Top-Rated Dessert Recipe Everyone Should Make At Least Once

Red Velvet Smith Island Cake:

Red Velvet Smith Island Cake takes the classic Maryland treat and gives it a festive twist, complete with swirled white chocolate frosting and adorable candy ornaments on top.

Smith Island Cake had been sitting on my baking bucket list for over five years. I just never found the right moment—until I spotted a ready-made red velvet version on the Smith Island Baking Company’s website.

My southern heart couldn’t resist. Inspired by its beauty and the need to celebrate Christmas in a big way (because, let’s face it, we all deserve it after this year), I decided to create my own version.

Traditionally, this cake features 8 to 12 layers of yellow cake with chocolate frosting. But I put my red velvet twist on it, using all the knowledge from my years of baking this southern favorite, adding a touch of buttermilk tang and a rich red hue.

 

• Building the Layers

This cake is all about layers—lots of them! With five large eggs in the batter, these thin layers hold together beautifully. My batter yielded 11 layers using 8-inch cake pans.

Since I have four 8-inch pans that fit perfectly in my oven, the baking process went quickly. Each layer only needs about 8 minutes in the oven. If you don’t have multiple pans, consider using disposable aluminum ones to speed things up. After all, this cake is worth every bit of effort.

 

• Assembling the Cake

While cream cheese frosting is a classic choice for red velvet, I opted for a sturdy white chocolate buttercream to hold all those layers together. This frosting keeps with the chocolate element of the original cake and adds a lovely richness.

I also enjoy using Swiss meringue buttercream on this cake. If you’re serving a big crowd, the sweeter white chocolate buttercream works best, as it allows for smaller servings. For smaller gatherings, the less sweet Swiss meringue buttercream is my go-to. You’ll find my Swiss meringue buttercream recipe in the notes.

What You’ll Need:

• Cake Layers
  • 2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 5 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon fine grain salt
  • 1 1/4 teaspoons baking powder
  • 2 cups full-fat buttermilk, shaken
  • 2 teaspoons vanilla extract
  • Red gel food coloring

White Chocolate Buttercream

• • 2 cups (1 lb) unsalted butter, at room temperature
  • 8 cups (2 lbs) confectioner’s sugar
  • Milk or cream to thin
  • 8 oz. white baker’s chocolate, melted and slightly cooled
  • 2 oz. white chocolate shavings

Candy Ornaments

• • 10 oz. red candy melting wafers
  • Silicone ball molds (2-inch and 1-inch half spheres)
  • Piping gel or corn syrup
  • Red disco dust (non-toxic cake decorator’s glitter)
  • 2 oz. gum paste
  • Edible gold paint

 

Instructions:

1. Cake Layers
   • Preheat the oven to 350°F. Grease four 8-inch round cake pans with flour-based spray.
   • Cream the sugar and butter until fluffy. Add the eggs, one at a time, beating well.
   • In a separate bowl, mix flour, cocoa, salt, and baking powder. Gradually add to the egg mixture.
   • Slowly add buttermilk and vanilla. Add red gel food color until you reach a vibrant red.
   • Pour 2/3 cup of batter into each pan, spreading evenly. Bake for 8 minutes. Cool slightly, then remove layers and repeat until all batter is used.
2. White Chocolate Buttercream
   • Beat the butter until creamy. Gradually add confectioners’ sugar, mixing until smooth.
   • Slowly add milk or cream until the frosting reaches a fluffy consistency. Mix in melted chocolate.
   • Stack the cake layers, spreading buttercream between each. Chill briefly, then apply a crumb coat and refrigerate. Finish with a final layer of buttercream, topping with white chocolate shavings.
3. Candy Ornaments
   • Coat the silicone molds with melted red candy, chill, and recoat as needed. Once set, carefully pop them out and assemble into spheres using melted candy as glue.
   • Decorate with piping gel and red glitter. Let dry, then attach gum paste hangers, painted with gold edible paint. Arrange on top of the cake.

Notes:

• If using a buttermilk substitute, reduce the liquid to 1 1/2 cups.
• For a less sweet option, Swiss meringue buttercream is an excellent alternative.