This Smash Cake Recipe is super easy and perfect for a first birthday party! The cake is a four-inch chocolate birthday cake just the right size for a child’s little hands, grabbable and smashable!
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This smash cake is a perfectly-sized 4-inch cake that’s both beautiful and ideal for tiny hands to dig into. A super easy recipe for a fun and photo-worthy event!
The magic of this cake lies in its simplicity – it’s basically a chocolate cake that’s baked in a 4-inch deep cake pan rather than doing layers. It’s finished off with a basic cream cheese frosting and then decorated in whatever colors fit the theme of your birthday celebration!
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Why You’ll Love This Smash Cake Recipe
- Perfect Size: I combined the Old Fashioned Chocolate Cake recipe with a two-cupcake recipe to make just enough batter for one little 4-inch chocolate cake. (See the recipe below!)
- Classically Yummy: Who doesn’t love a classic chocolate cake covered in cream cheese frosting? The definition of yum!
- Quick & Easy: This small cake preps in just a few minutes and then bakes quickly so you have more time for decorating or spending with family on this special day.
🎂 My friends and family all know how much I absolutely LOVE making birthday cakes so I am often baking up delicious recipes for wonderful people!
Recipe Ingredients
- All-purpose flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
- Hot water
- Vegetable oil
- Vinegar
- Vanilla
- Cream Cheese Frosting — or a frosting of your choice
How to Make A Smash Cake
- Preheat oven to 350ºF. Spray a 4×2-inch round cake pan with baking spray.
- In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Whisk together water, oil, vinegar, and vanilla in a cup. Add to dry ingredients and whisk just until combined.
- Bake 18 – 20 minutes or until a tester comes out clean. Allow to cool completely before frosting.
Recipe FAQs
Yes! You can bake the layers up to 2 days in advance and store them wrapped tightly in plastic wrap at room temperature. The assembled cake can be made 1 day ahead and stored in the refrigerator. Just bring it to room temperature about 1 hour before the smash session.
For safe transport, I recommend chilling the assembled cake for at least 2 hours first. Place it in a cake carrier or box that’s at least 8 inches tall to protect the frosting. Put a non-slip mat under the cake board, and keep the air conditioning running in your car to prevent the buttercream from softening.
I personally love to use a basic cream cheese frosting for these types of cakes, but a buttercream icing will also work very well.
Expert Tips
- The cake domes as it bakes, if you want, you can leave the rounded top. Or, use a serrated knife to trim the top flat.
- You can decorate the cake as simply as you’d like. I’ve used sprinkles and easy-to-make white chocolate curls on smash cakes.
- Bring all refrigerated ingredients to room temperature before starting
- Chill cake for 15 minutes between crumb coat and final frosting layer
Easy Decorating Ideas For Beginners
Start with a smooth base coat of white frosting using an offset spatula.
For simple yet effective decoration, try pressing rainbow sprinkles around the bottom edge of the cake or create a basic pattern with them on top.
You can also use a piping bag with a large star tip to make swirls around the top edge – just hold the bag straight up and down, squeeze with consistent pressure, and release gently.
A “1” candle or cake topper adds a perfect finishing touch without requiring advanced decorating skills.
Fun Birthday Cakes I Love Making
I have a collection of cakes to pull from when I need a birthday cake, and these are all tested and approved by dozens of adults and kids!
- Birthday Cupcakes are a go-to pick and I often make them on the side to go with the main birthday cake.
- An alternate to the cupcakes is this Birthday Cheesecake in a Jar. It’s a very fun alternative and everyone thinks it’s so special!
- When in doubt of the birthday boy or girl’s favorite cake flavor, I’ll make The Best Classic Yellow Birthday Cake with Chocolate Frosting because you just can’t beat a classic!
- And kids will always squeal with delight over this McQueen Birthday Cake although you can use the recipe and make it a different character or decor!
More Cake Recipes to Consider
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Easy Smash Cake Recipe for 1st Birthday
Ingredients
- ⅓ cup plus 1 tablespoon all purpose flour
- ¼ cup sugar
- 1 tablespoon cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup hot water
- 2 tablespoons vegetable oil
- 1 teaspoon vinegar
- ⅛ teaspoon vanilla
Instructions
- Preheat oven to 350ºF. Spray a 4″ x 2″ round cake pan with baking spray.
- In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Whisk together water, oil, vinegar, and vanilla in a cup. Add to dry ingredients and whisk just until combined.
- Bake 18 – 20 minutes or until a tester comes out clean. Allow to cool completely before frosting. (I frosted the cake with cream cheese icing.)
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Natalie
I made this vanilla by making a couple subs/adjustments & it is VERY good!!
Tysm for posting this recipe, it’s a keeper! And, the bonus is, it’s vegan for those who are interested. =)
Oh, and I used AP flour & the texture is nice & fluffy/soft. If one is looking for dense, I would use a Boxed mix & make the extra batter into cupcakes. This cake is perfect for smashing & eating 😉
Michelle
If i might make a suggestion to the two ladies that complained about the texture?
Might substituting cake flour for the all purpose flour be more suitable to their delicate palates?
My grandma, the best cook and baker I’ve ever known, claimed it made all the difference. 😉
Amanda
Hi! Where’d you get the cake stand for the smash cake? Thank you!
Barbara Schieving
Hi Amanda – I bought it at Macy’s a few years ago https://www.macys.com/shop/product/martha-stewart-collection-serveware-bird-dome-with-cupcake-cake-stand?ID=635886 It looks like it’s no longer available. But I did find it online for you https://www.mercari.com/us/item/m46907779926/?gclsrc=aw.ds&utm_source=google&utm_medium=cpc&utm_campaign=12272857581&utm_content=t0&adgroup=116244883326&network=g&device=c&merchant_id=144484408&product_id=297362935391&gclid=CjwKCAjw6fCCBhBNEiwAem5SO-ph6UIf9334TZ2r9rjqM9h5qkEcBdF88FoWEOeNUqfp4on3XTxeOBoCXQwQAvD_BwE
Amanda
Thank you so much! I just ordered it.
Abi Rutherford
Hi, not sure if you will still see the comments for this. What vinegar do you use? I’m making in the UK. Thanks
Barbara Schieving
Hi ABi – distilled white vinegar pictured here https://www.bonappetit.com/story/types-of-vinegars-decoded Enjoy!
Abi Rutherford
Thanks so much!!
Sara
How much cream cheese frosting do I need to make since the cake is so small?
Barbara Schieving
Hi Sara – I would use about 2 ounces of cream cheese, 1/4 cup of powdered sugar, and a splash of vanilla. Add additional powdered sugar if needed for a nice spreading consistency.
Hannah
Is this all that is needed for this frosting or would some softened butter be needed as well?
Barbara Schieving
Hi Hannah – I did use butter as well. Here’s a link to the recipe https://www.barbarabakes.com/chocolate-cheesecake-cake/ and a smaller version https://www.pressurecookingtoday.com/chocolate-cake-for-two/ using coconut oil instead.
Michelle
If I want to make a white cake do I just omit the coca?
Barbara Schieving
Hi Michelle – you’d need to replace the cocoa with an equal amount of additional all-purpose flour.
Sara
Hi! Can I use butter instead of vegetable oil. If yes how much? Thanks!
Barbara Schieving
Hi Sara – you could substitute 2 tablespoons melted butter. Enjoy!
Michele
I think I did something wrong. Tasted like flour or like a bread dough.
Barbara Schieving
Hi Michele – sounds like you forgot to add the sugar?
Tammy
I followed the recipe exactly. It came out exactly like yours. It was grainy and flour tasting. Not good. I did not forget the sugar.
Barbara Schieving
Hi Tammy – it’s a scaled-down version of this cake https://www.barbarabakes.com/old-fashioned-chocolate-cake-with-maraschino-cherry-filling/ and it gets great reviews. So perhaps your measuring was off, or your baking soda was old? What type of cocoa did you use?
Lorraine @ Not Quite Nigella
That’s so cute mum! We have smash cakes here but they tend to be chocolate ones with a chocolate shell you break with a mallet.
Melisa Fu
Hi, do you have a cream cheese icing recipe to share? Thanks!
Barbara Schieving
Hi Melisa – I did a coconut cream cheese frosting in this recipe https://www.barbarabakes.com/chocolate-cake-two-coconut-almond-cream-cheese-frosting/ If you don’t like coconut, just sub butter for the coconut oil and omit the coconut and almonds. Have fun!
Erica
I hope you still see these comments!! My son has an egg/ dairy/ nut allergy (plus a few other things) so I made this cake 3 years ago for my his first birthday and it was perfect! I made it again for his 2nd birthday. Last year we did something different but this year I’d like to do a cake myself again but I’d like to make it a regular sized cake instead of a smash cake. PLUS my husband has a recipe he wants to try (he’s convinced he can do an allergy free cake from one of the boxed cake mixes!) So we’re going to have a bit of a competition this weekend. Can i just triple (quadruple??) all the amount of everything to fit to regular sized round cake pans or is there anything I should do differently?
Barbara Schieving
Hi Erica – sounds like a fun competition. I downsized this smash cake from this full size cake https://www.barbarabakes.com/old-fashioned-chocolate-cake-with-maraschino-cherry-filling/ Have fun!
Erica
Update: it came out perfect and delicious. My husband said it’s better than boxed cake. Which is a compliment from him since that’s his favorite.
HOWEVER my son apparently doesn’t like chocolate! ?
Is there a way to turn this perfect chocolate cake recipe into the perfect vanilla cake recipe?
Barbara Schieving
Thanks for the update. Definitely better than boxed cake 🙂 Try replacing the tablespoon of cocoa with flour and increasing the vanilla to 1 teaspoon.
Christina
Hello,
I’m extremely excited to try this recipe for my son’s first birthday coming up next week. Just wanted to get your suggestion on two things:
(1) can i substitute the cocoa powder with something else?
(2) what measurements and bake time have to be changed if I have a 6″x2″ pan?
Barbara Schieving
Hi Christina – if you don’t want a chocolate cake, just substitute flour for the cocoa. I would double the recipe for a 6×2 inch cake pan. The cook time will be slightly longer but I would start checking on it at 20 minutes.
Tiff
Hi there! Thank you so much for sharing this recipe. I am trying to avoid giving sugar to my baby, may I know if the sugar can be replaced with unsweetened applesauce (or mashed ripe bananas)?
Barbara Schieving
I haven’t tried replacing the sugar with applesauce or a banana, but it should work. Here’s some good tips https://www.rallyhealth.com/food/try-these-6-sugar-alternatives-for-baking
Mia
Barbara i hope you still check the comments , i have a 4×4 in round cake pan, can I use this instead of the 4×2
Would it make a difference? If so, what should i add more or less of???
Barbara Schieving
Hi Mia – your cake pan is just taller than mine, so you shouldn’t need to make any changes. Happy Birthday to your little one!
Haley
Hi there! The little cake you made looks so precious! I want to make this cake for my sons first birthday, and am wondering if the recipe or bake time would change if I made two 4×2 inch layers? Is the vanilla you mention in this recipe vanilla extract? Also would it be possible to make this recipe a yellow cake?? I’m fairly new to baking, so I really appreciate your help!! Thank you!
Barbara Schieving
Thanks Haley – yes, vanilla extract. You can bake two 4×2 inch layers at the same time with no change in cook time. To make it a yellow cake, just substitute additional flour for the cocoa in the recipe. Have fun!
Holly
Hi there! I wondered what the measurements would be for a 6×3 inch cake pan? It’s for my son’s first birthday and he has an egg allergy and this looks like the perfect recipe! Thanks!
Barbara Schieving
Hi Holly – I would double the recipe for a 6×3 inch cake pan. Don’t fill the pan more than 2/3’s full – you could make a cupcake if you do have excess batter. Happy birthday to your sweet little one. Have fun!
Sonia
Barbara, I’m hoping you still check these comments. I’m making this recipe for my sons 1st birthday and the pan (one of those giant cupcake pans) requires 6 cups. Can you tell me how many cups of batter this recipe yields? Thank you for the fantastic eggless option!!
Barbara Schieving
Hi Sonia – I measured the pan for you and it held 2 cups to the top, so about 1 1/2 cups of batter. What I would recommend instead is just using the original recipe and cutting it in half. https://www.barbarabakes.com/old-fashioned-chocolate-cake-with-maraschino-cherry-filling/. Facebook me a picture. I’d love to see it.