This easy, healthy smash cake is the perfect compromise for your baby’s first birthday. Naturally sweetened and portioned for the little one, it’s sure to make the birthday baby smile.
*Please note* this post was updated in June 2021. The recipe is unchanged; a video was added to show how easy it is to make.
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SMASH cake! The classic first-birthday moment: tiny hands, frosting-covered face, and cake everywhere. Babies move from several months of exclusive milk to tasting and exploring solids, and a smash cake is a fun way to celebrate that milestone. Still, many parents prefer to avoid giving a one-year-old a highly sugary, high-fat cake. That’s why this healthier smash cake is ideal — it’s naturally sweetened, soft, and made with simple whole-food ingredients.
I made this cake for my son Walter’s first birthday. He dove right in — challenge accepted! The cake recipe is essentially a hearty, muffin-like cake flavored with banana and strawberries, made with whole wheat flour, whole milk, and unsweetened applesauce for moisture. Choose a very ripe banana so the cake gets natural sweetness without added sugar.
What is a smash cake?
A smash cake is a small frosted cake made especially for the birthday baby to enjoy (and, yes, to smash). For parents concerned about sugar and fat, a healthier version lets the baby have the memorable experience while using better-for-you ingredients. This recipe keeps things simple and wholesome so you can enjoy the moment without worry.
What flavor cake is best for a 1st birthday?
Traditional chocolate or vanilla are common, but this cake tastes more like a large, soft strawberry-banana muffin. The fruit puree of banana, strawberry and unsweetened applesauce adds flavor and moisture. Whole wheat flour lends body and nutrients, while whole milk keeps the texture tender. No refined sugar is needed if you use a very ripe banana.
How do you make a healthy smash cake?
After pureeing the fruit, mix it with milk, egg and vanilla, then fold into the dry ingredients. Bake the batter in a prepared pan until a toothpick comes out clean. I used a 6″ springform pan, but you can use two 4½” pans for an automatic two-layer cake. Once cooled, split the cake into layers with dental floss or a long knife.
The frosting is a simple whipped cream: unsweetened whipping cream sweetened lightly with a tablespoon of maple syrup. If you like, fold a little extra fruit puree into a portion of the whipped cream for color and flavor. Whip the cream a few hours before serving so it holds its shape.
If your baby is approaching the big “1,” you can still have the classic smash-cake moment without loading them up on refined sugar. My little guy loved his healthy smash cake — and I had no complaints from him!
Happy birthday, Walter!
If you like healthy kid-friendly recipes, check out the other recipes in this collection. Many of them contain no added sugar and are easy to adapt for little eaters.
- Baby Banana Muffins
- Baby Banana Pancakes
- Banana Waffles for Baby
- Green Monster Muffins
- Raspberry Coconut Balls
- Mini Sweet Potato Muffins
- Green Monster Crackers
Healthy Smash Cake
4.8 from 25 reviews
- Author: Katherine
- Total Time: 60 minutes
- Yield: 1 smash cake
Description
Let your baby have all the fun of a smash cake without refined sugars and unhealthy fats. This easy, healthy smash cake is the perfect choice for a baby’s first birthday.
Ingredients
Cake
- 1 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 very ripe banana
- 3 strawberries
- 1/4 cup unsweetened applesauce
- 1/4 cup whole milk
- 1 egg
- 1 tsp pure vanilla extract
Frosting
- 1 cup whipping cream
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a 6″ springform pan or grease two 4½” pans.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- Place the banana, strawberries and applesauce in a blender and puree until smooth.
- In a separate bowl, whisk 1 cup of the fruit puree with the milk, egg and vanilla. Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.
- To make two layers, use a long piece of dental floss to slice the cooled cake horizontally. Wrap layers in plastic wrap until ready to frost.
Whipped Cream Frosting
- Chill a mixing bowl and beaters for several hours. Pour the cold whipping cream into the chilled bowl and beat on high until soft to medium peaks form. Sweeten with 1 tablespoon maple syrup to taste.
- Frost the bottom layer first, then top with the second layer and finish frosting. Keep refrigerated until serving. For sturdier piping, fold in a small amount of cream cheese and chill before piping.
Notes
- Using two 4½” pans will reduce baking time to about 20–23 minutes.
- Frost no more than 3–4 hours before serving so the whipped cream keeps its shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Update: June 2019
For my daughter Hattie’s first birthday I used the same cake but added a small amount of cream cheese to the whipped cream to stabilize it for piping, and I colored a portion with beet juice for pink rosettes.
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