Mary Ada’s Smith Island Cake: A Sweet Slice of Chesapeake History

The Smith Island Cake is more than just a dessert. It’s a time-honored symbol of community, tradition, and the sweet soul of Maryland’s Chesapeake Bay region. And no one embodies its legacy more than Mary Ada Marshall, the woman whose name has become nearly synonymous with this multi-layered masterpiece.

Mary Ada’s Smith Island Cake is a classic version of Maryland’s official state dessert. It’s known for its ultra-thin cake layers, creamy fudge frosting, and rich history passed down through generations. Baked and served with love, this cake reflects the strength and spirit of the island’s people, where baking is both heritage and heart.

What Is Smith Island Cake?

Smith Island Cake features eight to ten thin layers of moist yellow cake, stacked high and covered in a thick, cooked fudge frosting. Unlike standard layer cakes, these layers are extremely thin—sometimes less than a half-inch each—giving the cake a unique visual appeal and a dense but tender texture.

The traditional version includes yellow cake and chocolate fudge icing, but modern variations include flavors like coconut, lemon, peanut butter, and even red velvet. Still, the original remains a favorite, especially when baked the Mary Ada way.

Who Was Mary Ada Marshall?

Mary Ada Marshall lived on Smith Island, a small, close-knit community in the Chesapeake Bay accessible only by boat. A lifelong baker, she helped preserve the cake’s legacy and shared the recipe with generations of islanders and visitors.

Her version of Smith Island Cake earned recognition for staying true to its roots—simple, honest ingredients combined with love and patience. She taught the recipe to many through in-person lessons, church events, and eventually through her appearance on national cooking shows.

Mary Ada passed away in 2020, but her influence lives on through her beloved cake recipe, which has now reached far beyond the shores of Smith Island.

Ingredients for Mary Ada’s Smith Island Cake

For the Cake Layers:

• 2 cups all-purpose flour
• 1 ¾ cups sugar
• 1 cup evaporated milk
• ½ cup butter, softened
• ½ cup vegetable oil
• 5 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Fudge Frosting:

• 2 cups sugar
• 1 cup evaporated milk
• 1 stick butter
• 4 oz unsweetened baking chocolate
• 1 teaspoon vanilla extract

These ingredients reflect the kind of pantry staples commonly used in coastal kitchens. The use of evaporated milk in both cake and frosting adds richness and depth to the flavor.

Step-by-Step Guide to Making It

Step 1: Preheat and Prepare

Preheat your oven to 350°F. Grease and flour eight 9-inch round cake pans, or bake in batches if you have fewer pans. You can also use foil pie pans if you’re short on baking pans—a Smith Island trick.

Step 2: Make the Cake Batter

In a large bowl, beat the eggs and sugar until light and fluffy. Add in butter, oil, and vanilla. Mix in the flour, baking powder, and salt, alternating with the evaporated milk. The batter should be smooth and slightly thin.

Step 3: Bake Thin Layers

Pour a thin layer of batter into each pan (about ¼ to ⅓ cup per layer). Spread evenly. Bake for 8 to 10 minutes or until the edges start to pull away and a toothpick comes out clean. Let the layers cool for a few minutes, then carefully turn them out onto wire racks.

Repeat until all layers are baked and cooled.

Step 4: Prepare the Fudge Frosting

In a saucepan, combine sugar, evaporated milk, and butter. Bring to a boil, stirring constantly. Once it starts boiling, reduce the heat and stir in the chocolate. Continue stirring and simmering for about 10 minutes until thickened. Remove from heat and add vanilla. Let it cool slightly but not completely—it should be spreadable but not runny.

Step 5: Assemble the Cake

Place the first cake layer on your serving plate. Spread a thin layer of warm fudge frosting. Repeat with each layer, stacking as you go. Finish by covering the top and sides with the remaining frosting.

Let the cake set at room temperature before slicing. The frosting may slightly drip between layers, which is a signature look.

Tips from the Island

• Don’t rush the frosting. Stir slowly and consistently to keep it from burning.
• Use thin pans. They help get the classic look and texture of Smith Island Cake.
• Let the cake rest. It’s even better the next day, once the layers absorb some of the fudge.
• Store at room temperature. This cake doesn’t need refrigeration unless it’s extremely warm.

Why It’s Still Loved Today

Mary Ada’s cake is more than just a recipe. It represents tradition, storytelling, and the resilience of a community. Smith Island faces rising tides and shrinking population, but its cake keeps drawing people back.

You’ll find Smith Island Cake served at birthdays, weddings, church dinners, and community fundraisers. It’s both a comfort food and a point of pride. For many Marylanders, it’s a sweet reminder of home.

Where to Enjoy Smith Island Cake

If you can’t make the trip to Smith Island, you can still find the cake at bakeries across Maryland or order it online from local vendors. But making it yourself, the Mary Ada way, is a delicious way to connect with the island’s culture and hospitality.

So this holiday season or on your next special occasion, skip the usual layer cake and make one that tells a story. Bake Mary Ada’s Smith Island Cake, slice it thin, and enjoy every bite of history, community, and sweetness from the heart of the Chesapeake.