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.
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
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
- 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.
Notes
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.