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.
It’s the frosting thick enough to use on the sides and to write”happy birthday” with on the top?
It’s thick enough to do the sides (though you may want to double the recipe) though probably not for writing.
can you make this cake egg free without adding wheat? Thanks.
I haven’t found a good way to do that yet, sorry!
Hi- if using oil instead of butter do you still you 6tbsp or is it a different amount? Also, could olive or canola oil be used instead of coconut oil?
Yes, it’s the same amount. I haven’t tried it with olive or canola so I can’t say for sure. Butter the coconut oil firm up at room temp and colder, which helps with the texture of the cooled cake.
Hi Amy, I’d like to make this cake but was wondering if you could share the ingredients in grams and ml? Many thanks!
Hi Karen! I’m sorry I haven’t had a chance to weigh everything with sick kids this week, but I’ll try to do it in the next few days! You can also try using an online converter.
Have you tried adding Cacao powder to make a chocolate cake version? What would you suggest? Hubby is insisting a 1 year old’s cake should be chocolate and unhealthy so we are trying to reach a compromise!
I haven’t tried adding it, but I bet it would work just fine. OR you could add cocoa powder (2 tbsp to start and then more if needed to taste) or melted chocolate to the frosting which would make it taste more like chocolate?
Hi, I was wondering for the cupcakes, do you stack/layer them as well or just top each with frosting and berries? Thanks!
Just top them with the frosting and berries like normal cupcakes!
What did you sprinkle on top of the berries? Sugar? Powdered sugar? So beautiful! My son’s 1st birthday party is Sunday…can’t wait to make this cake!
A little sugar but powdered sugar would work too. Happiest birthday to your boy!!
Do you happen to know substitutes for egg-free, banana-free, oat-free (all allergies for the little one) and also using mashed dates instead of maple syrup? I have a lot of dates I could use up on this recipe. Thank you so much!
Hi! You’d need to make a date syrup to substitute it directly for maple syrup, but eliminating all of the rest of those ingredients would make this a really different recipe and I haven’t tried them all at once so I can’t recommend it. You could try this recipe with flax eggs to make cupcakes if that’s an option.
Do you have any tips on substituting some of the maple syrup for bananas for sweetness? Thanks!
A few people have used mashed banana instead of the maple syrup with good results!
I made this for my son the other day and he enjoyed this cake though I’m not sure how much he put in his mouth. Anyway we had a fun too! I added a half cup of bannana instead of maple syrup for the cake bases. My hubby said yummy though. Thanks for sharing us a great recipe x
I’m so glad that it went well and I love the banana idea, thank you for sharing! (And happy birthday to your boy!)
Hi, just realised my oven only allows preheating to 250degrees. Do you think I can still go ahead to bake the cake? Thanks
You’d want the oven temp to be at the one listed in the recipe when you put the cakes in. Can you turn it on to bake at the right temp and then add the cakes?
Can this cake be frozen unfrosted?
I would think that would work!
Hi there,
While the yogurt is straining, do I leave it out on the counter or in the fridge?
If it’s 30 minutes, room temp is okay, anything more I’d put it in the fridge!
Hi there- I only have 2% Greek yogurt or whole milk regular yogurt. Which would be better? Thank you!
I’d use the Greek yogurt since it will be thicker!
Would you suggest any alternative for the Maple Syrup? My baby hasn’t try ot yet.
A few readers have used applesauce with good success.
Is it possible to use all-purpose flour instead of oat flour?
I haven’t tried it but here are some tips if you do. Be very gentle with mixing and be sure not to overbake it so it doesn’t get too firm. Start testing for doneness 2 minutes earlier than the baking time and transfer to a wire rack to cool after about 5 minutes after you take the pans out of the oven—don’t let the cake cool fully in the pan or it may overbake.