Smash Cakes
User Reviews
5
Smash Cakes
Description
Smash Cakes are prepared using a combination of dry ingredients—flour, sugar, baking powder, baking soda, and salt—and wet ingredients including butter, milk, sour cream, eggs, and double vanilla flavoring, which produce a moist, tender crumb. The batter is gently mixed without overworking to retain small butter lumps that enhance tenderness. Cake strips help achieve flat, even layers after about 35-40 minutes of baking.
The American buttercream frosting is made by creaming butter then gradually adding sifted confectioners sugar, combined with strawberry preserves for flavor, matcha powder for color, and gel food coloring for accents. The buttercream decorates the cake with a smooth, rich texture and is suitable for making flowers and leaves.
This recipe yields six layers for multiple smaller cakes or can be scaled for larger pans or cupcakes. It includes tips for baking techniques like using cold pans, baking strips, and ways to manage batter texture. The frosting mixture balances sweetness with natural fruit flavor and distinct matcha coloring for visual appeal.
Buttercream flower decoration may require additional practice; beginners can consult tutorials. The cake layers freeze well, and the batter can be portioned precisely using a kitchen scale.
Ingredients
For the Cakes:
- 3 1/3 cups all-purpose flour 426g
- 2 cup granulated sugar 456g
- 2 tsp baking powder heaping 6g
- 1/2 tsp baking soda heaping 2g
- 1/2 tsp kosher salt
- 1 1/2 cup butter 352g, unsalted, room temperature or melted
- 1 cup milk 240ml, warm, whole
- 1 cup sour cream 240ml, room temperature
- 2 tbsp vanilla extract 20g
- 2 tbsp vanilla bean paste
- 6 egg large, white
For the American Buttercream:
- 2 lb confectioners sugar 924g
- 5 ticks butter 565g, room temperature, unsalted
- 2 tbsp Strawberry Preserves strained
- 1 pinch kosher salt
- 1 plash vanilla extract
- 2 tbsp matcha powder
- pink gel food coloring
Instructions
For the Cakes:
- Preheat oven to 350F. Butter and flour four 6-inch cake pans. Soak baking strips in water.
- Sift dry ingredients (including sugar). Whisk to combine.
- In another bowl, whisk together wet ingredients.
- Combine wet and dry mixtures. Whisk until combined. If the batter is lumpy, it’s okay!
- Add damp baking strips to the cake pans.
- Evenly distribute batter into pans. I like to use a kitchen scale for precision. This recipe makes enough batter for six layers. You can either use the extra batter for cupcakes or freeze the layers for another cake!
- Bake for about 35 - 40 minutes or until the centers are set and springy to the touch.
For the American Buttercream:
- In a stand mixer, cream the butter until fluffy.
- Sift in half of the confectioners sugar. Mix, then add the rest.
- Reserve about 1 cup of the white buttercream for the roses and green leaves.
- Add in strained strawberry preserves to the remaining buttercream. Mix until combined.
- Transfer the strawberry buttercream to a piping bag and snip off the tip.
- Use food coloring to dye the buttercream different shades of pink for the flowers. Use matcha powder to dye some green for the leaves.
For the Flowers:
- Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.
- For the roses, pipe a small cone of very thick buttercream in the middle of the square.
- Use a 120 and 122 tip to make the petals.
For the Assembly:
- Pipe the strawberry buttercream between each layer.
- Crumb coat the cake and smooth with a scraper.
- Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.
- Pipe a ring of buttercream on the top of the cake.
- Use scissors to transfer roses to the ring.
- Pipe in leaves to create dimension.
Notes
- Use cold butter chunks and minimal mixing to keep the cake tender with visible butter pieces.
- Using cake strips helps maintain flat, even layers; homemade or purchased strips both work.
- The recipe makes enough batter for six 6-inch cake layers; extra batter can be turned into cupcakes or frozen for later use.
- Buttercream flowers are beautiful but can be challenging for beginners; consider reviewing buttercream flower tutorials first.
- Adjust recipe amounts when using 8-inch or 9-inch pans by doubling or tripling respectively.
- Small lumps in the batter are normal and won't affect the final texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 280kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 121mg | 5% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 100IU | 2% |
| Calcium | 90mg | 9% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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