Berry Smash Cake
A delightful berry smash cake perfect for a baby's first birthday, featuring fresh fruit and a simple, homemade cake base.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Fruits and Frosting
- 1 cup strawberries hulled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 cups whipped cream or cream cheese frosting
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Baking
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
Decorating
- While the cake cools, prepare your whipped cream or cream cheese frosting.
- Once the cake is cool, spread the frosting over the top and sides. Decorate with fresh strawberries, blueberries, and raspberries, arranging them in a pattern or randomly for a rustic look.
Serving
- Serve the cake at room temperature. Cut into slices and enjoy.
Storage
- Cover and store leftover cake in the refrigerator for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Line the cake pan with parchment paper for easy removal. Chill the cake before frosting to prevent crumbs from mixing with the icing. Choose firm, fresh berries for the best appearance and flavor.
Ingredient Substitutions: Substitute almond flour for a gluten-free option. Use dairy-free butter and milk substitutes for a dairy-free cake.
How to Serve: Serve with vanilla ice cream or whipped cream for added indulgence.
Storage & Freshness: Store in the refrigerator for up to three days, or freeze slices for longer storage.
Make-Ahead Tips: Bake the cake a day in advance and store in the refrigerator. Frost and decorate on the day of serving for best freshness.
Ingredient Substitutions: Substitute almond flour for a gluten-free option. Use dairy-free butter and milk substitutes for a dairy-free cake.
How to Serve: Serve with vanilla ice cream or whipped cream for added indulgence.
Storage & Freshness: Store in the refrigerator for up to three days, or freeze slices for longer storage.
Make-Ahead Tips: Bake the cake a day in advance and store in the refrigerator. Frost and decorate on the day of serving for best freshness.