First Birthday Cake there’s something incredibly heartwarming about baking your child’s very first cake. I still remember the mix of excitement and nerves as I whisked the ingredients together, hoping to create something soft, wholesome, and full of love. This simple yet beautiful first birthday cake is made with real ingredients oats, maple syrup, and creamy yogurt frosting—perfect for tiny hands to explore. It’s not just a dessert it’s a moment that captures joy, laughter, and a family’s love in every bite. Whether smashed, tasted, or shared, this cake turns your baby’s milestone into a memory you’ll cherish forever.
What Is a Smash First Birthday Cake ?
A smash cake is a small, personal-sized cake made for a baby’s first birthday. The tradition celebrates curiosity and fun — babies get to explore, taste, and “smash” the cake with their little hands, making for wonderful memories and photos. This recipe uses oat flour, maple syrup, and Greek yogurt for a cake that’s naturally sweetened and full of goodness.
Ingredients You’ll Need
- 3 cups oat flour, made from rolled oats blended until fine.
- 2 teaspoons baking powder to give the cake its rise.
- ½ teaspoon salt for balance.
- 12 tablespoons unsalted butter, melted and slightly cooled for that rich, buttery crumb.
- 1 cup pure maple syrup for natural sweetness.
- 4 large eggs, lightly beaten to hold everything together.
- 2 teaspoons vanilla extract for warmth and flavor.
- Fresh berries to garnish for a pop of color and natural sweetness.
For the Yogurt Frosting
- 1½ cups whole-milk plain Greek yogurt (strained for thickness).
- 2–3 tablespoons maple syrup.
- ¼ teaspoon vanilla extract.
Ingredient Substitutions
To make this recipe gluten-free, simply use certified gluten-free oat flour. For a dairy-free version, swap butter with coconut oil and use a dairy-free Greek-style yogurt. If you need it egg-free, mashed bananas and flaxseed work perfectly to bind and sweeten the batter naturally.
Step-by-Step Instructions
- Prepare the Frosting: Place the yogurt in a fine-mesh strainer lined with paper towel over a bowl. Let it sit for about 30 minutes to remove extra moisture, which helps thicken the frosting. Then stir in the maple syrup and vanilla extract until smooth. Keep it refrigerated until ready to use.
- Preheat the Oven: Set your oven to 350°F (175°C). Grease three 5-inch round cake pans, line them with parchment paper, and grease again.
- Mix the Dry Ingredients: In a medium bowl, whisk together the oat flour, baking powder, and salt.
- Combine the Wet Ingredients: In another bowl, whisk together melted butter, maple syrup, eggs, and vanilla until smooth.
- Bring It Together: Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the cake tender.
- Bake the Layers: Divide the batter evenly among the three pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Assemble the Cake: Place one layer on a serving plate, spread about ⅓ cup of frosting evenly across the top, then repeat with the second and third layers. You can scrape the sides for a rustic, “naked cake” look or fully frost the cake if you prefer.
- Decorate and Serve: Top the cake with fresh berries or your favorite baby-friendly fruits. Add a candle or small topper for the big moment.
Make-Ahead Tips
You can bake the cake layers a day in advance — just let them cool completely and store in an airtight container at room temperature. The yogurt frosting can also be made up to 24 hours ahead and kept in the fridge. Frost the cake just before serving for best texture.
Best Tips for Success
Let the cakes cool fully before frosting to prevent the layers from sliding. Use thick yogurt for the frosting so it stays creamy and easy to spread. For a smaller cake, divide the recipe in half and bake in three 4-inch pans. You can also bake as cupcakes for individual servings — just use about 3 tablespoons of batter per liner and bake for 18–20 minutes.
Optional Variations
- Add mashed banana or applesauce for natural sweetness and extra moisture.
- Mix a few mashed berries into the frosting for a pastel pink or purple hue.
- Make it seasonal with a touch of cinnamon or pumpkin purée for a cozy fall twist.
Storage Instructions
Once assembled, the frosted cake can be stored in the refrigerator for up to two days. Allow it to sit at room temperature for about 20 minutes before serving so the frosting softens slightly.
Why Parents Love It
This First Birthday Smash Cake is a celebration of simplicity and love. It’s free from refined sugar, beautifully moist, and full of gentle, comforting flavors. Parents appreciate how it looks festive yet remains healthy and safe for little tummies. Babies adore its soft texture and naturally sweet taste — and the messy, joy-filled experience that comes with it!
Nutrition (per serving)
Calories: 518 | Carbohydrates: 63g | Protein: 11g | Fat: 25g | Sugar: 30g | Fiber: 3g | Calcium: 206mg | Iron: 2mg
Final Thoughts
Every first birthday deserves something meaningful — not just a party, but a memory that lasts. This First Birthday Smash Cake captures that feeling in the most wholesome way. It’s soft, lightly sweet, and perfectly sized for little hands to explore. The simple oat and maple batter paired with creamy yogurt frosting makes it both baby-friendly and parent-approved.
As you watch your little one take that first messy bite, remember — it’s not about perfection, it’s about joy. The laughter, the frosting-covered cheeks, and the tiny hands reaching for more are what make this cake truly special.
First Birthday Smash Cake
Equipment
- Three 5‑inch round cake pans
- Fine‑mesh strainer
- Mixing Bowls
Ingredients
Cake Layers
- 3 cups oat flour made from rolled oats ground fine
- 2 tsp baking powder
- 0.5 tsp salt
- 12 tbsp unsalted butter melted and slightly cooled
- 1 cup pure maple syrup
- 4 large eggs lightly beaten
- 2 tsp vanilla extract
Yogurt Frosting
- 1.5 cups whole‑milk plain Greek yogurt strained for thickness
- 2–3 tbsp maple syrup
- 0.25 tsp vanilla extract
- Fresh berries for garnish/top
Instructions
- Prepare the frosting by placing the Greek yogurt in a fine‑mesh strainer lined with paper towel over a bowl. Let it sit for about 30 minutes to remove extra moisture. Then stir in the maple syrup and vanilla extract until smooth. Refrigerate until ready to use.
- Preheat the oven to 350 °F (175 °C). Grease three 5‑inch round cake pans, line with parchment paper, and grease again.
- In a medium bowl, whisk together the oat flour, baking powder and salt.
- In another bowl, whisk the melted butter, maple syrup, eggs and vanilla until smooth.
- Fold the dry ingredients into the wet just until combined. Avoid overmixing.
- Divide the batter evenly among the three pans. Bake for about 22–26 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, place one layer on your serving plate. Spread about ⅓ cup of yogurt frosting across the top. Repeat with the second layer and frosting; top with the third layer. Use extra frosting to coat the sides if you prefer a fully frosted cake, or leave the sides exposed for a rustic “naked cake” look. Garnish with fresh berries and serve.
- Store leftovers covered in the refrigerator for up to 2 days. Allow the cake to sit at room temperature about 20 minutes before serving so the frosting softens slightly.