Smash Cake
This smash cake is made with airy angel food cake, fluffy whipped cream frosting, and juicy berries! It's an easy, relatively low-sugar recipe that's perfect for a baby's first birthday.
Servings: 6 -inch Layer Cake
Calories: 356kcal
Ingredients
Angel Food Cake Layers
- 5 large egg whites, freshly separated and at room temp 150g
- 1 Tbsp warm water 15g
- 3/4 tsp cream of tartar - optional 2g
- 1/4 cup granulated sugar 50g
- 1/2 cup cake flour 60g
- 2/3 cup powdered sugar 60g
- 1/2 tsp fine salt 3g
Stabilized Whipped Cream Frosting
- 1/2 cup or 4 oz. full fat cream cheese, cold 113g
- 1/4 cup powdered sugar 35g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 cup heavy whipping cream, cold 240g
Filling and Decoration
- 1 pint fresh blueberries - smashed
- 1 pint fresh raspberries
- 1 pint fresh blackberries
- 1 lb. fresh strawberries, sliced in half
Recommend Equipment
Instructions
Angel Food Cake Layers
- Preheat oven to 325 F / 162 C and line two 6-inch or one 8-inch cake pans with parchment paper. DO NOT GREASE THE PANS!! If you accidentally did, wash out the grease and dry them before adding in the parchment paper.
- Add 5 egg whites, 1 Tbsp of warm water, and 3/4 tsp of cream of tartar (optional) into the bowl of a stand mixer fitted with the whisk attachment. Mix on a low speed for 1 minute to combine the ingredients.
- Gradually add in 1/4 cup of granulated sugar into the egg mixture. Increase the speed to medium-high and mix until soft peaks have formed and the mixture has quadrupled in volume.
- Sift 1/2 cup cake flour, 2/3 cup powdered sugar, and 1/2 tsp salt into the egg white mixture, then use a rubber spatula to gently fold the dry ingredients into the whipped egg whites. Mix just until you can't see any streaks of flour (it's ok if there are some small lumps).
- Divide the batter evenly between the prepared pans and smooth out the batter with the back of your rubber spatula.
- Bake for 18-22 minutes or until a toothpick comes out clean and the tops are lightly browned.
- Place the cake layers upside down on a metal cooling rack and let the cake layers cool fully in the pan. Don't worry, the layers won't fall out of the pan! Once they're fully cooled, run an offset spatula around the edge of the pan to carefully loosen the layers.
- Remove the layers from the pans, then set them aside while you make the whipped cream frosting.
Whipped Cream Frosting with Cream Cheese
- If possible, chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better. Note: If you want to frost the outside of the cake fully rather than just fill it, make a double batch of the frosting.
- Then, place 1/2 cup (4 oz.) of cold cream cheese into the chilled mixing bowl and mix at medium speed until smooth.
- Add in 1/4 cup of powdered sugar and mix on low at first to avoid powdered sugar clouds/explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
- Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 1 cup of cold heavy cream. I like to do this in about 3 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
- Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this. Take care not to over-mix this whipped cream frosting!! It will become soupy, and sadly, you won't be able to fix it.
- As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then take it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium-high speed for 30-second intervals until it does.
- Once it passes the whisk test, cover the whipped cream frosting with plastic wrap and place it in the fridge until you're ready to use it.
Assembling this Smash Cake
- Build this smash cake on a greaseproof cake board or flat plate using a dab of whipped cream frosting to help stick the first cake layer to the board.
- Spread a thick layer of whipped cream frosting on the cake layer and top with a layer of fresh berries. I recommend smashing blueberries if you use them because they can be a choking hazard to babies. Repeat with remaining cake layers.
- Decorate the top of the cake with the remaining berries, then enjoy! This cake is best assembled the day of, but the cake layers can be made up to a month in advance and frozen in an airtight container, and the whipped cream can be made up to 3 days in advance and stored in the fridge in an airtight container.
Video
Notes
Tips for Making the Best Smash Cake
- Use fresh egg whites, they whip up best! Separate the eggs when they're cold, then let them come to room temperature before whipping them.
- DO NOT GREASE YOUR PANS! The batter needs to be able to stick to the pans a bit as it bakes to maintain its structure as it bakes up.
- Note that this cake recipe bakes at 325 F, not 350 F! Be sure to set your oven to the right temperature.
- Sift the dry ingredients. It's important in this recipe because it helps aerate the ingredients and makes them easier to fold into the egg whites.
- Carefully fold the dry ingredients into your whipped egg whites. You don't want to over-mix and deflate the batter.
- Let the cake layers cool fully in their pans to help them maintain their shape, then run an offset spatula around them to help get them out.
- You can use this recipe to make two 6" or one 8" cake layers.
- You can also make cupcakes with this recipe! Fill your liners 3/4 full and bake at 325 F / 162 C for about 15 minutes, or until a toothpick comes out clean.
Nutrition
Serving: 1 | Calories: 356kcal | Carbohydrates: 46g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 236mg | Fiber: 7g | Sugar: 30g