This First Birthday Smash Cake with Yogurt Frosting is an easy and super special first birthday cake. It’s moist, flavorful, and so yummy—and has the creamiest yogurt frosting. Find everything you need to make this vanilla oat smash cake, plus allergy-friendly and make-ahead options.
I first learned to make this healthy first birthday cake from a friend when she made it for her daughter Ruby, and I’ve now made this cake about a dozen times in various forms over the years. I love both how easy it is to make—no special skills required!—and how good the final result tastes.
The tender crumb of the smash cake is paired with a yogurt-based frosting for results that are as delicious as they are fun for the kids to smash.
This is a perfect first birthday cake option since it’s sweetened with maple syrup and has plenty of flavor and healthy fats. It can also be made ahead of time too, which is helpful when planning first birthday party ideas for a little one.
(You may also like Blueberry Smash Cake, Sweet Potato Baby Cake, and my full list of Kids Birthday Cake Recipes.)
Table of Contents
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1st Birthday Smash Cake Recipe
This healthy first birthday cake is made with whole grains and natural sweeteners and is a fun way to celebrate the big day! The cake tastes like maple and vanilla, with a slightly tangy yogurt frosting.
We like to top it with fresh fruit for a simple and bright finish.
What’s a smash cake?
A smash cake is a first birthday cake meant for a baby turning 1. The idea is that they will eat, smash, and generally make a mess of it as they explore this new food by using their hands and sometimes their bodies! (It’s usually placed in front of baby on a highchair or on the floor on a sheet or drop cloth.) It’s a fun tradition to mark a big milestone, and this version of a smash cake is an easy one to make at home.
TIP: You can place the cake onto the baby highchair, or onto the floor with baby set on top of a sheet to contain the mess a bit.
Ingredients You Need
Here’s a look at what you need to make this first birthday smash cake recipe to share with baby so you know what to have on hand.
- Oat flour: You can use store-bought oat flour or make your own by grinding rolled oats into a fine flour in the blender. I love using this ingredient because it creates a wonderful texture and adds nice flavor to the cake.
- Eggs: I bake and cook with large size eggs, so plan to use them here. They help bind the batter together and give the cake structure.
- Butter: I use unsalted butter in baking so it’s easy to control the level of salt in the recipe.
- Maple syrup: This natural sweetener adds flavor, sweetness, and moisture.
- Vanilla extract: You can use regular vanilla extract or an alcohol-free option.
Ingredient Substitutions
Gluten-Free First Birthday Cake: If you need to make this gluten-free, you can use certified gluten-free oats or gluten-free oat flour.
Dairy-Free Smash Cake: You can make this recipe without dairy by using coconut oil and a dairy-free yogurt. See the Notes section at the bottom of the recipe card for the details.
Egg-Free Smash Cake: To make this without eggs, there are a few adjustments you’ll want to make to the batter, including adding ripe banana and a small amount of regular flour to help bind the batter together. The banana flavor is subtle and the cake is moist and sweet. See the Notes section at the bottom of the recipe for the details.
(This Blueberry Smash Cake is also egg-free.)
Step-by-Step Instructions
The process for making this first birthday cake is simple. Here’s a preview of the process so you know what to expect. Scroll down to the end of this post for the full recipe and all the variations.
Step 1. Lightly beat the eggs. Add the rest of the wet ingredients and stir.
Step 2. Gently stir together the dry ingredients and add to the wet.
Step 3. Divide the batter between greased cake pans. Bake until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly.
Step 4. Let the cakes cool on a wire rack while still in the pan. The cakes must cool completely to hold their fluffy structure.
TIP: You can make this recipe in 5-inch pans, 6-inch cake pans, 8-inch cake pans, or cupcakes.
How to Make Yogurt Frosting
The frosting for this smash cake is made with whole milk plain Greek yogurt, a little maple syrup, and a touch of vanilla extract. It’s slightly tangy from the yogurt and super simple to make. (And there’s no need for cups and cups of powdered sugar to make it thick and spreadable!)
Step 5. Strain the yogurt in a fine-mesh strainer lined with cheese cloth or paper towels over a bowl. This makes it thicker, as it helps to remove some of the liquid in the yogurt.
Step 6. Stir yogurt together with maple syrup and vanilla in a bowl. You can use a spoon or a hand-held mixer if you prefer.
Step 7. Add some frosting on top of the first layer. Spread. Add another cake and more frosting.
Step 8. Add the third cake, if using an additional cake layer. Top with the rest of the frosting. Add berries if you’d like.
TIP: You can leave it plain, top the layers with berries, add sprinkles, or add a candle for baby’s first birthday.
Frequently Asked Questions
It does contain natural sugars from maple syrup. Your little one’s first birthday is a big celebration, so it’s only fitting that they have a really special cake to mark the day! (Though this is so good you might hope they don’t smash it so you can have a piece for yourself. I usually use just two layers of the cake for the smash cake and save the third one so the rest of us can have a slice!)
TIP: If you want to use less maple syrup, a few people have replaced half of it with very smooth mashed bananas.
This cake, due to the oat flour, is a little denser than a traditional yellow cake. It will smash just fine, though, and has a wonderful flavor from the maple syrup and vanilla extract.
A smash cake is a cake meant to be placed in front of a baby on their first birthday and smashed, eaten, or explored in any way the child chooses. A cake is usually just sliced and enjoyed.
How to Store
This is a great first birthday cake to make in advance, especially if you’ll be busy celebrating your new toddler on their big day. Simply bake the cakes and make the frosting the day before. Store the cakes, once fully cooled after baking, in airtight containers (in one layer) at room temperature.
Store the frosting in an airtight container in the fridge.
TIP: I recommend frosting the first birthday cake just before serving, but you can frost up to an hour ahead and leave it at room temperature.
Make Ahead Tips
To Make the Cakes Ahead: You can bake the cakes up to a day ahead. Let cool fully on wire racks and store at room temperature in an airtight container. Frost just before serving.
To Make the Frosting Ahead: Prepare the frosting as directed and store in an airtight container in the fridge for up to 24 hours
Best Tips for Success
- Let the first birthday cakes cool in the pans on a wire rack for 10 minutes before turning them out onto the rack for the best texture.
- You can try making this 1st birthday cake with whole wheat flour if you prefer—though check for doneness closer to 18-22 minutes and stir very gently to avoid overworking the batter.
- To Use Three 4-Inch Pans: Divide the healthy smash cake recipe in half. The baking time will be 16-18 minutes and the layers will be slightly thinner than shown here.
- To Use Three 6-Inch Pans: The baking time will be 20-22 minutes, and the layers will be slightly thinner than shown here.
- To Use Two 8-Inch Pans: Bake in two 8-inch round cake pans, using about 2 cups of batter in each pan and baking for 18-20 minutes. The layers will be thinner than shown here.
- To Make as Cupcakes: Use about 3 tablespoons of the batter in each paper cupcake liner to make about 16 cupcakes. Bake for 18-20 minutes or until golden brown around the edges and a cake tester inserted into the center comes out clean (I did 20 minutes). The rest of the recipe is the same.
Related Recipes
I’d love to hear your feedback if you try this first birthday cake, so please rate and comment below to share!
First Birthday Smash Cake (with Yogurt Frosting)
Ingredients
Greek Yogurt Frosting
- 1½ cups whole-milk plain Greek yogurt
- 2-3 tablespoons maple syrup
- ¼ teaspoon pure vanilla extract
Vanilla Oat Cake
- 3 cups oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter (melted and slightly cooled)
- 1 cup maple syrup
- 4 eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 1 cup fresh berries to garnish
Instructions
To make the Frosting:
- Place 1½ cups whole milk yogurt in a sieve or fine-mesh strainer lined with a paper towel with a bowl underneath. Let sit for 30 minutes or up to overnight, covered in the fridge. (This helps ensure that the frosting is nice and thick.)
- Transfer the yogurt to a bowl and stir in 2-3 tablespoons maple syrup and ¼ teaspoon vanilla extract. Refrigerate until ready to use.
To make the cake:
- Preheat the oven to 350 degrees F.
- Trace one 5-inch cake pans onto parchment paper and cut out three times to make the rounds. Trim slightly to fit inside the bottom of each pan.
- Grease three 5-inch cake pans with nonstick spray and place a round of parchment inside of each. Grease again.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, maple syrup, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.
- Divide the batter evenly between prepared cake pans, using about 1⅓ cups batter in each pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 22-26 minutes. Remove from oven and place pans onto a wire rack. Let cool for 10 minutes in the pans, then carefully invert to cool fully. Discard parchment paper rounds.
- To assemble, place one cake on your serving plate. Top with about ⅓-½ cup of frosting, spreading it in an even layer just past the edges. Add the second, repeat with frosting, and then repeat with the third cake . Use an offset spatula or knife to scrape off the frosting overhang for a "naked" cake look, or use additional frosting to coat the entire cake.
- Top with berries and serve…as in, let the birthday kiddo dig in!
Video
Notes
Nutrition
This post was first published May 2017.
Hello, I want to make this cake for my little one’s first birthday and I’ve got one question, sorry if it is a silly one. do you add 12 tbls of already melted butter or 12 tbls of solid butter which you melt afterwards . I hope my question makes sense.
Measure out the butter. Melt it and let it cool slightly. Then add it to the batter. enjoy!
Hi there! I made this cake for my daughter’s first birthday last Friday and it was a massive hit! Our standard cake tins were fractionally smaller than the ones you list, but it was totally fine. My daughter loved it, as did my husband and I. I operate in metric and it was kind of difficult to figure out all of the different measurements for things, but I succeeded – would you like me to share the measurements for you to add to the post? Thank you so much for giving me a recipe that I could use to successfully celebrate my baby’s first birthday!
I’m so glad to hear that! And sure, I’d love to know the measurements you used. (It is on my list to retest it with metric, I just haven’t gotten to it yet.)
Excited to try this for my two year Olds birthday. Do you know if this will be dense enough to hold fondant? I wanted to decorate the top of the cake.
Yes, I think so!
Hi there,
I plan to make two cakes – a 4-inch round for baby and an 8 inch for us. Just wondering how long (or if leftovers would keep in the fridge?
Hi- If covered or wrapped, 3-5 days!
Hi. New to baking. Can I substitute flaxseed with either chia or hemp seeds? Thank you.
You only need flaxseed if making the egg-free version. I haven’t tested it with chia or hemp seeds. Of those two, chia would likely work similarly though they are a dark color and you may see them in the finished cake.
I baked this cake as per instructions but it came out extremely dry and crumbly. The flavor was awesome though. I did the exact same recipe but divided between two seven inch pans. It baked for about 22 minutes. Any tips on fixing this? Also can this recipe be followed with regular wheat flour? I’m curious because I’ve never baked with oat flour before and I wasn’t too fond of the result. The frosting recipe is delicious though!
Perhaps it was simply baked too long in the pan size you used? I haven’t tried it with wheat flour but let me know if you do.
Hello! Is there anything that I can use in stead of maple syrup? Just cant find it where we live ?
I think honey would work (it’s safe for babies 12+months so it should be fine if it’s on the first birthday) or some people have used date syrup.
Hello! Is it truly 12 tablespoons of butter in the cake? or is that a typo? Thank you!
It’s not a typo, it’s a lot of cake.
Made mini cupcakes for my baby first birthday celebration at her Montessori day care. Topped with Greek yogurt frosting and berries. They turned out really good. Not only little kids loved them but the teachers too. So much that they asked for the recipe. I will definitely be making them again. I don’t like baking at all but these are super easy and quick to make.
I’m so glad to hear this and happy birthday to your baby!
Super bummed. As someone else commented my result was very dry and crumbly. I used two 6 inch pans and followed your baking instructions. The flavor was great though, like maple & brown sugar oatmeal, very sweet! Perhaps too much oat flour? Some ratio is off. Or maybe you need to be more specific as to how we measure the oat flour (spoon and level vs. scooping it).
Hi, the recipe looks wonderful. Planning to try out for my 1 year old. Wondering if this recipe comes in metric measurements? How much of Greek Yogurt is necessary for a successful frosting?
I don’t have this in metric (I’m sorry!) but an online converter should be able to help. For the frosting, it’s 1 1/2 cups. All of the info is in the Notes.
This looks great! Can I frost this the day before?
That should be fine. I would still try to store it in an airtight container if you have one that’s big enough to keep everything fresh!
Can you do this recipe without the maple syrup? I don’t want to introduce that to my LO as yet.
I haven’t made this any other way but I know some have used date syrup with good success.
Is it okay to just use whole wheat flour?
A successful cake smash with my 1 year old! Thanks for this recipe. I was so happy to find a cake that even my husband thought was yummy and didnt contain a bunch of added sugars! My boy daintily picked off the blueberries before going all in on the cake- which crumbled and smashed well! Thank you!
I’m so glad to hear that and I hope you had a great time celebrating your boy!
Hi,
Love the frosting recipe. Is it pipeable?
I haven’t tried to pipe it, but it is pretty thick. I would plan to strain it a little longer if you want to pipe it!
Tried this recipe as written for my daughters first birthday, it was a hit and the adults loved it too. Now my older daughter wants this for her birthday but with chocolate. Has anyone tried adding chocolate powder to this recipe? Any ideas?
Thanks!
Hi! I haven’t tried it with chocolate, but I think if you reduce the oat flour by a little and add cocoa powder, I bet it would work. Maybe reduce it by 2-4 tbsp and add 1/4 cup cocoa powder? I worry it would be dry if you keep the same amount of flour and just add cocoa powder…but again I haven’t tested it so this is my best guess! Let me know if you try it and I’m glad everyone enjoyed it!