What could be more exciting than a first birthday? Two first birthdays!! My twins turned one and you know I went all out for their smash cakes!
Full Disclosure
OK so I actually have no idea what most smash cakes look like but I heard that they should be two layer six inch cakes and that’s what I made! They’re covered in buttercream roses I piped with my new 120 and 122 tips but otherwise it’s a very straight-forward naked cake.
The boys loved the experience and taste, not sure they appreciated the design but all in all I’d call it a success!
A Few Pointers
- If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- See little clumps of butter after you mix the wet ingredients? Don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- Buttercream flowers are so lovely but I know they can be difficult when you’re just starting out. Check out my buttercream flower tutorial here!
- By the way, you could make this recipe as a single three layer eight inch cake instead of two smaller six inch cakes.
Steps to Make This Cake
- Preheat oven to 350F. Butter and flour four 6-inch cake pans. Soak baking strips in water. Sift dry ingredients (including sugar). Whisk to combine.
- In another bowl, whisk together wet ingredients.
- Combine wet and dry mixtures. Whisk until combined. If the batter is lumpy, it’s okay! Add damp baking strips to the cake pans. Evenly distribute batter into pans. This recipe makes enough batter for six layers. You can either use the extra batter for cupcakes, save the extra layers for another cake! I like to use a kitchen scale for precision. Bake for about 35 – 40 minutes or until the centers are set and springy to the touch.
- In a stand mixer, cream the butter until fluffy. Sift in half of the confectioners sugar. Mix, then add the rest. Reserve about 1 cup of the white buttercream for the roses and green leaves. Add in strained strawberry preserves to the remaining buttercream. Mix until combined. Transfer the strawberry buttercream to a piping bag and snip off the tip. Use food coloring to dye the buttercream different shades of pink for the flowers. Use matcha powder to dye some green for the leaves.
- Pipe the strawberry buttercream between each layer.
- Crumb coat the cake.
- Smooth with a bench scraper.
- Even out with an offset spatula.
- For the roses, pipe a small cone of very thick buttercream in the middle of the square.
- Use a 120 and 122 tip to make the petals.
- Pipe pink and white petals.
- Pipe a ring of buttercream on the top of the cake. Use scissors to transfer roses to the ring. Pipe in leaves to create dimension.
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Smash Cakes
Super-moist vanilla cake wrapped in strawberry buttercream and topped with buttercream roses. This cake is delicious even if it isn't your child's birthday!
Print Recipe
Servings 12
Calories 280kcal
Video
Ingredients
For the Cakes:
- 3 1/3 cups all-purpose flour 426g
- 2 cup granulated sugar 456g
- 2 tsp baking powder heaping 6g
- 1/2 tsp baking soda heaping 2g
- 1/2 tsp kosher salt
- 1 1/2 cup butter 352g, unsalted, room temperature or melted
- 1 cup whole milk 240ml, warm
- 1 cup sour cream 240ml, room temperature
- 2 tbsp vanilla extract 20g
- 2 tbsp vanilla bean paste
- 6 egg whites large
For the American Buttercream:
- 2 lb confectioner's sugar 924g
- 5 sticks unsalted butter 565g, room temperature
- 2 tbsp strawberry preserve strained
- 1 pinch kosher salt
- 1 splash vanilla extract
- 2 tbsp matcha powder
- pink gel food coloring
Instructions
For the Cakes:
- Preheat oven to 350F. Butter and flour four 6-inch cake pans. Soak baking strips in water.
- Sift dry ingredients (including sugar). Whisk to combine.
- In another bowl, whisk together wet ingredients.
- Combine wet and dry mixtures. Whisk until combined. If the batter is lumpy, it’s okay!
- Add damp baking strips to the cake pans.
- Evenly distribute batter into pans. I like to use a kitchen scale for precision. This recipe makes enough batter for six layers. You can either use the extra batter for cupcakes or freeze the layers for another cake!
- Bake for about 35 - 40 minutes or until the centers are set and springy to the touch.
For the American Buttercream:
- In a stand mixer, cream the butter until fluffy.
- Sift in half of the confectioners sugar. Mix, then add the rest.
- Reserve about 1 cup of the white buttercream for the roses and green leaves.
- Add in strained strawberry preserves to the remaining buttercream. Mix until combined.
- Transfer the strawberry buttercream to a piping bag and snip off the tip.
- Use food coloring to dye the buttercream different shades of pink for the flowers. Use matcha powder to dye some green for the leaves.
For the Flowers:
- Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.
- For the roses, pipe a small cone of very thick buttercream in the middle of the square.
- Use a 120 and 122 tip to make the petals.
For the Assembly:
- Pipe the strawberry buttercream between each layer.
- Crumb coat the cake and smooth with a scraper.
- Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.
- Pipe a ring of buttercream on the top of the cake.
- Use scissors to transfer roses to the ring.
- Pipe in leaves to create dimension.
Notes
- If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- See little clumps of butter after you mix the wet ingredients? Don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online, or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- Buttercream flowers are so lovely but I know they can be difficult when you're just starting out. Check out my buttercream flower tutorial here!
- You could make this recipe as a single three layer eight inch cake instead of two smaller six inch cakes.
Nutrition
Serving: 1slice | Calories: 280kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 121mg | Potassium: 21mg | Fiber: 1g | Sugar: 19g | Vitamin A: 100IU | Calcium: 90mg | Iron: 2.2mg
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Alexis says
This cake looks beautiful. One question — what is “match powder?”
John K. says
Hi Alexis,
I realize in the ingredients list there was a typo. It’s actually Matcha powder.
Best,
John
Haley says
These are so cute. They look perfect for a bridal shower.
Amy says
Hi there!
Is your recipe for making one 6” smash cake or two? I am trying to make a 9” two layer cake and wondering if I can keep to your recipe as is or need to triple it?
Thank you!
Amy
John K. says
Hi Amy,
This recipe makes two 6-inch cakes with 2 layers each. If you only want to make one cake, then the current measurements will be enough. 🙂
Best,
John
Selina says
Hello, what fantastic cakes! But could i cut this recipe in half to make one 6 inch cake?
Thanks!
John K. says
Hi Selina,
Yes, you can.
Best,
John
Justina says
Update: Finished the cake and it was a hit! It looked so beautiful that everyone thought I bought it. I never knew about the cake strap trick which was so helpful. Our Joanna loved it and went straight for the roses. It also had the best real vanilla flavor. Thanks again, I’m a follower for life!
Justina says
Your website is fantastic! Your attention to detail and the way you lay out instructions is a level above. (I recently followed a cake recipe where she went back and forth using the Metric system and English system…nightmare!). I am making this today for my baby girl’s 1st birthday and I am so excited to see how it turns out. Question: I grew up baking with a convection oven and just recently moved into a house with a gas. I’ve had a hard time adjusting. Do you know of any tricks for baking with a gas oven?
jkanell says
Hi Justina! Thanks so much! I’ve only baked with a gas oven so I don’t really know any different!
Justina says
Update: Finished the cake and it was a hit! It looked so beautiful that everyone thought I bought it. I never knew about the cake strap trick which was so helpful. Our Joanna loved it and went straight for the roses. It also had the best real vanilla flavor. Thanks again, I’m a follower for life!
Denise says
Hi John,
Can I make cupcakes with leftover batter ? And how long will they need to bake?
Thanks !
Brittany says
How much batter (by weight) did you use per 6-inch cake pan? Thank you!
John K. says
Hi Brittany,
I did not weight these bake pans once I poured the batter in. As long as they are all about the same weight, you will be good!
Best,
John
Erin says
I made this cake! I didn’t decorate it the same as you did; and i made it a tiered cake instead of layered. I just did rosettes and cute little dollop things on the top tier, the bottom tier was smooth, and i individually placed some round sprinkles along the bottom to distract from the messy frosting haha. Then I put some glitter sprinkles around the top of the bottom tier. It turned out so pretty! And I used the remaining batter for cupcakes. Everybody was so impressed! They’re asking if I make cakes to sell. I don’t know what I would have done if I hadn’t found your website. Thank you so much!
jkanell says
YAY! I’m so happy you liked the recipe Erin! Wish I could see your beautiful cake!
Anniejoe says
You are correct. Most definitely under done. By all appearances they looked it but not in the center!! Thanks for your reply.
Btw, they tasted great!!! Just needed about 5 more minuets ?