Vanilla smash cake recipe delivers a soft, tender crumb and sweet buttercream that makes every celebration feel special.
I make this vanilla smash cake recipe often because the flavor stays balanced and the texture stays moist, and I enjoy sharing it during small family moments.
I have baked it more times than I can remember, and I always mention how dependable it feels. I added my own touches by adjusting the frosting sweetness and keeping the layers extra light.
Now I show step by step how I prepare this vanilla smash cake recipe so anyone can follow along at home.
Baby Treat Vanilla Smash Cake Recipe
A vanilla smash cake recipe makes a sweet baby treat that feels gentle, soft, and fun for little hands. This small vanilla smash cake recipe stays moist, light, and easy to break apart, giving babies a playful way to enjoy their first celebration.
The simple vanilla flavor keeps the cake pleasant without overwhelming sweetness, while the smooth buttercream adds a creamy finish that photographs beautifully.
Parents love this vanilla smash cake recipe because it bakes quickly, cuts cleanly, and creates memorable moments during milestone birthdays. A vanilla smash cake recipe turns an ordinary day into a joyful, photo-ready celebration for any baby.
How to Prepare Vanilla Smash Cake Recipe?
Recipe Details
Prep Time:Â 10 minutes
Cook Time:Â 30 minutes
Total Time:Â 40 minutes
Course:Â Dessert
Cuisine:Â American
Yield:Â 4 serving
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Two 6-inch pans for layers)
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Vanilla Cake:
- 1 ½ cups granulated sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup buttermilk or whole milk, room temperature
- 1 ½ teaspoons vanilla extract
For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 4 to 5 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
1. Start by heating your oven to 350°F (175°C). Lightly grease your cake pans and lay a piece of parchment on the bottom of each so the cakes release easily later. In one bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until the mixture looks pale and fluffy.
2. Add the eggs one at a time, mixing well after each so they blend smoothly into the butter and sugar. Stir in the vanilla.
3. Begin combining everything by adding a portion of the dry ingredients to the butter mixture, then a splash of milk or buttermilk. Keep alternating the dry mix and the liquid in three rounds, stopping as soon as the batter becomes smooth.
4. Divide the batter between the prepared pans and slide them into the oven. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a rack to cool completely.
5. For the buttercream, beat the softened butter until it’s creamy. Gradually add the confectioners’ sugar, letting it blend in before adding more. Pour in the heavy cream, vanilla, and a tiny pinch of salt, then whip everything together until the frosting is smooth, fluffy, and easy to spread.
6. To assemble the smash cake, set one cooled layer on your serving plate and spread a generous amount of frosting over the top. Place the second layer on top of it.
7. Cover the whole cake with frosting either a thin coat or a thicker, more decorative layer. Chill the cake briefly so the frosting firms up and holds its shape.
Notes: Buttermilk makes a softer cake, but whole milk works well too. If making a baby’s smash cake, you can reduce the powdered sugar in the frosting for a less sweet version. The cake can be baked a day in advance and stored wrapped at room temperature before frosting.
Nutrition Facts Vanilla Smash Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Total Fat | 22g |
| Carbohydrates | 54g |
| Protein | 4g |
| Sugar | 42g |
| Sodium | 230mg |
Why It’s a Favorite Among Dessert Lovers?
Vanilla smash cake recipe becomes a favorite among dessert lovers because it delivers gentle sweetness, a soft bite, and a comforting flavor that feels familiar.
The light layers pair smoothly with creamy frosting, creating a treat that appeals to kids and adults without feeling heavy. Its small size makes it fun to serve at intimate celebrations, and the look of the cake adds charm to any table.
People enjoy how reliable the texture stays and how easy it is to enjoy without fuss, turning a simple cake into something memorable and loved.
Why My Recipe Works
My recipe works because every step supports a soft, tender cake and a smooth, creamy finish. Using room-temperature ingredients helps the batter blend evenly, giving the cake a consistent crumb. The balance of butter, sugar, and buttermilk keeps it moist without feeling heavy.
The baking powder amount lifts the cake just enough for a light texture. The frosting turns out fluffy because the butter is whipped before adding sugar and cream.
I’ve tested this version many times, adjusting small details along the way, so the result stays dependable, flavorful, and easy for anyone to recreate in their own kitchen.
How To Decorate And Serve this recipe
To decorate this vanilla smash cake recipe, start by leveling the top if needed so it sits flat. Apply a thin crumb coat of buttercream to seal in crumbs, and then chill for 10–15 minutes.
Once set, spread a thicker layer of frosting evenly over the top and sides using an offset spatula. For extra flair, pipe rosettes or simple swirls around the edges, or sprinkle a few edible decorations like sprinkles or small fruit pieces.
Serve the vanilla smash cake recipe on a small plate or cake stand. Cut into small slices for easy sharing, letting the soft cake and creamy frosting shine in every piece.
Professional Baking Tips
1. Always bring butter, eggs, and milk to room temperature before mixing. This helps the ingredients blend evenly and keeps the cake light.
2. Measure flour carefully. Spoon it into the cup and level it with a knife to avoid a dense cake.
3. Cream butter and sugar until pale and fluffy. This adds air to the batter and makes the cake tender.
4. Mix wet and dry ingredients gently. Over mixing can make the cake tough.
5. Preheat the oven fully before baking. A consistent temperature ensures even rising and browning.
6. Use parchment paper or grease the pans well. This prevents the cake from sticking and keeps the edges smooth.
7. Let the cake cool completely before frosting. Warm cake can melt the buttercream and make it runny.
Storage
To store a vanilla smash cake recipe, keep it in an airtight container at room temperature for up to 2 days. If the weather is warm or the frosting contains cream, refrigerate it for up to 4–5 days.
Before serving, let the cake sit at room temperature for 20–30 minutes so the frosting softens. For longer storage, the unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months.
Thaw frozen layers overnight in the refrigerator before frosting and serving to maintain the best texture and flavor.
Frequently Asked Questions (FAQs)
How do I pick the right pan size?
Smash cake recipes are usually small cakes (about 6 inches) that are easy to decorate and serve for a first birthday or mini celebration. Standard cake pans work fine, but a smaller pan gives the best look and size.
Can I make this cake dairy-free or vegan?
You can swap dairy and eggs with plant‑based milk and vegan butter substitutes or use applesauce and dairy‑free yogurt in place of some ingredients.
What if I want to make cupcakes instead?
Yes, the same batter can be baked as cupcakes. Bake for about 15–18 minutes until a toothpick comes out clean.
Why is room temperature important?
Room temperature ingredients blend more smoothly and help give the cake a consistent, tender texture.
What’s the best way to decorate?
Once cooled, crumb‑coat with frosting, then finish with a thicker layer. You can pipe borders or add sprinkles to match your theme.
Conclusion
This vanilla smash cake recipe was a truly joyful experience. The cake turned out soft, moist, and full of flavor, and the creamy buttercream frosting made it even more delicious.
After serving vanilla smash cake recipe, my family loved every bite, and seeing their smiles made me incredibly happy. The recipe was easy to follow, giving me a satisfying sense of accomplishment.
I am proud of this simple success and hope that anyone who tries it enjoys the same delightful results. Sharing it brought warmth and happiness, making it a memorable treat for everyone.
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Vanilla Smash Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Two 6-inch pans for layers)
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients Â
For the Vanilla Cake:
- 1 ½ cups granulated sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsalted butter softened
- 3 large eggs at room temperature
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup buttermilk or whole milk room temperature
- 1 ½ teaspoons vanilla extract
For the Vanilla Buttercream:
- 1 cup unsalted butter softened
- 4 to 5 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
InstructionsÂ
- Start by heating your oven to 350°F (175°C). Lightly grease your cake pans and lay a piece of parchment on the bottom of each so the cakes release easily later. In one bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until the mixture looks pale and fluffy.
- Add the eggs one at a time, mixing well after each so they blend smoothly into the butter and sugar. Stir in the vanilla.
- Begin combining everything by adding a portion of the dry ingredients to the butter mixture, then a splash of milk or buttermilk. Keep alternating the dry mix and the liquid in three rounds, stopping as soon as the batter becomes smooth.
- Divide the batter between the prepared pans and slide them into the oven. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a rack to cool completely.
- For the buttercream, beat the softened butter until it’s creamy. Gradually add the confectioners’ sugar, letting it blend in before adding more. Pour in the heavy cream, vanilla, and a tiny pinch of salt, then whip everything together until the frosting is smooth, fluffy, and easy to spread.
- To assemble the smash cake, set one cooled layer on your serving plate and spread a generous amount of frosting over the top. Place the second layer on top of it.
- Cover the whole cake with frosting either a thin coat or a thicker, more decorative layer. Chill the cake briefly so the frosting firms up and holds its shape.