Smash Cake
By America's Test KitchenPublished on March 15, 2019
Yield
Makes one 6-inch cake
Ingredients
Cake
⅓ cup buttermilk, room temperature2 large egg yolks plus 1 large white, room temperature3 tablespoons unsalted butter, melted and cooled1 tablespoon canola oil ¾ teaspoon vanilla extract ½ cup (3½ ounces/99 grams) granulated sugar ¾ cup (3 ounces/85 grams) cake flour ½ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon saltFrosting
20 tablespoons (2½ sticks) unsalted butter, each stick cut into quarters and softened2 tablespoons heavy cream 2 teaspoons vanilla extract ⅛ teaspoon salt 2 ½ cups (10 ounces/283 grams) confectioners' sugarBefore You Begin
Be sure to bring all the ingredients to room temperature before beginning this recipe. You will need two 6-inch round cake pans for this recipe. For colored frosting, stir in drops of food coloring at the end, but be sure to use a light hand—a little goes a long way. We recommend using a small offset spatula to easily and neatly frost the cake. If using a handheld electric mixer, increase all mixing times 1 to 2 minutes.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 6-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk buttermilk, egg yolks, butter, oil, and vanilla together in bowl.
- Using stand mixer fitted with whisk attachment, whip egg white on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip white to soft, billowy mounds, about 1 minute. Gradually add 2 tablespoons granulated sugar and beat until glossy, stiff peaks form, 1 to 2 minutes; transfer to separate bowl.
- Return now-empty bowl to mixer. Add flour, baking powder, baking soda, salt, and remaining 6 tablespoons granulated sugar, and mix on low speed for 15 seconds to combine. With mixer running, gradually add buttermilk mixture and continue to mix until almost combined (a few streaks of dry flour will remain), about 15 seconds. Scrape down bowl, then mix on medium-low speed until smooth and fully incorporated, 10 to 15 seconds.
- Using rubber spatula, stir one-third of egg whites into batter. Gently fold remaining egg whites into batter until no white streaks remain. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Gently tap each pan on counter to release air bubbles. Bake cakes until toothpick inserted in center comes out clean, 16 to 18 minutes, rotating pans halfway through baking.
- Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 1 hour. (This is a good time to make your frosting!).
- For the frosting: Using stand mixer fitted with paddle, beat softened butter, cream, vanilla, and salt on medium-high speed until smooth, about 1 minute.
- Reduce speed to medium-low, slowly add confectioners’ sugar, and beat until incorporated and smooth, about 4 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.
- Place 1 cake layer on platter. Spread ½ cup frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread ½ cup frosting evenly over top. Spread remaining 1½ cups frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Decorate as desired. Serve.
Yield
Makes one 6-inch cakeIngredients
Cake
⅓ cup buttermilk, room temperature
2 large egg yolks plus 1 large white, room temperature
3 tablespoons unsalted butter, melted and cooled
1 tablespoon canola oil
¾ teaspoon vanilla extract
½ cup (3½ ounces/99 grams) granulated sugar
¾ cup (3 ounces/85 grams) cake flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
Frosting
20 tablespoons (2½ sticks) unsalted butter, each stick cut into quarters and softened
2 tablespoons heavy cream
2 teaspoons vanilla extract
⅛ teaspoon salt
2 ½ cups (10 ounces/283 grams) confectioners' sugar
Test Kitchen Techniques
Ingredients
Cake
⅓ cup buttermilk, room temperature
2 large egg yolks plus 1 large white, room temperature
3 tablespoons unsalted butter, melted and cooled
1 tablespoon canola oil
¾ teaspoon vanilla extract
½ cup (3½ ounces/99 grams) granulated sugar
¾ cup (3 ounces/85 grams) cake flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
Frosting
20 tablespoons (2½ sticks) unsalted butter, each stick cut into quarters and softened
2 tablespoons heavy cream
2 teaspoons vanilla extract
⅛ teaspoon salt
2 ½ cups (10 ounces/283 grams) confectioners' sugar
Test Kitchen Techniques
Ingredients
Cake
⅓ cup buttermilk, room temperature
2 large egg yolks plus 1 large white, room temperature
3 tablespoons unsalted butter, melted and cooled
1 tablespoon canola oil
¾ teaspoon vanilla extract
½ cup (3½ ounces/99 grams) granulated sugar
¾ cup (3 ounces/85 grams) cake flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
Frosting
20 tablespoons (2½ sticks) unsalted butter, each stick cut into quarters and softened
2 tablespoons heavy cream
2 teaspoons vanilla extract
⅛ teaspoon salt
2 ½ cups (10 ounces/283 grams) confectioners' sugar
Test Kitchen Techniques
Why This Recipe Works
A smash cake is a tiny layer cake given to the birthday boy or girl. Oftentimes, this is the toddler’s first cake experience. After staring at it for a bit, most toddlers have the impulse to smash his or her face straight into the frosting—hence, “smash” cake. We wanted an easy recipe that would start your kiddo off with their first of many delicious cakes sure to be enjoyed in their lifetime. We wanted a yellow layer cake with the same ethereal texture and supreme fluffiness as the cakes that come from a box without the mysterious chemical additives. We found that whipping egg whites separately and folding them into the batter at the end lightened the cake’s texture. A combination of fats (butter plus canola oil) delivered noticeable butter flavor while improving the moistness of the cake.
Before You Begin
Be sure to bring all the ingredients to room temperature before beginning this recipe. You will need two 6-inch round cake pans for this recipe. For colored frosting, stir in drops of food coloring at the end, but be sure to use a light hand—a little goes a long way. We recommend using a small offset spatula to easily and neatly frost the cake. If using a handheld electric mixer, increase all mixing times 1 to 2 minutes.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 6-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk buttermilk, egg yolks, butter, oil, and vanilla together in bowl.
- Using stand mixer fitted with whisk attachment, whip egg white on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip white to soft, billowy mounds, about 1 minute. Gradually add 2 tablespoons granulated sugar and beat until glossy, stiff peaks form, 1 to 2 minutes; transfer to separate bowl.
- Return now-empty bowl to mixer. Add flour, baking powder, baking soda, salt, and remaining 6 tablespoons granulated sugar, and mix on low speed for 15 seconds to combine. With mixer running, gradually add buttermilk mixture and continue to mix until almost combined (a few streaks of dry flour will remain), about 15 seconds. Scrape down bowl, then mix on medium-low speed until smooth and fully incorporated, 10 to 15 seconds.
- Using rubber spatula, stir one-third of egg whites into batter. Gently fold remaining egg whites into batter until no white streaks remain. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Gently tap each pan on counter to release air bubbles. Bake cakes until toothpick inserted in center comes out clean, 16 to 18 minutes, rotating pans halfway through baking.
- Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 1 hour. (This is a good time to make your frosting!).
- For the frosting: Using stand mixer fitted with paddle, beat softened butter, cream, vanilla, and salt on medium-high speed until smooth, about 1 minute.
- Reduce speed to medium-low, slowly add confectioners’ sugar, and beat until incorporated and smooth, about 4 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.
- Place 1 cake layer on platter. Spread ½ cup frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread ½ cup frosting evenly over top. Spread remaining 1½ cups frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Decorate as desired. Serve.
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