Number cake recipe made with a crisp cookie-style base, a smooth vanilla cream filling, and simple decorations, perfect for birthdays and celebrations.
What is a number cake?
A number cake is a decorative cake shaped like a number, commonly made for birthdays and milestone celebrations.
This number cake recipe uses two baked layers, a piped cream filling, and simple decorations, making it easier to assemble than a traditional layered cake.
This method is based on repeated testing to keep the cake stable, easy to decorate, and simple to assemble.
Why you'll love this cake
- Easy to shape and assemble - The cookie-style base holds its shape well, making this number cake easy to cut, bake, and stack.
- Stable filling for decorating - The smooth vanilla cream filling pipes cleanly and stays firm, even with decorations on top.
- Perfect for birthdays - This birthday number cake recipe is simple, customizable, and easier to manage than a layered cake.
Ingredients you need
- Flour: All-purpose flour, sifted for a smooth dough.
- Almond meal: Finely ground blanched almonds for structure and flavor.
- Sugar: Granulated sugar and powdered sugar for the base and cream.
- Butter: Unsalted and cold, cut into pieces for a sandy texture.
- Eggs: Large eggs and egg yolks at room temperature.
- Milk: Whole milk for a smooth vanilla filling.
- Cornstarch: Thickens the cream for a stable texture.
- Gelatin: Helps the filling hold its shape once piped.
- Heavy cream: Cold, for whipping and lightening the filling.
- Vanilla & salt: Vanilla bean or extract, plus a pinch of fine sea salt.
- Decorations: Fresh strawberries or other fruit, meringues, sprinkles, candies, or cookies for decorating.
Tips for this recipe
- Chill the dough: Cold dough keeps the number shape clean during baking.
- Bake evenly: Roll the dough to an even thickness for uniform baking.
- Cool completely: Let the baked layers cool fully before assembling to keep the cream stable.
- Use a firm filling: A stable vanilla cream makes decorating easier and cleaner.
How to make a number cake
This number cake uses my shortcrust pastry recipe for a firm base that keeps its shape when baked.
In a large bowl, mix the flour, powdered sugar, almond meal, and salt.
Rub in the cold butter with your fingers until the mixture looks sandy.
Add the egg, bring together the dough, wrap, and chill for 30 to 60 minutes.
Roll out the dough between parchment paper to about 3–4 mm thickness.
Place the paper number template on the dough and cut around it with a small knife. (download the printable number templates below for clean and even shapes).
Repeat to obtain two identical number shapes.
Bake at 350°F (180°C) for 10–12 minutes, then cool completely on a wire rack.
Prepare the vanilla cream filling and transfer it to a piping bag with a round tip
Pipe small dollops of cream over the first baked number layer.
Place the second layer on top, pipe the remaining cream, and decorate with fresh strawberries or other fresh fruit, French meringues, sprinkles, and your favorite sweet decorations.
Serving Suggestions
This number cake recipe is best served chilled, once the filling has set and the decorations are in place.
Slice with a sharp knife and serve directly from the fridge for clean cuts and a neat presentation.
This number cake recipe also works well with other stable fillings like vanilla buttercream, mascarpone frosting, or whipped chocolate ganache, depending on the flavor and decoration you want.
Storage Instructions
- Store the number cake in the refrigerator, covered or in an airtight container, for up to 2 days.
- For best texture and appearance, decorate the cake the same day or the day before serving.
Recipe Variations
- Chocolate version: Use a chocolate cream filling or add cocoa powder to the base for a chocolate number cake.
- Fruit flavors: Fill the cake with lemon, raspberry, or berry cream and decorate with fresh fruit.
- Different base: Make the number cake with sponge cake instead of a cookie-style base.
- Seasonal toppings: Decorate with seasonal fruits, candies, or themed sprinkles.
- Simple decoration: Keep the topping minimal with whipped cream and fresh berries for a clean look.
For a different look, this number cake recipe can also be made as a letter cake, or with a sponge cake base instead of a cookie-style base using my vanilla sponge cake recipe.
FAQ – Number Cake
What size is a number cake?
Most number cakes are made using an A4-size template, which yields about 6 servings.
How many servings does a number cake make?
An A4 number cake usually serves 6 people, depending on slice size.
How do you cut a number cake?
Use a sharp knife and cut straight down through the cake, avoiding dragging through the decorations.
Can a number cake be made in advance?
Yes, the cake base can be baked ahead, and the cake can be assembled and refrigerated up to one day before serving.
More Birthday Cake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Easy Number Cake Recipe
- Total Time: 55 minutes
- Yield: 6 slices
Description
How to make a number cake with a sweet shortcrust pastry, fresh strawberries, and a smooth diplomat cream, perfect for a cake serving about 6 slices.
Ingredients
Shortcrust Pastry
- 250 g (2 cups) all-purpose flour
- 80 g (⅔ cup) powdered sugar
- 40 g (⅓ cup) almond meal
- 1 pinch salt
- 125 g (½ cup + 1 tbsp) unsalted butter, cold
Diplomat Cream
- 250 ml (1 cup) whole milk
- 1 vanilla bean or vanilla pod
- 40 g egg yolks (about 3 yolks)
- 60 g (⅓ cup) granulated sugar
- 2 ½ tbsp (20 g) cornstarch
- 2 sheets gelatin
- 250 ml (1 cup) heavy cream, full-fat and cold
Decoration
- Fresh fruit (strawberries or mixed berries)
- Sprinkles
- Candies or small sweets
Instructions
Shortcrust Pastry
- In a large bowl, combine the flour, powdered sugar, almond meal, and salt.
- Add the cold butter and rub it in with your fingertips until the mixture looks sandy.
- Add the egg and bring together the dough until it forms a ball.
- Wrap the dough in plastic wrap and chill for at least 20 minutes.
- Roll out the dough between two sheets of parchment paper to a thickness of 3–4 mm.
- Freeze the dough for 10 minutes, then peel off the parchment paper.
- Place the cold dough on a baking mat, position the paper number template on top, and cut around it with a knife.
- Remove the excess dough and repeat to cut a second identical number.
- Bake at 350°F (180°C) for 10–12 minutes, until lightly golden.
- Cool completely before assembling.
Diplomat Cream
- Heat the milk with the split and scraped vanilla bean and let infuse for 10 minutes.
- Soak the gelatin sheets in cold water.
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Remove the vanilla bean and pour the hot milk over the yolk mixture while whisking.
- Return to the saucepan and cook over medium heat, whisking constantly, until thickened.
- After the first boil, cook for 2 more minutes, then remove from heat.
- Add the drained gelatin and mix until fully dissolved.
- Transfer the pastry cream to a dish, cover with plastic wrap, and chill until cold.
- Whip the cold heavy cream to stiff peaks.
- Loosen the cold pastry cream, then fold in the whipped cream gently to obtain a smooth, firm diplomat cream.
Assemble the Number Cake
- Place the first shortcrust layer on a cake board.
- Pipe small dollops of diplomat cream evenly over the surface.
- Set the second layer on top and pipe more cream to cover.
- Decorate with fresh fruit, sprinkles, candies, or other decorations.
- Refrigerate until ready to serve.
Notes
Storage: Store the number cake in the refrigerator for up to 2 days, well covered.
Tips:
- Use a kitchen scale for accurate measurements and consistent results.
- Chill the dough well to keep clean number shapes during baking.
- Assemble the cake when the pastry is fully cooled to keep the cream stable.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: dessert, cake, birthday
- Method: Baking
- Cuisine: American
Nassima
Hi, if I double the quantities to make a butterfly-shaped number cake, will the base still hold without breaking?
If I make it the day before, how should I store the pastry? I’m planning to assemble the cake the next day with diplomat cream that will also be prepared in advance.
Thank you