Healthy Smash Cake for Baby
This homemade, healthy Smash Cake is the perfect treat for your baby’s first birthday. It’s naturally sweetened, easy to make, and has a soft and fluffy texture that even your party guests will love, too!
Are you looking for a healthier version of a smash cake for your baby’s first birthday?
First of all, congratulations are in order! You made it a year!
Secondly, this smash cake is going to be perfect for your baby’s big day!
Smash cakes are a fun way to commemorate a baby’s first birthday. Not only do they make for beautiful photos, but you can also save a piece of the cake and make a special memory out of it. It’s a fun (and often messy!) bonding experience between parents and child as they share their first cake together.
Smash Cake Video
What is a Smash Cake
A smash cake is a small cake designed specifically for a baby’s first birthday celebration. It’s usually much smaller than a traditional cake and made with soft ingredients safe for a baby to eat. The idea is to let the baby have some fun smashing it and getting messy with it, while still enjoying the sweet treat.
Smash Cake Tip: Place the cake on your baby’s highchair tray or on a sheet spread out on the floor to help contain the mess. Baby won’t mind having their cake picnic style!
Ingredients Needed
Step-By-Step Instructions
Divide the batter equally between the 3 round pans. Bake until golden brown around the edges.
Pan Size Tip: This recipe works best with 5-inch cake pans, but feel free to use smaller or larger ones, or even make them into cupcakes. If you do use a different size, you may need to adjust the baking time depending on the size of the pan.
Toppings
This healthy smash cake is topped with a yummy cream cheese frosting, which is tasty enough on its own. But if you want to add a few extra toppings that will really make your cake pop, here are some favorites:
- strawberries
- blueberries
- raspberries
- blackberries
- sliced bananas
- sprinkles
- mini chocolate chips
- cake topper
Tips for Success
- Make sure the cake is the right size for your baby. You don’t want it to be too big or too small.
- Decorate the cake with edible decorations that are safe for babies, such as whipped cream and sprinkles.
- Have a few spoons and forks on hand so that your baby can dig in with ease.
- Have a camera ready so you can capture the special moment!
Get the recipe: Baby’s First Healthy Smash Cake
Ingredients
Applesauce Smash Cake
- 2 1/4 cups all-purpose flour, you can also use white whole wheat, half wheat and half white flour, or a gluten-free flour blend
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, room temperature
- 3/4 cup maple syrup, room temperature
- 1 /2 cup applesauce, no added sugar, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup milk
Cream Cheese Frosting
- 16 oz cream cheese block, room temperature
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup freeze-dried strawberries, crushed (optional) can also use freeze-dried mango, blueberries or raspberries
Instructions
Applesauce Smash Cake
- Preheat oven to 350° F. On parchment paper, trace the bottom of a 5" round and cut out three circles. Place the parchment paper into 3 different 5" round pans and grease or spray.
- In a medium bowl, sift the flour, baking powder, and salt together. Set aside.
- In a large bowl with a hand mixer or stand mixer, add the butter. Cream (mix) for 1 minute. Add in the maple syrup and beat for 1 minute, scraping down the sides as needed. Add in the applesauce and beat for 1 minute, scraping down the sides as needed. Add in the eggs, milk, and vanilla and mix for 1-2 minutes.
- Add in the flour mixture, and mix until just incorporated.
- Divide the batter equally between the 3 round pans. Bake for 22-26 minutes or until golden brown around the edges and a toothpick comes out clean when inserted in the center.
- Allow the cakes to cool in the pans for 10 minutes, then invert layers onto a cooling rack, remove the parchment paper, and set aside to cool completely.
Healthy Cream Cheese Frosting
- In a large bowl with a hand mixer or stand mixer, add in the cream cheese, yogurt, maple syrup, and vanilla extract and beat on medium-high for 3-4 minutes or until soft and smooth. If too thick, you may need to add in 1-2 tablespoons of milk.
- Divide the frosting into two bowls and add in the freeze-dried fruit into one of them. Mix until incorporated.
To Assemble
- Place one of the round cakes on a serving platter and top with 1/2 cup of strawberry frosting, spreading the frosting to the edges. Add on the second round cake, and spread 1/2 cup of frosting. Add on the third round cake.
- Add on the white cream cheese frosting generously to the top and top half of the sides in the tiered cake. Take the rest of the strawberry frosting and starting on the bottom of the cake and working your way up to the top mix the two frostings together in the middle of the cake creating an ombre effect.
Notes
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
38 Comments on “Healthy Smash Cake for Baby”
This cake is delicious! I blitzed some dehydrated strawberries in the food processor then added them to the batter. The texture and flavor reminds me of a strawberry muffin. Really tasty! Thank you for sharing the recipe!
Hi Veronica! That’s a great idea! Thanks for sharing! 💜
Did a trial run before baby’s birthday in a couple weeks. Cake turned out delicious! Wanted to see, how can I make the cake a little less dense?
Hi Theresa! Happy to hear that your cake was yummy. There are a lot of factors that can lead to a cake being a bit dense. Next time, ensure your ingredients are at room temperature, don’t overmix the batter, or check the freshness of your leavening agents. I hope one of these works! Happy Birthday to your little one! xo, Michele
Hello! I don’t have 5″ pans, could this be made into two 6″ pans instead? Is the frosting good for piping?
6” pans will work just as well. The only difference is that the cake layers will be a little bit thinner making the cake not as tall. I’ve made this cake in 6” pans several times and it still looks cute and my kids loved it. If you add a little more powdered sugar to the icing it would be okay for soft or easy piping designs. You will not be able to do fine piping details with it. Hope this helps! 💕
Hi Michele! I am also planning to use 6″ pans and was wondering if the baking time needs to be modified?
Hi Dani! If you use 6″ pans your cake layers will be thinner and will require less time. I would use the toothpick trick to assess doneness toward the end of the baking time. xo, Michele
I made this recipe today (Friday) and put it in the freezer for Sunday. I also don’t have 5″ cake tins so I used a 9″ springform pan and was able to cut out 2 larger circles and 2 smaller ones. My husband and I tasted the scraps and we were blown away by the flavor and texture. We aren’t even really into cake but this is delicious! I’m excited to assemble it on Sunday. I have heard it’s easy to ice a layer cake from frozen!
Hi Abbey! Happy Birthday to your little one! I’m happy to hear that the smash cake was a hit. Thanks so much for your feedback and experience! 💕, Michele
Was winding about the vanilla in cake ingredients do you use vanilla extract? What type of vanilla!??
Yes, it’s vanilla extract. I see the confusion and will make that edit asap. xo, Michele
I couldn’t find freeze dried fruit here in Canada. If I use frozen fruit, would you recommend defrosting first to limit the liquid going in the icing?
I haven’t tried using frozen fruit in the icing but I recommend defrosting a small amount of frozen fruit and removing the juices (reserving for needed later) before adding the thawed fruit and yogurt to a blender and blend until smooth or with slight chunks depending on the look you are going for. Then, add the yogurt/fruit blend to the bowl with the remaining ingredients and stir from there. If the icing is too thick then you can add in the reserved juices. Let me know how it works. xo, Michele
Hi 🙂
Just wondering how far in advance I can ice the cake and leave it in the fridge? I was going to bake it tonight and ice it Saturday morning, hours before my baby’s 1st bday party, but if I can ice it tonight that would be great!
Thank you for all your great recipes!
Love LOVE this recipe!! I have made it twice now for friends’ babies and it’s such a hit. It’s dense, moist & perfectly sweetened. And so adaptable to allergen needs.
I do not have 5in pans so I make it in a 9×13 & cut out smaller circles. I usually have enough to make an extra single layer cake for mama too since it’s also her BIRTHday. (And my kids love the leftover scraps from cutting the circles 😉) If you use this size pan, I recommend checking it at 25 minutes. But mine are perfectly cooked at 30.
CAUTION! In case you struggle to read instructions like me 🤦🏻♀️😆 the frosting calls for a SIXTEEN oz block of cream cheese. The typical size block is 8oz so make sure to get two! I’ve made this mistake both times but just refrigerated the frosting until it was thick enough to frost the cake and it’s worked just fine for me. But I’m sure following the instructions would serve you better 😆 maybe next time I’ll get it right!
So grateful for this recipe! Will definitely make again and again.
I can’t thank you enough for your comment and sharing your instructions for making it into a cake. I’m sure it will help others. Hugs, Michele
Can this be make into cupcakes instead?
Hi! I haven’t tried making cupcakes yet but they should come out great. Here is a good article on conversion – https://www.kingarthurbaking.com/blog/2019/04/25/how-to-convert-cake-to-cupcakes Hope this helps!
I’d like to try this as cupcakes instead. What do you recommend? Do I still make the full recipe or half it for 12 cupcakes? How long should I cook it for roughly? Thanks in advance!!
I haven’t tried making it into cupcakes. Here is a good article on converting cakes to cupcakes – https://www.kingarthurbaking.com/blog/2019/04/25/how-to-convert-cake-to-cupcakes Hope this helps! xo, Michele
Can you replace the maple syrup for more apple sauce?
I haven’t tried this substitution, but it may work. Keep in mind that the moisture content is much higher using fruit so you might end up with cake layers that won’t stack. If you try it, let me know if it worked out for you. xo, Michele
Hi! Is there any way to leave out the maple syrup and sweeten with fruit instead? Would mashed banana work?
I haven’t tried this substitution, but it may work. Keep in mind that the moisture content is much higher using fruit so you might end up with cake layers that won’t stack. If you try it, I would love to know if it worked out for you!
Hi! I’m interested in making a 9×13” cake and then cutting out circles to make a layer cake. Would the texture of the cake support this and how long would you bake it, roughly? Thanks!
I have not tried to bake this as a sheet cake, but once cool, the cake is moist yet firm enough to be cut into circles. I would start with baking it 25-30 minutes and then make sure it’s golden brown on top and test with a toothpick from there. xo
Hi, just wondering if you tried this and if it worked out well? Baking in a 9×13 and cutting out circles..thanks!
Hello! I was wondering if there’s any way to make this into a chocolate cake? If not no worries 🙂 I love your recipes and I’m so excited to make this for my toddlers 2nd birthday!
Hi Raven! You can try substituting a 1/3 cup of the flour for 1/3 cup cocoa powder. I haven’t tried it so let me know how it turns out for you. Thanks! xo, Michele
Where did you get the cake stand?
I think we got it on Amazon. Search for pastel cake stands. They have a lot of adorable options for baby’s big day!
Question: Once the parchment paper’s in place do I need to grease/spray the sides of the cake tin as well as the base?
Yes spray the bottom and walls inside! Hope it turns out great for baby’s big day!
I’m excited to make this for my daughter’s first birthday! When looking at the ingredients, what does 1x, 2x, 3x mean? I’m trying to figure out if 1x means it’s only making a single layer (1-5inch cake) or does 1x make all 3 layers?
Hi! Those are options to double or triple a recipe. For this cake, just follow the ingredients and steps and don’t worry about that feature. Enjoy! 💕
Hi! The instructions mention cream but the ingredients don’t list it. Help! Thanks 🙂
Sorry that was confusing. I changed the recipe card but I was trying to say that you need to ‘cream’ (mix) the butter.