Homemade Smash Cake Recipes

HOMEMADE SMASH CAKE RECIPE

Steps:

• Preheat the oven to 350°F (180°C) then butter and line two 6 inch tins with parchment paper.
• In a small bowl, combine the flour, baking powder, and salt. Set it aside.
• In a large bowl cream together the butter and sugar with an electric hand mixer or stand mixer. This should take 2 to 3 minutes.
• Add in the egg and egg white, mixing well on medium speed until combined.
• Pour in the oil, vanilla extract, and milk and mix well.
• Add the dry ingredients and mix on medium speed until the batter is formed.
• Divide the batter evenly between the two cake pans and bake until golden brown, about 35 to 40 minutes.
• Let cool completely, then gently turn the cakes out onto a cooling wrack.
• Once the cakes have cooled place them on a cake stand or plate. Using a large palette knife spread an even layer of vanilla buttercream across the first layer of cake. Place the second layer of cake on top and repeat. Using the remaining frosting spread the frosting around the outside of the cake. Do a crumb coat, chill and then repeat the coat with more frosting until the cake is fully covered.
• Decorate as you like, I just added sprinkles and a candle. Smash within 48 hours.

CELEBRATION SMASH CAKE

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.

SMASH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
• Mix cake flour, baking powder, and salt in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
• Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
• Line a baking sheet with parchment paper and pour sprinkles on top.
• Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.