It’s my first post! What better way to celebrate our first than with a smash cake?!
What's a smash cake, you ask? Well, it's been a bit of a trend where parents have two cakes at child's first birthday party: a "normal" one for everyone to eat with forks (or a spoon, if you will) and another one just for the birthday celebrant to go all out and smash into.
So as a start, we’re doing a simple vanilla cake recipe.
I’m testing out the smash cake recipe from the baking blog: Belle of the Kitchen. The cool thing about this recipe is that it gives you extra batter to make cupcakes.
The best part about smash cakes?
You only need 7 simple ingredients:
- vanilla extract
- baking powder
- 2 Pyrex glass bowls
I’ve made smash cakes before, but the only difference with this recipe is baking them in Pyrex glass bowls (1 quart each/4 cups).
For the most part, the process went pretty smoothly.
Not everything went so smoothly.
The recommended time to bake the cakes were 35-40 minutes. So at 35, I put a fork in the center and there was still batter on the fork. Then the same at 40 minutes. And the exact same at 50…
The cupcakes came out perfectly and were great! Though, you need to keep in mind that smash cakes are going to taste a little more “floury” than a normal cake.
I let the cake bake a little more and then cool completely before I did anything else with it. Luckily, the recipe says to trim off the top of the cake and that’s where that bit of uncooked batter was…I know it sounds sketchy, but I was glad that besides that part, the rest of the cake was cooked. Maybe even a little overcooked from how long I left it in the oven.
But, I still tried to make it work! The cake might not have turned out so great, but the cupcakes were still pretty good!
So, happy first post to CopyCass ☺!
1st Birthday Smash Cake Tutorial + Simple Vanilla Cake
Makes: 2 small smash cakes + 12 cupcakes, or 1 (9x13) cake
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 eggs
• 2 TB vanilla extract
• 3 cups all-purpose flour (could also be made with cake flour)
• 3½ tsp. baking powder
• 1½ cups milk (I used whole milk)
1. Preheat oven to 350 degrees. Grease and flour baking pans, or line muffin tin with cupcake liners.
2. Using an electric mixer, beat the sugar and butter together over medium speed for 5-8 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.
3. Combine the flour and baking powder in a medium sized bowl.
4. Alternate adding the dry mixture and the milk to the batter, beginning and ending with the dry mixture. Beat until just combined.
5. Pour mixture into prepared baking pans. See notes below for baking times.
6. Once baking time is complete, transfer baking dishes to a wire rack to cool. Once completely cool, remove cakes from baking dishes and frost with Easy Buttercream Frosting and enjoy!
*This recipe is enough to fill two (1 quart) Pyrex baking bowls, as well as 12 cupcakes. It is also enough to make one 9x13 cake. Bake the two small cakes for about 35-40 minutes, or until toothpick in center is clean. I baked both of mine together on a cookie sheet. Bake cupcakes for about 18-20 minutes. I have not baked the 9x13 cake, but think it would probably be about the same as the two small ones. Just keep an eye on your cakes and check them periodically.
Adapted from: Allrecipes