Apple Smash Cake Recipe

Hi! My name is Melanie, and I am a mama to a beautiful little girl named Coralie. She just had a first birthday, and I cannot believe she has been on this earth for a whole year already!

It's definitely a bittersweet feeling. I love watching her grow and seeing her learn new things. Everyday is so amazing. On the other hand, my baby is growing up! She is a “toddler” now and not that tiny newborn I snuggled all day long a year ago. She is full of personality and sass, and what can I say, she is her mother’s daughter!

Another thing she gets from me is her love for the kitchen! I mean what toddler doesn't love to bang some dishes around and play with wooden spoons? But I hope she grows to love the kitchen as I have with my own mom. I grew up helping in the kitchen with my mom and grandma, and I would love to pass on those memories and traditions with my little girl.

I love this smash cake recipe because it's not packed full of sugar but still has some awesome flavor! And if your little one is a fruit lover, like mine, they'll love this apple filled cake!

I made mine into a pumpkin shape, for that I baked it in a glass bowl. You can also make this into a regular round cake using two 8-inch round cake pans. I did a crumb coat (light layer of frosting) and then I put it in the freezer for about 20 minutes for it to set, then put on the final layer of frosting. You can skip this step if you'd like - I just did it because I had to make lines for the pumpkin!

If you want to make it a pumpkin, I used melted green candies that can be found in the baking aisle and melted them down, formed them into a stem shape, and froze the stem until it was set (about 10-15 minutes.)

I also trimmed the cake into more of a pumpkin shape. Then, using an offset spatula, I made vertical lines all around the cake. You can also make it ombré with different pinks, I just didn't have time! Now for the recipe:

Apple Spice Smash Cake:

-3/4 cup coconut oil

-1/2 cup maple syrup

-1/3 cup brown rice syrup (I just used more maple syrup)

-2 medium eggs

-1 teaspoon pure vanilla extract

-1 1/2 cups organic cake flour

-1/2 teaspoon baking soda

-1/2 teaspoon baking powder

-1/2 teaspoon salt

-1 teaspoon cinnamon

-2 cups chopped apples


  1. Preheat to oven to 325F and butter two 8-inch round cake pans (if you're doing the pumpkin cake in bowls, you'll bake it at 350F).
  2. Warm the coconut oil in a glass measuring cup until it is runny, then pour into a large bowl. Use the same cup to measure the syrups to the bowl. Add the vanilla and mix well.
  3. Add the eggs and all other mix wet ingredients.
  4. In another bowl, mix together the flour, baking soda, cinnamon and salt.
  5. Slowly add the dry ingredients to the wet mixture and combine, but do not over-mix.
  6. Fold in the apples and combine to coat.
  7. Divide batter between the two pans and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean, (for pumpkin cake, bake for 45 mins to 1 hour).
  8. Cool for ten minutes on a wire rack, then loosen around the edges of the pan with a knife and invert cakes onto the cooling rack. Serve warm or cool and frost.

Cream Cheese Frosting:

-6 oz cream cheese, room temperature

-1/4 cup unsalted butter, room temperature

-2 Tablespoons brown rice syrup (I used honey)

-2 small roasted beets, peeled

-2 Tablespoons strawberry puree (see note)


  1. In a food processor or blender, puree the roasted beets and strawberries puree until as smooth as possible. Push through a fine mesh sieve to get rid of any lumps.
  2. In the bowl of a stand mixer, combine cream cheese and butter and beat with the whisk attachment until light and fluffy.
  3. Add brown rice syrup and beat again, scraping down the sides of the mixer bowl.
  4. To make the ombre frosting decoration, divide the frosting into three small bowls. Mix in enough strawberry-beet puree to tint two of the bowls a dark and light pink color. Leave one bowl white.
  5. Place the cake on a turntable and find a small offset spatula, if you have one.
  6. Starting at the bottom of the cake with the darkest color, use the offset spatula to apply frosting to the bottom third of the cake, then follow with the lighter color in the center of the cake and towards the top.
  7. Top the cake and top edge with white frosting to finish.
  8. Smooth the frosting on the sides as much as possible. Smooth the top.
  9. Finish the cake by holding the tip your offset spatula horizontally, pressing gently on the frosting at the bottom of the cake. Smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake, and stop when you get to the top.
  10. Wipe the spatula clean, then gently press the tip of the spatula into the middle of the top of the cake and spin the turntable while simultaneously dragging the spatula towards the outside of the cake.(if doing pumpkin shape, do vertical)
  11. Serve at once or refrigerate for up to two days until ready to eat. Once the icing on the cake hardens, wrap loosely with plastic wrap to avoid absorbing odors from the refrigerator.
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