Oat Maple Birthday Smash Cake

Updated at: Tue, 13 Aug 2024 18:13:44 GMT

Step 1

Preheat the oven to 350 degrees F.

Step 2

Trace one 5-inch cake pans onto parchment paper and cut out three times to make the rounds. Trim slightly to fit inside the bottom of each pan.

Step 3

Grease three 5-inch cake pans with nonstick spray and place a round of parchment inside of each. Grease again.

Step 4

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 5

In a separate medium bowl, whisk together the melted butter, maple syrup, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.

Step 6

Divide the batter evenly between prepared cake pans, using about 1⅓ cups batter in each pan.

Step 7

Bake until a toothpick inserted in the center of the cake comes out clean, about 22-26 minutes. Remove from oven and place pans onto a wire rack. Let cool for 10 minutes in the pans, then carefully invert to cool fully. Discard parchment paper rounds.

Step 8

To assemble, place one cake on your serving plate. Top with about ⅓-½ cup of frosting, spreading it in an even layer just past the edges. Add the second, repeat with frosting, and then repeat with the third cake . Use an offset spatula or knife to scrape off the frosting overhang for a "naked" cake look, or use additional frosting to coat the entire cake.

Step 9

Top with berries and serve...as in, let the birthday kiddo dig in!

Step 10

Notes

Step 11

This makes a tall cake, so you can use just two layers of the cake for the smash cake and save the third one so the rest of the family can have a slice.

Step 12

To Make This Cake Ahead: You can bake the cakes up to a day ahead. Let cool fully on wire racks and store at room temperature in an airtight container. Frost just before serving.

Step 13

To Make the Frosting Ahead: Prepare the frosting as directed and store in an airtight container in the fridge for up to 24 hours.

Step 14

To Bake in Three 4-Inch Pans: Cut the recipe in half. The baking time will be 16-18 minutes and the layers will be slightly thinner than shown here.

Step 15

To Bake in Three 6-Inch Pans: The baking time will be 20-22 minutes and the layers will be slightly thinner than shown here.

Step 16

To Bake in Two 8-Inch Pans: Bake in two 8-inch round cake pans, using about 2 cups of batter in each pan and baking for 18-20 minutes. The layers will be thinner than shown here.

Step 17

To Make as Cupcakes: Use 3 tablespoons of the batter in each paper cupcake liner to make about 16 cupcakes. Bake for 18-20 minutes or until golden brown around the edges and a cake tester inserted into the center comes out clean (I did 20 minutes). The rest of the recipe is the same.

Step 18

To Make Oat Flour: Place rolled oats into a blender. Cover and grind until it resembles a fairly fine flour. Measure the amount of flour needed for the cake after grinding.

Step 19

Dairy-Free: Use melted and cooled coconut oil in place of the butter and nondairy Greek-style yogurt for the frosting.

Step 20

Egg-Free: Follow the recipe as written, using the ingredient list below, and bake for an additional 2-5 minutes, testing the center with a cake tester to be sure it's done. Let it cool completely in the pan. Store it in the fridge if you need to make it ahead.

Step 21

2 cups oat flour, 1 cup all purpose flour, 2 tablespoons ground flaxseed, 2 teaspoons baking powder, ½ teaspoon salt, 12 tablespoons unsalted butter, melted and slightly cooled, 1 cup maple syrup, 2 very ripe bananas, mashed (about 2 cups sliced banana), 2 teaspoon vanilla extract

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