Celebrate your little one’s milestone with this easy buttercream smash cake recipe, made with gentle ingredients and topped with creamy, dreamy frosting.
This buttercream smash cake recipe is a slightly less sweet, more nutritious take on a classic vanilla cake—soft, moist, and made with wholesome ingredients your baby can enjoy. It’s topped with a creamy, dreamy buttercream frosting that’s perfect for those adorable first birthday photos and messy moments.
If you’re looking for an even lighter, naturally sweetened option, I also have a second smash cake recipe that focuses on whole-food ingredients and fresh fruit—perfect for a more nourishing celebration. Click here for my vegan smash cake!
For the Cake Batter:
- 3 eggs
- ½ cup extra virgin olive oil or avocado oil (can also use melted butter or coconut oil)
- ¼ cup maple syrup
- ¼ cup organic cane sugar
- ¼ cup whole milk (any kind can be substituted)
- ½ cup plain Greek yogurt (plain non-dairy yogurt works too, or swap for mashed banana or applesauce)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups regular or gluten-free all-purpose flour
For the Baby Buttercream Frosting:
- 1–2 cups powdered sugar
- 8 tablespoon soft butter
- 8 oz cream cheese
Instructions
- Preheat the oven to 325°F (165°C). Grease three 6-inch cake rounds with oil or butter.
- In a large mixing bowl, combine the eggs, oil, maple syrup, cane sugar, milk, Greek yogurt, baking powder, baking soda, and vanilla extract. Mix well until smooth.
- Add the flour and mix until a smooth batter forms.
- Divide the batter evenly between the three prepared cake pans.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven, then carefully remove them from the pans and place on a wire rack to cool completely.
- To make the frosting: beat together the cream cheese, butter, and powdered sugar until smooth and creamy. Chill in the fridge until ready to frost.
- To assemble the cake: Spread a small amount of frosting (about the size of two quarters) on your serving dish. Place the first cake layer on top, then spread about ½ inch thick frosting over the top. Repeat with the second layer and frosting, then add the third layer and frost the top.
- Optional: frost the outside of the cake for a classic look, or leave “naked style” with exposed sides. Decorate as you wish. Serve to your sweet little one for their first birthday smash cake!
Frosting Tips
- For a lighter frosting, start with 1 cup powdered sugar and add more until you reach your preferred consistency.
- To thin frosting, add a splash of milk or cream one teaspoon at a time.
- To stiffen frosting, chill it in the fridge for 15-30 minutes before frosting the cake.
- My favorite storebought frosting is Miss Jones Baking Co. — it's clean, less sweet, and has great texture if you want a quick option.
How to Naturally Add Color to Frosting
Use natural powders or purees to tint your frosting without artificial dyes:
- Watkins natural food colors (available in many shades) — easy and vibrant
- Sweet potato puree for a soft orange or peach
- Spinach powder or puree for gentle green hues
- Spirulina powder for blue
- Dragonfruit powder or cranberry powder for bright pinks and reds
- Turmeric for a yellow hue
Start with a small amount and mix thoroughly, adding more until you get the color you want. Remember, natural colors may be more subtle but give a beautiful, wholesome look.
Frequently Asked Questions
You can by using vegan substitutes, but I recommend using my Vegan Smash Cake Recipe for this! It is made with vegan ingredients and focuses on a more wholesome natural sweetness without much added sugar.
You can bake the cake layers up to 2 days ahead and store them tightly wrapped in the fridge. Prepare the frosting the day of or the day before and keep it refrigerated. Assemble and frost the cake just before serving for best freshness.
Classic Buttercream Smash Cake Recipe
Ingredients
For The Cake Batter
- 3 eggs
- ½ cup extra virgin olive oil or avocado oil you can also use melted butter or coconut oil
- ¼ cup maple syrup
- ¼ cup organic cane sugar
- ¼ cup whole milk ok to substitute any other kind of milk
- ½ cup whole milk, plain greek yogurt plain non-dairy yogurt will also work or swap for mashed banana or applesauce
- 1 teaspoon baking powder
- ½ tp baking soda
- 1 teaspoon vanilla extract
- 1 ½ cup regular or gluten-free all purpose flour
Baby Buttercream
- 1-2 cups powdered sugar
- 8 tablespoon soft butter
- 8 oz cream cheese
Instructions
Smash Cake Instructions
- Preheat the oven to 325. Grease 3 small cake rounds (6 inches) with oil or butter.
- In a mixing bowl, combine the eggs, oil, maple syrup, sugar, milk, greek yogurt, baking powder, baking soda, and vanilla. Once well-combined, add the flour and mix until a smooth batter I formed.
- Transfer the batter evenly into the small cake rounds and then bake them in the oven for about 20 minutes or until the cakes are completely cooked through the center.
- Carefully remove them from the oven and then remove the cakes from the cake pans and allow them to cool completely on a wire rack.
- To make your own baby cream cheese frosting, mix your cream cheese, butter, and powdered sugar together. Set aside in the fridge until ready to frost.
- Spread a little frosting on the bottom of the dish you will serve the cake on. Just a small amount, about the size of two quarters. Place the first round on top and then frost the top of it so that the frosting layer is about ½ an inch thick. Place the second round on top and frost the top of the second round (also ½ and inch thick). Place the third round on top and frost the top. Option to spread the frosting all over the outside of the cakes to make it a more traditional frosting covered cake or you can leave it "naked" style. Decorate to taste and serve to your sweet little one year old!
Linda says
The adults actually ate this cake at my grandniece's 1st birthday and it was a hit, the cake and frosting were not too sweet and the cake was super spongy and moist.