Smash Cake – Spoon Fork Bacon

Today we have a very special recipe, a Smash Cake Recipe for, Teri’s baby boy, Jude’s first birthday! I wanted to make a cake that was could be considered a healthy smash cake and to accommodate some growing dietary restrictions. So I made a cake that is gluten-free and refined sugar-free!

It still a delicious cake that the littles will absolutely love and even if your child doesn’t have any dietary restrictions, I promise they will still love it (my 2 1/2 year old inhaled 2 pieces).

What is a Smash Cake?

A smash cake is basically a little cake meant to be “smashed” and enjoyed by a baby/toddler on their first birthday. It’s not to be taken too seriously and a fun event to witness.

Many people also consider the first birthday a time to give their child their “first sugar” so the smash cake is a fun way to introduce them to their “first sugar”.

How to Make a Smash Cake

Process

1. cake: Preheat oven to 350˚F. I n a mixing bowl combine almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together and set aside.
2. In a food processor pulse dates a few times. Add boiling water and pulse a few more times before pureeing until smooth. Transfer paste to a large mixing bowl.

3. In same food processor add bananas and puree until smooth.
4. Pour into same bowl with date paste, then add eggs, oil, maple syrup, and vanilla extract. Whisk together until smooth.

5. Pour flour mixture into banana mixture and gently whisk together until completely combined.
6. Spray 3, 6” round cake pans with baking spray. Pour batter into cake pans evenly and smooth tops.

7. Bake cake for 35 to 50 minutes or until a toothpick comes out clean when inserted into the center of the cake rounds. Cool for 15 to 20 minutes. Invert smash cake rounds onto a cooling rack and cool completely.

8. frosting: In a stand mixer, beat together cream cheese and butter until light and fluffy.
9.  Scrape down sides of the bowl and add remaining ingredients. Beat together until light and fluffy. Refrigerate frosting for 30 minutes.

10. assembly: Spread frosting over the top of one of the cake rounds and stack other cake round on top, repeat with final cake round. Frost sides of the cake in a very thin layer of frosting (crumb coat).
11. Refrigerate smash cake and remaining frosting for 30 minutes to 1 hour. Remove cake from refrigerator and frost swoops all over cake with remaining frosting.

12. Top with sprinkles, if using. Serve up the healthy smash cake and get ready to witness pure bliss!

Smash Cake Make Ahead and Freezing Instructions

Make Ahead

Our smash cake recipe can be made up to 3 days in advance. Once the cakes are completely cooled, refrigerate for 2 hours. Individually wrap each cake round in plastic wrap and continue to refrigerate until ready to use.

The frosting can be made up to 3 days in advance. Transfer finished frosting into an airtight container and refrigerate. When ready to use, transfer to a mixing bowl and beat until smooth.

The finished and frosted cake can be made up to 1 day in advance. Once decorated, refrigerate uncovered until ready to serve. Allow cake to sit out for at least 30 minutes and up to 2 hours before serving.

Freezing

Our smash cake recipe can be frozen for up to 3 months. Once the cakes are completely cooled, refrigerate for 2 hours. Individually wrap each cake round in plastic wrap and freeze for up to 2 months.

A fully finished and decorated cake can be frozen for up to 1 month. Refrigerate cake for 2 hours. Place uncovered in the freezer for 1 hour. Remove cake from freezer, wrap tightly in plastic wrap, followed by aluminum foil and freeze until ready to use.

To thaw, unwrap smash cake and thaw on counter for 1 hour before serving.

Tips and Tricks for Smash Cake Success

Our smash cake recipe is very easy to make, but there are just a few things we think that will make it the best smash cake for your little one!

• Refrigerate the frosting! Since we’re not using powdered sugar to sweeten and stiffen the frosting it’s important that the frosting is refrigerated before spreading onto the cake, to ensure it doesn’t slide off. If you don’t mind using powdered sugar and want an equally delicious frosting recipe my favorite frosting of all time is our cream cheese frosting!
• Don’t try to pipe the frosting even after its refrigerated, it just won’t hold (for the same reason as above).
• If fully assembling your cake ahead of time, make sure there are no strong odors lingering in your refrigerator. The cake and frosting can absorb any strong odors as it sits in the refrigerator.
• Make sure to smooth the batter for each cake round before baking them. The tops of these round bake flat, so it’s best to smooth the tops before baking to save yourself some time from having to trim the tops of each round after baking, for a level cake.

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