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Baby’s First Organic Birthday Cake Recipe

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Your baby’s first taste of cake is a special moment. If you are conscious of the ingredients you offer them, this Baby’s First Organic Birthday Cake recipe is the one you need. It’s moist, just the right amount of sweet, and best of all, you know exactly what is in it. Made with organic ingredients and can be changed to any theme!

Baby's First Organic Birthday Cake on a stand with small pink flowers and blue striped kitchen cloth.

Baby’s First Organic Birthday Cake Recipe

We spend the entire first year of our baby’s life doing what we think is best for them nutritionally.

Their health is important. We make sure they take vitamin supplements if they need them. Maybe we choose to breastfeed, or we provide formula for nourishment. When the time comes, we make organic baby food so that they have clean food in their bodies.

Then their first birthday starts rolling around. We start thinking about which recipe is the best baby’s first organic birthday cake recipe. Do we go natural or not?

Whatever options you choose, there are plenty, you can be sure you always have their best interests at heart. Why should a baby’s first taste of cake be any different?

A plate is adorned with vintage forks and small pink flowers.

The Best Organic Birthday Cake

The whole “organic” and “natural” thing may be a bunch of mumbo jumbo to most people. Regardless, if we live life with the motto of 80/20, we are already doing good.

Odds are that if you are here, you’re looking for an authentic baby’s first organic birthday cake recipe for your little one.

Here are a few more natural recipes you may like. Like strawberry and blueberry jam, the best blueberry pie, and organic chocolate cupcakes with a secret ingredient to name a few.

Well, in March of 2011, Mimi turned 1 year old! Feeling inspired to give her only the best, I made her an organic yellow banana cake.

Since I think it’s the best organic birthday cake, I thought I’d share it with you all. Some of you have asked for it, and some of you lovely folks may have found this through good ole Google.

Can you believe that Mimi still asks for this cake? I decided to recreate it in 2018, so if you’re looking for Baby’s First Organic Birthday Cake recipe–here it is!

Ingredients:

  • 3 ½ cups organic all-purpose flour
  • 2 teaspoons organic baking powder
  • 1 teaspoon organic baking soda
  • ½ teaspoon sea salt
  • 1 cup organic unsalted butter, softened
  • 1 ¾ cups organic sugar (or Truvia Sugar Cane Blend equivalent)
  • 4 large organic eggs
  • 1 tablespoon organic vanilla extract
  • 1 ½ cups organic mashed banana (about 3 large bananas)
  • 1 organic vanilla pudding cup (4 oz) (I use premade organic pudding cups from Horizon Organic) (optional)
  • 1 ¼ cups organic whole milk

For Frosting:

  • 1 cup organic unsalted butter, softened
  • 16 oz organic cream cheese, softened
  • 4 cups organic powdered sugar
  • 1 tablespoon organic vanilla extract
  • 1 teaspoon food coloring of your choice or you can use mashed strawberries or blueberries to add a bit of color and texture. (optional)

Yields: approximately 4 ½ to 5 cups

Why Does It Have 4 Cups of Sugar?

  1. Structure & Thickness – The powdered sugar helps the frosting hold its shape, making it stable enough for layering and decorating.
  2. Sweetness Balance – Cream cheese has a tangy flavor. The sugar balances this, giving it a smooth, sweet taste without overpowering the cream cheese.
  3. Consistency – Without enough sugar, the frosting would be too soft and might not hold up well when spread over the cake.

Adjustments:

  • Less Sweet Option: Reduce the sugar to 3 cups for a lighter sweetness.
  • Stiffer Frosting: If you want a firmer frosting for piping decorations, add up to ½ cup more sugar.
  • Extra Creamy Version: Reduce the sugar and add 1-2 tablespoons of organic heavy cream to make it smoother.

Equipment:

A gold measuring spoon is pouring baking powder onto flour.
Whisk is shown inside flour and dry mixture in a bowl.

Step 1: Prepare the Dry Mixture

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

A bowl with natural sugar is poured onto butter in a mixing bowl for baby's first organic birthday cake recipe.
Vanilla extract is poured onto the butter and sugar mixture.

Step 2: Prepare the Wet Mixture

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a large mixing bowl, use a hand mixer or whisk to cream the butter and sugar (or Truvia blend) until light and fluffy.

Beat in the eggs one at a time, then mix in vanilla extract.

Small bowl is shown with sliced bananas with cake stand, eggs, napkin, and flowers are shown.
Banana is mashed with a fork in a small bowl.

Step 3: Mash the Bananas

Grab the bananas and, in a separate bowl or plate, use a fork to mash up the bananas. I like making the mixture really thin so that it mixes into the batter well. Though, you can make it as chunky as you want! Once it is your desired consistency, set it aside.

Milk is poured onto mixture in a bowl.
Wet mixture is combined completely.
Milk is shown on top of wet mixture in a mixing bowl.
Banana mixture is added to batter in a mixing bowl.
Banana pudding is mixed into the batter.

Step 4: Combine and Fold

Pour in the milk while mixing on low speed. Stir in the mashed banana and vanilla pudding until well combined.

Gradually add the dry ingredients, alternating with the milk, mixing until just combined. Do not overmix.

Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or mixer on low speed.

Avoid overmixing.

Cake stand with 3 stacked cakes beginning to get iced.

Step 5: Bake and Frost

Divide the batter evenly between the three prepared. 8-inch pans about 2/3 full with batter (little more than halfway) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

They should be golden brown and firm in the center.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

The top of the naked cake starting to get iced.
Full cake is completely frosted and iced ready to be decorating.
Baby's breath faux flowers are placed on top of cake. An optional look!

Step 6: Make the Icing

In a large mixing bowl, beat the butter until creamy. Add the cream cheese and beat until smooth.

Gradually mix in powdered sugar, 1 cup at a time, until fully incorporated. Add vanilla extract and beat until light and fluffy.

You can add natural food coloring or use strawberries, blueberries, or beets for natural colouring.

Once your cake layers are fully cooled, frost and stack them to create a beautiful 3-tier cake!

Why is my icing too thin or too thick?

If your icing is too thick, you can add cream 1 tablespoon at a time until you achieve desired consistency. If it’s too thin, slowly add in more powdered sugar until it’s the right consistency.

Substitutions and Variations

  • Egg-Free Version: Replace eggs with ¼ cup unsweetened applesauce per egg.
  • Dairy-Free Option: Use coconut oil instead of butter and coconut milk instead of whole milk.
  • Gluten-Free Alternative: Substitute all-purpose flour with gluten-free 1:1 baking flour.
  • Different Frosting: Swap cream cheese frosting for whipped coconut cream or a light Greek yogurt topping.

Ice, Ice, Baby!

You can add faux flowers for a whimsical look. You can opt to use natural pearl sprinkles as I did, and add a wooden or metal “one” cake topper for aesthetic.

For the previous cake that I made, I used fondant to mold the number 1 but, did not eat it.

If you prefer a chocolate cake just add 2 1/2 tablespoons unsweetened cocoa powder, skip the banana and substitute an organic chocolate pudding cup instead of vanilla.

Baby's first organic birthday cake recipe. It is on a white cake stand.
The "one" cake topper is added and the cake is topped with edible pearls, sliced and ready to serve.
A white plate surrounded by a napkin, vintage fork, flowers, and topped with a slice of cake.

Serve and Enjoy

Once it is prepped, you are ready to enjoy your cake with your little bundle of joy. Let them get in there, after all, it’s their first taste of cake.

Storage Instructions

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Wrap unfrosted cake in plastic wrap and freeze for up to 2 months.
The cake is finished and a little finger is trying to grab some icing.

Happy Birthday

So there it is, I hope your little one enjoys it as much as Mimi enjoyed her first birthday! I also hope that you’ve enjoyed this Baby’s First Organic Birthday Cake recipe.

It’s delicious, simple, and as natural as you want it to be.

babys-first-organic-birthday-cake-recipe-on-a-cake-stand-with-a-number-one-cake-topper
Yield: 12-16

Baby's First Organic Birthday Cake Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Looking for your baby's first taste of cake? Here's an organic cake recipe for you! This organic vanilla banana cake is moist, flavorful, and naturally sweetened with ripe bananas and vanilla pudding. Paired with a rich and creamy organic cream cheese frosting, it’s the perfect balance of sweetness and tang. Soft, fluffy, and irresistibly delicious—perfect for any celebration!

Ingredients

  • 3 ½ cups organic all-purpose flour
  • 2 teaspoons organic baking powder
  • 1 teaspoon organic baking soda
  • ½ teaspoon sea salt
  • 1 cup organic unsalted butter, softened
  • 1 ¾ cups organic sugar (or Truvia Sugar Cane Blend equivalent)
  • 4 large organic eggs
  • 1 tablespoon organic vanilla extract
  • 1 ½ cups organic mashed banana (about 3 large bananas)
  • 1 organic vanilla pudding cup (4 oz) (I use premade organic pudding cups from Horizon Organic) (optional)
  • 1 ¼ cups organic whole milk

Organic Cream Cheese Frosting

  • 1 cup organic unsalted butter, softened
  • 16 oz organic cream cheese, softened
  • 4 cups organic powdered sugar
  • 1 tablespoon organic vanilla extract
  • 1 teaspoon food coloring of your choice or you can use mashed strawberries or blueberries to add a bit of color and texture. (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, use a hand mixer or whisk to cream the butter and sugar (or Truvia blend) until light and fluffy.
  3. Beat in the eggs one at a time, then mix in vanilla extract.
  4. Grab the bananas and, in a separate bowl or plate, use a fork to mash up the bananas. I like making the mixture really thin so that it mixes into the batter well. Though, you can make it as chunky as you want! Once it is your desired consistency, set it aside.
  5. Pour in the milk while mixing on low speed. Stir in the mashed banana and vanilla pudding until well combined. Gradually add the dry ingredients, alternating with the milk, mixing until just combined. Do not overmix. Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or mixer on low speed.
  6. Divide the batter evenly between the three prepared. 8-inch pans about 2/3 full with batter (little more than halfway) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. They should be golden brown and firm in the center.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Organic Cream Cheese Frosting

  1. In a large mixing bowl, beat the butter until creamy. Add the cream cheese and beat until smooth.
  2. Gradually mix in powdered sugar, 1 cup at a time, until fully incorporated. Add vanilla extract and beat until light and fluffy.
  3. You can add natural food coloring or use strawberries, blueberries, or beets for natural coloring.
  4. Once your cake layers are fully cooled, frost and stack them to create a beautiful 3-tier cake!

    Notes

    Cooling time and frosting time: 45 minutes

    Yields:

  1. Smaller Slices: 16 servings
  2. Standard Slices: 12 servings
  3. Larger Party Slices: 10 servings

    4. Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    12-16
    Amount Per Serving: Calories: 373

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Nancy Polanco at Whispered Inspirations
    Cuisine: American / Category: Dessert

    Happy FIRST Birthday to your little one!

    Take a look around and check out these organic recipes, you may just want to give them a try!

    You May Also Like:

    Will you make your baby’s first organic birthday cake in vanilla or chocolate?

    Let me know, til then, cheers m’deres!

    The name Nancy is shown as a signature.

    PIN FOR LATER:

    Baby's First Organic Birthday Cake on a stand with small pink flowers and blue striped kitchen cloth.
    Baby's First Organic Birthday Cake on a stand with small pink flowers and blue striped kitchen cloth.

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    110 Comments

        1. Thanks so much!! My daughter just asked me to make my grandson’s first bday organic cake. we’ve been doing baby food but had no idea where to start on cake.

          Reply

    3. Very nice! Thanks for sharing. I like to buy the organic cake mix in the box, but this is nice too. 🙂

      Reply

      1. Hi there, thanks for stopping by LaVonne! Yes, getting it from an organic mix is good too! Though, for baby's first I wanted to make it myself. I've only used the boxed once! You have a great week too and I'm OMW to visit you too!

        Reply

    4. That cake is adorable! I like to feed my family as organically as I can, just wish it was a little more affordable! Thanks for sharing the recipe 🙂 (stopping by from the Alexa blog hop, by the way)

      Reply

      1. Hi Alysia, I do too and it does become very costly. I do buy local for fruits and veggies so that offsets the cost a bit. But, no problem! Thanks for stopping by!

        Reply

    5. I love the giant cupcake look! That looks simple and like something I could actually pull-off, and SO darn cute!

      Reply

    8. Wow Nancy! I absolutely love the look of this cake! I'm trying out this recipe next time I make a cake!

      Reply

    9. What a sweet cake!! Just adorable, thanks for sharing your recipe with us! I'm following you now! 🙂

      Reply

    10. whoops! I thought the pudding was the filler in the middle of the two layers of cake. oh well. It still tastes delicious. I bet the pudding would make it a little lighter – the cake is a little dense the way I made it. I am making 4 layer little modern squares. I have twin boys turning one next week. Thanks so much for getting back to me!

      Reply

      1. NP, the pudding makes it very moist and soft! Either way, pudding makes for delicious filler! Get at me if you need anything else! And Happy Early Birthday to them! 🙂

        Reply

      1. Hi there Shana,

        The batter doesn't need to be adjusted, depending on the size of cupcake you choose, you may end up with a little more than a dozen. Good luck!

        Reply

    12. So glad I found this! My little girls 1st Bday is this sat and I'm a horrible baker! But I'm going to give it a try!

      Reply

    13. That was her first taste of sugar too. 🙂 If it's colored by the blueberries naturally you are good to go. Red Velvet is flour, cocoa and red (artificial) coloring. So, to avoid that the berries may just do that. Don't think it'll be a deep blue though. Good luck. 🙂

      Reply

    14. Hi a friend suggested that I check out your site. How would you suggest doing a white cake all organic? I have a customer that is requesting an all organic white cake. Thanks!

      Reply

      1. Yes you can, I add it so that it makes the sponge more moist. You can substitute apple sauce or skip altogether.

        Reply

    18. I'm going to try making this tonight, and I have a question that I'm unclear about. When you say "pudding" are you just adding the dry pudding mix or are you actually adding a cup of the pudding made up?

      Reply

    20. How large of a cake does this make? Also if I wanted to make it into cupcakes do you know if I’d need to make any changes?

      Reply

    24. What a cutie – and the cupcake is special, too. I like shopping at Whole Foods for organic foods, it makes it so easy. I've learned quite a bit over time, too, about quality choices. I try to go by what is on sale and use coupons, etc. as I can't really afford much, but there are items such as flours, grains, eggs, etc. that are more affordable.

      Reply

    25. Thanks for sharing!! That cake looks fantastic! I agree that we need to rework our conceptions around what it means to be "deprived".

      Reply

      1. Hmmm, it\’s been a while since I used this bakeware. But, I believe so, since you will be making a base and top. 🙂

        Reply

    27. I tried this recipe, making cupcakes for my son's first birthday. I halved the recipe and it made 14 cupcakes. I frosted them with organic whipped creamed flavored/colored with pureed organic blueberries. They turned out good, but quite sweet for my taste. If I make them again, I'd definitely reduce the amount of sugar. Overall though, I really liked this healthier option for his first birthday and he seemed to love it too! Thanks.

      Reply

    30. This cake looks perfect Nancy! I'm going to give it a try tomorrow, I read through all of the comments and hope you've updated the recipe accordingly 😉
      I too will be using the XL cupcake pan so I just wanted to make sure if I was to double the recipe then?

      I can't wait to try it! My LO's birthday is Friday but we're doing his 1st birthday photoshoot tomorrow, thanks!

      Reply

        1. My icing isn't turning out like yours 🙁 plus, I'm trying to add in natural food coloring from boiled red cabbage. Will it make it too watery? What would you suggest?

          Reply

    37. Is the pudding just a dry box mix or do I need to cook the pudding and add it in? Also does the pudding need to be cold if I cook it or can I just put it straight in the batter after I’m done cooking it?

      Reply

      1. It should be cold. You can go to Whole Foods and purchase pudding from there either dry mix or prepared. 🙂

        Reply

    39. I’m making this today. Practicing for my son’s wedding cake his fiancé asked me to make. They’re wedding is in September 2016 so I’m testing cake recipes. I’m leaving out the banana. I’ll let you know how it turns out. Thanks for posting!

      Reply

    41. I made this tonight and it turned out really good. The only thing I’d change is leaving out the olive oil. I also made a peanut butter frosting instead. The cake is super moist and I can imagine it’s easy for a baby to eat too.

      Reply

    45. Love this idea and it’s beautiful. I saw a few unanswered questions about what kind of pan this is and I also want to know. Is it a large cupcake pan? If so, what size? I want to make it this week. Thanks!

      Reply

    46. Hi! I’m trying to make my daughter’s 1 st smash cake and was wondering how long the frosting last? If I frost night before and refrigerated till next morning and put it out for display in a ac room, the frosting will keep the shape is the piping decoration?

      Reply

    48. LOVE!!! The cake is absolutely beautiful, Nancy!!! I love that it is organic and that you used free-range eggs. A family friend has a farm and we enjoy the free-range eggs. You can really taste the difference.

      Reply

    49. I LOVE that you made your daughter’s first birthday cake organic. But what I love even more is that she still asks for it! That is a winner right there.

      Reply

    50. Love the simple design, and it looks so delicious! My niece would love this, she helps me a lot when I bake 🙂

      Reply

    52. That cake turned out great. That’s great that it’s organic. I think it’s the perfect kind of cake for a baby.

      Reply

    53. What a pretty, delicate baby cake! Banana cake sounds delicious. I haven’t made it or ate it before, and I bet it smells amazing when it’s baking. I love the different layers of your cake.

      Reply

    54. Aww, what a pretty little cake! Banana cake sounds yummy to me. I know I like banana bread, so why not banana cake?

      Reply

    55. First off I want to say how cute this cake looks but it’s a shame that it’s so expensive and hard to find organic foods today.
      You did a great job!

      Reply

    56. I would like to make this lovely cake for my granddaughter’s 1st Birthday. I have read most of the comments and I’m curious if the recipe has been adjusted to reflect all of changes. Also, do you have a suggestion of how to substitute the sugar in the cake and the icing with fruit juice or puréed fresh fruit. Thank you.

      Reply

      1. Hi there! Yes, it has all been adjusted and changed from feedback. To substitute, it would depend on the juice (apple, grape, and orange are sweetest) but, for every cup of white sugar in the recipe, sub 3/4 cup of the juice. Good luck!

        Reply

    59. Nancy, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!

      Reply

    60. Nancy, what a gorgeous cake! Your directions make this seem like such an easy approach, too. I would love to make this soon!

      Reply

    64. My apologies if this has already been answered, but how far in advance can I make this? My daughter’s birthday is on Saturday and I am hoping to make it Thursday to help prepare the rest of the party day of. Does it keep well refrigerated? Thanks!

      Reply

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