A light and fluffy healthy smash cake with no butter, no oil, and no sugar. Most importantly (since this cake is meant to make a big mess on baby’s first birthday), this cake just requires five ingredients.
And just like that, our baby girl turned one. We wanted the classic smash cake photo on her first birthday, but every recipe I found seemed overly complicated with fruit purees and a long list of ingredients. I wanted something simple, so to the kitchen I went! And came out many tests later with this little gem – an angel food-inspired healthy smash cake that is light, fluffy, and made with just egg whites, cake flour, cream of tartar, pure vanilla extract, and heavy cream (for topping).
The reality is that a smash cake is just for the baby, so it doesn’t need to be fussy. Make or buy a regular cake for the adults (I served my favorite Chocolate Bundt Cake), but give the birthday girl or boy this little sugar-free birthday cake. He or she will make a glorious mess and you won’t have to worry about baby’s first sugar crash. (Scroll down for all of June’s messy “smash” photos!)
By definition, a smash cake is little. Ideally, it should be baked in a 5×3-inch pan (<– be sure to select the “5×3 inch” size). This little pan seems like a one-trick pony, but I’ve been using mine all summer long to make this cake (with the addition of some sugar) as an afternoon snack for the kids or light dessert for the adults.
If you only use the pan once, just pass it on to someone else with a baby that is turning one.
Choosing a Pan for Smash Cake
(Updated July, 2020) When I first published this recipe, I used a 5 x 3-inch springform pan that is no longer available. Since that time, I have been searching for an alternative pan to recommend. I have tested this cake with all three of the options below:
- 5×3-inch Cheesecake Pan (BEST OPTION; be sure to select the “5×3 inch” size): for a cake that looks just like the one in these photos, this pan is your best bet. It is exactly the same dimensions as the pan I originally used and makes a sweet little cake with tall sides. (Warning: This is a sturdy pan but it’s a pain to clean. After baking with it, I soak it and then run it through the dishwasher on the top rack.)
- 5×2-inch Springform Pan: This is a petite little pan that actually measures slightly less than 5 inches wide and 2 inches tall. It is about the same width as the cake shown above, but has shorter sides. The recipe below makes enough batter to fill two of these small pans. I’ve heard from many readers who use two of these pans to make an adorable mini two-layer cake!
- 6×3-inch Springform Pan: This is a wider pan than I used for these photos with sides that are the same height. The cake it bakes is 1 inch wider than the cake shown above in photos, so it is still a small cake that is great for smashing. Since this pan is slightly bigger than the pan used to create this recipe, I would recommend using the slider in the recipe below to make a double recipe. You may have some leftover batter, but this will insure you have enough batter to fill the pan.
Ingredients for Angel Food Smash Cake
One of the best things about this recipe is that it has very few ingredients. All you need is:
- Egg Whites – Egg whites are the foundation of this light and fluffy cake. Separate the egg whites and egg yolks carefully to be sure no yolks are in the mix. (Don’t want to waste those leftover yolks? Use them to make lemon curd.)
- Cake Flour – Cake flour has a lower protein content than all-purpose flour, so it creates more tender baked goods. You want your angel food cake to be light and fluffy, and cake flour will help you get there. Don’t skip this ingredient. (And that extra cake flour? Store it in the freezer and later you can use it to make the infamous New York Times Chocolate Chip Cookies.)
- Cream of Tartar – This acidic powder helps to stabilize egg whites so they stay light and fluffy as they bake. Don’t skip it.
- Pure Vanilla Extract – This will contribute a light vanilla flavor to the cake. Feel free to skip this ingredient if you’d prefer to keep things simple.
- Heavy Cream – Heavy cream (or whipping cream) is whipped into a light topping for this cake. This makes a great, unsweetened, “frosting” that leads to wonderful messiness for photos.
Sugar in Baby’s First Birthday Cake
Many people prefer not to give their baby sugar on their first birthday. There’s no reason to add sugar to a smash cake, since most babies will smash the cake and make a fun, photograph-friendly mess without the taste of sugar.
The basic recipe below is for a sugar-free cake which tastes like unsweetened light, fluffy white bread. If you’re okay with a small amount of sugar, you’ll find measurements for adding it. Adding the optional sugar makes this a cake that any dessert-loving adult would also love.
Do you need cream of tartar in angel food cake?
Don’t skip cream of tartar in angel food cake. The cake will rise higher with cream of tartar and will give it that light and fluffy texture that is so unique to angel food cake.
Okay, so let’s talk about how to make this cake!
Step 1: Separate Egg Whites and Egg Yolks
You just need egg whites for this cake. It’s important to carefully separate the egg whites and egg yolks. If any egg yolk is in the mixture, the egg whites won’t form the soft peaks you need in order to give the cake its light, fluffy texture.
Step 2: Beat Egg Whites into Soft, Fluffy Peaks
This is the most important step (and the one I get the most questions about!). Combine the egg whites with cream of tartar and pure vanilla extract and then beat them using a hand mixer or in the bowl of a stand mixer with the whisk attachment. The egg whites need to form soft, fluffy peaks. This should take 3 to 4 minutes of beating on medium-high, but don’t worry so much about the time. Focus on how the egg whites look. When they are properly mixed, the entire mixture will be opaque, white, and evenly fluffy throughout. Look for soft peaks that rise out of the mixture when you lift the beaters out and gently tip over on themselves at the top.
Step 3: Fold in Cake Flour
Gently dust the top of the egg whites with cake flour. Many larger angel food cake recipes have you sift the flour before adding it, but in the small amounts used for this cake, there’s no need to take that extra step. Just sprinkle the flour over top and use a whisk or spatula to gently fold the dry ingredients into the egg whites until evenly combined. Take your time with this step – stirring too hard or fast will compress the egg whites and cause your cake to lose volume.
Step 4: Bake and Invert to Cool
Gently pour the batter into an ungreased 5×3-inch pan (<– be sure to select the “5×3 inch” size). Bake until the top of the cake is light golden brown, about 20 minutes. When the cake comes out of the oven, invert it and cool it upside down. This seems strange but it will help the cake to maintain its height. You can cool it upside down on a cooling rack or just use two small cans or jars to support it.
Reminders: Tips for a Light, Fluffy Angel Food Smash Cake
- Use a regular pan, not one that is labeled as non-stick.
- Do NOT grease the pan. As the cake bakes, the egg whites will rise by clinging to the sides of the pan. You will release it from the pan by running a knife around the edges once it cools.
- Beat the egg whites until soft, fluffy peaks form. Don’t worry so much about the timing, just keep an eye out for opaque, white peaks that stand up and then tip over on themselves at the top.
- Gently fold in cake flour. Don’t stir too hard or you’ll compress the air bubbles in the egg whites.
- Cool the cake upside down to allow air to circulate and prevent it from sinking as it cools.
Make Angel Food Cake Ahead
To make this cake ahead, bake it according to the instructions and allow it to cool completely. Wrap it in plastic wrap and refrigerate for up to 3 days (let it come to room temperature before serving.) You can also wrap it tightly in plastic wrap and freeze it for up to 4 months (defrost completely before serving).
“Frosting” for Smash Cake
The “frosting” for this cake is just homemade whipped cream made from beating heavy / whipping cream until it is light and fluffy. For an easy (and photo-friendly) way to add the frosting, transfer the whipped cream to a small ziptop / plastic bag. Seal the bag and then cut off one corner. Genty squeeze the whipped cream out over the top of the cake in billowy rounds.
Wait to frost the cake until right before serving.
Congratulations on your baby’s first birthday!!! And big congrats on deciding to bake the cake yourself! Check out the comments below for lots of troubleshooting, tips and tricks from me and other readers. Don’t hesitate to reach out in the comments if you need an extra hand as you bake.
Smash Cake Photos
Are you wondering if this little healthy smash cake is first-birthday-girl approved? I think the photos speak for themselves.
Allergy Note
This recipe contains dairy and eggs. Please follow recommended guidelines when introducing new foods to your baby, and always talk to your child’s pediatrician if you have questions or concerns about food allergies / sensitivities. I am not a medical professional. (Thank you to reader Jo for suggesting that we add this important safety note!)
Healthy Smash Cake for Baby's First Birthday
Equipment
- 5x3-inch round pan
Ingredients
For Cake:
- 1/3 cup Cake Flour
- 3 Tbsp Granulated Sugar (optional; see note)
- 4 Egg Whites, chilled (from large eggs; reserve yolks for another purpose or discard)
- 1/4 tsp Cream of Tartar
- 1/4 tsp Pure Vanilla Extract (optional; adds flavor but is not neccesary)
For Topping:
- 1/3 cup Heavy / Whipping Cream
- 2 tsp Granulated Sugar (optional; see note)
- Fresh Berries (optional)
Instructions
- Make cake: Preheat oven to 325°F. Set out a 5x3-inch round pan. Do NOT grease the pan. Place the pan on a sheet pan (just in case any batter spills out as it bakes).
- If adding the optional sugar, whisk together cake flour and 3 Tbsp sugar in a small bowl. Set aside.
- Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, combine egg whites, cream of tartar, and vanilla. Beat on medium-high speed until the egg whites form soft, fluffy peaks, 3 to 4 minutes. (Note: This is the most important step in making this cake. Beat the egg whites until the entire mixture is opaque, white, and fluffy throughout. The peaks should stand up straight with a little bit of a curl at the top when you lift the beaters out of the mixture.)
- Sprinkle the cake flour over the top of the egg whites. Use a whisk or spatula to gently fold the flour mixture in, being careful not to compress the fluffy egg whites.
- Pour the batter into the springform pan. (Note: Fill the pan right up to the top, rounding it gently with a spatula to create a smooth surface.)
- Bake until cake is set and the top is a light golden brown, 20 minutes.
- Remove cake from oven and invert over a cooling rack or two glasses / cans. Allow cake to cool completely upside down (for at least 1 hour).
- Run a knife around the edges of the cake to gently release it from the pan.
- Make whipped cream: Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 tsp sugar (if using). Beat cream on medium-high until light, fluffy, and firm enough to spread over the top of a cake, 3 to 5 minutes.
- Just before serving (and when the cake is completely cool), spoon whipped cream over top of cake. (Note: If you want an even more photo-friendly topping, you can transfer the whipped cream to a small ziptop / plastic bag. Seal the bag and then cut off one corner. Genty squeeze the whipped cream out over the top of the cake in billowy rounds.)
- Top the cake with fresh berries, if you'd like. Serve!
Notes
- 5x3-inch Cheesecake Pan: This is my favorite pan for making this recipe. Follow instructions above as written.
- 5x2-inch Springform Pan: This recipe makes enough batter to fill two of these small pans. Divide batter between two pans (or bake one at a time, refrigerating batter until you are ready to use it) and bake each for 15 minutes.
- 6x3-inch Springform Pan: This is a wider pan than shown in photos. Use the slider next to "servings" above to make a double recipe. You may have some leftover batter, but this will insure you have enough batter to fill the pan. Bake this cake for 22 to 24 minutes.
Nutrition
Second only to the smash cake, June’s favorite thing about her birthday was the balloons. She played with them all day long. (So did her big sisters.)
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Yum!!! This looks delicious. What a wonderful summer dessert for the entire family — and great for a smash cake, too. I love the pictures of June enjoying it.
Hi Jess,
Loving your recipe! Would you advise using agave syrup (one spoon) to add sweetness instead do the granulated sugar?
Absolutely, Angelina – that would be a great idea and should work just fine!
Is it too light and fluffy to cut in half and add a middle layer of whipped cream? And will it absorb the topping quickly? I don’t want the birthday cake to get all mushy and spongy
Hi Victoria – I haven’t tried making this as a layer cake but I feel pretty confident that the cake is sturdy enough for a layer of whipped cream in the m middle.
Hello, I am very excited to make this. What is the recipe for your topping?
Hi Vanessa – great question- I’ll update the recipe to add this, but I topped it with unsweetened whipped cream. Take 1/2 cup heavy / whipping cream and beat it with a hand mixer light and fluffy but firm. (To sweeten it just a bit, add 1 tsp granulated sugar at the beginning of mixing.) I just spooned that whipped cream on top of the cake and added fresh berries.
Hi there,
I don’t have cream of tartar on hand. Could I substitute with baking powder?
Thank you!
Actually, I think an acid would be a better substitute. Try a tiny bit of lemon juice of white wine vinegar (barely even 1/8 tsp). Or just skip it completely – the cake should turn out even without the cream of tartar (it just may not rise as high).
Hi there. The recipe says “4 each egg whites”.. What does this mean?
Best,
Candice
Hi Candice. That was a quirk of the recipe template I’m using – thanks so much for flagging it! The recipe has been updated. You’ll need 4 Egg Whites.
4 years ago for my first child’s smash cake, I had found a very healthy sugar-free recipe with whole wheat and other dense ingredients. The cake came out like a brick and it was hard for baby to sink his fingers into. He pushed it off the table and it made a big loud splat as if he had thrown a dictionary lol. Needless to say, when it came time to make a smash cake for my second child, I wanted a light fluffy cake recipe and I was thrilled to find this recipe. I have never made an angel food cake before so I was scared to try. I watched a tutorial video so I could get a sense of how stiff the egg whites should be and I used your lovely recipe. (I opted to add just 4 teaspoons of sugar to the dough and 0 sugar to the frosting). I accidentally overbeat the egg whites because I got distracted but the cake was still totally serviceable. Sure, I wouldn’t have served it to a picky adult gourmand, but it was fine for baby, big brother, husband and me. I encourage others to go for it! Even if you don’t have perfect technique you will still end up with a decent cake, and if you do a better job paying attention than I did, you will surely end up with something quite lovely. It is a nice light cake that was easy for baby to sink his teeth into! Big brother was also a big fan. Thanks so much for sharing this recipe!
Molly – thanks so much for your note! That’s been my experience with those other smash cakes and my older kids – they’re packed so full of good things that the kids can’t do much with them. So glad this was a success and so glad to hear that the angel food worked out. It does seem intimidating, but is surprisingly forgiving if the eggs are a little over or under-beaten (especially in a small cake like this one!).
Hello there! I also went with a super healthy first birthday cake, which my daughter quickly threw on to the floor! This recipe looks so much easier and so much more toddler friendly!! I had one question though, I wanted to make a layered cake with an 8 inch regular cake pan, would this recipe work in a non spring form pan? Thanks for your help!
Hi Brie – I haven’t tested it in an 8-inch cake pan, but I did test it in a 6-inch regular (non springform pan), and it worked fine. I think it should work well this way. You may need to double or even triple the cake batter though, depending on how many layers you want to make. Use the slider next to “servings” in the recipe to adjust the measurements.
One other tip I just thought of. The only think that might be challenging is getting the cake out of the pan, so it would probably be really helpful to cut a circle out of parchment paper and put it in the bottom of the pan. Then when the cake is cool, it should easily flip out of the pan.
Thank you for getting back to me so quickly! I’ll post an update once I make the cake!!
Awesome! Can’t wait to hear how it goes!
I have a 2 by 4 inch cake pan. How much should I reduce the ingredients
I’d just make a full recipe and then only fill the pan to about 3/4 full. You may have to toss a bit of the batter out, but that should insure the ratios work properly.
I tried your recipe twice and followed it step by step but I failed both. The cake didn’t rise at all. I used 8 inches springform pan though. Should I modify the amount of the flour or egg white? Please advise!
Hi Lili – yes – you’ll definitely want to increase the measurements. With an 8 inch pan, I bet you can double the recipe and it will fit. You’ll get much more rise that way. Double check too that your pan is not a nonstick pan. The cake can’t “climb” in a nonstick. Hope that helps!
I had the same issue. I must say I’m pretty bad at baking :/. I did have to substitute cake flour since I couldn’t get my hand on any during COVID-19. I used all purpose And I added cornstarch too but it didn’t seem to rise. I used 6” pan. The ingredient mesurent seemed very little.
Hi Nadia – I’m so sorry to hear that. Not using cake flour will definitely affect the outcome. If you felt like the amount of batter didn’t adequately fill the pan, I’d guess that another issue might be that the egg whites weren’t fluffy enough and needed to be mixed for longer. As the egg whites are blended, they will fill with air and increase in volume. Those fluffy egg whites are what make up most of the space in this cake.
I am planning on making this for my one year old tomorrow. I only have glass baking pans that are non stick. Will a glass baking pan work? Is so, does the time and temp need to be adjusted? Thank you!
Glass baking pans won’t usually give you as much lift since the cake needs to stick to the sides of the pan a bit to rise. But this cake is so small, that I really think you should be fine with glass in a pinch. I wouldn’t adjust the time or temp at all. Let me know how it goes!
I can’t wait to make this for my daughter’s birthday! Cute cake stand too. Where did you get it?
It’s such a fun little cake! The “stand” is just a plate placed over a little inverted bowl. 🙂 I even set the cake out like that for her party and several people thought it was a real stand then too. When it was time for her to eat it, we gave her just the plate with the cake.
Hi Jess! I just did a trial run of this cake for my little ones first birthday and the cake didn’t rise as much as I thought. And it was a little sticky. I was careful with folding in the four, but maybe I over whipped the eggs… Any ideas? Thanks for a great recipe!!
Hi Melanie! Was the outside sticky or was it the overall texture of the cake? The outside does have a slightly sticky texture, but the inside should be very light and fluffy. The pan you’re using is definitely nonstick right? If yes, I agree with your guess on overbeating the eggs. Folding in the flour is always my first guess if the texture is off, but if you feel like you didn’t overmix it at that step, the eggs are probably the problem. The eggs can quickly go from just right to over-whipped.
Do you think maple syrup would work instead of sugar? If so, how much? TIA!
Hi April – I think that would work fine! I’d use the same amounts listed and just sub the maple syrup 1:1 for the sugar. Let me know how it works out!
How deep is your springform pan? The 6” one I have is very shallow probably only 2” deep! Wondering if I should find another one and layer it?
Oh my! Yes – mine is almost as deep as it is wide, so probably 5 inches and the cake usually comes right to the top. I love the idea to do this as a layer cake in your 2 inch deep pan!
I love this idea for my son’s first birthday! Have you done any variations with fruit puree added for sweetness/color?
I haven’t tried it myself, but I’d guess that it would work! If you try it, please do share how it works! I’m sure others will have the same question.
Hi Jess! I did a test cake tonight before my son’s birthday party on Saturday and it did not rise much. I used a 4 inch springform pan and tried to follow the directions closely. The one thing I thought felt off was when I was folding in the cake flour to the egg whites. It seemed almost impossible to not let the flour weigh down the egg whites while folding in. Can I use the standing mixer to mix in the flour to help keep the egg whites fluffy? Please help 🙂
Hi Samantha – thanks so much for your note! Definitely folding in the flour is the most challenging step for keeping the cake light and fluffy. The white should condense a bit when you add the flour, but you shouldn’t lose a ton of volume during that step. One thing you might try is beating the whites a bit more than you did this last time. Once they reach really firm stiff peaks (they should look really sturdy and tall when you pull the beaters out) they do a better job of holding up against the weight of the flour. You can totally try mixing the flour in with a stand mixer, but I think you’ll find that it flattens the whites out even more than folding it in by hand. One other thing – are you using cream of tartar? Sometimes we all have cream of tartar that’s been sitting in the pantry forever and doesn’t work anymore. You might try grabbing a new jar of that too. Hope that helps a bit!
Hello, is it ok to use a self-raising extra fine sponge flour instead of cake flour? Here in UK we don’t have cake flour. If using the sponge flour, should I forego the cream of tartar? Also, can I make the whipped cream in advance, like a day or 2? Thanks!!
Hi Marie – I do not believe that self-raising flour will work in this recipe. It typically includes baking powder which could throw off the recipe. You might try just using all-purpose flour and making the recipe as written. I think that may give you the closest results to the original. Whipped cream can definitely be made 2 days in advance! Give it a really good stir before using it to top the cake. Enjoy!
Hi, I somehow struggle getting 6-inch pan. Do you think cupcake form will work? Should I make half of the ingredients?
I think cupcakes would work great, though I haven’t tried it. I’d just make the recipe as written and not adjust the ingredients. You may end up with 3 cupcakes, but who ever complains about extra cupcakes? 😉
Hello! Thank you so much for sharing your recipe and answering all of our questions! I’ll be attempting this for my niece this weekend. I have a 6″ spring form pan though it is non-stick… Do you think this would be a problem and would lining the sides with aluminum foil might solve that problem? Thanks so much!
Hi Andrew! My pleasure! I love that this little cake is working out for so many others. Are you up for a test before the birthday party? I’d suggest doing a quick test of the cake in the pan that you have. The issue with a nonstick pan is that the cake won’t rise as high since it can’t stick to the walls of the pan, but I’d guess that you still may get a nice, light fluffy cake (just possibly not quite as tall). Aluminum foil might solve the problem, but it may be hard to get the foil smooth inside the pan, so I’d be worried that you may not get nice even sides.
Can I add fruit purée to this to sweeten it? Should I remove an egg white then?
Hi Samantha – I haven’t tried it, but I love that idea. I wouldn’t change the base recipe at all, but would try folding fruit puree at the end – maybe start with a small amount like 2 Tbsp?
Does this cake freeze well for an extended period of time? I made it yesterday for my babies smash shoot that was scheduled for tomorrow but now the photographer is postponing the shoot for an indefinite period of time.
Hi Beth – yes! This should freeze fine. Wrap it very tightly in plastic wrap before freezing. Just defrost at room temperature for a few hours before serving.
Hi Jess,
I apologize because this is somewhat off topic but any chance you could tell us where you got that darling dress with the unicorns? My niece turns one at the end of the month and I would LOVE to find something similar for her.
Hi Gina – isn’t that dress so sweet!? Unfortunately, I don’t have a great answer because I bought it at a consignment sale. I bet it’s at least a season or two old and came from Gymboree (which…I think went out of business since then). Sorry I can’t be more help!
Hi,
I know the recipe says to not use a non-stick pan, but that is all I have available right now and am wondering if this recipe will work if I use it? Would the cake just not rise as high or would it not rise at all?
Hi Lyana – it will still turn out with a nonstick pan. The cake will still bake well and taste great, it just won’t rise quite as much. Go for it!
Just made this for my son and it came out great! I only have nonstick 6-inch pans but it still rose and is just like an angel food cake. I’m also going to frost it by whipping coconut cream because he can’t do dairy.
Hi – I only have a 9 inch spring foam pan. Do I need to double the ingredients? What should I do to make it look like yours:)
Hi Rita – yes! I’d try doubling the recipe (just click on the number of servings in the recipe card to easily increase that). Otherwise, follow the instructions as outlined. It may need a couple more minutes to bake. And there’s nothing special I did to make it look like that! Just piled the whipped cream on top and placed a few berries in the top. I think you’ll be really happy with the results!
Hi Jess!
My baby’s first birthday is coming up in a few months and thought this recipe would be fantastic! We are a gluten free family and I was wondering if you have heard if a one-to-one gluten free flour mix would be an ok substitute for the cake flour?!
I really like the Bob’s Red Mill 1:1 flour. I haven’t tested it with this recipe, but I’ve used it in many other recipes with a great result! I think it should work just fine here. It’s not cake flour, but I think the cake will still turn out quite light and fluffy.
I tried this to see if I can bake it for my baby’s first birthday which is in 2 weeks. I used same measurements (Except I used 2spoons of sugar) but divided the batter into two aluminum 6inch pans (not non-stick, but they are shallow that’s why I divided it) But it didn’t raise as much as I hope 🙁 What could be wrong? I was soo excited and will definitely try again in a few days so I can get it perfect till her birthday . Could it be because I divided the batter and it lost its strength??
Sorry one thing I forgot to mention is I used egg whites from 2 days ago. Could that cause flat cake? It tastes delicious though and still soft! 😋
I was just replying to your note, but this definitely could be part of the issue! Try using freshly separated egg whites which should aerate better than those that have been sitting. It’s also possible that the eggs needed to be beaten slightly more or slightly less – getting them just to that medium peak spot is key for maximum rise. Since you’ve already tested this once, one other thing you might want to try is doubling the batter. Then just fill the two pans a bit more (leave a small amount of space for the cakes to rise, so you may still have some extra batter leftover). It’s great that you made this ahead, so you can play around with it a bit!
Where can I find cake flour?!
Hi Emily – you can find it in the baking aisle at your regular grocery store. It often comes in a box, not a bag like other types of flour.
Off-topic. I hope to make this for my very first kiddos quarantine birthday. I’m just a little scared of choking. Any safety tips for smash cake? 😬
Hi Fitz – always check with your pediatrician or another health professional if you’re concerned about choking. I’m not an expert and safety comes first!
Hi Jess, due to poor planning I just realized that I do not have a 6 inch springform pan, only a 7 inch cake tin pan and the kid’s bday is today!!! Could I use the same amount of batter or should I scale up?
Make it in the pan you have! I wouldn’t even change the amounts. It will be a shorter, wider cake, but it should be just fine!
Hello,
I’m using two 6in by 2in round pans because I would like to do a layered cake. Would your measurements be enough to fill both pans or should I double the recipe?
Thank you.
I think it should work with the measurements as written. You’ll obviously have two flatter / shorter layers, but it should be fine.
Thank you for responding. I did try a test cake yesterday and it was too flat didn’t seem like it rose at all. I will try again and increase the measurements.
Also I was wondering if the cake you made for your daughter was sugar free and does sugar play a part in the cake rising or not?
Thanks again.
Made this for my little girl’s first birthday. I used maple syrup to sweeten and added at the end. It worked beautifully. I had to whip the egg mixture for a good 5-10 min and it didn’t rise a huge amount, but was still light & fluffy. Perfect option for a healthier first cake! Thank you!!
Thank you so much for sharing your recipe! I don’t believe my cake layers turned out as well as they should because of not having the proper pans. I did make it a layer cake to add some more height. My son is bananas for bananas, so I mashed some up to mix in with the cream. I dusted the top with a sprinkle of crushed oreos. It was a hit! I want to post a picture but am not sure how to on here.
Hi Sarah – that sounds so delicious!! I’d love to share your photo on social media and post it here! If you’re okay with that, please email it to me with a short note that gives me permission to post it. I think it would be so helpful to others to see some different variations on the cake!
email – [email protected]
I purchased the 6″ springform pan you linked. I tried making the cake twice today, both with similar results. I whipped the egg whites to what looked like a medium firm peak but it seemed soupy at the bottom. I then folded in the cake flour and poured the mixture into the pan but it all seeped out. I thought maybe my folding skills were the problem, so I watched a video on that and made sure to even sift the flour over the top first. But when I poured it into the pan again – it seeped out the bottom. Am I just not beating the egg whites long enough? What could be causing the yellow soup underneath the egg whites. I’ve never made angel food cake before and this cake looks so good. My son’s first birthday is July 4th and I just want to make sure I’m doing this right. Thank you so much for posting this!
Lauren – I think you’re exactly right that you just need to beat the egg whites longer. It sounds like you’re doing everything right, but those egg whites are the trickiest step. They should be fluffy and thick throughout with no liquid at the bottom. Even though I caution not to overmix the egg whites, it sounds like you could easily go an extra minute or two over what you tried before. If there is still liquid in the bottom of the bowl, keep beating until it’s all incorporated. The batter should be so fluffy and thick that there is no risk of it pouring out the bottom of that pan. Angel food cake feels a bit finicky at first, but once you get that egg white texture right, you’ll be able to make any angel food cake with no trouble at all! Don’t hesitate to send me a note again if I can be any more help (here or at [email protected]).
Hi there! First off – love how the cake looks!
My lo is allergic to eggs and I tried to look for tartar but didn’t find it. What do I use as substitutes for both?
Hi Ria – unfortunately, I don’t have a great suggestion for an egg substitution since those are really the key element of the cake. I’m not sure you’d get the same results with a sub. Cream of Tartar is usually with the dried spices. Hope that helps!
Hi Jess! I love the sound of this frosting recipe and can’t wait to give it a try! I am making this smash cake for my daughter’s outdoor photo shoot next week. We have about a 15 minute drive to the location and then about 30 minutes of pictures in her dress before we bust out the messy cake. My question is about when to frost the cake… if I frost it at home ahead of time (maybe the night before) and kept it in the fridge, then put in a cooler for the 45 minutes before we will use it, do you think the frosting would all melt? I don’t want to have to frost this thing at the park but want it to look good!
Hi Hillary – this sounds like so much fun! I do think you’ll have trouble transporting the cake with the frosting already on it. I don’t think the frosting will necessarily melt if it’s in a cooler, but it’s so light and fluffy that I’d worry about it dripping off the side of the cake due to getting bumped around in transit. As I mention in the post, I love to just put the frosting in a sealed plastic bag, and clip off the end to use it like a pastry bag for squeezing the frosting on. If you make the cake and the frosting the night before, you can store them both in the fridge (store the cake tightly wrapped in plastic wrap and the frosting in the sealed plastic bag), then put them both in the cooler and squeeze the frosting on right before the shoot. Maybe do a run-through this week so that you feel confident frosting it right before you give it to her?
Hi!
I was wondering whether I could make this cake with oat flour?
Looks amazing btw and love the video! 🙂
Thank you!
Hi Jess, I’ve been practicing and made the recipe twice already… it tastes great! However I have a problem and I’m hoping you can help. I fill the pan and then went I take out the baked cake, the batter didn’t cover the whole bottom so the bottom is uneven. The 2nd time around I smoothed our the batter on top and pressed down a bit but it came out the same. Can I tap and pan on my counter? Lol I don’t know what to do to make it look better. Help!
Hi Tina – this is a puzzling one! Finally, I do not think it will be an issue if you lightly tap the pan on the counter before baking, so that’s a great idea. When you’re pouring the batter into the pan are you able to see that it’s fully covering the bottom of the pan? You could use a spoon to layer the batter in to make sure you get a full even layer on the bottom. If you think the unevenness is happening during baking, it might be worth quickly opening the oven halfway through cooking and rotating the cake 180 degrees so that it’s cooking evenly on both sides. It might also be that there is a small dent or hole in the bottom of the springform pan that is somehow letting warm air in as the cake is cooking. You might be able to remedy that by putting a piece of parchment across the base of the pan before you lock the top in place. Hope that helps!
Hello Jess,
This is a great recipe! I’ve made it twice now (once with sugar, once without) to practice for my daughter’s 1st birthday in a couple of weeks. I’m using a 4″x3″ round anodized aluminum cake pan. Both times the cake has come out with a rounded top. Yours looks nice and flat. Any suggestions?
Lydia
I already bought the 6 inch spring form pan right before this update, and so now I am worried that the porportions have changed to accommodate the smaller pan? Can you post the original version as well in a reply? The batter I have only comes up halfway up the pan, not near the top like in your picture.
Hi Jackie – I really apologize for the mix-up. You got caught right in the middle of my realizing of the change. The recipe has never changed at all, but I did realize that the pan I used to test this recipe originally was actually 5 inches instead of 6 inches. The recipe easily fills a 4 or 5 inch pan but will not produce quite enough batter for 6 inch (as you’ve noticed). The easiest fix is just to double the batter and fill your pan up to right below the top. Just use the slider in the recipe to increase the servings to 8 and follow the directions as written. Add 4 to 5 minutes to the cook time. I have done this using the pan you have and it turns out great. Again though – I really apologize.
I have two glass round pans I want to try this recipe on. The first time I’ll probably use the normal recipe above and split it between the two pans. Any suggestion on cooking time? Should I adjust it? The second time, I want to double the recipe and split that between the two pans. Any suggestions on cooking time for that one as well? Thanks!
Hi Lexie – I say go for it with the glass pans. The cooking time will really depend on the diameter of the pans, but as long as your pans are somewhere in that 4-6 inch range, I’d suggest just starting with the times listed in the recipe as written.
Oh no! They’re both about 8.5 inches…
Hi Jess,
I was just wondering if i could substitute half the floor with gerber baby cereal? for more iron.
Hi Dee-Anna! I can’t say for certain, but I think it’s worth a shot. Others have had great success with flour substitutions!
Hi Jess! I wanted to thank you so much for this recipe. I just did a test run for my daughter’s first birthday and it turned out great. No issues and very tasty! It was a great angel’s food cake texture. I did use the sugar.
In case anyone is wondering about the height in a 6in cake pan, I used a 6in springform that I already owned and tried 1x the recipe even though 2x was recommended. My cake was 2in tall after cooling upside down. So I’m sure doubling as suggested would also yield a beautiful cake but the 2in height didn’t look bad.
I also used gluten free Cup4Cup brand flour as a test for some gluten free & low sugar family members. It worked great.
Aimee – thanks so much for letting me know and for sharing those tips for others!! So thrilled that the GF sub worked too!
I think I have a 5.5 or 6” round pan.. would you suggest me modifying the recipe? Would your existing recipe work? I’d rather not have a shorter cake, so wondering if I need to double it?
Hi Kiki – yes that should work well! I’d double the recipe just to be sure you have enough and fill the pan right up to the top. Start with the lowest cooking time provided and then just keep an eye on the cake and pull it out when it’s light golden on the top.
I’ve made this twice so far. My daughter enjoys the bread. My only concern is while the cake holds together well, it’s kind of ‘rubbery’ & she can’t ‘smash’ into the cake. She just keeps squeezing it in her hands and it doesn’t fall apart. Does this sound correct? Is there something I might be doing incorrectly? Or something I could do differently?
Hi Amanda – I don’t think you’re doing anything incorrectly, but maybe try baking it for less time. I just made this again last week for my kids to share and was reminded that there really is a big variation in the cook time depending on size, shape, type of pan. Try pulling it out of the oven much earlier – as soon as you see any hint of golden color around the edges.
Should this be cooked at 180?
It should be baked at 325F / 160C.
I love this idea for my little one!! Do you have any suggestions for turning this recipe into a pumpkin angel food cake for my October baby’s first birthday? Thank you!
What a fun idea for a fall birthday! If you’re just looking to add some pumpkin flavor – try this – after you beat the egg whites, take out about 1/2 cup of egg whites and stir in 2 Tbsp pumpkin puree and a pinch of pumpkin pie spice. Then fold that mixture in with the dry ingredients. (Mixing the puree with some of the egg whites will lighten it up so it mixes in more easily without causing all of the egg whites to lose their height.) You might even want to do a bit more pumpkin puree, but I feel like 2-3 Tbsp might be enough!
Hi Jess, thank you so much for this recipe… While my baby loved the cake, I was just looking for ways to make it a bit more healthy n sweet…may be by adding some blueberries into it..
Thinking of the below options, could you tell me which one/ones would work :
1) adding whole blueberries into batter just before popping to oven
2) adding blueberry puree instead of the pumpkin in the way you mentioned above
3) mixing in some blueberry juice with milk n adding into the batter
Also,
Can I add slme butter to make it a bit more tasty for adult Palette
Hi there! I love all of your ideas, but I think you’ll have the most success with using blueberry puree in the same way that I recommend using the pumpkin. Whole blueberries would probably work too, but it’s such a light batter that they may all sink to the bottom during baking. The batter is so delicate that it probably won’t hold up well to adding milk or butter, but I really do find that a little fruit puree works great!
Hi. Thank you for the recipe, is it ok if I add dates to sweeten the cake?
HI there, I baked your cake for my little boys 1st Birthday and because it has so many egg whites in it he had a bad reaction to it, threw up and came up in hives all over his face. I had to give him antihistamines 😣 The cake itself was fantastic and the rest of the family loved it but just thought it worth flagging that egg
whites can be a high allergy food for young kids.
Jo – thanks so much for pointing this out. I’ve added an allergy note both in the text and the recipe itself. Thank you again!