How to Make a Number Cake
Seen the trending number cakes and ever wondered how to make one? Follow my easy step-by-step guide on how to make a number cake to create one at home and for your next celebration.
I am sure you have all seen the trend of number cakes on Instagram lately. My niece wanted one for her birthday last month and I was challenged to make one for her. Just like her Minion birthday cake from four years ago, I posted a picture on my Instagram and everyone loved it.
A few people even asked for a step-by-step guide on how to make a number cake. Well, here it is!! Disclaimer: it is straightforward, and all you need is my secret weapon.
I am always a skeptic when it comes to trying anything that is on-trend. Especially during the hype of the trend. It took me years to get on the kale bandwagon (spoiler, this kale salad with radishes and lime vinaigrette is my favorite salad now) or the dripping cake (I am not there) or the Unicorn obsession (this Mother’s Day cake was my interpretation of the trend).
Needless to say, trends don’t push me to try things. My now 17-year old niece loves every trend out there and uses her birthday to challenge me to do some. I am glad she pushes me sometimes as her ideas are some of the most popular cakes on my blog.
When researching how to create this beautiful spring-like number cake for her, I watched a few youtube videos and a lot of people were baking the cakes or cookies in a sheet pan and then using a stencil to cut out the numbers. If you know me, I am the laziest baker there is and I was not down for that. There had to be an easier way to achieve this so I went on the hunt for a numbered cake pan.
Out of several options that I explored, this Wilton cake pan was the best I found. There were a few others but in the end, the value and numerous possibilities for the future won me over.
It is essentially one pan with pieces that shape out all the numbers and alphabets. Can you imagine that? One pan to make all the number cakes your heart desires and the alphabets. I foresee a lot of birthday number cakes in my son’s future. (Update: See my how to make a letter cake tutorial for my son’s birthday cake!)
Okay, now that we have the pan, the rest of the cake is really simple. Personally, I think you should get two of the pans. It makes baking easier and faster but you can survive with one as I did.
Here’s your step-by-step guide on how to make a number cake:
- Align the sections of your cake pan using this Wilton Countless Celebration Cake Pan. Make sure you have your number outlined as directed by the instructions that come with the pan.
- Grease your cake pan including the section dividers using baking spray.
- Prepare your cake batter. You can use your favorite cake recipe, vanilla or chocolate. I used this vanilla cake recipe (doubled the recipe for my number 17)
- Spoon the batter into the prepared pan and bake for the recommended time of your recipe. Note that since you are baking in a special pan, you will need to adjust your baking time. I started checking my cake after 12 minutes.
- Let cake cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
- Once cool, slice each number cake into two halves for layering. I used a cake wire cutter to slice my cake but you can also use a serrated knife.
- If using just one pan, repeat the process and bake your second cake/ number.
- While the cakes cool, prepare your whipped cream cheese frosting, recipe below.
- Gather your decorations. I used fresh flowers, meringue kisses, fresh fruits and macarons (lemon macarons). Of course, you can use any combination of decorations, colors, etc. to personalize the cake for your celebration.
- When ready to decorate, fit a pastry bag with a large round tip and fill with the frosting.
- Place your first layer of cake on a cake plate or serving board.
- Pipe frosting all over the cake in dollops using the round tip. You want the dollops to be at least 2-inches tall.
- Place the second layer of cake over the frosting gently.
- Repeat the dollop frosting on top of the second layer.
- Top with your decorations.
There you have it, friends. The steps are truly easy to make this number cake or any letter cake. These are perfect for birthdays, baby showers, or special event celebrations. Let me know below in the comments if you try it!
If you love specialty cakes check out my step-by-step tutorial on how to make a makeup cake.
How to Make a Number Cake
Seen the trending number cakes and ever wondered how to make one? Follow my easy step-by-step guide on how to make a number cake to create one at home and for your next celebration.
Ingredients
For the Vanilla Cake:
- 2 cups cake flour, sifted
- 1 1/2 cup all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter cut into 1-inch cubes, room temperature
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
Cream Cheese Whipped Cream Frosting:
- 8 ounces cream cheese, room temperature
- 2 cups heavy whipping cream, very cold
- ¾ cup powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
For Cakes:
- Preheat oven to 325 degrees F. Assemble your number in the number cake pan. Grease the pan with baking spray and set aside. The recipe as written will make two numbers. So if you only have one pan, you will need to bake each number.
- In the bowl of an electric mixer, combine the dry ingredients and mix at low speed until well blended.
- Increase speed to medium-low and add the cubes of butter, one at a time mixing each one for a few seconds before adding the next. Mix until there are no large chunks.
- Add eggs, one at a time, and mix well between each addition. In a small mixing bowl, whisk together the milk, vanilla, and almond extract.
- Increase mixer speed to medium and add in the wet ingredients in 3 parts, mixing until incorporated and scraping down the bowls after each addition. DO NOT over beat otherwise, you will end up with dense cakes.
- Divide batter into the prepared number cake pan, filling each about ⅔ full. Bake cakes, one at a time, until a toothpick inserted into the center come out clean, 17-20 minutes.
- Remove cakes from oven and let cool in the pan for at least 15 minutes. Invert onto a cooling rack and let cool completely.
- Using a wire cake leveler, slice each number cake into two equal halves.
For the Cream Cheese Whipped Cream Frosting:
- Pre-chill the bowl of your stand mixer and whisk in the freezer for about 10 minutes.
- Beat the cream cheese until smooth, about 2-3 minutes. Add the cold heavy cream, powdered sugar, and vanilla extract to the bowl. Whisk on medium-high speed until stiff peaks form. Be careful not to over whip the heavy cream.
Assembly:
- Working with one number at a time, place one layer of the number onto a cake platter. Using a pastry bag fitted with a large round tip (or your favorite tip), pipe the whipped cream frosting over the cake in dollops. You can choose to evenly spread the frosting too.
- Place the second layer of the number cake on top of the frosting. Pipe some more frosting on top in dollops.
- Finally, decorate the cake with your desired toppings. I used meringue kisses, macarons, fresh flowers, and fresh fruits. Remember to save an equal amount of decorations for your second number if you are making a two-digit numbered cake.
- Repeat the above steps for the other number if you are making a double-digit numbered cake.
Notes
- Notes: You can find the pan I used here on Amazon
- For a one-digit cake (e.g. 3), half the recipe above and bake one cake.
- The recipe above is written for a double-digit cake (e.g. 17)
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FUHREAKING GORGEEEEOUS OMG
Thank you, dear! It is so easy and I am sure would be perfect for Jame’s birthdays.
Okay, obviously I need to invest in one of these pans! Who knew something like this existed in the world.
Right?? It would be great for many birthday parties to come.
This tastes amazing!!! Is there a way to make it chocolate?
Easiest way is to Just add cocoa powder.
This is great for birthdays, years in work and other occasions that uses numbers, a different twist instead of using number candles why not make a cake out of your age right?
I agree!! So many ways to use this pan!
Wow! I really love your recipes and I am just a beginner and I don’t know how to get all the necessary items
Can I get a little help
Sure, feel free to email me at zainab@aclassictwist.com
I was downright drooling when I saw this photo on Instagram! It looks SO ABSOLUTELY breathtaking! ❤️ 😍I’m sure your niece was super delighted with this decadence! That pan is such an amazing invention!
Thank you 🙂
Thank YOU! You just made something that seemed so daunting so easy!! I can’t wait to give it a go now!! Next stop Amazon to order that pan! Who knew?!
SO glad you found this helpful! Be sure to come back and let us know how your cake turned out!
Did you cut each cake in half to get the 2 layers? Or did you bake each number twice?
Yes – I cut each in half to get the 2 layers.
Never mind, had I read a little further, I would have found my answer. Thanks!
No problem at all. Please let me know how it turns out!
Hi, I tried to do a trial before. After placing the macaron and meringue on the frosting they turn soft within 30 mins. Does this happen to you and anyway to prevent it?
Hi Jenna! I am sorry to hear that. That didn’t happen to me – I decorated mine the day of the party, drove an hour to the party and the toppings were still together. I would recommend making sure your meringues are completely dry before placing on the frosting. being whipped cream frosting, it is quite moist and most times unstable. You could try stabilizing your whipped cream as well with gelatin. Not sure these are helpful! But if you can, try to decorate as close to when you need to present the cake.
Can I make the icing a day ahead and it still be good for piping?
Hi Kandi – the whipped cream icing is best the day off. However, if you need to make it the day before you can. Store refrigerated and it should pipe okay the next day. It may separate but you might be able to spread it out.
Hi, can the frosting be made about 8 hours before needed and kept in an air tight container or should the frosting be made just before it is needed? Your cake is gorgeous and I sure hope mine resembles it 🙂
The frosting can be kept in an airtight container and it is fine to make a few hours before. Hope that helps!
Hi there, this is beautiful! Is it possible to assemble it the day before and store in the fridge? Or would the cake go dry because it would be exposed?
Hi Lozzie, you can definitely assemble it the day before but it may go dry as it is a naked cake. Unless you can store it in an airtight container, I won’t recommend assembling it a day before. You can, however, make the frosting, cakes, decorations and everything the day before and just assemble when ready for your party.
I don’t have a number pan, but I have a 13×9 cake pan and I’m pretty sure I can get 2 #1’s from it. My question is how much cake batter should I use for the 13×9? Would double the batter be enough?
Hi Liz, Sorry I didn’t try the recipe in a 13×9 pan. however, for most of my baking, I always fill the baking pan about 3/4 full to make sure it does not overflow. Hope that helps!
For the vanilla cake, can I use regular flour instead of cake flour? Also, can I omit the almond extract? Oh and what round tip did you use to make the dollops?
Hi Sofia. I haven’t tested this recipe with regular flour. You could try it, just know that it could be a little dense as cake flour has less protein content. Yes, you can omit the almond extract. I used Wilton tip 2A but any large round tip would work. Let me know how your cake turns out 🙂
Hi,
Thank you for this recipe and tutorial. I used it to make my 1st number cake for my moms 72nd birthday recently. It was a big hit and delicious. My sis and my BIL said they thought the cake was a bit dry. Not sure if they meant dense or dry. It didnt taste like either of those to me or other people. I followed the recipe exactly and assembled on the day of. I did bake the cake 2 days before but wrapped with cling as best I could and left at room temp
My question is what would be tour suggestion to add more moisture to the sponge if needed? I did have issues with uneven baking and browned edges. Can’t use cake strips with this special wilton pan 🤷🏻♀️
Thanks so much,
Nissa
Hi Nissa! I am so glad to hear you made this cake for a family celebration. Always makes me happy to hear I can be a part of making your celebrations sweets :). I am not sure how nice your sis and BIL are lol. But maybe baking the cake a few days ahead of time and not sealing perfectly could lead the cake to dry out. In the future, you could baste the cake in a simple syrup (sugar and water combined and brought to a boil until sugar dissolves and water cooks down a bit. you can also flavor this syrup for added flavor). This will help with moisture as well. For the uneven baking, make sure you spread your batter evenly in the pan. This pan has lots of grooves and bumps so the batter needs to be leveled to avoid uneven baking. Don’t let one or two ‘picky’ tasters bring you down 🙂 Most of the other folks enjoyed the cake.
Ive always wanted to try making one of these cakes. Yours looks amazing! How many people does one of the number cakes serve approx?
For this party, we had about 25 people and it served all comfortably. I do recommend having some cupcakes to go along with it if you have a big party.
Can you use ready made cake mix?
Yes, you can 🙂
Thank you for sharing. Really pretty cake. How many servings is the cake for?
It would depend on the cake recipe you use, your number you bake and how big you cut your slices. for the one pictured, it served abput 15-20 people.
My daughter saw this cake and wanted to recreate it for her teen b’day, we went to great extent trying to make a copycat version of yours. Turned out great as she was in charge of placing all the toppings. Must say my newly minted teen was over the moon. Thank you for the detailed instructions.
I am so happy to hear that 🙂 Thank you for letting me know how much she loved this recipe!
Hi,
Does the batter need to be doubled for a two digit cake?
Hi Brooklyn, yes it does.
I needed to triple it!
Hi this is beautiful!! I just had a quick question, do you know approximately how many cups of batter your recipe makes? (cake recipe) I just bought the same pan set and wanted to make 2020 for new years, but I didn’t want to torte the layers because I’m worried about cutting them unevenly
Hi SS, sorry I do not know. However, the recipe as written will give you two numbers (so your 2 and 0) however if you are not slicing it, you may want to double the recipe for two layers.
Will the cake be dry if we cut it a day before the event? i was thinking about assembling the cake the day of but wasnt sure about if cutting the cake would make it dry
As long as you wrap each cut cake in plastic wrap and make sure it’s stored in an airtight container you would be fine. Alternatively, you can also freeze the layers, wrapped up tightly in plastic wrap. When ready to assemble, proceed as you would. Just be sure to let cake comes to room temperature before serving.
Hands down the best cake I’ve ever made or eaten. In the future I would double the cane recipe and keep the icing recipe the same. However my icing deflated a bit as it was pipes and didn’t hold its shape well. Perhaps it was under whipped? It definitely needed to be thicker. Any one have a tip for that?
Hi Stephanie! So glad to hear you loved this cake. Given that the frosting is cream cheese + whipped cream, it is unstable at room temperature. You can always refrigerate before you pipe it to help it hold up. Also keeping the cake refrigerated until ready to serve is also a good idea.
Hi can you use mud cake for this recipe? Will the frosting still hold it’s shape or will the cake be too heavy?
I used the same cake pan and made the letter K, I didn’t cut into two for 2 layers though because the cake would of come apart. Any suggestions other than making another cake for the second layer ?
Sorry, you will have to cut it or bake another layer. I use this cutting tool and have never had my cake ‘come apart’. https://amzn.to/3gF5ZGY
Hi! Where did you get the meringue kisses?
Hi, I made them. But you can also get them from local grocery stores…I know Trader Joe’s carries them.
You had me at “lazy baker” 🤣 I am so glad you did the research to find this pan! Thank you!!
hahaha that is me! I do not have the time in the world to be doing it all 🙂
Hi Zainab,
I love this recipe and tutorial and recently made it for a 2nd time for a friends daughters graduation. It was a “2020” number cake. It was a lot of work but was worth it. Even though I’ve only made this twice now, I am still having trouble with:
1. Handling the big numbers without them breaking and shearing with slicing. I had to redo a number bc it broke beyond repair. Do you use a knife or a cake leveler?
2. Proper storage of the big number cakes. How to keep them airtight and avoid drying out. I covered these loosely on my kitchen counter with plastic wrap but they still dried out from the air. I applied a little bit of simple syrup to help add some moisture but it didn’t do much and may have made the final result a bit too sweet?
I’m a little frustrated bc I want this to be perfect next time and would like to know if you have any advice on these issues. Thank you so much!
Nissa
Hi Nissa,
It’s so great to hear you’ve made this recipe twice and love it!! I can’t imagine how hard it is to make “2020”. I made two numbers once and that was hard enough. I use a cake leveler because I find it gentler when I cut delicate cakes like this. Here’s the one I have and love https://amzn.to/2ZvB1t8 . For storage, it is a hard one. Since I only made two numbers, I stored mine in a 9×13 rectangular baking pan. similar to the pan you bake the numbers in and I wrap it very tight with lots of plastic wrap. I love your idea of simple syrup as well. I think you just need to make sure you use as close to airtight storing as possible. This cake pan, for example, could do with the lid but for 4 numbers that is plenty of pans 🙂 https://amzn.to/3eS9Zml . I hope this helps!!
Thanks so much for your helpful response! I have shared this recipe and tutorial with several other people now. It’s awesome!The 4 numbers were a lot and whenever I had to move them they seemed to tear. I just bought that cake leveler you suggested bc I had an older one for years and the wire got dull. Thanks for suggestions on the pans. I have one of those with a lid……I guess I could get THREE more🤦🏻♀️ Last question for you, when you say you stored the number in the pan and wrapped it tightly with plastic do you mean you wrapped the number itself or the whole pan? And how did you get the number in and out of the pan in one piece?
Thank you so much for your time and patience with all these questions!
Nissa
Hi Nissa, no problem at all. I love helping with troubleshooting and just happy you love my recipes. I have a cake lifter that I use to transfer sliced cakes. sorry for sharing another link lol https://amzn.to/2D0C6BC but it is what I use to transfer my cakes. I do however do not slice the cake numbers if I have to store it overnight. So I bake the numbers, do not slice, store in the rectangular pan and wrap the whole pan with plastic wrap. If you can, I really do suggest baking it all in a day as it is so much better 🙂 But I understand sometimes that’s not possible so I do the frosting and decorations the day of serving.
Ahhh, I have that cake lifter as well. I have so much baking stuff but need to learn how to use it all for the best results. I did slice the numbers then left them out overnight. I will fillow your directions and advise for next time. Thanks so much Zainab! Happy baking!
You are welcome! I love all my tools haha
I love this! I’m planning to make this for my husbands birthday but using a carrot cake recipe instead as it is his favourite. The carrot cake recipe I’m using has different ingredients for the frosting.
8 ounces (224g) cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
2–2.5 cups (240-300g) confectioners’ sugar
2 Tablespoons (30 ml) heavy cream*
2 teaspoons pure vanilla extract
salt, to taste.
Do you think using that frosting recipe will be fine or will using the recipe you mentioned be better. I really want it to look as perfect as possible but I also want to use the proper recipe of the cake he likes. Will your frosting taste different?
Sorry if my questions sound stupid, its just that I don’t bake often
Hi Shayma, no problem it is not a stupid question. I would suggest using your recipe and valuing taste and integrity overlook since it is a birthday!! It should be special. To help the cream cheese frosting you have above hold up to piping, you should chill it until it is thick for piping.
My daughter wants this number cake on her sweet sixteenth birthday, and I was clueless about how I would make it. Your recipe article has blown away all my worries. Thanks, dear.
I’m going to use this recipe to make a letter T for my nephews upcoming birthday. I did not get two pans, but I did get the slicer to cut it in half….will I need to adjust the recipe because it is only only letter verses 2? You mentioned above to someone else that the recipe is for 2 cakes, I feel like this will make too much for one letter.
I think it would be good to have two cakes to layer. For height and definition. However, if you think it is too much, you can half the recipe and bake only one T and you can slice it in half. It’s up to you!
Why is my frosting coming out watery ?
Hi Jessenia, it is hard to troubleshoot what went wrong here. There should be no reason why your frosting is watery if you followed the instructions above. Use COLD heavy cream, whip the frosting until stiff peaks form.
Hello! I just had a question, as I was planning on making a number cake for my birthday coming up. Do we need to cut the cake or use two layers? Is it okay if you use just one cake for one layer only? Please let me know. Thanks!
You can use two cakes to create two layers or you can cut one cake in two. It really depends on you.
Can I use a regular cream cheese buttercream for the frosting?
Yes, you can however I’d recommend chilling the cream cheese frosting before using it so the cream cheese is firm and can hold up.
Do you have a tip on how to successfully transfer the numbers and layers? When I did, they broke into pieces (I fixed with the icing) thank you!
Hi Alexandra, I am sorry to hear the cake broke. I hate when that happens but your fix is what I do! I use a cake lifter to help with lifting the cake slices. I do have two as it makes it easier for bigger cakes. But having someone else to help you as you transfer also helps. Here’s a link to the cake lifter I use. https://amzn.to/3nydUYQ
Hi! I’ve been wanting to make one of these cakes for ages! I’m super out of practice though, on a scale from beginner to expert where would you put this?
Beginner for sure 🙂
Hello,
I love all your helpful tips. I wanted to start doing naked cakes and read that to keep them from drying out use simple syrup. Is it really that simple? Also once I deliver the cake , and it’s displayed how long can it stay moist for? I just would hate for. To dry out especially since it’s a naked cake. Thanks
Hi Ellie. I have used simple syrup or any flavored syrup before to keep cakes moist. But I find wrapping the naked cakes with plastic wraps saves the cake. Once you deliver the cake and it is displayed, it would save for up to 2 hours I think. I usually try to serve as soon as possible.
Hi,
can I use almond milk instead of whole milk?
yes, you can.
Hi! can I use a regular pan and cut it out with a stencil?
Yes, you can.
Can I substitute mascarpone for the cream cheese?
Yes you can!
Hi, I was wondering if you have had any experience with piping on chilled buttercream frosting, instead of the cream cheese frosting? I just baked the number cakes this afternoon (#77 for my father in laws birthday) and am going to freeze the cakes tonight and ice and decorate them tomorrow before the party =)
Hi Heather, yes, you can pipe on chilled buttercream but you will need to get the buttercream to room temp and have it be pipeable.
Hi, If i made this cake on Sunday would it be okay until the Wednesday? How would i store it? Thanks 🙂
Hi Sophie, yes the cake layers can be made ahead of time. I would wrap each in plastic wrap multiple times and store in fridge or freeze. If you freeze, bring to room temperature before frosting and decorating.
OMG! Look at these details! Really impressive. 😀
What brand cake flour do you recommend using ?