This Vanilla Oat 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 smash cake, plus allergy-friendly and make-ahead options.

first birthday smash cake with berries on high chair tray.

Smash Cake

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 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 a party for a little one.

toddler girl with smash cake

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.

Remind me, what’s a smash cake?

A smash cake is a 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 highchair tray, or onto the floor with baby set on top of a sheet to contain the mess a bit.

ingredients in first birthday smash cake

Ingredients You Need

Here’s a look at what you need to make this 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.
  • Eggs
  • 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.
  • Baking powder: This helps the cake rise and also ensures the batter bakes through.
  • Salt

TIP: If you need to make this gluten-free, you can use certified gluten-free oats or oat flour.


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.

  1. You’ll need three 5-inch cake pans for this recipe. Grease and line them with parchment paper.
  2. Lightly beat the eggs. Add the rest of the wet ingredients and stir.
  3. Gently stir together the dry ingredients and add to the wet.
  4. 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.
  5. Let the cakes cool on a wire rack while still in the pan.
  6. Carefully remove cakes from the pans and cool fully on the wire racks.

TIP: There are additional size options at the end of the recipe if you prefer to use 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!)

Here’s a look at the simple frosting and assembly method.

  1. 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.
  2. Stir yogurt together with maple syrup and vanilla in a bowl.
  3. Add some frosting on top of the first layer. Spread.
  4. Add another cake and more frosting.
  5. Add the third cake and top with the rest of the frosting.
  6. Add berries if you’d like.

TIP: You can leave it plain, top the layers with berries, add sprinkles, or add a candle.

boy with first birthday smash cake on high chair tray.

Gluten-Free First Birthday Cake

The oat flour in the smash cake recipe is made from finely grinding rolled oats in a food processor or blender. You can buy oat flour if you’d like to skip a step. And if you need the cake to be gluten-free, simply buy certified gluten-free oats.

Dairy-Free 1st Birthday 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 1st Birthday 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.)

First birthday cake smash cake with three layers, fruit on top, and on a cake stand

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 ripe banana.

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.

gluten free first birthday cake slice on white plate with fork

How to Store

This is a great 1st 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 just before serving, but you can frost up to an hour ahead and leave it at room temperature.

healthy first birthday cake with oats and berries on top

Best Tips for Success

  • Grease each cake pan and line with a parchment paper round. Then grease again. This will help the cakes stay together well when you turn them out from the pan. (To make the parchment paper rounds, trace the pan onto parchment paper and cut out three times. Trim slightly to fit inside the bottom of the pan.)
  • Let the cakes cool in the pans on a wire rack for 10 minutes before turning them out onto the rack for the best texture.
  • 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.
  • To Use Three 4-Inch Pans: Divide the 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.
  • To Make Oat Flour: Place rolled oats into a blender. Cover and grind until 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: Use the ingredient list below in the Notes section.
  • You can try making this 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.
  • You may also like Healthy Banana Cake, Blueberry Smash Cake, Healthy Apple Cake, Sweet Potato Cake with Cream Cheese Frosting, and my best birthday cakes.

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

This post was first published May 2017.


Vanilla Oat Smash Cake with Yogurt Frosting

This First Birthday Smash Cake has a base of rolled oats and is simply decorated—so your little one can dig right into the deliciousness. You can start prepping the frosting the night before. This recipe is baked in mini cake pans to create a small, personally sized cake for your newly minted toddler.
4.96 from 274 votes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Cuisine American
Course Cake
Calories 518kcal
Servings 8 (Makes 1 smash cake or serves 8-12)


Greek Yogurt Frosting

  • cups whole milk 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


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.
  • 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!


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


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!

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How many stars would you give this recipe?


  1. 5 stars
    This was so easy to make! I followed the recipe exactly, and really appreciated the notes for using different sized pans as I used two 8 inch pans for this. I used silicone pans and greased them as directed and the cakes came out PERFECTLY, I was so happy! And the frosting was delicious. I was a little afraid it would be runny but it sat on top of the cake perfectly and didn’t melt or anything. So happy!

  2. 5 stars
    I’ve just made this cake for my sons first birthday, but I’ve made 3 days ahead, can I freeze it? And defrost and ice the day before?
    Thank you

  3. I am planning on making this cake for my grandson’s first birthday party. Will the batter fill a 9×13 sheet cake pan or should the recipe be doubled? Thank you!

    1. Hi Kim, the batter will fill a 9×13 sheet pan, however the layers will be thinner than shown in the pictures. Happy Birthday to your Grandson!

  4. 5 stars
    Loved this cake so much! Used it yesterday for my sons first birthday and had left overs for my birthday today. I let the yogurt drain overnight and was surprised how much liquid came out. Cake itself was a bit dense but so delicious. My son loved it!

  5. Hi! Would you use spooned, sifted oat flour to measure 3c manually? It doesn’t seem like much if you use a weight conversion. 270g is three cups of oat flour, is that correct? It seems like that’s not enough, but I’ve never worked with oat flour. I just wanted to clarify before I attempted it for my sons smash cake. Thank you for your help!

    1. I spoon the oat flour out to measure, but I don’t sift it. That might be the difference in how you’re thinking about this?

  6. Hi! I’m planning on making this for my son’s first birthday and have never used oat flour before but use whole wheat flour all the time. I saw where you said whole wheat flour could be used instead, but do you think that would make the cake not as good? Thanks!

  7. 5 stars
    Made this for my 1 year olds birthday. He LOVED it! I had contemplated just buying a cake but liked that this one is relatively healthy in the sugar department especially. Also love the frosting, so easy! Thanks!!!

  8. Made it the same, just used reg flour instead. The middle was super soupy and didn’t come out good. Had to scoop out the middle, sacrifice the worst looking cake out of the 3 and rip up pieces to fill the middle holes I made from scooping the soupy parts out. Her birthday is tomorrow, hope it works lol

    1. Regular four doesn’t absorb the same way as oat flour so I’m not surprised that it didn’t work the same BUT I hope you have a great time celebrating!!

  9. I am trying this right now, my batter seems to be a little more thick. I used exactly the measurements you suggested but while I was making my test batch I left the rest setting in the counter. When I came back it was basically like cookie dough consistency! It wasn’t like that before I left. What could be happening?

  10. Hi! I only have two 5” pans. Will the batter keep in the fridge if I make the two and then the third once the first two are done? Or shall I just make a few cupcakes with the third? Many thanks!

    1. It may thicken as it sits which doesn’t mean it will be bad, just may be a different texture when you go to bake it. But cupcakes would work!

  11. Hiya I commented a few days ago but it doesn’t appear to be here so hopefully this works! I attempted this recipes (without the eggs one) and it turned out okay however the mixture was quite sticky and the amount wasn’t much, one thin layers worth. I’d have to do 3X the amount to make the full cake so I’m not sure if I did it wrong as I followed the instructions but I am based in the UK so I got a bit confused but apart from that it was good and my son liked it! I’d really like to get this right for his birthday in a couple of weeks 🙂

    1. Hi- did you use the metric conversion or the US measurements? A different size pan? I wonder if something got lost in translation?

      1. Hiya I did the metric measurements however I did the egg free version which didn’t have this option so I kept referring back to the original one and got slightly confused:)

  12. 5 stars
    This sounds delicious and I plan to make it for my daughter’s 1st birthday. I’m getting ready to do a trial run, and wanted to double I reading correctly that the recipe calls for 12 tablespoons of butter?

      1. Yes, that will just allow the water to come out to thicken the yogurt into a nice consistency for frosting.

  13. Hi Amy, I’m excited to try this recipe for my son’s first birthday next month—it looks delicious! I’ve only got on hand 4.5″ cake pans though, would the baking time change for this size? Also, what maple syrup alternatives would you recommend?

    Thank you so much!

    1. Hi- since that size is really similar, I think the bake time range is likely the same. Some people have done half mashed ripe banana and half maple syrup. Some have done date syrup. I haven’t tried it, so I am not sure whether using a full cup of banana would change the texture drastically. I hope your son and you have a very happy time celebrating your year!

  14. Hello, I want to try this recipe and make only one of the three cakes. Then for the actual birthday, I was going to make only 2 of the 3 cakes. So do I use your recipe and cut by 1/3 and then 2/3 accordingly? I just wanted to double check 🙂 ! Thank you!

  15. Hi there – I’m sorry but I can’t see anywhere how many eggs you suggest for this recipe. Can you advise?

  16. 5 stars
    Hi! I made this cake ahead of time to freeze for my son’s 1st bday party this weekend 🙂

    I followed everything except I subbed half flax eggs, and half banana/half maple syrup. The result was really tasty – but very firm/tough and it’s not a very smashable cake. I want to try making it again.. will using all eggs and all maple syrup help make it a bit lighter/softer?

    Thank you!

    1. Hi- I haven’t done that exact mix you did, so it’s possible that was firmer than the original recipe. It should work just fine to smash. Be sure it’s at room temperature if you make it ahead and freeze it since it’s firmer when it’s cold. Hope that helps and enjoy the celebration!

    1. You can make it ahead and freeze it for sure. Let it sit at room temperature for a few hours once it’s thawed so it softens and if possible, frost on the day you plan to serve it.

  17. Accidentally grabbed regular yogurt instead of Greek yogurt for the frosting 🤦‍♀️ Can I use regular or will it not be thick enough?

  18. Hi I would like to make this for my Nephew’s first bday. His mum would like the cake to be dairy/gluten/refined sugar free. I have a few questions regarding the frosting 1. Which type of dairy free yogurt would be best (coconut, cashew, almond) 2. Do you strain the dairy free yogurt as you would full fat, I know it tends to be runnier but would try a cheese cloth and 3. How much coconut oil should I use?

    1. Hi- I would look for a Greek style of df yogurt, such as the one from Siggis. That one is nice and thick. Or any other brand with that same attribute. Base doesn’t really matter. I would strain it over a cheese cloth, yes. For the coconut oil, I would use the same amount as is listed. Enjoy!

  19. As long as the cakes are Un-iced, would they be ok to make 2.5 days prior and keep in airtight container and refrigerated??

      1. 5 stars
        Does it need to be refrigerated if it’s made the day before?? I dint want ut to be Rick gard

    1. Let me warn you. I refrigerated the layers and they were rock hard! I only did it a day in advance and it was barely refrigerated 24 hours prior to baby’s party. I was so upset. There was no way baby would be able to “smash” it and I didn’t want to microwave it to (maybe) soften it up. It’s a super easy cake to make so I wouldn’t make it more than a day in advance unless you don’t have any time. I ended up throwing it away. I’m going to make it again tomorrow.

      1. If you pull it out of the fridge and let it sit at room temperature before serving it will soften up. I am sorry you were frustrated by this.

  20. 5 stars
    This cake is delicious!!! Made this cake today as a trial run So I halved the amount of recipe ingredients and also substituted half of the maple syrup with applesauce. I made this cake in 6 inch pan and it took about 24 minutes.
    I think it out perfect!! It’s a Keeper… smash cake or not. 😊

      1. I haven’t tested it fully subbing the maple, but you can do half a cup of each which works nicely.

  21. Would it be OK to use white or whole wheat flour rather than oat? Nothing against oat, just don’t have any on hand.

    1. I haven’t tested it that way but of those two options I would go with whole-wheat. The baking time may be a little less. Let me know how it goes!

  22. 5 stars
    Cake and frosting tasted really good! Definitely don’t put the frosting on until right before you serve it.

  23. 5 stars
    Everyone in my family loved this cake. I made a minor tweak by subbing half of the melted butter with heavy cream. It was fluffy and held together well. Thank you for sharing!

    1. 5 stars
      I made this today for my sons birthday tomorrow. I didn’t see where you say not to frost ahead of time until just now and im worried it will be ruined for tomorrow because I did it already. Oops. I hope it’s okay!
      Also wanted to mention that I had to bake much longer than the suggested time because it was very liquidy inside otherwise.

      Lastly- the bits I tasted of both the cake and the frosting were delicious!

  24. 5 stars
    For the yogurt frost – Can I replace the ripped bananas to strawberries instead? My little one doesn’t like ripped and smashed up bananas.

  25. 5 stars
    This was TASTY! And the instructions were thorough. Cake was a little denser than preferred which made it a little hard for him to dig in but I think that’s because I baked it too long. Not confident on what happened there. I did the half maple half banana option and the sweetness was perfect. Highly recommend!

  26. 5 stars
    I was so excited to make this for my little girl’s first birthday and was not disappointed! It was easy to make and yet so delicious! Especially loved the frosting, which I made the day before.

    I made a two-layer cake (6 inch pan – and two cupcakes with the excess batter)
    21 minutes for the cupcakes.
    Let the rest go for 3 more min for 24 min total.

    Thanks for helping me give my daughter a wonderful first birthday!

  27. 5 stars
    Would this recipe work for 4″ round pans? Not sure if I need to alter ingredients or baking times in any way?

    1. Here you go: 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.

  28. 5 stars
    Thanks so much for the recipe! Turned out great and little guy thoroughly smashed it to bits 🙂 I made one 6” and 12 cupcakes! I did have to bake the 6” a little longer than the recipe stated.
    I was a little hesitant with the 1 cup of maple syrup but they only turn one once right?? I wanted to try to sub a banana in there but mine weren’t ripe yet. Maybe next time 🙂
    Thank you again!

    1. I’m so glad to hear it! That amount of maple syrup makes a lot of cake—I’m glad he enjoyed smashing it and happiest birthday!

  29. 5 stars
    Nice info!” I read this post your post so nice and very informative post thanks for sharing this post

    1. Yes, you should be able to if you strain it to make sure it’s thick. It may not be quite as firm as buttercream, but once strained it’s pretty firm

    1. I haven’t made this with all all-purpose flour but it’s possible it would work similarly. The baking time may be a little different, so you’d need to check it starting a little sooner to make sure it doesn’t overbake.

  30. My daughter is allergic to eggs and flour. To make egg free, it says to use 1 cup whole purpose flour – would it still work if I used 3 cups of oat flour?

    1. I worry it would be a little crumbly. If there’s a gf cup for cup flour mix you could use for at least 1 cup, I think that would likely be the best option

  31. Hi I followed the recepie but the cake is wet inside. I baked it for more and more time but it’s still wet. It is supposed to be dry, right?

    1. Yes. That’s surprising given the way that oat flour bakes, but I hope it was okay in the end.

  32. 5 stars
    This cake was so delicious, easy to make and my son definitely approved ! I wanted to add a tip that I think everyone who could get their hands on it would appreciate! For the frosting – google your nearest middle eastern store and pick up Labneh (it is basically strained yogurt or yogurt cream cheese) it takes the work out of straining the yogurt and is the perfect creamy thick consistency and all u mix in is the maple syrup! I made the mistake of buying regular whole milk yogurt and not Greek and even after straining it wasn’t as thick as i hoped and not sure why I never thought of Labneh as it’s common is my husbands Arab roots but hopefully this helps out someone else lol I’ll definitely be making it again with it but thought id share!

  33. I am just making this cake now. I don’t have maple syrup. Can I use golden syrup? Or white sugar or brown sugar. If yes how much. Thank you.

    1. I haven’t made it any other way so I can’t say for sure, but of those options I think I’d choose the syrup.

  34. I tried this as a test before my 1 year old’s birthday party. It tastes delicious, but is really crumbly. I am afraid it won’t make for a great smash cake if it crumbles and he can’t grab it. Is there any advice for what I need to adjust to make it less crumbly?

    1. Hmmm, you could bake it for a few minutes less and chill it before serving it? It should be tender, but hold together well. I hope you have a wonderful time celebrating him!

      1. Are you supposed to use greek yogurt or regular yogurt for the frosting? If using Greek do you still strain it?

      2. I recommend using Greek yogurt and straining it for the thickest final frosting.

  35. 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!

  36. 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?

    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!

    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.

  37. 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

  38. 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.

    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!

  39. 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!

    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!

  40. 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!

    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!

  41. 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 🙂

    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!

  42. 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

    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!!

  43. 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!

    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.

  44. 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!

  45. 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!

    1. 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!


      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!

  46. 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!

  47. 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!

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

  48. 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.

    1. Measure out the butter. Melt it and let it cool slightly. Then add it to the batter. enjoy!

  49. 5 stars
    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!

    1. 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.)

  50. 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.

  51. 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?

    1. 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.

  52. 3 stars
    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!

    1. 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.

    1. 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.

  53. 5 stars
    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.

    1. 3 stars
      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).

  54. 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?

    1. 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.

    1. 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!

  55. 5 stars
    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!

      1. 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!

  56. 5 stars
    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?


    1. 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!

  57. Hi Amy,

    Thanks for the recipe! But quick question on the frosting, can u just use whole milk yogurt instead of Greek? Also will. The yogurt frosting be consistent like buttercream frosting? Trying to frost a naked cake fit the smash cake. I see you didn’t crumb coat do want to see if it’s stiff enough to hold up on the cake? Thank you!

    1. You can use regular yogurt, but you’ll want to strain it for at least double the time to make sure it gets as stiff as possible. It won’t be as firm as buttercream, but it will work to frost the sides too if you want!

  58. 5 stars
    Hi I am thinking of making this for my daughters 1st birthday but would like to bake a few muffins to see if I like the taste first. Could you possibly send me the meariasurements of the cake recipe to make a small batch of muffins? Thanks in advance!

  59. I have 6 4” diameter silicone pans, do you think I would I still need a parchment round? Or could I just spray with oil? Thanks!

    1. I always do cakes with parchment just to be safe, but if you’ve had good success baking with those pans without sticking, you’re likely okay just to spray them!

  60. Hi I want to try this for my sons birthday it looks great. I am wondering if this is a cake that can be made for adults birthdays as well? I am looking for a go to birthday cake tradition recipe that I can make for everyone in our family.

    1. It can be eaten and enjoyed by any age. It’s just not as sweet as a traditional cake, so that would be something to consider.

    2. I’ve divided the recipe by a third as I wanted to do a test run in advance. I found the batter quite course and thick, like a bread dough (I blended oats). What am I doing wrong? I ended up using 2 medium eggs just to try soften it up. Any advice?

      1. I am not sure why that would have happened. It’s usually not a super thick batter. What do you mean by you blended oats? Do you mean you made your own oat flour?

  61. 5 stars
    Hi there!
    I love this recipe and planning to make this for my baby girl’s 1st birthday cake smash.
    1 question: In the eggless version, can I use applesauce instead of bananas, or do you think that might spoil the taste? Thing is, she doesn’t like bananas at all !
    Thanks in advance!

    1. Hi- I haven’t tested it that way so I can’t say for sure. If you try it, the only thing I would try for is an applesauce that is thick and not runny (since mashed bananas are thicker than some applesauces can be.) Let me know how it goes!

  62. I ran out of oat flour and substituted coconut flour. I didn’t end up with batter at all. It was like biscuit dough. I tried adding an extra egg and water to make it more liquid, but it never got there. Obviously, if it doesn’t work out that won’t be the recipe’s fault. I just thought I would send a word of caution on flour substitution. Frosting is great.

    1. Right, coconut flour absorbs liquid really differently than any other flour (it needs a LOT of liquid) so it’s not a good substitution as you found out. Glad the frosting is okay!

  63. Hi Amy,thinking of making this cake for my daughter’s first B’day. Could I use plain flour or self-raising flour instead of oat flour? Would that work?


    1. Hi- I haven’t tried it that way so I can’t say for sure, but it might work okay! Let me know if you try it out and I’m sorry that I don’t have a more definitive answer for you!

  64. Hi Amy,

    Your recipe looks so simple and yummie. I am thinking to make this for my son’s 1st birthday ???

    I want to ask one question. As I only have one pan. Can I make it in one pan and cut it in half after it has been cooked?

    Thank you

      1. If you have the option to bake one layer at a time, that would be a better way to ensure the middle is properly baked through.

    1. You can use quick oats and grind them into the flour the same as you would with rolled oats. Should be fine!

    1. Yes, I think that would work. Let them cool completely and then I’d probably place each cake onto a paper plate and wrap with plastic wrap. Place each into a zip top freezer bag and seal, removing as much air as you can. This will keep them fresh after being frozen. I’d thaw at room temperature for a few hours (4-6 I’m guessing) or overnight in the fridge. Enjoy!

  65. 5 stars
    I made this cake today for my grandson’s first birthday. Delicious! He loved it & the adults tasted it & loved it, too!!!
    I will make this again! Yogurt frosting is delicious as well!
    Thank you!!!!

    1. 5 stars
      Hi Amy,
      I want to make a unicorn cake for my niece’s first birthday but her mom doesn’t want her to have a bunch of refined sugar. She sent me some recipes but I can tell from the recipes that there’s no way I will be able to decorate them the way I want to. Plus the recipes are a lot of work! This cake looks like a good compromise. My question for you is whether the yogurt frosting is thick enough to pipe with?

      1. Hi- If you let the yogurt drain for a few more hours than I say in the recipe and you make sure to start with thick Greek yogurt, it is likely going to be very thick. I haven’t tried piping with it, but I think it could totally work!

  66. 5 stars
    Loved this recipe! I made it in a 13×9 cake pan (cook time about 18 minutes) and just cut out 2 small round sections (using a bowl as a guide for shape) to stack since I didn’t have tiny cake pans. It was moist and my son loved it! Made the frosting and cake the day before and it was easy to put together the next day. The vanilla frosting was great too. Would definitely make again!

  67. Hello dear I did make this cake but it was so crumbly almost like sand and the layers wouldn’t hold together can u tell me why

  68. Heya, just made this cake. Firstly, the uncooked batter tastes amazing. Raw eggs be damned, I could have devoured the entire bowl.
    It’s very crumbly, which you can assume is just the oat flour. The cake itself tastes great for what sweetener you put in it. I haven’t yet made the icing as I was doing a test run of the cake. Great find on this recipe. Thank you 🙂

    1. My cake also came out very crumbly as well. I halved the ingredients because I did not want to make that much cake. I made my oat flour from scratch. Not sure if that was the issue or not. I just took some regular organic oats and pureed them until they were like fine powder. I’m not sure what I’m doing wrong here. The cake itself really does taste amazing. It’s just….crumbly! lol

      1. I’m honestly not sure why this is happening when you cut the recipe in half other than if everything isn’t exactly in half? Not sure!

    1. Sure! Strawberry turns it a nice bright pink and blueberry is sort of purple. I’d crush it up finely in a food processor or blender and stir it in.

  69. I have baby oatmeal left that I’ve been meaning to use up, do you think I could use this as my oatmeal flour? Looking forward to making this!

  70. 5 stars
    We used the recipe and made it into cupcakes- it was delicious and our little boy thought so too! I almost skipped the yoghurt frosting but so glad I didn’t. I was surprised how easy it was to turn Greek yoghurt into the right texture for frosting.

  71. 5 stars
    Oh my goodness, this recipe came out BEAUTIFULLY! I used 1/2 cup maple syrup and one ripe banana to cut down a bit on the sugar, it worked great. I was super surprised at how much the adults/older kids liked this cake just as much as baby!!

    1. Yay! I’m so glad to hear that and I’m happy to know that your adjustments worked so well! Happy birthday to your little!

  72. Can I just add vanilla and skip maple syrup? My baby is obsessed with plain yoghurt and gets annoyed when I try to mix it with anything else! Will it still work?

  73. 5 stars
    I did this with almond flour, for those asking! I used 3 cups still & baked it for about 27 minutes (might have been a bit longer but I checked with a toothpick every few minutes until it was done) & it came out just perfect! Moist & delicious & it was dense but crumbled perfectly. I used it for my 6 months old 1/2 birthday smash cake.

    1. I tested it with US measurements (sorry!) but you can try using an online converter to help get it to grams.

    1. I haven’t omitted the maple syrup entirely and you would need to replace it with something to make up the liquid and also give it flavor

  74. Hi, my baby is allergic to wheat, eggs and banana. Do you have a suitable version, or can let me know what I can use as substitutes as I can’t find a version which doesn’t have all three ingredients. Would love to make this for my baby’s first birthday. Thank you!

    1. I would love to figure this out for you but I haven’t tested it with that specific combo of leaving things out and I am not sure that it would hold together if you used oat flour and also made it egg free. Mashed sweet potato puree is usually a good substitute for mashed banana. I think you could make my Sweet Potato Cake using gluten-free flour blend and the egg-free option if you want to look at that?

  75. Can’t wait to make this for my son’s first birthday! How much yogurt for the frosting? A small container? Or large one? Thank you!!

    1. Hi there, I was wondering how to make this recipe dairy and egg free? Also can I add fruit flavors to the frosting? Like pureed strawberries etc? Will this cake hold up with other types of flour and when substituting the coconut oil for butter is it still q2 tablespoons of coconut oil?

      1. The egg-free and dairy-free info is in the Notes section (scroll down). What other types of flour are you considering? The coconut oil and butter amounts are the same.

  76. Can you freeze this cake? I want to make it for my son’s birthday, and cut up to make a train. I’ve got quite a bit on so would like to make it ahead of time if I can! Thanks

    1. Yes, I think it would be fine to freeze if it’s wrapped well. I would wait to frost it though. I haven’t tried cutting it to make a shape, but I think I would do it before freezing if possible. Let me know how it turns out!

  77. Hi! Thank you for sharing this recipe. I have a question. Can the frosting be used for piping? If yes, how long will it last in the room temperature?

    1. I haven’t tried to pipe this frosting so I can’t say for sure. I suspect it will work but it won’t be as firm as a frosting that has powdered sugar in it and I would try not to have it sitting out at room temperature for too long. Let me know if you try it!

  78. 5 stars
    Made this for my son’s first birthday. I went ahead and used Greek Yogurt because it’s what we had on hand. I used your modifications to bake it in a 4-inch cake pan. It all worked great and tasted yummy! Thank you!!

    1. I’m looking forward to trying this recipe for my sons first birthday this week! Quick question, I read the notes for the egg free version. My son is allergic to egg and I’d like to only use oat flour instead of adding in regular flour. Do you think it’s ok to sub flax egg 1:1 for this recipe?

      1. I haven’t tried it so I can’t say for sure, but I don’t think that the texture would be the same at all since that would be a lot of flax eggs. Maybe try using the egg-free option, using all oat flour, and doing 1 teaspoon baking powder and 1 teaspoon baking soda. Adding baking soda to that might, I think, would help it to not be crumbly.

  79. I am going to try making this for my daughter’s first birthday. I have the yogurt in a paper towel lined strainer. I put it in there last night and now over 12 hours later, the bowl underneath is still empty/dry. The paper towel is damp. Is this how it is supposed to work? The yogurt looks exactly like it did when I put it in the strainer. Please advise. This recipe sounds really good and I really want to try it.

    1. If no liquid is coming out, it’s possible your yogurt started off thicker than some other brands. Which is fine! You should be good to go.

    1. I haven’t tried it so I can’t say for sure. It’s thick but it might not be thick enough to do that without straining it longer or adding some powdered sugar to stiffen it. Let me know if you try it!

  80. 5 stars
    I made this cake for my niece’s first birthday – LOVE how it turned out! I cut my 2 square cakes to form a number 1. I made the frosting and divided it into 6 bowls and added natural food colouring, and then piped the different colours onto the top of the cake. It doesn’t pipe as well as buttercream but it still looked nice. Fantastic outcome.

  81. Made this cake today and it fell apart when I took it out of the pans. So maybe this will become a deconstructed cake????

      1. I baked them in 8in pans, maybe I should have let them bake a little longer or cooled a little more before I took them out of the pan. This was a trial run so hopefully next time will turn out better.

  82. 5 stars
    This cake is delicious. Made it for my 2 year old grandson’s birthday. All who tasted the third layer loved it. Honestly it was much more flavorful than the homemade vanilla cupcakes I made for everyone else Thanks for the recipe

  83. Looking to make this for my daughter’s first birthday. Maybe I’m being silly but what is the amount of butter I’m supposed to add?

    1. I haven’t tried it so can I can’t say for sure how it might impact flavor but let me know if you try it!

  84. Hi Amy – I’m looking forward to making this for my baby’s 1st birthday! We have almond flour readily available at home – have you tried or heard of anyone using it with good results? Thanks.

    1. Hi! I haven’t had any comments from folks who’ve tried almond flour. It’s similar to oat flour in that it doesn’t have gluten (so I think it would work the same), though it may absorb moisture differently so I can’t say for sure if everything would work the same. Sorry to not have a more helpful answer!

    2. Did you try the almond flour? Just wondering if that worked. I have almond flour as well as oats so I’m wondering if I can just mix them to make up the amount I need.

      1. 5 stars
        Hi! I used almond flour. I used the same amount that it calls for oat flour (3 cups). I poured 2 cups of batter into the pan instead of 1 1/3. Cooked it to 25 minutes and then just checked on it every few minutes with a toothpick until I was happy with it. It was delicious!

  85. 5 stars
    We tried this recipe for my daughters 1st birthday and it was perfect! Very crumbly which is perfect for a smash cake. We left the yogurt overnight in a container with a paper towel to absorb the liquid. Frosting was nice and thick and I think we added a little extra maple syrup and vanilla

  86. 5 stars
    Made this in cupcake form and it was quite tasty and easy to make! I even cut the maple syrup in the batter to about 3/4 of a cup. When I lost some of my butter in the microwave, I replaced the missing amounts with some coconut oil. I also used some baby oatmeal when I didn’t make enough Oat flour. The yogurt frosting is great and is similar to a cream cheese frosting without being super sweet – I’d consider using this frosting for more recipes! Our 1 year old enjoyed this cupcake!

  87. 5 stars
    Best healthy smash cake for my 1 year old , My husband didn’t want to give our son cake at all until I told him I found a healthy recipe.

    1. Yes, though brands vary so if you see any water at all in the container, I would still recommend straining it briefly.

  88. I’m so glad I found this recipe, I can’t wait to give it a try. A couple of questions please – do you think I can use just 1 cake pan and cut in half for a 2 layer cake? With the frosting, doesn’t the paper towel fall to pieces and stick to the yoghurt? Thanks in advance.

    1. I think if you wanted to use one pan, I would bake half of the batter at once to make two thin cakes rather than cutting it in half. Just to limit the chances of it breaking while cutting it. Let the pan cool between baking if possible. The paper towel does not fall apart in my experience.

    1. I haven’t tried it that way so I can’t say how it would turn out but let me know if you try it.

  89. 5 stars
    Turned out PERFECT! I used a bit of powdered sugar for the yogurt frosting because I ran out of maple syrup and I could not believe how well the yogurt frosting turn out! Delicious AND looked great in the photos!

  90. I’ve just made this today and it tastes so good! I swapped the butter for coconut oil and eggs for flaxseed and bananas. I also used regular plain flour instead of oats as it’s what I had, but it was quite dense and as it’s for a cake smash, I need it to be lighter. If I try vegan butter instead of coconut oil, would that maybe help? I’m not sure if I just did one substitution too many! I need it vegan and low sugar. thank you so much!

    1. Have you tried giving your kiddo a slice to see what happens? It’s possible it will smash just fine:) I’m not sure of a way to make it lighter (if you used eggs, you could whip them to add more air). You could try sifting the flour first?

  91. Can’t wait to try out this recipe!
    Can I use ripe bananas instead of maple syrup? Or is there another substitute?

  92. 5 stars
    I made this for my son’s first birthday today and I couldng believe how delicious it is! I did 4 inch pans and it turned out great, following your directions for that size pan. I was worried to frost it too soon in the Florida summer heat, even with leaving it indoors, but decided for logistical reasons to frost it a few hours prior and leave it in the refrigerator, which worked just fine. Just wanted to mention in case someone else needs to put it together a bit earlier also. The cake layers were baked the night before and kept nicely in a tightly sealed ziplock bag overnight. I’m just sad it took me three kids to find such a great smash cake recipe! I can’t wait to eat the extra layer haha – my husband said it tastes like an oatmeal pie. Thanks again!!

  93. Do you think Gerber first food oatmeal is close enough to oat flour? I don’t have much faith in my blender to cut oats any finer than the Gerber baby oatmeal…

    Also, nice Hyvee stuff, Iowa mama here.

    1. Hi neighbor! The texture of the first food oatmeal is pretty close to oat flour and I know that people have made this recipe with baby oatmeal and it’s turned out. I haven’t tested it that way so I can’t say for sure but please let me know if you try it!

    1. I haven’t made it with all purpose flour, but here’s the info for whole wheat as I imagine it would be similar: “You can try making this 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.’

      1. 5 stars
        This is delicious! I made a different recipe for a low sugar “healthy” smash cake for my first child–it was SO much work and tasted awful. Its my 2nd child’s first birthday tomorrow and I decided to try this Vanilla Oat and it is SO much better and far easier! I made 2 cakes. One for our little photoshoot and it turned out a tad dense and harder for my little guy to grab and eat! So the 2nd cake is for his birthday party and this time I separated out the egg whites, (mixed in yolks as directed) whipped up the whites and folded them in as the last step. 2nd cake turned out lighter and fluffier! Either way its yummy! Thank you!

  94. 5 stars
    Oh my goodness. I did a trial run before my daughter’s birthday next month and wow. I think I found my own favorite cake AND I HATE CAKE. I think it was the oat flour and mild sweetness with the syrup and banana that sold me. Normally cakes taste too fine and rich and sweet for me, but this was perfect. Forget just smash cakes, heck I’ll make this just for me.

    1. That makes me so happy to hear! I love this cake too. I have a stash of pieces in the freezer I pull out regularly for myself!

      1. 5 stars
        Loved the end result…had a beautiful texture, was light…perfect. We also enjoyed the Greek yogurt icing…. it was a perfect smash cake for a 1st birthday celebration. I would definitely make this again & again.

    1. Hi anyone tried and the cake crumbled? Wonder what went wrong? My butter n eggs mixture also seemed to have split!

      1. Did you change anything in the recipe? And what exactly do you mean by the eggs mixture splitting? Happy to help if I can!

  95. The song in the video is amazing, but I cant find it anywhere. Who sings it and what is it called? This cake also looks perfect for my son’s first birthday on June 1st 🙂

  96. Hi! I am looking to try this recipe out.

    If i wanted to do adapt the base and use whole wheat flour and oats together..would you recommend? If yes, what ratio?

    1. You can bake the cakes up to a day ahead. Let cool fully on wire racks and store in an airtight container at room temp. Frost soon before serving.

  97. I did a practice run today and the cakes were somewhat crumbly. This may have been operator error, but do you have any tips for me to ensure it is moist for the big day?

    1. All purpose should be okay I think. I’d follow this same advice for ww flour: “You can try making this with whole wheat flour if you prefer—though check for doneness closer to 12-14 minutes and stir very gently to avoid overworking the batter—though it’s very moist and delicious with the oat flour!”

  98. Hi, tomorrow is my son’s first birthday. I just baked a layer of this cake. Taste is delicious but it didn’t rise up and not that soft like regular cake. Is this how it supposed to be? I was only going to do 1 layer but now I am thinking to make more layers as it turned out to be little dense. Please let me know . Thanks!

    1. I emailed you to make sure you’d see my answer, but it’s not like a regular cake since it doesn’t contain flour. It’s a little denser than a normal yellow cake would be. Have a happy day!

    1. It’s fairly delicate so I’m not sure I’d recommend that. If you want to try it, put the cake into the fridge for a bit to firm it up before you cut it. Let me know!

  99. i made this cake yesterday but it turned out crumbly!
    the taste is delicious but when i started to cut it, the pieces started crumbling. is there a reason? i used the exact same measures. i would like to know what went wrong!
    thank you

  100. 5 stars
    Such a great recipe! I made this for my sons first birthday and everyone (including him) LOVED it!!
    I had 3 6” pans so I had to double the recipe and it just about fit right to make thick enough layers (~1”). I also doubled the frosting and so glad I did.

    1. I haven’t tried it with ground steel cut oats—if you can get them ground finely to look like oat flour, then it should work the same I think!

  101. 5 stars
    This recipe turned out DELICIOUS! I wanted to make my daughter a healthier version of a smash cake and this certainly delivered on that, as well as taste, texture, and simplicity. My 1 year old devoured this cake, along with my 9 year old and husband! I used two 6″ cake pans and I didn’t feel like there was enough batter. I’m not sure how this recipe would fill three 5″ pans. My two layers were only about an inch or so thick, but it was still plenty of cake for my babe. Also, I doubled the frosting recipe and was very happy I did. Thank you so much for this great recipe! I’ve already shared it with a friend for her baby’s 1st birthday!

  102. Hi!planning to try this recipe out to use for my daughters first birthday! Do you know if any good substitute for the maple syrup (in effort to try and avoid sugar)

  103. Hi! Made a trial run baking this cake today for my daughter’s birthday coming up this week. It turned out delicious! Wanted to ask if I wait to frost the cake until the next day, should the cake layers be left on countertop in air tight containers or should they be refrigerated? Once frosted should leftovers be refrigerated? Thanks for sharing the recipe!

    1. Yay! I would put the cakes into containers and leave at room temperature overnight. Then yes, store any leftovers in the fridge in a container. Happy bday to your girl!

  104. Hello, is it 358mg of sodium per serve or the whole cake? As I read 1yr olds are only supposed to have 400mg a day… would you know how I could lower the sodium?

    1. It’s thick enough to do the sides (though you may want to double the recipe) though probably not for writing.

  105. 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?

    1. 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.

  106. Hi Amy, I’d like to make this cake but was wondering if you could share the ingredients in grams and ml? Many thanks!

    1. 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.

  107. 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!

    1. 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?

      1. Hi, I was wondering for the cupcakes, do you stack/layer them as well or just top each with frosting and berries? Thanks!

  108. 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!

  109. 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!

    1. 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.

  110. 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

    1. I’m so glad that it went well and I love the banana idea, thank you for sharing! (And happy birthday to your boy!)

  111. Hi, just realised my oven only allows preheating to 250degrees. Do you think I can still go ahead to bake the cake? Thanks

    1. 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?

    1. 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.

    1. Also if I used siggi yogurt can it be flavored or does it have to be plain? If I use Siggi do I use the maple syrup and vanilla extract?

      1. You could use vanilla Siggis and leave out the maple and vanilla. Or use plain and add them in.

    2. It’s thick but I wouldn’t have it sit out in the heat for too long. Could you put it into a cooler with some ice packs on the bottom?

  112. 5 stars
    i made this recipe over the weekend for my 1 year old’s birthday and it was a hit. he loved it, as did my guests who sampled what he didn’t eat. i wished i had made a larger version for our guests. next time! the icing is especially delicious. my favorite part was how easy this recipe was. i’m not a baker, and i couldn’t believe i was able to make a beautiful cake so quickly without any stress. glad i found this recipe, i am passing it along to all my friends and i will definitely be making it again.

    1. Yay! I am so glad to hear that it went so well and I hope your kiddo had a very happy first birthday!

    1. I haven’t tried it so I can’t say for sure, but it usually absorbs moisture very differently than other flours so I wouldn’t recommend trying to substitute it.

  113. Hi, is it possible to make the frosting thick enough to pipe rosette ? And can you frost it the day before ?

    1. You could try starting with vanilla Siggi’s 4% Icelandic yogurt. Strain it and it should be super duper thick since it’s very thick to start with. I would use that without any additional ingredients. You could frost the day before if you stick the whole thing into the fridge.

  114. How could you make the Greek yogurt frosting a colour without compromising taste and still keeping it healthy? Aiming for pink in colour and was thinking beet juice or puréed berries but then I worry the frosting will luiquify. Maybe add them in then strain the yogurt?

    Also has anyone added bananas to the recipe for extra sweetness in the cake?

  115. This hasn’t worked for me at all. I doubled up as using 2x 8” tins. It’ crumbled when turning it over to put on cooling tray and all I can taste is baking powder and salt. Should I have not of doubled this? Also it didn’t raise at all. I have a fan oven.
    I’m glad to see lots of people did have success.

    1. If it didn’t rise and you can taste the baking powder, is it possible your powder is off? I’m not sure what else might cause that. It’s best to let the cakes cool before turning them over and I updated the recipe to add lining the bottom of the pan with parchment paper to help make this step more foolproof. I do apologize for the challenges!

  116. I usually give my daughter goat yogurt. Would it be possible to use it in the frosting? If not I get the normal one no problem.

    1. I think it would work fine to use goat milk yogurt if you strain it over a cheesecloth overnight to make sure to get out the excess liquid!

    1. Yes! Here’s the info to make as cupcakes: Use 3 tablespoons of the batter in each paper cupcake liner to make 8 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.

    1. The baking time should be similar. Test with a cake tester (you want it to come out cleanly) to be sure. Two smaller cakes in circumference with more batter in each may take a few extra minutes.

      1. Thank you. I made it and it tasted great but was very dense. I’m nervous that my son wont be able to smash it. Is there a key to getting it fluffier?

      2. I think it should still smash okay! It’s possible it baked for a minute or two too long. It’s not super fluffy in texture but it should smash okay!

  117. 5 stars
    AWESOME smash cake!! My one year old loved it and tried to put the whole thing in her mouth at once hahaha

  118. 5 stars
    I made this cake for my son for his 1st birthday and it turned out great. I replaced the maple syrup with apple sauce and it turned out fine. I also left it out of the yogurt frosting since my son gobbles down regular yogurt anyways. Baked it on a cookie sheet (formed a rectangle it does not fill the sheet) and then cut out 2 x #1 shapes after it was baked. Iced the #1s and stacked them with some blueberries and raspberries as decoration. He gobbled it up! I make just the cake and cut it up and freeze it and it makes a great easy snack. Thanks for the great recipe.

    1. I’m so glad to hear that it went well and thank you for sharing how you baked it! Happiest birthday to your son!

  119. I’m so excited to try this recipe for my daughters first birthday this weekend! I’m curious is I can add fruit for a naturally sweet fruit flavor. I’ve read a lot of recipes with banana or even freeze dried strawberries. Is that something I could add to this recipe?

    1. Hi Melissa! I haven’t tried it, but I think that adding a small handful of blueberries to the batter would work. The berries on top do add nice flavor of course. (If you want to look at other options, here’s a Banana Cake that’s delish and a Sweet Potato Apple Cake.)

    1. Hi Jen- I tried this two ways today without egg and have a good way to do this. For the ingredients, use:
      1 cup oat flour
      1/2 all purpose flour
      1 tablespoon ground flaxseed
      1 teaspoon baking powder
      1/4 teaspoon salt
      6 tablespoons unsalted butter, melted and slightly cooled
      1/2 cup maple syrup
      1 very ripe banana, mashed (about 1 cup sliced banana)
      1 teaspoon vanilla extract

      Then proceed with the recipe. They may need another 2-4 minutes to bake, but test it with a cake tester inserted into the center to be sure. It should come out clean. Let it cool completely in the pan. Store it in the fridge if you need to make it ahead. I hope that helps!

  120. Hi!

    I’m currently looking into healthy smash cakes (as I’m not much of a baker) and your recipe looks like the one! But I was wondering if I can add a mashed banana or coconut oil to make the cake more dense/moist? Just thinking of incorporating foods my boy currently enjoys.

    1. The cake is very moist and dense as it is and I can’t say about those additions since I haven’t tried them. You could decorate the top of it with sliced bananas though!

    1. The same thing happened to my cake. It was too crumbly and broke. I used vegan butter instead of regular one. Do you think that could be the reason?

      1. I haven’t made this with vegan butter so I can’t say but it’s possible. I’m sorry you had an issue though!

  121. 5 stars
    Food photography is a separate art form, so far I’m not doing very well, but I read a lot about it and your blog helps me improve my food photo skills!

  122. Hi! Can I bake this cake in 5in glass pyrex bowls? If so, how might I have to adjust baking temp and time? Look forward to making this for my little one’s first birthday!

  123. Hi there I cannot seem to find the recipe for the yoghurt frosting? Am I blind?! 🙂 Can you please tell me where to find it? I am hoping to make this for my girls first birthday tomorrow!

  124. When the yogurt is sitting for 30 minutes or overnight do you keep it in the refrigerator at this time or after this time is finished?

  125. This sounds fantastic. Could I use cream cheese instead of the yoghurt for the icing? If so, I assume it wouldn’t be necessary to strain it first. My little girl’s first birthday party tomorrow and really keen for her to get to eat some cake.

    1. Absolutely! This is typically what I do for a cream cheese frosting:
      Beat together 1 8-ounce package cream cheese (softened at room temperature), 2 tablespoons butter (softened at room temperature), 2-3 tablespoons honey, and 1/2 teaspoon vanilla with a hand-held mixer. Pipe or spread onto cooled cakes.

  126. 5 stars
    Looved the icing recipe! I didn’t use the cake recipe. I had planned to make banana bread as the cake. So I just slather this icing over it and done! Super easy to make. Everyone loved it including picky dad. Will make it again for sure. Thank you for the recipe.

  127. Thanks for replying so fast! If I redo it I am going to double the recipe so I can fill the pans a bit more. I used whole milk greek yogurt from trader joes. It also seemed like 1 cup was not going to be enough. I had to use coffee filters because I didn’t have a cheese cloth…maybe it wasn’t strained enough

    1. That sounds like a good idea given the pan size. You will need to bake them a little longer but use a cake tester or a toothpick in the center and stop baking when it comes out cleanly. (You should also be able to tell when the center gets firmed up.) You could add 1/4 teaspoon baking soda to the batter to help it rise more but I think the main issue was likely that there simply wasn’t enough batter. If you don’t have cheesecloth, a thin kitchen towel might help strain it a little better. (I’m surprised that it was runny though, but I’m crossing my fingers that the second go turns out better!!)

  128. I used 6 in pans and my cake didn’t rise. There was barley enough batter to fill two cake pans. And then my frosting was extremely runny. This was a major fail for me. The taste of the cake was great and I’m considering trying it again ? is the cake in the picture from a single recipe or was it doubled?? Wondering how mine could have been so off

    1. Hi! Making this in 6 inch pans would make the cakes thinner since they are wider than 5 inch pans and would need more batter. Did you make any other adjustments? If you used Greek yogurt and strained it, it should be thick. I’d love to help if you have any other info you can share!

  129. Would this work as a 2 tier cake or do you think it is too delicate for that? I plan on making this in a few weeks for my son’s first birthday, just the cake not the frosting. I’m going to make his smash cake look like a bear head so I’m going to use chocolate frosting for that. But for the adult cake I was planning to use this recipe also and make a 2 tier naked cake with either a maple buttercream or whipped buttercream and fresh berries. If you think it’s too delicate to hold all the weight of 2 tiers I can change my plans. I don’t want a disaster on my hands though!! Thanks in advance for your reply!

    1. By tiers, do you mean two cakes sitting on top of each other with frosting in between? Or something else? If you just want to make a two layer naked cake with the larger size cakes, yes, that should work well!

      1. No I mean like 2 tiers not layers. Like a 2 layer 6″ on top of a 2 layer 9″. Do you think that would work?

      2. I can’t say for sure because I haven’t tried it but the cake is fairly sturdy so I would think so!

    1. Yes, that should work! If you need it to be stiffer, put it into the piping bag and pop it into the fridge for a few minutes!

  130. Hi! Wondering if you can frost this cake the night before. I was thinking of making it for my daughter’s smash cake photo session but I don’t want to be rushing around the morning of, frosting and decorating. Thank you!

    1. Hi! You can totally do it ahead but both the cake and the frosting will firm up some. I’d recommend that you let it sit at room temp for a bit before the session—though if it’s primarily for smashing and fun, it should be totally fine! I hope she enjoys it!

  131. Im wanting to try this for my son’s 2nd birthday (Dec 1st). Any idea how it would hold up in a mold? I have a train mold for his theme. Thanks!

    1. I haven’t baked this in a mold so I can’t say for sure. It does firm up a lot when it’s refrigerated so you might want to let it cool completely in the pan, then stick it into the fridge before you unmold it. And grease it well. Sorry that I can’t say for sure one way or the other but please let me know if you try it!!

  132. Can you use 6 inch cake pans? Would you have to change the amount of ingredients or just the baking time? Thanks!

    1. Hi! I haven’t tried it in that size of a pan so I can’t say for sure, but the layers would be slightly thinner and may be ready 1-2 minutes earlier. You can check for doneness with a cake tester inserted into the center of the cake. It should come out cleanly.

  133. 4 stars
    Hi! I just made this awesome cake for the little one’s first bday using the 8″ pan recipe for a double cake. When I went to place the second layer on top of the first it started to fall off the cake and just fell apart. So I just left it as one 8″ layer topped with berries and it came out wonderful. I noticed that when I put the finished cake in my fridge, the frosting hardened so I’m wondering if I should have done this before placing the second layer onto the first layer after initially icing the first layer. I actually prepared the frosting portion of this recipe the day before and left it in the fridge covered by saran wrap in a bowl – this did not harden it, but it hardened on top of the cake when I left it in the fridge on a cake plate uncovered. I’m not a baker so I’m assuming my second layer completely fell apart because I did not let the frosting harden on the first layer first and just placed it on top. Any thoughts on this? I’d love to remake it again the future!

    1. Hi! If you try it again with the larger size, I’d let them cool at least an hour—they will be more tender when warm so aim for them to be totally cooled down. You can also invert the cake onto a cooling rack, then gently slide it over onto the top of the other cake. Since these don’t have gluten, they do tend to be more delicate for sure. You could also try refrigerating the cakes for 30 minutes before assembling to help them firm up a bit. I’m glad that the one layer was a success though!

    1. I haven’t tried it but you could stir in 2 tablespoons cocoa powder and adjust the sweetener if needed (you may need a little more to balance the flavors)!

  134. Hi I used all purpose flour because I couldn’t find oat flour. Is that the reason why my cake
    Came out sort of hard? I used 5 inch pans, and I baked it for 15 minutes. I preheated to 350 and then bakes it for 15 mins. Should I go look for oat flour or can I do something differently with all purpose flour? This was a trial bake. Thank you

    1. Hi! I haven’t tried this with all purpose flour so I can’t say for sure, but I would mix it very gently to avoid overworking the gluten and check for doneness around 12-14 minutes. I know it has a softer texture with oat flour (you can grind oats in the food processor or blender if you can’t find packaged oat flour—see the step by step info for details!)

  135. Hi Im looking to try this recipe for my baby boys first birthday. I wanted to decorate it ombre style (and I know that Ombre works well with buttercream) 1. Do you know whether buttercream would compliment this recipe. 2. Do you know whether ombre style work with your frosting recipe above? – would much rather go with the healthy alternative! 🙂
    3. As a third option If I go ahead with frosting for sandwich and use buttercream for decorating would that also work?
    Sorry for so many questions I hardly bake and want to make sure it turns out well. Any help would be much appreciated. Thanks in advance!

    1. Hi! I see no reason that buttercream wouldn’t work for this if you want to go that route. I do think you could do the ombre effect with this frosting, though I haven’t tried it. And yes, you could use this frosting in the middle and buttercream on the outside. One note on buttercream: I used it for a cake for my older kiddo in the spring and it was humid and the frosting started to slide down the cake since it sat at room temperature for a bit. So keep that in mind (and stick it into the fridge!) if you make it much ahead of when you plan to serve it. I’d love to hear and see how it goes and happy almost birthday to your boy!

      1. 5 stars
        Hi Amy

        I would like to say a big thank you for sharing this recipe. Our baby boy had his cake smash yesterday and it turned out well.
        I tried the ombre style and was pretty impressed with it! Thanks

  136. Can I use Gluten Free 1 to 1 Baking Flour instead of Oat Flour?
    Also my baby is allergic to egg whites, can I use egg replacer (the powdered ones)?

    1. Hi! I haven’t tried using the gf flour but I’ve had great success baking with that type of flour so I’d love to hear how it goes if you do try it. I also haven’t tried using an egg replacer—does it typically work well in baked goods? I mostly use flax eggs (ground flaxseed and water) as egg replacers but I haven’t tried that variation on this recipe.

    1. I’m not sure—it honestly could just have been a difference in ovens or the pan. I hope it turned out okay otherwise!

    1. I think that would work well! Be sure to let it cool fully and wrap it well first. Thaw overnight in the fridge or at room temperature.

  137. I don’t suppose anyone has tried this with blueberries in the batter? Just curious as I think my girl would be a huge fan of that. Thank you!

    1. I haven’t tried that but I suspect it would be delicious. I wouldn’t add more than 1/2-1 cup to make sure the batter holds together still (and I’d use fresh so they don’t bleed into the batter too much)—please let me know if you try it out!

      1. Do you know if anyone has tried the blueberry idea? My daughter would love it. I am concerned about it holding together, as you mentioned.

      2. I haven’t heard, though I think it will work just fine as long as you don’t add too many. I’d try sprinkling a few over the top of the batter when you fill the pans and press just slightly on them. Please let me know if you try it!

  138. Can these be made as cupcakes? Any difference in the recipe? I’m a non-baker looking for something super easy for my upcoming 1 year olds bday. Thanks!

    1. Hi! I haven’t tried these as cupcakes, though there is a single cake option at the bottom of the recipe card. I can certainly test them as cupcakes if you have a little time!

      1. I’ll wing it and see how it goes. I’m going to make it on Wednesday 5/23.

      2. I tested them this morning to make sure you don’t have to wing it! I did 3 tablespoons of the batter in each paper cupcake liner and the recipe made 8 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. Enjoy!

      3. Thank you so much for the help! I’m making them in the morning and will report back!

    1. Kids over the age of 1 can have honey, so we’re assuming that they will have just turned 1. If you’d like to substitute it, you can try brown rice syrup.