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Smash Cake Recipe: The Best Light and Fluffy Baby Birthday Delight

The BEST Smash Cake Recipe A light and fluffy smash cake for a baby's first birthday with no butter, no oil, and optional sugar. This is an angel food style cake, so be sure to follow the instructions on beating the egg whites and gently folding in the dry ingredients so that the cake will rise high and be light and fluffy. This cake is best baked in a 5×3-inch pan (see the notes for other options). Prep: 20minutes mins Cook: 20minutes mins Servings: 4 Save Recipe Pin Recipe Comment Print Recipe Cook Mode Prevent your screen from going dark Equipment 5×3-inch round pan Ingredients 1x 2x 3x For Cake: ▢4 Egg Whites, room temperature (from large eggs; reserve yolks for another purpose or discard) ▢1/3 cup Cake Flour ▢3 Tbsp Granulated Sugar (optional; see note) ▢1/4 tsp Cream of Tartar ▢1/4 tsp Pure Vanilla Extract (optional; adds flavor but is not neccesary) For Topping: ▢1/3 cup Heavy / Whipping Cream ▢2 tsp Granulated Sugar (optional; see note) ▢Fresh Berries (optional) Instructions Before getting started, set out the egg whites and let them come to room temperature (about 20 to 30 minutes). This will make them easier to beat into fluffy peaks. Make cake: Preheat oven to 325°F. Set out a 5×3-inch round pan. Do NOT grease the pan. Place the pan on a sheet pan (just in case any batter spills out as it bakes). If adding the optional sugar, whisk together cake flour and 3 Tbsp sugar in a small bowl. Set aside. Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, combine egg whites, cream of tartar, and vanilla. Beat on medium-high speed until the egg whites form soft, fluffy peaks, 3 to 4 minutes. (Note: This is the most important step in making this cake. Beat the egg whites until the entire mixture is opaque, white, and fluffy throughout. The peaks should stand up straight with a little bit of a curl at the top when you lift the beaters out of the mixture.) Sprinkle the cake flour over the top of the egg whites. Use a whisk or spatula to gently fold the flour mixture in, being careful not to compress the fluffy egg whites. Pour the batter into the springform pan. (Note: Fill the pan right up to the top, rounding it gently with a spatula to create a smooth surface.) Bake until cake is set and the top is a light golden brown, 20 minutes. Remove cake from oven and invert over a cooling rack or two glasses / cans. Allow cake to cool completely upside down (for at least 1 hour). Run a knife around the edges of the cake to gently release it from the pan. Make whipped cream: Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 tsp sugar (if using). Beat cream on medium-high until light, fluffy, and firm enough to spread over the top of a cake, 3 to 5 minutes. Just before serving (and when the cake is completely cool), spoon whipped cream over top of cake. (Note: If you want an even more photo-friendly topping, you can transfer the whipped cream to a small ziptop / plastic bag. Seal the bag and then cut off one corner. Genty squeeze the whipped cream out over the top of the cake in billowy rounds.) Top the cake with fresh berries, if you'd like. Serve! Notes Sugar – Sugar is completely optional. If you prefer a sugar-free option for your baby’s first birthday, just skip all of it. Without sugar, the cake tastes like a light and fluffy white bread. Sifting cake flour – If making the recipe as written, you should not need to sift the cake flour. Just lightly dust it over the entire surface of the egg whites before mixing it in. If doubling the recipe, it’s a good idea to sift the cake flour since you will be using more of it over a small surface area. This will help to insure that the flour can be easily incorporated (no lumps) without deflating the eggs. If not serving right away, wrap baked (and cooled) cake in plastic wrap and refrigerate for up to 3 days (let it come to room temperature before serving.) Cake can be frozen, tightly wrapped in plastic wrap, for up to 4 months. Defrost completely before serving. Baking Instructions for different pans: 5×3-inch Cheesecake Pan: This is my favorite pan for making this recipe. Follow instructions above as written. 6×3-inch Springform Pan: This is a wider pan than shown in photos. Use the slider next to “servings” above to make a double recipe. You may have some leftover batter, but this will insure you have enough batter to fill the pan. Bake this cake for 22 to 24 minutes. Allergy Note: This recipe contains dairy, eggs, and wheat. Please follow a medical professional’s guidance when introducing new foods to your baby, and always talk to your child’s pediatrician if you have questions or concerns about food allergies / sensitivities. Nutrition Serving: 1slice | Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Calcium: 13mg | Iron: 0.1mg Nutrition information is automatically calculated, so should only be used as an approximation. Author: Jess Smith via Inquiring Chef Calories: 107 Keyword: first birthday, healthy dessert, no-sugar cake, smash cake
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A light and fluffy smash cake for a baby’s first birthday with no butter, no oil, and optional sugar.

Ingredients

Scale
  • 4 Egg Whites, room temperature (from large eggs; reserve yolks for another purpose or discard)
  • 1/3 cup Cake Flour
  • 3 Tbsp Granulated Sugar (optional; see note)
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Pure Vanilla Extract (optional; adds flavor but is not necessary)
  • 1/3 cup Heavy / Whipping Cream
  • 2 tsp Granulated Sugar (optional; see note)
  • Fresh Berries (optional)

Instructions

  1. Before getting started, set out the egg whites and let them come to room temperature (about 20 to 30 minutes).
  2. Preheat oven to 325°F. Set out a 5×3-inch round pan. Do NOT grease the pan.
  3. In a small bowl, whisk together cake flour and 3 Tbsp sugar (if adding optional sugar). Set aside.
  4. Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, combine egg whites, cream of tartar, and vanilla. Beat on medium-high speed until the egg whites form soft, fluffy peaks, about 3 to 4 minutes.
  5. Sprinkle the cake flour over the top of the egg whites and gently fold the flour mixture in, being careful not to compress the fluffy egg whites.
  6. Pour the batter into the springform pan, filling it right up to the top and rounding it gently with a spatula to create a smooth surface.
  7. Bake until the cake is set and the top is a light golden brown, about 20 minutes.
  8. Remove the cake from the oven and invert over a cooling rack or two glasses/cans. Allow to cool completely upside down for at least 1 hour.
  9. Run a knife around the edges of the cake to gently release it from the pan.
  10. Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 tsp sugar (if using). Beat on medium-high until light and fluffy, about 3 to 5 minutes.
  11. Just before serving (when the cake is completely cool), spoon whipped cream over the top of the cake. Optionally, transfer the whipped cream to a ziptop bag and pipe it over the cake.
  12. Top the cake with fresh berries if desired. Serve!

Notes

  • Sugar is completely optional; without, the cake tastes like a light and fluffy white bread.
  • If doubling the recipe, sift the cake flour for easier incorporation without deflating the eggs.
  • If not serving right away, wrap the baked (and cooled) cake in plastic wrap and refrigerate for up to 3 days or freeze for up to 4 months.

Nutrition

Keywords: first birthday, healthy dessert, no-sugar cake, smash cake

Find it online: https://www.coozykitchen.com/smash-cake-recipe-the-best-light-and-fluffy-baby-birthday-delight/