A baby with a smash cake and a candle that's the number one.

Hi Bold Bakers!

We have a big birthday to celebrate in this house! George is turning 1! George was born in Santa Monica, the 16th of Feb 2020 at 10.35 am. He weighed 6lbs 14oz. He came into the world like he had been here before. Relaxed, super chill, and laid back. He has been a joy from day one and I’m excited to celebrate his first year by making a homemade smash cake recipe!

As a baker, a mammy, and a lover of hilarious moments to cover my kid in a cake of course I’m making his smash cake! You only need a small number of ingredients and it’s wayyyy less expensive than buying from a bakery.

What Is A Smash Cake?

A Smash Cake is an adorable tradition that is literally what it sounds like — a baby-sized cake for your 1-year-old to smash up. For most babies, this is the first time they ever taste cake, and the reaction is amazing. Lovely little ones inevitably end up with Smash Cake all over their chubby cheeks and tiny hands and making for some great photos and memories!

Smash Cake vs Normal Cake

So technically a Smash cake IS a ‘normal cake’. The only difference between this cake and another birthday cake is the size. I calculated this recipe to yield you just 2 small layers of a 6-inch cake. As far as taste goes, this is a delicious basic white cake recipe and will taste yummy no matter your age.

A baby eating a smash cake.

What You Need To Make A Smash Cake

How To Make A Smash Cake

Trust me, this recipe is so easy — and you’re going to save loads of money. Here’s how to make a smash cake (and don’t forget to get the full recipe with measurements, on the page down below.):

  1. Grease and line two 6 inch tins (link) with parchment paper. Set aside.
  2. In a bowl mix together the cake flour, baking powder, and salt. Set aside.
  3. In a large bowl cream together the softened butter and sugar with an electric hand mixer or stand mixer until light and fluffy. roughly 3 minutes.
  4. While mixing, pour in the egg and egg white, mixing well until combined.
  5. Next, add in the oil, vanilla extract, and milk and mix well.
  6. Lastly, fold in the dry ingredients until the batter comes together. Divide the batter evenly between the two cake pans.
  7. Bake at 350°F (180°C) for roughly 35-40 minutes. Let cool completely, then gently turn the cakes out onto a cooling wrack.
  8. Place the cooled cake on a cake stand or plate. Using a palette knife spread an even layer of vanilla buttercream across the first layer of cake. Place the second layer of cake on top and repeat. Using the remaining frosting spread the frosting around the outside of the cake. Do a crumb coat, chill and then repeat the coat with more frosting until the cake is fully covered.
  9. Decorate as you like, I just added sprinkles and a candle. Smash within 48 hours.

Gemma’s Pro Chef Tips For Making Your Baby’s First Birthday Cake

  • Cake flour yields you a lovely, soft crumb in your cakes. If you can’t find it in the store you can easily make your own with my recipe for Cake flour.
  • I’m not going to tell anyone if you use store-bought frosting BUT if you want to make your own you can use my Vanilla Buttercream Frosting.
  • You need two (6-inch pans) for this cake. I used these pans.
  • Bake off the 2 cakes in advance and freeze them so all you have to do to prepare is to decorate them.
  • Make and decorate the cake the day before so you have it completely ready for the party.

How do I store a Smash Cake?

Store the smash cake at room temperature if you are frosting it with buttercream, however, if you are using fresh cream to decorate it then I suggest keeping it in the fridge. The cake will be fresh for up to 3 days.

A baby with cake all over his face.

Make More Cake & Puddings!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Prep Time 25 mins

Cook Time 35 mins

Total Time 45 mins

My homemade Smash Cake recipe is simple, delicious, and way cheaper than buying one from a bakery — plus your baby will love it!

Author: Gemma Stafford

Servings: 1 small cake

Ingredients

  • 1 ½ cups (7½oz/213g) cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (4oz/115g) butter (at room temperature)
  • 1 cup (8oz/225g) granulated sugar
  • 1 large egg + 1 egg white
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (4floz/115ml) whole milk
  • ½ recipe vanilla buttercream
  • sprinkles

Instructions

  • Preheat the oven to 350°F (180°C) then butter and line two 6 inch tins with parchment paper.

  • In a small bowl, combine the flour, baking powder, and salt. Set it aside.

  • In a large bowl cream together the butter and sugar with an electric hand mixer or stand mixer. This should take 2 to 3 minutes.

  • Add in the egg and egg white, mixing well on medium speed until combined.

  • Pour in the oil, vanilla extract, and milk and mix well.

  • Add the dry ingredients and mix on medium speed until the batter is formed.

  • Divide the batter evenly between the two cake pans and bake until golden brown, about 35 to 40 minutes.

  • Let cool completely, then gently turn the cakes out onto a cooling wrack.

  • Once the cakes have cooled place them on a cake stand or plate. Using a large palette knife spread an even layer of vanilla buttercream across the first layer of cake. Place the second layer of cake on top and repeat. Using the remaining frosting spread the frosting around the outside of the cake. Do a crumb coat, chill and then repeat the coat with more frosting until the cake is fully covered.
  • Decorate as you like, I just added sprinkles and a candle. Smash within 48 hours.

Submit your own photos of this recipe

0 Images

Leave a Reply

Your email address will not be published. Required fields are marked *