I baked the cakes in batches. Having at least 3 will be helpful so you aren’t constantly re-greasing and baking cake layers.

For easy removal, I lined the bottom of each cake pan with a circle of parchment. This helped with removing the cakes from the pans, but it also made it more difficult to evenly smooth out the batter before baking.

The cake layers can be made a day in advance. Wrap tightly in plastic wrap after cooled until ready to assemble.

A slice of Smith Island Cake on a plate with more in the background on a pedestal.

Smith Island Cake Recipe

Adapted from Smith Island Cultural Center, from Mrs. Kitching’s Smith Island Cookbook

Print Pin
5 from 1 vote

Smith Island Cake

A recipe for a Smith Island Cake inspired by our visit to Easton, Maryland! This decadent dessert pairs multiple layers of yellow cake with a rich chocolate frosting.
Course Dessert
Cuisine American
Keyword cake, chocolate, dessert
Prep Time 40 minutes minutes
Cook Time 30 minutes minutes
0 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 1 Cake

Ingredients

Cake:

  • 2 sticks (16 tablespoons) unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 1/2 cup water
  • 2 teaspoons vanilla extract

Chocolate Fudge Frosting:

  • 2 cups granulated sugar
  • 1 cup evaporated milk
  • 5 ounces unsweetened chocolate chopped
  • 1 stick (8 tablespoons) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

To make the cake:

  • Preheat oven to 350 degrees F. Grease and flour up to 10 (9 inch) cake pans.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until smooth and light. Beat in the eggs, one at a time.
  • In a medium bowl, combine the flour, baking powder, and salt. Mix into the butter mixture, one cup at a time, just until incorporated. Gently mix in the evaporated milk, water, and vanilla extract.
  • Place a scant 2/3 cup of the prepared batter into each greased cake pan. Use a small spatula or the back of a spoon to evenly smooth the batter. Place the pans on the center rack of the preheated oven and cook until the cake springs back when lightly touched and is no longer sizzling, 8-10 minutes. Allow to cool in the pan for 5 minutes before transferring to wire rack to cool completely. Repeat with remaining batter, re-greasing the pans between use. Allow to cool completely before layering with frosting.

To make the frosting:

  • In a medium saucepan, whisk together the sugar and evaporated milk over medium low heat. Once the sugar has dissolved, add the chocolate and butter. Continue to stir until completely melted. Cook, stirring occasionally, for another 10 minutes. Remove from heat and stir in the vanilla extract. Allow to cool until thickened enough to spread and not completely fall down the sides of the cake.

To assemble:

  • Place one cooled cake layer on a cake plate or serving platter. Evenly spread about 2 large spoonfuls of cooled frosting over the top. Cover with another layer of cake. Repeat with more frosting and cake layers. Finish by covering to top and sides with the remaining frosting. Use a small spatula or the back of a spoon to evenly smooth the frosting into the grooves along the sides and incorporate any that has fallen down onto the plate. Store at room temperature and best if served within a couple of days.
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Filed Under: Desserts, North American, Travel

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Reader Interactions

Comments

  1. Jenn @ Peas and Crayons

    17 July, 2017 at 9:50 am

    Loved catching up on your travels and HOLY COW THAT CAKE!!!!! Bring on the layers! <3

    Reply
  2. Lauren @ Sew You Think You Can Cook

    17 July, 2017 at 9:07 am

    Congratulations on your stunning cake. And I love your cake stand!

    Reply
    • Tara

      18 July, 2017 at 11:27 pm

      Thanks! Got it from Sur la Table.

      Reply
  3. Kate

    17 July, 2017 at 9:51 am

    Ooh this cake looks so good with all the thin layers! Easton looks beautiful; I’d love to go to Maryland someday.

    Reply
  4. Jeni @ Coquette Kitchen

    17 July, 2017 at 9:53 am

    My goodness my mouth is watering for that cake! I love stack cakes 🙂 And mac and cheese on a frisbee? Wow. My husband and I are talking about doing a similar trip next year, so I’m bookmarking this. Because Chef and Shower MUST be visited!

    Reply
  5. Kelly @ trial and eater

    17 July, 2017 at 9:59 am

    So many great food and travel pics!

    Reply
  6. Edyta/Innocent Delight

    17 July, 2017 at 10:34 am

    This cake looks amazing. My mouth is watering, I want all this chocolate. Thanks for sharing photos from your amazing trip.

    Reply
    • Tara

      17 July, 2017 at 2:38 pm

      My son actually separated the pieces of his slice just to scrape out all the chocolate.

      Reply
  7. Karen

    17 July, 2017 at 10:17 pm

    I loved reading this post! Your trip sounds amazing, and your collection of photos are outstanding.

    Here’s what I want to know… how in the heck did you slice the cake without smearing chocolate across the layers???? I am not worthy!!! Just gorgeous!

    Reply
    • Tara

      18 July, 2017 at 11:27 pm

      Thanks Karen! Sheer luck and a really sharp knife? I think it was actually the frosting. Once it set, the slices were really easy to work with.

      Reply
  8. Charlotte

    18 July, 2017 at 12:35 pm

    Looks like such a fun family vacation! and the layers on that cake – wow.

    Reply
  9. Tara

    18 July, 2017 at 11:28 pm

    Thanks everyone!

    Reply
  10. Marie-Pierre Breton

    20 July, 2017 at 7:01 am

    Lot’s of nice places to visit with lots of great dishes! Makes me wanna come visit! The cake looks particularly elegant and refined! Lovely!

    Reply
  11. Gloria @ Homemade & Yummy

    20 July, 2017 at 11:26 am

    What a beautiful looking cake. Sounds like you had a great time. Lots of things to see…and most important lots of things to eat!!

    Reply
  12. Danielle

    21 July, 2017 at 3:29 pm

    What a cute blog post! I love learning about the blogger behind the blog. 🙂

    Reply
  13. Sarah James @ Tales From The Kitchen Shed

    22 July, 2017 at 8:10 am

    Looks like you had an amazing trip, I love your photos. Your Smith Island cake looks a beauty, almost too good to eat!

    Reply
  14. Constance Smith

    22 July, 2017 at 8:40 am

    Holey Socks! That cake looks amazing. It looks like you had a great trip. I’m a bit partial to the Farmer’s market 😉

    Reply
  15. Nicole Shillings

    23 July, 2017 at 4:41 pm

    Looks like you ate very well on your trip. That cake looks just decadent! I’ve never tried a cake like that before.

    Reply
  16. Elizabeth

    24 July, 2017 at 2:30 am

    Oh my goodness that cake looks AMAZING! I am totally coveting your gorgeous wooden cake stand too!

    Reply
  17. Julie

    24 July, 2017 at 12:55 pm

    I’ve never tried making a cake using evaporated milk before. This looks lovely with all the thin layers and as much chocolate frosting as cake. Just beautiful!

    Reply
  18. Susan Mercurio

    22 December, 2020 at 12:20 pm

    5 stars
    As a former professional baker, I can give you a hint: to stick down the parchment paper so it doesn’t slip around while you’re spreading out the batter, put a dab of shortening on the bottom of the pan under the paper. Or use a small squirt of cooking spray.

    Reply
    • Tara

      22 December, 2020 at 2:29 pm

      Thank you Susan!

      Reply

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