Smith Lake Cake Recipe: Mississippi’s Legendary Layered Delight

This Mississippi classic brings generations of tradition to your kitchen with its rich, layered charm. No shortcuts here—just proven technique and simple ingredients.

What emerges is a dessert that feels both nostalgic and special, perfect for any occasion where you want to impress without fuss.

Ingredients for Smith Lake Cake

Rich layers of tradition meet simple pantry staples in this legendary Mississippi dessert.

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The buttermilk is non-negotiable here—full-fat from a trusted dairy like Organic Valley gives the cake its signature tenderness. All-purpose flour works perfectly, but for optimal texture, White Lily (a Southern staple) is ideal. The pecans should be fresh, not stale; Dixie brand from the baking aisle at Walmart or Publix are reliable. Toasting the coconut flakes yourself ensures maximum crunch.

No buttermilk? Whole milk with 1 tbsp vinegar or lemon juice per cup works in a pinch. Out of pecans? Walnuts offer a similar texture. For the cocoa powder, Hershey’s Special Dark adds richness without bitterness. The cream cheese must be full-fat—Philadelphia brand is the gold standard. If you’re avoiding nuts, omit them entirely and add extra coconut for texture.

This cake tastes even better the next day once flavors meld. Store covered at room temperature for 3-4 days, or refrigerate for up to 1 week. For longer storage, freeze unfrosted layers wrapped tightly for 2-3 months.

Step-by-Step Instructions for Smith Lake Cake

Master this layered Mississippi classic with precise techniques for perfect texture and flavor every time.

Step 1: Prepare and Cream Butter and Sugars

Preheat your oven to 350°F. In a stand mixer with the paddle attachment, beat the 1 cup unsalted butter with 2 cups granulated sugar on medium-high speed for 4-5 minutes until light and fluffy. This step aerates the butter, creating the foundation for a tender crumb.

The mixture should be pale yellow and noticeably increased in volume. Scrape down the bowl occasionally to ensure even mixing. I always use room temperature butter—it incorporates air better than cold butter and prevents a greasy texture.

Step 2: Incorporate Eggs and Alternate Dry Ingredients

Add the 4 whole large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated. Then, alternate adding the dry ingredients (the 3 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 0.25 cup cocoa powder sifted together) with the 1 cup buttermilk, beginning and ending with the flour mixture.

Mix on low speed for 10-15 seconds after each addition—just until the flour disappears. Overmixing develops gluten, which can make the cake dense. The batter should be smooth and thick, with a slightly glossy sheen from the buttermilk.

Finally, stir in the 2 tsp vanilla extract by hand to avoid overworking the batter.

Step 3: Layer and Bake with Pecans and Coconut

Divide the batter evenly between three 9-inch round cake pans lined with parchment paper. Sprinkle ½ cup of the 1.5 cups pecans and ½ cup of the 1.5 cups sweetened coconut flakes over each layer, pressing them lightly into the batter so they adhere during baking.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking to ensure even browning. The layers should spring back when lightly touched and pull slightly away from the edges of the pans.

Step 4: Prepare the Cream Cheese Frosting

While the cakes cool, beat the 8 oz cream cheese with the remaining ½ cup unsalted butter (from the original 1 cup) on medium speed for 2-3 minutes until smooth and creamy. Gradually add the 4 cups powdered sugar, mixing on low speed at first to prevent a cloud of sugar, then increasing to medium until fully incorporated.

Add the remaining 1 tsp vanilla extract (from the original 2 tsp) and mix for another 30 seconds. The frosting should be thick but spreadable. If it’s too stiff, add 1-2 tablespoons of buttermilk to loosen it.

Step 5: Assemble and Frost the Cake

Once the layers are completely cool, place one on a serving plate and spread a generous layer of frosting over the top. Sprinkle ¼ cup of the remaining pecans and ¼ cup of the remaining sweetened coconut flakes over the frosting. Repeat with the second layer, then top with the final layer.

Frost the top and sides of the cake with the remaining frosting. Press the last of the pecans and sweetened coconut flakes onto the sides and top for a rustic, textured finish. Chill for 30 minutes before slicing to allow the frosting to set.

Perfect Pairings for These Flavors

Beverage Pairings

This Mississippi classic pairs beautifully with Southern staples. I love serving it with sweet tea—brew Luzianne for 5 minutes and sweeten with 1 tbsp sugar per cup. The tea’s crispness cuts through the cake’s richness. 💛

Dessert Wines

For a special occasion, try Moscato d’Asti from Italy. Its light effervescence and stone fruit notes complement the pecans and coconut. Riesling also works if you prefer a drier option.

Coffee Options

A cup of New Orleans-style chicory coffee adds a bold, earthy contrast. Use Café du Monde for authenticity. The bitterness balances the cake’s sweetness perfectly.

Ice Cream Sides

Add a scoop of vanilla bean ice cream on the side for extra indulgence. Blue Bell is my go-to—its creamy texture pairs wonderfully with the cake’s layers.

Fruit Companions

Fresh sliced strawberries or peaches add a bright, juicy contrast. Toss them with 1 tsp honey and a pinch of mint for a refreshing touch.

Frequently Asked Questions