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.

first birthday smash cake with berries on high chair tray.

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

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox.

Please enable JavaScript in your browser to complete this form.

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.

ingredients in first birthday smash cake
  • 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.

wet ingredients for smash cake in bowl with fork.

Step 1. Lightly beat the eggs. Add the rest of the wet ingredients and stir.

mixed batter for smash cake in bowl on counter.

Step 2. Gently stir together the dry ingredients and add to the wet.

batter for smash cake divided among pans.

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.

three baked layers for smash cake in pans.

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!)

straining frosting for smash cake.

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.

strained yogurt and frosting ingredients in bowl on counter.

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.

frosting first layer of baby smash cake on teal cake stand.

Step 7. Add some frosting on top of the first layer. Spread. Add another cake and more frosting.

frosting additional layers of smash cake on teal cake stand.

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

Does this first birthday cake contain sugar?

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.

What’s the texture of this cake like?

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.

What’s the difference between a cake and a smash cake?

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.

boy with first birthday smash cake on high chair tray.

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

baby with smash cake on hands in highchair.

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.

I’d love to hear your feedback if you try this first birthday cake, so please rate and comment below to share!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
first-birthday-smash-cake-on-high-chair

First Birthday Smash Cake (with Yogurt Frosting)

This First Birthday Smash Cake has a base of rolled oats and vanilla, and a super creamy yogurt frosting. This recipe is baked in mini cake pans to create a small, personally sized cake for your newly minted toddler. (You can start prepping the frosting the night before if desired.)
Print Recipe Pin Recipe
4.98 from 515 votes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Author Amy Palanjian
Cuisine American
Course Cake
Calories 518kcal
Servings 8 (Makes 1 smash cake or serves 8-12)

Ingredients

Greek Yogurt Frosting

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
Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

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!

Equipment

Video

Notes

This makes a tall cake, so you can use just two layers of the cake for the smash cake and save the third one so the rest of the family can have a slice.
To Make This Cake 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.
To Bake in Three 4-Inch Pans: Cut the recipe in half. The baking time will be 16-18 minutes and the layers will be slightly thinner than shown here.
To Bake in Three 6-Inch Pans: The baking time will be 20-22 minutes and the layers will be slightly thinner than shown here.
To Bake in 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 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.
To Make Oat Flour: Place rolled oats into a blender. Cover and grind until it resembles a fairly fine flour. Measure the amount of flour needed for the cake after grinding.
Dairy-Free: Use melted and cooled coconut oil in place of the butter and nondairy Greek-style yogurt for the frosting.
Egg-Free: Follow the recipe as written, using the ingredient list below, and bake for an additional 2-5 minutes, testing the center with a cake tester to be sure it’s done. Let it cool completely in the pan. Store it in the fridge if you need to make it ahead.
2 cups oat flour, 1 cup all purpose flour, 2 tablespoons ground flaxseed, 2 teaspoons baking powder, ½ teaspoon salt, 12 tablespoons unsalted butter, melted and slightly cooled, 1 cup maple syrup, 2 very ripe bananas, mashed (about 2 cups sliced banana), 2 teaspoon vanilla extract

Nutrition

Calories: 518kcal, Carbohydrates: 63g, Protein: 11g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 319mg, Potassium: 377mg, Fiber: 3g, Sugar: 30g, Vitamin A: 689IU, Vitamin C: 1mg, Calcium: 206mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published May 2017.

Related Products

Share it with the world

Pin

Filed Under

4.98 from 515 votes (385 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




All comments are subject to our Terms of Use.

Comments

  1. 5 stars
    Fantastic cake! I’m not the one to write reviews, I tend to forget and move on with life, but this I wanted to share my experience with this cake.

    I’ve tried doing it 3 times already, and all 3 times came out wonderful. First attempt I used orange extract instead and baked as muffins, it came out pretty good. Sem one try I followed the recipe but uses half of the suggested amount for maple syrup, it was also pretty good. Third time I made the egg & dairy free version, absolutely delicious.

    Thank you so much Amy!

    Reply

  2. Hi Amy! (: If I prefer to omit the maple syrup, do I have to add some liquid like milk to maintain the texture? If so, what amount would you recommend?

    Reply

    1. I think if you omit the maple syrup, I’d add 1/2 cup milk in its place. I haven’t tried that but it’s my best guess!

      Reply

    1. Hi- I’m not sure which size muffin pan that would be (are they jumbo ones or just regular size?). Here’s the info on how to make them in a standard size muffin pan: To Make as Cupcakes: Use 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.

      Reply

  4. 5 stars
    i’m so glad i tried this recipe and will certainly be making it again! both babies and adults enjoyed – i also tried with a cream cheese frosting (also from this site) and it was delicious

    Reply

  5. Why does the frosting have to be used within 24 hours? I have a timing issue because of Thanksgiving being in between when I want to make the frosting and when we want to eat it.

    Reply

    1. I have it specified that way to make sure it doesn’t dry out or harden around the edges, but if you store it in a zip top bag and remove as much air as possible before you seal it, it would be okay for longer! I hope that helps!

      Reply

  6. Hi, I plan to make this in two 6″ round pans. How many minutes should I bake them for? And at what temperature? You have a note for three 6″ pans, but if I only use two pans, there will be more batter in each pan, so just wondering if they’ll need more time in the oven.

    Another question is: how do you measure 12 tablespoons of butter (that’s not melted yet)?? Or can I melt it first then measure 12 tablespoons?

    Thank you!

    Reply

    1. Hi- One stick of butter is 8 tablespoons, so use a stick and a half. I have never divided all of the batter into just two pans and I worry a little about how hard it might be to get them to bake through since they would be quite thick. I think I would make two using the timing I give for the 6 inch pans and then maybe bake a few muffins with the remaining batter. I hope that helps!

      Reply

  7. Looking to make this recipe for my son’s birthday, but wondering if I could make the layers 2 days before serving (and frost the morning of party). Could I put in fridge for a day and then leave out so it’s not too dense to smash? Thank you!

    Reply

    1. Yes, that should work! Just put into an airtight container or cover tightly when storing it. Enjoy it and happy birthday to your whole family!

      Reply

  8. Hi there,

    Trying this out for my sons birthday on Saturday… making sure this recipe is “elevation” worthy! Meaning, we live in CO and I wondered if I needed to shift anything!

    Thanks 🙂

    Reply

    1. Hi- I haven’t tested this at elevation so I unfortunately can’t say for sure. If you’re worried or typically have problems, you could add 1/4 or 1/2 teaspoon baking soda to the mix to help. I’d love to hear how it goes!

      Reply

  10. I would like to make this for my grandson’s first birthday. Can I just use 2 5″ or 6″ cake pans? Thanks for your feedback

    Reply

    1. You could fill as many pans as you need about half way and bake. You’d need to cut the recipe down, though, if you didn’t want to have extra batter. I hope he has a great birthday!!

      Reply

  11. I made cupcakes with this recipe, but I used only half of the maple syrup it called for. It was delicious, but turned out crumbly. I know others said the same thing. Maybe I should have added a banana since I took out the maple syrup? I’ll definitely try it again!

    Reply

    1. If you cut down on the liquid, I am not surprised that it was crumbly. I would add a puree or milk to make up for the loss of liquid.

      Reply

  12. 5 stars
    Made this for my baby’s 1st birthday and she LOVES it! Both cake and yogurt frosting are yummy! I felt much better with this healthier alternative to a traditional cake. I definitely recommend this recipe! Thank you very much for sharing!

    Reply

  13. 5 stars
    My baby LOVES her cake. The cake and yogurt frosting are so yummy and I felt better about giving these ingredients to my baby instead of all the traditional sugar! I definitely recommend this recipe!
    Thank you for sharing!

    Reply

    2. 5 stars
      Hi! Doing cake smash Sunday evening and made cakes today. Should I out them in a sealed container in fridge or would counter be ok? Or freeze them? They turned out great!

      Thanks!

      Reply

      1. Hi- In an airtight container at room temperature or the fridge are both fine. If it’s very hot where you are and it’s warmer in the house, I would put them into the fridge. They do firm up in the fridge a bit, so take them out of it about 2 hours before you plan to frost and serve. Enjoy the celebration!

  14. 5 stars
    Wonderful recipe, thank you! I made it for a photoshoot that was going to happen weeks before the birthday so I left out the maple syrup altogether and substituted it for a cup of very ripe mashed banana.
    It came out light, moist and very tasty. I will bake it again in a 9×13 in pan and cut it in squares for breakfast!

    Reply

  15. 5 stars
    I made this for my daughter’s first birthday this weekend. It was delicious! My sister in law said it tasted like an oatmeal cookie, but in cake form. Maybe next time I’ll add a little cinnamon to the mix 🙂

    I wish I could share the photo – we added just a teeny bit of food coloring to the frosting and painted the cake like a watercolor style, then added some decorative sprinkles. I had no idea I could use Greek yogurt to make easy cake frosting 🙂

    Thank you!

    Reply

    1. I’m so glad! I would love to see the photo if you ever want to send it to me amy @ yummytoddlerfood.com or tag me in an IG post!

      Reply