This Vanilla Oat Smash Cake with Yogurt Frosting is an easy, yet super special first birthday cake! It’s moist, flavorful, and so yummy—all without refined sugar. Plus: I have allergy-friendly and make-ahead options too.
Healthy First Birthday Cake
This smash cake recipe comes from my friend Sarah Crowder of Punctuated with Food. She made it for her youngest daughter Ruby when she turned one and has been making it ever since for other occasions too! I’ve made this cake about a dozen times in various forms over the years and I love both how easy it is to make—no special skills required!—and how good the final result tastes.
1st Birthday Smash Cake Recipe
This healthy first birthday cake is made with whole grains and natural sweeteners, but it is so fun and festive 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 fresh finish.
Remind me, what’s a smash cake?
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 all by themselves using their hands and sometimes their bodies! 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 this First Birthday Smash Cake
Ingredients in this First Birthday Smash CakeHere’s a look at what’s inside this simple cake.
- oat flour
- eggs
- butter
- maple syrup
- vanilla extract
- a little baking powder and salt
TIP: You can use purchased oat flour or make your own by grinding rolled oats into a powder in a blender.
How to Make this Vanilla Oat Smash Cake Step-by-Step
The process for making this first birthday cake is simple. Here’s a look.
- You’ll need three 5-inch cake pans for this recipe. Grease and line them with parchment paper.
- Lightly beat the eggs. Add the rest of the wet ingredients and stir.
- Gently stir together the dry ingredients and add to the wet.
- Divide between greased cake pans and bake.
- Let cool on a wire rack.
- Remove cakes from the pans and cool fully.
TIP: There are additional size options at the bottom of the recipe if you prefer to use 6 inch cake pans, 8 inch cake pans, or make this as cupcakes.
How to Make Healthy Yogurt Frosting
How to Make Healthy Yogurt FrostingThe frosting 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.
- Strain the yogurt in a fine-mesh strainer lined with cheese cloth or paper towels over a bowl. This makes it thicker.
- Stir yogurt together with maple syrup and vanilla in a bowl.
- Add some frosting on top of the first layer. Spread.
- Add another cake and more frosting.
- Add the third cake and top with the rest of the frosting.
- Add berries if you’d like.
TIP: You can leave it plain, top with berries, add sprinkles, or add a candle.
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
After having a lot of requests, I tried this without eggs and am so happy with the results! I added a ripe banana and used a small amount of regular flour to help bind the batter. 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.)
Can I make this birthday cake ahead of time?
Sure, this is a great first birthday cake to make in advance, especially if you’ll be busy celebrating your new toddler on their big day. Simply bake the cakes and make the frosting the day before. Store the cakes, once fully cooled after baking, in airtight containers (in one layer) at room temperature. Store the frosting in an airtight container in the fridge.
TIP: I recommend frosting just before serving, but you can frost up to an hour ahead and leave it at room temperature.
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 that they don’t in fact smash it so you can have a piece for yourself. I once used just two layers of the cake for the smash cake and saved the third one so the rest of us could 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.
Watch this Smash Cake in action below!
Tips for Making the Best 1st Birthday Smash Cake
- 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 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 soon 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: Divide 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 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.
- To Make Dairy-free: Use melted and cooled coconut oil in place of the butter and nondairy Greek-style yogurt for the frosting.
- To Make 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.
I’d love to hear your feedback if you try this cake, so please comment below to share!
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PinDescription
This 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! This recipe was updated May 2020.
Ingredients
- 1 recipe Greek Yogurt Frosting
- 3 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and slightly cooled
- 1 cup maple syrup
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup fresh berries, to garnish
Instructions
- Strain the yogurt for the Greek Yogurt Frosting.
- Preheat the oven to 350 degrees F.
- Grease three 5-inch cake pans and place a round of parchment inside of each. Grease again. (Trace the pan onto parchment paper and cut out three times to make the rounds. Trim slightly to fit inside the bottom of each pan.)
- 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 1 1/3 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.
- Stir together the Greek Yogurt Frosting.
- To assemble, place one cake on your serving plate. Top with about 1/3-1/2 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!
Notes
Greek Yogurt Frosting: Place 1 1/2 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. Transfer the yogurt to a bowl and stir in 2-3 tablespoons maple syrup and 1/4 teaspoon vanilla extra. Refrigerate until ready to use.
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 soon 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: Divide 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 resembles a fairly fine flour. Measure the amount of flour needed for the cake after grinding.
To Make Dairy-free: Use melted and cooled coconut oil in place of the butter and nondairy Greek-style yogurt for the frosting.
To Make Egg-Free: Follow the recipe as written, using the ingredient list below, and bake for an additional 2-5 minutes to bake, testing the center with a cake tester to be sure its 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
1/2 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
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!!
★★★★★
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!
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?
In the frosting? Yes, sure though it would of course not be as sweet
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.
★★★★★
Oh, I also poured 2 cups of batter into my cake pan as well! Not sure if that matters but just wanted to add
★★★★★
Thanks for sharing that!!
Really want to make this for my boy who turns 1 next week. What are the measurements in grams?
I tested it with US measurements (sorry!) but you can try using an online converter to help get it to grams.
Can you make this cake without the maple syrup so it is sugar free?
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
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!
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?
HI
COULD YOU TELL ME THE NAME OF THE SONG THAT YOU HAVE USED IN THE VIDEO ?
Happy Birthday to Me by Jaymie Gerard
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!!
You’d need 2 6 or 8 ounce containers or a large quart (and you’d have some leftover).
Such a simple, moist and delicious cake for any occasion! Love Yummytoddlerfood!
★★★★★
I’m so glad to hear it!
Can I add ripped banana to the cake to make it It’s slightly sweet?
★★★★★
The cake is plenty sweet from the maple syrup!
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?
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.
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
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!
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?
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!
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!!
★★★★★
I’m so glad and happy bday to your boy!
Can I use all purpose flour instead of oat ?
I haven’t tried it that way but let me know if you do!
How much avocado oil instead of butter? Thank you in advance! 🙌
I haven’t tested it with avocado oil, but with coconut oil it’s the same amount as the butter.
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.
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.
Just to confirm that’s meant to be 12 tablespoons of unsalted butter?
Yes, 1.5 sticks or 12 tablespoons
Is the yogurt frosting thick enough to be used as piped frosting and keep form?
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!
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.
★★★★★
I’m so glad!
Made this cake today and it fell apart when I took it out of the pans. So maybe this will become a deconstructed cake????
Oh no! Did you change anything in the recipe? Were the cakes cooled?
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.