Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 8 ounces semi-sweet chocolate chips
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, cream together the butter and eggs until light and fluffy.
4. Add the buttermilk and vanilla extract to the butter and egg mixture and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute with almond flour or gluten-free flour.
- For the granulated sugar, you can substitute with coconut sugar or honey.
- For the butter, you can substitute with coconut oil or vegan butter.
- For the eggs, you can substitute with a flax egg or chia egg.
- For the buttermilk, you can substitute with almond milk or coconut milk.
- For the semi-sweet chocolate chips, you can substitute with dark chocolate chips or white chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Add 1/2 cup of dried fruit to the batter for a sweet and chewy texture.
- Add 1 teaspoon of ground cinnamon to the batter for a spiced flavor.
Tips and Tricks:
- Make sure all of your ingredients are at room temperature before beginning.
- Grease and flour the cake pans to ensure the cakes don’t stick.
- Don’t over mix the batter or the cakes will be dense.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chocolate chips.
- Serve the cake with a scoop of ice cream and a drizzle of caramel sauce.
Garnishes:
- Whipped cream
- Chocolate chips
- Sprinkles
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cakes are overbaked, they will be dry. Make sure to check the cakes with a toothpick after 25 minutes of baking.
Food Safety Advice:
- Make sure all of your ingredients are fresh and not expired.
- Make sure to store the cake in an airtight container.
Food History:
The Smith Island Cake is a traditional cake from the Chesapeake Bay area. It is a multi-layered cake made with chocolate and is often served with a dollop of whipped cream.
Flavor Profiles:
This cake has a rich and sweet flavor with a hint of chocolate.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of chocolate chips.
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Region: American