Vanilla Smash Cake Recipe
Vanilla Smash Cake Recipe a delightful dessert ideal for birthdays, consisting of a moist vanilla sponge cake filled with creamy frosting. Decorated with vibrant sprinkles and crowned with a cherry, this recipe promises a visually enticing and irresistibly tasty treat, sure to elevate any celebration.
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- 6-inch round cake pan
- Parchment paper
- Cooling rack
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
Preheat and Prep:
- Fire up your oven to 350°F (175°C) and line the bottom of your cake pan with parchment paper. This will make cleanup a breeze!
Whisk the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
Cream the Butter and Sugar:
- In your other bowl, grab your softened butter and sugar. Using your electric mixer, cream them together on medium speed for about 3-4 minutes, until light and fluffy. This step incorporates air into the batter, making the cake extra tender.
Add the Eggs One at a Time:
- With your mixer on low speed, beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Vanilla and Milk Magic:
- Stir in the vanilla extract, then slowly alternate adding the dry ingredients and the milk to the creamed butter mixture. Start and end with the dry ingredients, and mix just until combined. Don’t overmix!
Bake, Baby, Bake!
- Pour the batter into your prepared cake pan and smooth the top with a spatula. Pop that cake in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely:
- Once the cake is baked, remove it from the oven and let it cool completely on a wire rack before frosting. This is important to prevent the frosting from melting.
Notes
❖ For Allergies: If your child has dairy or gluten sensitivities, you can easily substitute gluten-free flour and non-dairy butter and cream alternatives.
❖ Frosting Options: You can make the frosting less sweet by reducing the sugar content. For a healthier option, try a simple whipped coconut cream instead of heavy cream.
❖ Storage: The cake can be stored at room temperature for up to 2 days or in the fridge for up to a week. Just make sure to keep it covered to prevent it from drying out.