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    Home > Recipes > Cakes

    Healthy Smash Cake for Baby's First Birthday

    Published: Aug 2, 2019 · Modified: Aug 26, 2022 · by Jess Smith · Jump to Recipe · 183 Comments · This post may contain affiliate links.

    22.7K shares
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday
    Healthy Smash Cake for Baby's First Birthday

    smash cake topped with whipped cream and berries

    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. 

    What is a Smash Cake

    A smash cake is a small cake served to a baby at their first birthday party. The cake is served whole so that the kiddo can "smash" into it, grabbing it with their hands or leaning in to take a big bite. The goal is for the birthday boy or girl to have fun, make a bit of a mess, and for their adoring family and friends to get some sweet photos. (Scroll down for examples of my daughter's “smash” photos!)

    Smash Cake in a tin on a sheet pan

    By definition, a smash cake is little. Ideally, it should be baked in a 5x3-inch pan (<-- be sure to select the "5x3 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.

    cake batter in a springform 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.) The egg whites eliminate the need for any other leavening like baking powder or baking soda. 
    • 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. 

    Smash Cake, topped with whipped cream and berries, with a candle

    How to Make Smash Cake

    A smash cake is a very simple cake made by beating egg whites with cream of tarter and pure vanilla extract until soft, fluffy peaks form. Gently fold in cake flour and a small amount of sugar. Pour the batter into a 5x3 pan and bake at 350 degrees F until golden and set, 20 minutes. Frost with whipped cream, top with berries, and serve to your little one!

    Below are the detailed steps with photos.

    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.

    You'll also want to let the egg whites come to room temperature (about 20 to 30 minutes) before making the cake. Room temperature egg whites will beat into soft, fluffy peaks more easily.

    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.

    beating egg whites

    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.

    adding dry ingredients to egg whites in a clear bowl

    Step 4: Bake and Invert to Cool

    Gently pour the batter into an ungreased 5x3-inch pan (<-- be sure to select the "5x3 inch" size). Bake until the top of the cake is light golden brown, about 20 minutes. The baking time may vary slightly depending on the pan you use (see the recipe below for tips.) 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. 

    upside down spring form pan resting on two small jars

    How to Decorate Your Smash Cake

    Keep it simple when decorating this mini cake. Fluffy whipped cream makes the most fun baby messes since it is light and easy for the birthday boy or girl to grab and play with. You can keep it unsweetened or very lightly sweetened if you want to keep sugar to a minimum. While you can use a colorful whipped cream, be careful not to add too much food coloring or it will dye your baby's face and hands.

    The "frosting" for this smash cake recipe is homemade whipped cream made from beating heavy / whipping cream until 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. Gently squeeze the whipped cream out over the top of the cake in billowy rounds. Top it with fresh berries. 

    Tip: Wait to frost the cake right before serving so that the whipped cream holds its shape.

    piping icing on small cake

    Tips for a Light, Fluffy Angel Food Smash Cake

    1. Use a regular pan, not one that is labeled as non-stick. 
    2. Do NOT grease the pan and do  not use parchment paper. 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.
    3. Let the egg whites come to room temperature before using.
    4. 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.
    5. Gently fold in cake flour. Don't stir too hard or you'll compress the air bubbles in the egg whites.
    6. Cool the cake upside down to allow air to circulate and prevent it from sinking as it cools.

    Choosing a Pan for Smash Cake

    (Updated July, 2020) When I first published this smash cake recipe, I used a 5 x 3-inch springform pan that is no longer available. Since that time, I have been searching for alternative cake pans to recommend. I have tested this cake with all three of the options below:

    • 5x3-inch Cheesecake Pan (BEST OPTION; be sure to select the "5x3 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.)
    • 5x2-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!
    • 6x3-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.

    Sifting Cake Flour

    Most full-size angel food cakes require sifting the flour to insure that it can be easily mixed in without deflating the egg whites. This step is not necessary of making a single batch of the recipe as written. Just lightly dust the flour over the entire surface of the egg whites before mixing it in. If doubling or tripling the recipe, it's a good idea to sift the cake flour since you will be using more of it over a small surface area.

    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).

    Smash Cake topped with berries and whipped cream with a lit candle

    Congratulations on your baby's first birthday!!! And big congrats on deciding to bake the birthday smash 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.

    Healthy Smash Cake for Baby's First BirthdayHealthy Smash Cake for Baby's First Birthday

    Healthy Smash Cake for Baby's First Birthday

    Healthy Smash Cake for Baby's First Birthday

    Allergy Note

    This recipe contains dairy, eggs, and wheat. 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 reminder!)

    smash cake topped with whipped cream and berries
    Print Recipe
    4.16 from 221 votes

    Healthy Smash Cake Recipe

    A light and fluffy healthy birthday 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.
    This is an angel food style cake, so be sure to follow the instructions on beating the egg whites and gently folding in the dry ingredients so that the cake will rise high and be light and fluffy. This cake is best baked in a 5x3-inch pan (see the notes for other options).
    Prep Time20 mins
    Cook Time20 mins
    Course: Dessert
    Keyword: first birthday, healthy dessert, no-sugar cake, smash cake
    Servings: 4
    Calories: 107kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • 5x3-inch round pan

    Ingredients

    For Cake:

    • 4 Egg Whites, room temperature (from large eggs; reserve yolks for another purpose or discard)
    • ⅓ cup Cake Flour
    • 3 tablespoon Granulated Sugar (optional; see note)
    • ¼ teaspoon Cream of Tartar
    • ¼ teaspoon Pure Vanilla Extract (optional; adds flavor but is not neccesary)

    For Topping:

    • ⅓ cup Heavy / Whipping Cream
    • 2 teaspoon Granulated Sugar (optional; see note)
    • Fresh Berries (optional)

    Instructions

    • Before getting started, set out the egg whites and let them come to room temperature (about 20 to 30 minutes). This will make them easier to beat into fluffy peaks.
    • 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 tablespoon 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 teaspoon 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

    Sugar - Sugar is completely optional. If you prefer a sugar-free option for your baby’s first birthday, just skip all of it. Without sugar, the cake tastes like a light and fluffy white bread.
    Sifting cake flour - If making the recipe as written, you should not need to sift the cake flour. Just lightly dust it over the entire surface of the egg whites before mixing it in. If doubling the recipe, it's a good idea to sift the cake flour since you will be using more of it over a small surface area. This will help to insure that the flour can be easily incorporated (no lumps) without deflating the eggs.
    If not serving right away, wrap baked (and cooled) cake in plastic wrap and refrigerate for up to 3 days (let it come to room temperature before serving.) Cake can be frozen, tightly wrapped in plastic wrap, for up to 4 months. Defrost completely before serving.
    Baking Instructions for different pans:
    • 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. 
    Allergy Note: This recipe contains dairy, eggs, and wheat. Please follow medical guidance 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. 

    Nutrition

    Serving: 1slice | Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Calcium: 13mg | Iron: 0.1mg

    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.)

    Healthy Smash Cake for Baby's First Birthday

    *This post contains affiliate links*

    Related

    « Summer Roundup
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    22.7K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Joy

      August 02, 2019 at 4:24 pm

      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.

      Reply
      • Sarah

        February 20, 2021 at 5:33 pm

        Anyway to make the cake sweeter without adding sugar?

        Reply
        • Jess Smith

          February 21, 2021 at 11:37 am

          I haven't tried it with maple syrup, but that might work! You wouldn't need much - could start with half the amount of sugar listed.

          Reply
    2. Angelina

      October 09, 2019 at 9:17 am

      Hi Jess,

      Loving your recipe! Would you advise using agave syrup (one spoon) to add sweetness instead do the granulated sugar?

      Reply
      • Jess

        October 11, 2019 at 9:55 am

        Absolutely, Angelina - that would be a great idea and should work just fine!

        Reply
    3. Victoria

      October 17, 2019 at 10:14 pm

      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

      Reply
      • Jess

        October 19, 2019 at 11:18 am

        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.

        Reply
    4. Vanessa

      November 14, 2019 at 7:25 pm

      Hello, I am very excited to make this. What is the recipe for your topping?

      Reply
      • Jess

        November 15, 2019 at 5:25 am

        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.

        Reply
      • Lauren B

        March 20, 2021 at 8:36 am

        Hello! Thank you for pioneering the way for other Mama's! If I'm not able to find a spring form pan in time, do you think it is absolutely necessary (vs a regular round pan or even a glass dish?)

        Reply
        • Lauren B

          March 20, 2021 at 8:41 am

          I'm sorry...I saw more comments that answered my questions...I'm guess glass would not work, because it's essentially/relatively non-stick...

          Reply
          • Jess Smith

            March 20, 2021 at 9:31 pm

            I think you'll have the most luck with a regular round metal pan vs. glass. I know that many others have had success baking this in just a regular (not springform) metal pan.

            Reply
    5. Brianne

      November 16, 2019 at 5:22 am

      Hi there,
      I don’t have cream of tartar on hand. Could I substitute with baking powder?
      Thank you!

      Reply
      • Jess

        November 16, 2019 at 3:05 pm

        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).

        Reply
    6. Candice

      December 16, 2019 at 10:03 am

      Hi there. The recipe says “4 each egg whites”.. What does this mean?

      Best,
      Candice

      Reply
      • Jess

        December 16, 2019 at 8:42 pm

        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.

        Reply
        • Judith Everts

          February 13, 2022 at 3:14 pm

          Jess, I am somewhat surprised that you didn't mention that the egg whites should be at room temp- that helps the peak rise as well.

          Reply
          • Jess Smith

            February 15, 2022 at 2:09 pm

            Yes! Great point - I will add that note to the post!

            Reply
    7. Molly

      December 18, 2019 at 9:28 pm

      5 stars
      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!

      Reply
      • Jess

        December 19, 2019 at 8:25 am

        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!).

        Reply
      • Laura

        January 31, 2021 at 9:34 am

        3 stars
        My first time ever making angle food cake. It rose fine since I knew I had to make sure the egg whites was just the whites and stiff peaks. I failed in the texture...it was grainy and off...I guess I should have sifted the dry ingredients before mixing into the egg whites...
        My son didn't even touch the whip cream in the end so I guess it doesn't matter a lot...but I feel like I failed...

        Reply
        • Jess Smith

          February 04, 2021 at 8:33 am

          Laura - you did not fail! You made a homemade birthday cake for your little guy! I'm so sorry to hear that it didn't turn out the way you expected. Angel food cakes can definitely have their hiccups.

          Reply
    8. Brie

      December 29, 2019 at 12:48 pm

      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!

      Reply
      • Jess

        December 29, 2019 at 1:46 pm

        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.

        Reply
      • Jess

        December 29, 2019 at 1:47 pm

        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.

        Reply
        • Brie

          December 29, 2019 at 3:56 pm

          Thank you for getting back to me so quickly! I'll post an update once I make the cake!!

          Reply
          • Jess

            December 29, 2019 at 4:10 pm

            Awesome! Can't wait to hear how it goes!

            Reply
            • San

              February 20, 2020 at 2:36 pm

              I have a 2 by 4 inch cake pan. How much should I reduce the ingredients

            • Jess

              February 20, 2020 at 3:28 pm

              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.

          • Lili

            January 12, 2020 at 10:19 pm

            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!

            Reply
            • Jess

              January 13, 2020 at 6:40 am

              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!

            • Nadia

              June 01, 2020 at 11:56 pm

              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.

            • Jess

              June 02, 2020 at 8:46 am

              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.

    9. Linda

      January 02, 2020 at 1:41 pm

      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!

      Reply
      • Jess

        January 02, 2020 at 1:47 pm

        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!

        Reply
    10. Charissa

      January 03, 2020 at 8:17 pm

      I can’t wait to make this for my daughter’s birthday! Cute cake stand too. Where did you get it?

      Reply
      • Jess

        January 03, 2020 at 9:11 pm

        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.

        Reply
    11. Melanie

      January 04, 2020 at 5:04 pm

      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!!

      Reply
      • Jess

        January 04, 2020 at 8:41 pm

        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.

        Reply
    12. April

      January 27, 2020 at 3:30 pm

      Do you think maple syrup would work instead of sugar? If so, how much? TIA!

      Reply
      • Jess

        January 27, 2020 at 7:51 pm

        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!

        Reply
    13. Jacks

      February 08, 2020 at 12:33 am

      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?

      Reply
      • Jess

        February 08, 2020 at 8:05 am

        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!

        Reply
    14. Liv

      February 11, 2020 at 2:59 pm

      I love this idea for my son's first birthday! Have you done any variations with fruit puree added for sweetness/color?

      Reply
      • Jess

        February 11, 2020 at 4:39 pm

        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.

        Reply
      • Juan

        May 10, 2021 at 9:46 am

        Hi liv, how did it turn out? I'm thinking to use this recipe for my son's bday party in few days time. Am thinking to use banana as the sugar substitute. Pls share 🙂

        Reply
    15. Samantha

      February 21, 2020 at 1:25 am

      5 stars
      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 🙂

      Reply
      • Jess

        February 21, 2020 at 8:53 am

        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!

        Reply
        • Marie

          March 07, 2020 at 1:47 am

          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!!

          Reply
          • Jess

            March 09, 2020 at 10:42 am

            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!

            Reply
    16. Katia

      February 24, 2020 at 9:22 am

      Hi, I somehow struggle getting 6-inch pan. Do you think cupcake form will work? Should I make half of the ingredients?

      Reply
      • Jess

        February 24, 2020 at 10:37 am

        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? 😉

        Reply
    17. Andrew

      March 12, 2020 at 12:45 pm

      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!

      Reply
      • Jess

        March 12, 2020 at 12:50 pm

        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.

        Reply
    18. Samantha Sansone

      March 17, 2020 at 6:31 pm

      Can I add fruit purée to this to sweeten it? Should I remove an egg white then?

      Reply
      • Jess

        March 18, 2020 at 8:07 am

        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?

        Reply
    19. Beth

      March 20, 2020 at 2:44 pm

      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.

      Reply
      • Jess

        March 22, 2020 at 9:26 pm

        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.

        Reply
    20. Gina

      April 14, 2020 at 10:19 am

      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.

      Reply
      • Jess

        April 14, 2020 at 6:46 pm

        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!

        Reply
    21. Lyana

      April 14, 2020 at 5:53 pm

      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?

      Reply
      • Jess

        April 14, 2020 at 6:42 pm

        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!

        Reply
    22. Liv

      April 18, 2020 at 4:17 pm

      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.

      Reply
    23. Rita

      April 19, 2020 at 12:06 pm

      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:)

      Reply
      • Jess

        April 19, 2020 at 3:20 pm

        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!

        Reply
    24. Lizz

      May 10, 2020 at 11:45 pm

      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?!

      Reply
      • Jess

        May 11, 2020 at 8:06 am

        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.

        Reply
    25. Akin

      May 12, 2020 at 8:22 pm

      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??

      Reply
      • Akin

        May 13, 2020 at 7:17 am

        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! 😋

        Reply
        • Jess

          May 13, 2020 at 8:21 am

          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!

          Reply
    26. Emily

      May 24, 2020 at 12:58 am

      Where can I find cake flour?!

      Reply
      • Jess

        May 25, 2020 at 8:02 am

        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.

        Reply
    27. Fitz

      May 26, 2020 at 1:03 am

      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? 😬

      Reply
      • Jess

        May 28, 2020 at 10:55 am

        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!

        Reply
    28. Cecilia

      May 27, 2020 at 5:09 pm

      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?

      Reply
      • Jess

        May 27, 2020 at 5:41 pm

        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!

        Reply
    29. Laura

      May 28, 2020 at 12:14 pm

      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.

      Reply
      • Jess

        May 28, 2020 at 1:01 pm

        I think it should work with the measurements as written. You'll obviously have two flatter / shorter layers, but it should be fine.

        Reply
        • Laura

          May 29, 2020 at 11:45 am

          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.

          Reply
    30. Sarah

      June 07, 2020 at 6:10 pm

      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!!

      Reply
    31. Sarah

      June 14, 2020 at 11:07 pm

      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.

      Reply
      • Jess

        June 15, 2020 at 9:51 am

        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!

        Reply
      • Jess

        June 15, 2020 at 9:51 am

        email - jess@inquiringchef.com

        Reply
    32. Lauren

      June 16, 2020 at 7:26 pm

      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!

      Reply
      • Jess

        June 16, 2020 at 7:57 pm

        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 jess@inquiringchef.com).

        Reply
    33. Ria

      June 17, 2020 at 4:18 pm

      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?

      Reply
      • Jess

        June 18, 2020 at 8:16 am

        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!

        Reply
    34. Hillary

      June 27, 2020 at 8:57 am

      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!

      Reply
      • Jess

        June 29, 2020 at 11:41 am

        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?

        Reply
      • Ginny

        July 30, 2020 at 12:33 pm

        Hi!
        I was wondering whether I could make this cake with oat flour?
        Looks amazing btw and love the video! 🙂
        Thank you!

        Reply
    35. Tina

      June 28, 2020 at 8:06 pm

      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!

      Reply
      • Jess

        June 29, 2020 at 11:37 am

        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!

        Reply
    36. Lydia

      June 30, 2020 at 4:14 pm

      5 stars
      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

      Reply
    37. Jackie

      July 05, 2020 at 10:23 am

      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.

      Reply
      • Jess

        July 05, 2020 at 4:53 pm

        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.

        Reply
    38. Lexie

      July 12, 2020 at 1:50 pm

      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!

      Reply
      • Jess

        July 12, 2020 at 10:14 pm

        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.

        Reply
        • Lexie

          July 16, 2020 at 11:26 am

          Oh no! They're both about 8.5 inches...

          Reply
    39. Dee-Anna

      July 25, 2020 at 5:48 pm

      Hi Jess,
      I was just wondering if i could substitute half the floor with gerber baby cereal? for more iron.

      Reply
      • Jess Smith

        July 26, 2020 at 7:34 pm

        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!

        Reply
    40. Aimee

      July 26, 2020 at 4:49 pm

      5 stars
      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.

      Reply
      • Jess Smith

        July 26, 2020 at 7:33 pm

        Aimee - thanks so much for letting me know and for sharing those tips for others!! So thrilled that the GF sub worked too!

        Reply
      • Toni

        December 30, 2021 at 2:09 pm

        Hi! Thank you for this recipe. We followed it to a T and the cake lost all its volume in the oven. Any advice would be greatly appreciated

        Reply
        • Jess Smith

          January 27, 2022 at 8:55 am

          Oh no! I'm so sorry to hear that. It's almost always because the eggs weren't whipped to firm enough peaks to hold their shape. They have to have enough air beat into them that the air expands in the hot oven, so I'm sure that would help it to hold its height.

          Reply
    41. Kiki

      August 12, 2020 at 11:23 pm

      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?

      Reply
      • Jess Smith

        August 13, 2020 at 8:27 am

        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.

        Reply
    42. Amanda

      August 26, 2020 at 9:20 am

      3 stars
      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?

      Reply
      • Jess Smith

        August 26, 2020 at 9:27 am

        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.

        Reply
    43. Becky

      August 28, 2020 at 11:01 am

      Should this be cooked at 180?

      Reply
      • Jess Smith

        August 28, 2020 at 11:15 am

        It should be baked at 325F / 160C.

        Reply
    44. Kari Ebeltoft

      August 30, 2020 at 9:53 am

      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!

      Reply
      • Jess Smith

        August 31, 2020 at 2:26 pm

        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!

        Reply
        • Anija

          September 20, 2020 at 7:58 pm

          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

          Reply
          • Jess Smith

            September 21, 2020 at 8:21 am

            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!

            Reply
    45. NADZIRAH AHMAD

      September 13, 2020 at 2:48 am

      Hi. Thank you for the recipe, is it ok if I add dates to sweeten the cake?

      Reply
    46. Jo Grech

      September 23, 2020 at 7:12 am

      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.

      Reply
      • Jess Smith

        September 23, 2020 at 8:37 am

        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!

        Reply
        • Anija

          October 02, 2020 at 5:36 pm

          Hi Jess, is there a way I can substitute egg with something else in this re recipe

          Reply
      • Sandy

        October 30, 2020 at 11:15 am

        Jo,

        Does your child have an egg allergy you were aware of before serving him this cake? Or was this a first time reaction?
        I’m a little concerned this will happen if I make it for my baby.

        Reply
    47. Stephanie

      November 05, 2020 at 1:49 pm

      Hi Jess, I'm looking at making this cake this weekend for my daughters smash cake. I was wondering if I can add food coloring to either the batter or the whipping cream? Will I change anything if I do?

      Reply
      • Jess Smith

        November 10, 2020 at 6:53 am

        Hi Stephanie - it should work just fine to add food coloring. I'd add it to the egg whites near the end of mixing so that you don't lose any height on the cake but the coloring is evenly mixed in.

        Reply
    48. Ashley

      November 07, 2020 at 10:07 pm

      Hi love this recipe, could I sub almond or coconut flour for cake flour?

      Reply
      • Jess Smith

        November 10, 2020 at 6:51 am

        I haven't tried it Ashley, but if you do, I'd love to know how it goes!

        Reply
    49. Viva

      November 16, 2020 at 8:16 pm

      Thank you for sharing your recipe! I'm planning to make it for my son's 1st birthday and wanted to ask what do you think of the idea of putting greek yogurt on top and color it with food colors?
      Thank you,
      Viva

      Reply
      • Jess Smith

        November 16, 2020 at 8:51 pm

        I love both of those ideas!

        Reply
    50. Audrey

      November 20, 2020 at 8:07 am

      I tried to make this cake 4 times. Finally gave up and gave my kid a cupcake to smash. Smh

      Reply
      • Jess Smith

        November 20, 2020 at 8:14 am

        Hi Audrey - I know the moment has already passed, but please feel free to send me an email anytime! I'd be happy to help troubleshoot!

        Reply
    51. Jan

      December 04, 2020 at 8:22 pm

      Hi Jess... I'm excited to try your recipe especially because I've never made cake from scratch before. I was planning on making a good friend a smash cake for her grandson and came across your recipe. I was thrilled when I read the tips on freezing it because I would like to start on it soon but was going to frost it with a chocolate buttercream frosting also since I am making this into a small tree stump for a lumberjack themed birthday. Will that affect the cake at all?

      Reply
      • Jess Smith

        December 05, 2020 at 8:00 am

        Oh my goodness - what a sweet thing to do and such a fun idea for a themed party! I don't think this should affect the cake at all - in fact it sounds so delicious. The cake will freeze well if wrapped tightly, so don't worry about that step, but as many people have done in the comments, it would be a good idea to do a trial run of making the cake and decorating ahead of time just to be sure. My instinct is that you should be just fine with the recipe as written even with the buttercream.

        Reply
        • Jan

          December 08, 2020 at 6:39 am

          Thanks! I was just scared that the cake would shrink when it had the buttercream frosting on and around it

          Also am I able to create two and make it multiple layers or is this cake not “trimmable”?

          Thanks for helping ❤️

          Reply
          • Jess Smith

            December 08, 2020 at 9:35 am

            I don't think you'll have any trouble - it should hold up well to the buttercream. It's a light and fluffy cake, but still pretty sturdy. And it's definitely trimmable - that should work great for multiple layers. I know that others have done it as a layer cake and reported success. You're very welcome - I'm so happy to help!

            Reply
    52. Milly

      December 04, 2020 at 11:00 pm

      Hi Jess!

      Thank you for putting together this no sugar cake for our babies! I searched all over the internet and yours is spot on what I’m looking for! I did a test today and had trouble folding in the cake flour to the egg whites. It seemed clumpy and I wasn’t sure if the flour was mixing in.

      Another thing is, I did 1.5 of your recipe since my pan is a 8inch pan. How long should I bake it with my 8inch pan? I did 30 minutes at 325 but the top didn’t turn golden. How do I know it is ready? Thank you so much!!

      Reply
      • Jess Smith

        December 05, 2020 at 7:58 am

        Hi Milly! The best way to keep the cake flour from clumping is to sift it first. You can use a fine mesh strainer and "dust" the flour over the top of the eggs before folding it in. Or sift it into a separate bowl before adding it to the mixture. I don't usually find that it's needed with the amount of flour used in the base recipe, but I can imagine you might need that extra step if you're increasing to 1.5.

        30 min at 325 sounds about right to me even if the top didn't turn golden. When you took the cake out, was it set all the way through? You can also do the trick to insert a tester in the center - if it comes out clean you're good.
        Hope that helps! And happy birthday to your little one!

        Reply
    53. CHRISTY ARCISZEWSKI

      December 18, 2020 at 3:51 pm

      Hello. I'm using a 6 inch cake pan how many servings would that be? It defaults to 4 but the whole cake is for one person so I'm confused by this. Also my husband wanted to "help" and over beat the egg whites and it feels like a meringueish hard crust on top and didn't rise so I'm seeing the importance of not over beating the egg whites!

      Reply
      • Jess Smith

        December 20, 2020 at 8:57 am

        Hi Christy - yes - you perfectly described the issue that happens when the eggs are overbeaten. The only complicated thing about angel food cakes like this one is getting the right consistency on those beaten eggs, but now that you've tried it you guys know what to look for. The whole cake is definitely just for one person if served as a smash cake, but if you were to slice and serve it like a regular cake, it makes 4 small servings. Are you increasing the amount of batter you make or just the pan size? Be sure to check my notes on using a 6-inch pan. If I bake this in a 6-inch pan, I double the batter and just fill the pan up to the top (even if there is a little batter leftover). Hope that helps!

        Reply
    54. Diana C

      December 21, 2020 at 7:38 pm

      Can I take the cake out of the on before it fully cools? I want to bake 2 or 3 to make a taller cake.

      Reply
      • Jess Smith

        December 23, 2020 at 8:40 am

        I have done this before when I was making several of these cakes back-to-back, and I find that it's fine to take the cake out a little early. I'd still let it cool inverted for 10-15 minutes to be sure it doesn't collapse.

        Reply
    55. Olga

      January 02, 2021 at 1:09 pm

      Hi,

      Thank you for this recipe. I plan to make it for my daughter who is turning one year tomorrow.
      Can I substitute maple syrup for sugar? If so, when would I add it?
      Also, I have a 6 inch cake pan. Should I double the recipe?

      Reply
      • Jess Smith

        January 04, 2021 at 9:15 am

        Hi Olga - I apologize - I took a few days off in the new year, so I'm just seeing your post. In case it's helpful to others, you can absolutely add maple syrup for sweetness, but I'd add it near the end of beating the egg whites. And I always recommend doubling the batter for a larger pan. It just helps to make sure you can fill the pan all the way to the top, even if you have a little batter left over.

        Reply
    56. Leah

      January 05, 2021 at 12:52 pm

      Hi! Can’t wait to try this! I found. 5 x 3 regular pan. Is that okay to use? Or does it have to be a spring form?

      Reply
      • Jess Smith

        January 05, 2021 at 7:31 pm

        Hi Leah - I think it should work, but I'd put a small piece of parchment paper in the bottom of the pan - just in case it sticks!

        Reply
        • Leah

          January 14, 2021 at 3:31 pm

          Thanks!!!!

          Reply
    57. Jennifer

      January 23, 2021 at 9:24 am

      5 stars
      Love this recipe and gonna try it out! If using cake flour, it will also contain Wheat and as such have gluten in it. You'll want to add that to you allergies list with the eggs and dairy. 🙂

      Reply
      • Jess Smith

        January 25, 2021 at 1:11 pm

        Oh that's a great point Jennifer - will definitely add that to the note!

        Reply
    58. Maria

      February 08, 2021 at 8:09 pm

      Hi! I can’t wait to try this for my daughter’s first birthday. She was born the day after Valentine’s Day, so I want to use a heart shaped pan. I have one that is two inches deep and four inches wide and four inches long at the widest points. It’s a spring form pan. Do you think I should cut the recipe in half or make two little hearts out of the batter?

      Reply
      • Jess Smith

        February 18, 2021 at 7:08 am

        Maria, I'm so sorry - I'm a bit late responding to this, but in case others want to use a uniquely shaped pan- I do think the cake would bake just fine that wa. You may just have to carefully run a knife around the edges after baking to release it. Happy belated birthday to your little girl!!

        Reply
    59. Hayley

      February 11, 2021 at 9:33 am

      5 stars
      Hi!

      Thank you for your recipe. I’ve tried this twice and the second time I doubled the serving for my non-stick 6x3 pan. Do you recommend anything to get the bottom out? I did butter and flour the bottom only but it still had a hard time coming out. I had to break the cake.

      Thank you so much!

      Reply
      • Jess Smith

        February 11, 2021 at 9:41 am

        Try cutting out a piece of parchment paper to place in the bottom of the pan. It should come right out after baking.

        Reply
    60. Diane

      February 15, 2021 at 12:38 pm

      3 stars
      I made a practice cake before my grandsons birthday. Purchased exact size cake pan but not springform. My cake did not rise. I wish I took out of oven at 20 minutes exactly because it came out too dense. Even though recipe said to not grease pan, I sprinkled a small amount of cake flour on bottom. I still had a hard time getting it out. I am exploring other recipes for smash cake and try one with a rising agent and one that has lighter texture like a true sponge cake.

      Reply
      • Jess Smith

        February 18, 2021 at 7:04 am

        Hi Diane - thanks so much for the note. Sorry this wasn't the right fit for you. Enjoy your grandson's birthday!

        Reply
    61. Catherine

      March 12, 2021 at 9:40 am

      Hello! I'd like to make this for my daughter's 1st birthday. Can I use two 4" springform pans instead? If so, how would I adjust the cooking time? Thank you!

      Reply
      • Jess Smith

        March 13, 2021 at 4:05 pm

        Absolutely - that should work fine. I'd start checking the cakes at around 14 minutes and just pull them whenever they are light golden brown on top.

        Reply
    62. Megan

      April 07, 2021 at 1:14 am

      5 stars
      This recipe looks great! I am excited to try it out this weekend!
      I wanted to get your thoughts on adding a orange citrus flavor to the cake itself and the whipped cream, would a little bit of zest or juice be better? My soon to be 1 year old nephew loves oranges and this seemed like the perfect recipe to add a little of that for him.

      Reply
      • Jess Smith

        April 13, 2021 at 8:23 pm

        That's a wonderful idea! What a sweet thing to do for your nephew. I'd add the zest just to be safe since the juice will change the amount of liquid in the dish. If you're adding sugar, try rubbing the zest into the sugar with your fingers before you mix all of the other ingredients - it will extract even more of that orange flavor.

        Reply
    63. Shubhi

      April 07, 2021 at 10:34 am

      Can i use silicon cake mould fr this cake?

      Reply
      • Jess Smith

        April 13, 2021 at 8:22 pm

        I haven't tried it, but would love to know if it works out!

        Reply
    64. Marissa

      April 22, 2021 at 8:24 am

      Easy to follow recipe! I made mine in a 7inch-ish springform pan, but I under baked the first try (oops). The second attempt just came out of the oven, but it feels a little crunchy on top.. maybe I over baked this one? Neither attempt really turned a golden brown.. just hoping it will be okay when I take it out of the pan in an hour, as Babe's first birthday (in lockdown) is today 🙂

      Reply
      • Jess Smith

        April 22, 2021 at 8:42 am

        I'm sure it will be great even if not golden brown. A little crunchy is totally okay. Happy birthday to your little one!!

        Reply
    65. Patricia

      May 05, 2021 at 6:07 pm

      5 stars
      so I made this recipe and it came out perfect 🙂 thank you so much. I tried another recipe that was banana apple sauce based and it didn't come out like a cake at all. It was basically mush. Anyway thanks for the post and I'm excited for my sons birthday on Saturday!

      Reply
      • Jess Smith

        May 06, 2021 at 9:28 am

        Yay! So glad you liked it. Happy birthday to your little guy!!!

        Reply
    66. Lyra L Elliot

      May 19, 2021 at 12:14 pm

      Is there anyway to add strawberries to the batter so they're in the cake?

      Reply
      • Jess Smith

        May 25, 2021 at 3:13 pm

        I haven't tried it, but it should work well to just fold them into the batter just before cooking.

        Reply
    67. Mama2019

      May 31, 2021 at 1:38 am

      Second year in a row! Our Little loves fresh strawberries, so last year I literally used a tsp of sugar and a tsp of date syrup for his 1st birthday and he loved it. This year I’m doing a double recipe with 2 T total sugar and blended strawberries mixed with strawberry slices on the cake and then topping the whipped cream off with a layer of sliced strawberries. Expecting pure joy! Thanks for the great recipe to work from.

      Reply
      • Jess Smith

        June 26, 2021 at 8:44 pm

        Oh how fun!! I'm thinking I'll make it again this year too, slightly sweeter for my soon-to-be three year old. Happy second birthday to your little guy!

        Reply
    68. Fiona

      July 30, 2021 at 11:25 pm

      Hi! I'm not a baker so I plan to try this out before my son's 1st birthday. Can I cover the whole cake with the whipped cream frosting or would it be too light? Should I do a meringue frosting instead if I would like to cover the whole cake with frosting?

      Can't wait to try this recipe!

      Reply
      • Jess Smith

        August 03, 2021 at 1:52 pm

        Sorry for the delay! The whipped cream frosting might be a little too light to reliably stick, but I'd do it with this slightly more sturdy version which isn't terribly sweet - https://inquiringchef.com/light-and-fluffy-vanilla-frosting/

        Reply
    69. Fiona

      July 31, 2021 at 10:18 am

      Hello again Jess!

      So I went out and bought a 7×4 inch round aluminium pan; doubled the recipe. It rose abit when the oven was 160c but it didn't brown at all so I increased the temp to 165c and it sunk. The cake came off the pan when I turned it upside down without even scraping the sides before hand. Cake sunk a little but otherwise seems pretty okay to me looking at the sides. Its in the fridge now and I will make the frosting tomorrow! I am also thinking of halving it into a 2 layer cake.

      Reply
    70. Lisa

      August 29, 2021 at 9:31 am

      Hello,

      I plan to use your receipt for my daughters first birthday Cake, but want to add freeze dried strawberries to give it some flavor and color. Would I need to adjust anything in the receipt (less flower, etc.) to make sure it still turns out ok? And how much would you recommend I add if I’m using powdered freeze dried strawberries?

      Reply
      • Jess Smith

        August 30, 2021 at 8:32 am

        Hi Lisa - I haven't tried this myself, so I can't be exactly sure on the amounts, but I think it should work and would guess that a small amount will do the trick. I'd just replace about 1.5 Tablespoons of the flour with the powdered freeze dried strawberries.

        Reply
        • Lisa

          September 17, 2021 at 8:54 pm

          Thank you for the suggestion! It turned out great! She didn’t eat any of it! Lol but it looked cute and I had made an extra batch for myself and the party goers. The strawberry powder was a bit heavy and made it a bit more dense (or my folding method was not food) but it still turned out really yummy. I ended up dusting g some mango and blueberry powder on top and that added great flavor! I made a sweeter vanilla one for guests too and mixed the strawberry powder into the whipped topping! Also very delicious and everyone raved about it! Thank you so much for this receipt! I know it will be one I use often!

          Reply
          • Jess Smith

            September 29, 2021 at 9:19 am

            Wonderful! That's so great, and I'm so glad the adult-centric one worked out as well. And thanks so much for sharing the results with the strawberry powder - I get that question a lot!

            Reply
    71. Susan

      January 24, 2022 at 11:20 am

      5 stars
      Love the simple ingredients so gave this a try. My five year old insisted his brother had a bannana cake so we swapped out one egg white for about a quarter to a third cup of very well blended very ripe bannana. We mixed the bannana in after whipping the egg whites. We also had a slightly larger pan than recommended so we did two layers. We did the rest as directed and it was the perfect soft cake texture for smashing!!! My baby ate mostly the fruit off the top and whipped frosting on his birthday, but we refrigerated it and we all enjoyed it the next morning for a guilt free slightly sweet bannana cake breakfast.

      Reply
      • Jess Smith

        January 24, 2022 at 11:56 am

        Love this! Thank you for sharing, and I'm so glad you all enjoyed it.

        Reply
    72. Judith Everts

      February 13, 2022 at 3:25 pm

      Good idea! I will certainly do that. My first grandchild is coming up to his first birthday and I am going to try your recipe with a 6 x 3 inch pan, which I happen to have on hand. I was wondering if the cake would stick...but now I know how to remedy that problem. Thanks Jess!

      Reply
    73. Jenna

      February 20, 2022 at 9:44 am

      Hi I am planning on making this for my sons birthday this week and wanted to add maple syrup to the recipe. When would I add this? Before I start beating the egg whites? Thanks!

      Reply
      • Jess Smith

        February 20, 2022 at 10:49 am

        I would wait until the egg white can hold their shape before adding the maple syrup - you'll have the best luck with it if the whites are nearly holding stiff peaks and you add the maple syrup right at the end just to fully mix it in. Enjoy!

        Reply
    74. Al

      March 01, 2022 at 1:02 am

      If I’m using agave or liquid sweetener, when should I mix it in?

      Reply
      • Jess Smith

        March 04, 2022 at 6:08 pm

        You'll have best results if you add it near the end of Step 4. The egg whites should be nearly holding their shape. Then once the liquid sweetener has been added, just beat again until they hold stiff peaks.

        Reply
    75. Jackie

      January 15, 2023 at 3:23 pm

      Hi Jess,

      Can't wait to make this for my nephew's first birthday! We were trying to mimic a tire for a cars theme. I also don't want a black mouth from food coloring or fondant! Can I add cocoa powder or will that deflate or change the texture?

      Thanks!

      Reply
      • Jess Smith

        January 15, 2023 at 3:59 pm

        Oooo - I'm really not sure. I've never tried a chocolate version of this exact cake. Honestly, you might try my recipe for my "easy chocolate cake" on this site. You could reduce the sugar significantly and use Hershey's extra dark cocoa powder which will make the cake really dark - a great tire color!

        Reply
    76. Connie

      January 23, 2023 at 4:52 pm

      Just wondering if it’s possible to make this recipe into cupcakes?

      Reply
      • Jess Smith

        January 24, 2023 at 2:11 pm

        Connie - I've never tried it, but I bet it would work. Maybe others will chime in who have tried it.

        Reply

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