decorate · Decorate
How to Make a Number Cake
Number cakes are built from sheet cake cut into digit shapes, then layered and decorated. Bake two 9x13 sheet cakes, print and cut out paper number templates, trace onto cooled cakes, cut with a sharp knife, stack the layers with frosting between, then pipe borders and add decorations.
- Difficulty: Medium
Step by step
- Print and prepare your number template. Print the number you want in a large font on regular paper — aim for about 8-10 inches tall. Cut it out cleanly with scissors. This becomes your cutting guide.
- Bake two 9x13 sheet cakes. Use your favorite cake recipe or box mix. Bake in greased 9x13 pans until a toothpick comes out clean. Cool completely in the pans, then turn out onto cutting boards.
- Trace and cut the number shapes. Place your paper template on the first cake and trace around it with a toothpick. Remove the template and cut along the traced lines with a long, sharp knife. Repeat with the second cake so you have two identical number layers.
- Level and layer the cakes. Trim any domed tops with a serrated knife to make flat surfaces. Place one number on your serving board. Spread a thin layer of frosting on top, then carefully place the second number layer on top, lining up the edges.
- Apply the crumb coat. Spread a thin layer of frosting all over the cake to seal in crumbs. Don't worry about it looking perfect — this is just the base layer. Refrigerate for 30 minutes to set.
- Add the final frosting layer. Apply a smooth, even layer of frosting over the entire cake. Use an offset spatula for flat surfaces and a smaller knife for curves and tight spots.
- Pipe borders and decorations. Use a piping bag with a star tip to pipe borders around the edges. Add rosettes, shells, or simple lines as desired. Finish with sprinkles, candies, or fresh fruit while the frosting is still soft.
Tips & troubleshooting
- Freeze the cut cake pieces for 15 minutes before assembling — they'll hold their shape better and create cleaner edges
- Save the cake scraps to make cake pops or trifle — don't waste perfectly good cake
- Use a cardboard template instead of paper if you're making multiple number cakes — it holds up better to repeated tracing
Variations
- Double-digit numbers. For numbers like 10 or 25, cut each digit separately from its own sheet cake, then arrange them side by side on a large board or connect with frosting.
- Cream-filled version. Split each number layer horizontally to create four thin layers total. Fill between layers with whipped cream, pudding, or jam along with the frosting.
- Naked cake style. Skip the full frosting coverage and just pipe frosting along the edges, leaving the cake layers visible on the sides.
Questions
- What's the best cake flavor for number cakes?
- Dense, sturdy cakes work best since they hold their shape when cut. Pound cake, yellow cake, or chocolate cake are ideal. Avoid very light, airy cakes that might crumble.
- How far ahead can I make a number cake?
- Cut and assemble the cake up to two days ahead, wrap tightly in plastic, and refrigerate. Add final decorations the day you plan to serve it.
- What if my number breaks while cutting?
- Piece it back together with frosting acting as glue. Once you frost the whole cake, small breaks become invisible. The frosting holds everything together.