1st Birthday Smash Cake Tutorial + Simple Vanilla Cake
User Reviews
5
1st Birthday Smash Cake Tutorial + Simple Vanilla Cake
Description
The 1st Birthday Smash Cake Tutorial plus Simple Vanilla Cake relies on familiar baking staples including granulated sugar, softened butter, eggs, vanilla extract, flour, baking powder, and milk. The method uses creaming of butter and sugar to incorporate air, followed by alternating the addition of dry ingredients and milk to avoid overmixing. Baking temperatures and times vary depending on pan size, with instructions for small cakes and cupcakes included.
The finished cake offers a softly textured crumb that pairs well with buttercream frosting, suitable to delight young children as a smash cake or for serving at birthday celebrations. The recipe's flexibility allows making either two small cakes or cupcakes, making it practical for varying party sizes.
Careful monitoring of the baking progress with a toothpick test is recommended, especially when baking larger cakes that might require adjustments in time. Cooling the cakes fully before frosting ensures a smooth finish. The recipe's notes highlight baking capacity and approximate times for different pan sizes.
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 egg
- 2 Tablespoons vanilla extract
- 3 cups all-purpose flour (could also be made with cake flour)
- 3 1/2 teaspoons baking powder
- 1 1/2 cups milk (I used whole milk)
Instructions
- Preheat oven to 350 degrees. Grease and flour baking pans, or line muffin tin with cupcake liners.
- Using an electric mixer, beat the sugar and butter together over medium speed for 5-8 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- Combine the flour and baking powder in a medium sized bowl.
- Alternate adding the dry mixture and the milk to the batter, beginning and ending with the dry mixture. Beat until just combined.
- Pour mixture into prepared baking pans. See notes below for baking times.
- Once baking time is complete, transfer baking dishes to a wire rack to cool. Once completely cool, remove cakes from baking dishes and frost with Easy Buttercream Frosting and enjoy!
Notes
- This recipe yields enough batter for two small 1-quart round cakes as well as 12 cupcakes or one 9x13 inch cake.
- Bake the small round cakes for 35-40 minutes, and cupcakes for 18-20 minutes; monitor larger cakes closely as baking times may vary.
- Use a toothpick test to check doneness—when it comes out clean, the cake is ready.
- Cool cakes completely before applying frosting to prevent melting or sliding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 38mg | 2% |
| Potassium | 219mg | 5% |
| Sugar | 35g | 70% |
| Vitamin A | 600IU | 12% |
| Calcium | 102mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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