Smith Island Layer Cake

Total Time:
2 hr 5 min
25 min
Inactive Prep:
1 hr 30 min
10 min
One 9-inch, 8-layer cake


  • Cooking spray, for greasing
  • 2 cups evaporated milk
  • 2 cups regular milk
  • 1/2 cup softened butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 eggs
  • One 18.25-ounce box yellow cake mix, such as Duncan Hines
    • 6 cups confectioners' sugar
    • 1/2 cup softened butter
    • 1/4 cup unsweetened cocoa powder
    • 3 tablespoons evaporated milk


    For the cake: Preheat the oven to 350 degrees F. Grease eight 9-inch cake pans with cooking spray.

    Add the milks, butter, vanilla, salt, eggs and cake mix to a stand mixer fitted with a paddle attachment and mix on low speed until fully combined. Evenly divide the cake batter between the cake pans, about 1/2 cup per pan. Bake until the edges are nicely browned and pulling away from the sides of the pan, 6 to 8 minutes.

    Let the cakes cool on damp kitchen towels.

    For the frosting: Meanwhile, heat the sugar, butter, cocoa and evaporated milk in a medium pot over medium heat, stirring constantly, until thoroughly combined. Let cool about 5 minutes prior to frosting.

    Once the cakes have cooled, frost and stack each cake layer. Allow to rest about 1 hour before slicing.

    A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.