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Dorothy Thomas

Smash Cake Recipe

A fun, mini-sized Smash Cake perfect for baby’s first birthday or celebrations! This soft, fluffy vanilla cake is easy to make, lightly sweetened, and topped with a creamy frosting. Safe for little hands (and big ones too)!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 6
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 180g 1 ½ cups All-purpose flour
  • 4g 1 tsp Baking powder
  • 1g ¼ tsp Baking soda
  • 1g ¼ tsp Salt
  • 120ml ½ cup Milk (or almond milk)
  • 5ml 1 tsp Apple cider vinegar
  • 80ml ⅓ cup Unsweetened applesauce (or 1 egg)
  • 60ml ¼ cup Maple syrup or agave (for low sugar)
  • 30ml 2 tbsp Melted coconut oil (or butter)
  • 5ml 1 tsp Vanilla extract
Frosting (Optional)
  • 115g  ½ cup Cream cheese (softened)
  • 60g  ¼ cup Plain yogurt or whipped cream
  • 15g  1 tbsp Honey (optional)
  • 2ml  ½ tsp Vanilla extract

Equipment

  • 6-inch round cake pans (2)
  • Mixing bowls
  • Hand mixer or whisk
  • Parchment paper
  • Cooling rack
  • Offset spatula (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 6-inch cake pans and line with parchment paper.
  2. Mix milk + vinegar in a bowl; set aside to curdle (vegan buttermilk).
  3. Whisk flour, baking powder, baking soda, and salt in a bowl.
  4. In another bowl, mix applesauce, maple syrup, oil, and vanilla. Add the curdled milk.
  5. Gradually fold wet ingredients into dry until just combined (don’t overmix).
  6. Divide batter evenly into pans. Bake for 18-22 mins until a toothpick comes out clean.
  7. Cool in pans for 5 mins, then transfer to a rack.
  8. Beat cream cheese, yogurt, honey, and vanilla until smooth. Chill for 10 mins.
  9. Frost cooled cake layers and decorate with fruit or sprinkles.

Notes

  • Sugar-Free Option: Replace syrup with mashed banana or omit frosting.
  • Storage: Keep refrigerated for up to 2 days. Freeze unfrosted cakes for 1 month.
  • Allergy Subs: Use gluten-free flour or oat flour for GF needs.