Entree: United States – Maryland – Smith Island Cake

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 1 hr 10 min

Additional 2 hrs

Total 4 hrs 40 min

Ingredients

- For the cornmeal layers:
- 2 cups (240 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large eggs (approx. 100 g total)
- 2 cups (480 ml) buttermilk
- 4 tbsp (60 ml) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil for pans

- For the Old Bay cream cheese "frosting":
- 16 oz (454 g) cream cheese, softened
- 1/2 cup (120 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (18 g) Old Bay seasoning
- 3 tbsp (45 g) chopped fresh chives
- 2 tbsp (8 g) chopped fresh parsley
- Salt and black pepper to taste

- For the crab and vegetable filling:
- 1 lb (454 g) lump crab meat, picked over
- 6 slices bacon, approx. 6 oz (170 g), cooked crisp and chopped
- 1 cup (150 g) corn kernels (fresh or thawed frozen)
- 6 oz (170 g) baby spinach
- 1 small shallot, minced (approx. 1.5 oz / 45 g)
- 2 tbsp (30 ml) olive oil
- Fresh lemon wedges for serving

- Garnish:
- 2 tbsp (6 g) chopped chives
- Lemon wedges

Instructions

Short Description:
A savory Maryland take on the multi-layered Smith Island Cake: eight thin cornmeal "cake" layers stacked with an Old Bay–flavored cream cheese "frosting" and pockets of lump crab, bacon, corn, and sautéed spinach to make a single main-course dish.

Regional Notes:
This version honors the Smith Island Cake's signature 8–10 thin layers and generous frosting between every layer while turning it into a Mid-Atlantic entree by using Maryland lump crab, Old Bay seasoning, and bacon. The result keeps the cake structure but adds the local seafood and savory flavor profile that distinguish Maryland coastal cuisine.

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment. You will bake 8 thin layers; if you have two pans, you can use both and bake in batches.
2. Make the layer batter: in a large bowl whisk together 2 cups (240 g) cornmeal, 1 cup (125 g) flour, 2 tbsp (25 g) sugar, 2 tsp (8 g) baking powder, and 1/2 tsp (3 g) salt. In a separate bowl whisk 2 large eggs (approx. 100 g), 2 cups (480 ml) buttermilk, and 4 tbsp (60 ml) melted butter. Combine wet into dry and stir until smooth.
3. Divide batter into 8 equal portions (about 3/4 cup / 180 ml each). Pour one portion into the prepared 8-inch pan and tilt to spread thinly to reach the edges; if using two pans, divide accordingly and rotate baking. Bake each layer for 6–9 minutes, until the edges are set and golden and a toothpick comes out clean. Allow baked layers to cool on a rack. Repeat until you have eight layers. Trim any domed tops so layers sit flat.
4. Prepare the crab-vegetable filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add corn kernels and cook 2–3 minutes until warmed and slightly golden. Add baby spinach in batches and cook until just wilted; drain off any excess moisture and cool slightly. In a bowl combine the cooled vegetables with 1 lb (454 g) lump crab meat (gently folding to keep lumps intact) and the chopped crisp bacon (approx. 6 oz / 170 g). Taste and add a squeeze of lemon if desired; set aside.
5. Make the Old Bay cream cheese "frosting": in a stand mixer or with a hand mixer, beat 16 oz (454 g) softened cream cheese until smooth. Add 1/2 cup (120 ml) sour cream, 2 tbsp (30 ml) mayonnaise, 2 tbsp (30 ml) lemon juice, 3 tbsp (18 g) Old Bay seasoning, 3 tbsp (45 g) chopped chives, and 2 tbsp (8 g) parsley. Beat until well combined and fluffed. Season with salt and pepper to taste. This spread acts as the "frosting" between every layer.
6. Assemble the cake: place one cornmeal layer on a serving plate or cake board. Spread about 3–4 tbsp (45–60 ml) of the Old Bay cream cheese mixture evenly over the layer. On every second layer (layers 2, 4, 6, and 8 counting from the bottom), distribute about 2–3 tbsp (30–45 ml) of the crab-vegetable mixture in a thin, even layer on top of the cream cheese before adding the next cake layer. For layers without crab, use only the cream cheese spread. Continue stacking until all 8 layers are used, finishing with a final thin coat of the cream cheese mixture on the top.
7. Chill to set: press gently to compact the stack, cover loosely with plastic wrap, and refrigerate for at least 1–2 hours (or up to 4 hours) to let the layers stabilize and the cream cheese firm up.
8. Finish and serve: before serving, garnish the top with the reserved chopped chives and a few small crab lumps if desired. Slice into 6 generous wedges like a cake. Serve with lemon wedges alongside. This dish is designed to be a complete entree—each slice contains starch, protein, and vegetable elements.
9. Make-ahead and storage: assembled and chilled, the cake will hold for up to 24 hours refrigerated. Leftovers keep 2–3 days covered in the refrigerator; bring to just-chilled temperature before slicing again.