Chocolate Smash Cake

My niece’s first birthday is soon, and my sister asked if I would make her smash cake; what an honor!

My sister requested a chocolate cake with chocolate frosting, and as this will be my niece’s first taste of chocolate, I have to make sure it’s tasty with a few more baby-friendly adjustments.

This Chocolate Smash Cake is a fluffy, chocolatey mini cake perfect for (obviously) first birthdays, or for smaller get togethers.

Ingredients:

Chocolate Cake:

• 3/4 cup whole milk
• 1 teaspoon apple cider vinegar
• 1 cup flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cup coconut sugar
• 1/4 cup applesauce

Chocolate Frosting:

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1/2 cup cocoa powder
• 1 cup confectioners sugar
• pinch fine salt
• 1 teaspoon vanilla extract
• 1/4 cup whole milk, plus more as needed

For this Chocolate Smash Cake recipe, you’re going to need three 4-inch round cake pans (paid link).

To make the Chocolate Smash Cake, reheat your oven to 350 degrees F. Spray your 4-inch round cake pans with cooking spray.

Measure out the milk and whisk in the apple cider vinegar. Let sit for 5 minutes.

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

In a separate bowl, stir together the coconut sugar, vanilla extract, and applesauce until smooth.

Slowly add in half of your dry mixture, mixing to combine. Follow with the milk mixture, then finish off with the rest of the dry mixture, mixing until just combined.

Fill your 3 pans equally with the batter (a kitchen scale – paid link – really comes in handy here if you’re not good at eyeballing it.)

Add to your preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let cakes cool for about 10 minutes, then use a knife around the perimeter to loosen the cakes and turn them out onto a cooling rack to completely cool.

While the cakes cool, make your frosting. (You can see how to make it here. For the smash cake, halve the recipe and substitute vanilla extract for the coffee extract.)

When the cake is cool, add one of the layers to a plate and top with a layer of the frosting. Top with the next cake layer, and add another layer of frosting. Top with the final cake layer and use the remaining frosting to frost the entire cake.

Add sprinkles, if desired.

So, naturally, I had to taste test this to make sure my niece’s first chocolate cake experience is a good one. And this chocolate smash cake is delightful!

The cake is moist and fluffy, and the frosting is absolutely delicious! I hope she likes it!

Print

Chocolate Smash Cake

A mini chocolatey cake perfect for celebrating a first birthday, or for smaller celebratory gatherings

Course Dessert

Keyword Cake, Chocolate, Dessert, Smash Cake

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Author Kaitlin @ I Can Cook That

Ingredients

Chocolate Cake:

• 3/4 cup whole milk
• 1 teaspoon apple cider vinegar
• 1 cup flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cup coconut sugar
• 1/4 cup applesauce

Chocolate Frosting:

• 1 stick 1/2 cup unsalted butter, at room temperature
• 1/2 cup cocoa powder
• 1 cup confectioners sugar
• pinch fine salt
• 1 teaspoon vanilla extract
• 1/4 cup milk plus more as needed

Instructions

• For this Chocolate Smash Cake recipe, you’re going to need three 4-inch round cake pans.
• Preheat your oven to 350 degrees F. Spray your 4-inch round cake pans with cooking spray.
• Measure out the milk and whisk in the apple cider vinegar. Let sit for 5 minutes.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• In a separate bowl, stir together the coconut sugar, vanilla extract, and applesauce until smooth.
• Slowly add in half of your dry mixture, mixing to combine. Follow with the milk mixture, then finish off with the rest of the dry mixture, mixing until just combined.
• Fill your 3 pans equally with the batter (a kitchen scale really comes in handy here if you’re not good at eyeballing it.)
• Add to your preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let cakes cool for about 10 minutes, then use a knife around the perimeter to loosen the cakes and turn them out onto a cooling rack to completely cool.
• While the cakes cool, make your frosting.
• When the cake is cool, add one of the layers to a plate and top with a layer of the frosting. Top with the next cake layer, and add another layer of frosting. Top with the final cake layer and use the remaining frosting to frost the entire cake.
• Add sprinkles, if desired.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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