Easy Number Cake for a Special Celebration

Our little Maya just turned 2 this past Sunday! Time is flying, and she’s growing up so quickly. We got lucky with the weather and spent the day with family in the garden, soaking up the sun. Of course, for such a special day, a beautiful birthday cake was a must.

I love baking number cakes for birthdays because they showcase the age being celebrated while looking festive and stunning. Number cakes come in many forms—some are elaborate and take time to make (like my lemon and blackberry number cake or my raspberry number cake), while others are quick and easy to make (like my chocolate number cake).

With a busy week leading up to Maya’s birthday, I needed a cake that was simple to make yet still impressive. So I settled on a quick and easy number cake. I simply baked a wonderfully moist lemon cake and decorated it with vanilla buttercream in various colors. The cake’s flavor was a perfect match for the warm summer day, and the colors added a cheerful, festive touch to our little girl’s big day.

Tips for Baking a Number Cake

Baking a number cake like the one pictured is easier than you might think! Here are my top tips for achieving a great result:

• Bake a moist cake: I made a light and fluffy lemon cake that bakes flat and holds its shape well when cut, without crumbling. This is key because you want clean, sharp edges when cutting the number—crumbly edges can ruin the look. You can find the lemon cake recipe further down the page.
• Use an adjustable pan: To bake a number cake that serves a crowd, you’ll need a large pan. The easiest option is an adjustable square baking pan, where you can customize the size. I adjusted my pan to 23 x 33 cm (9 x 13 inches), which suits the recipe’s portion, but you can also make one and a half or double portions to bake a larger cake.
• Line the pan: If you’re using an adjustable pan without a bottom, you’ll need to line the bottom with parchment paper. Attach the parchment paper to the top edge of the pan with paper clips, so the batter doesn’t leak out. If you’re using a baking pan with a solid bottom, line the bottom with parchment paper, but skip the sides.
• Don’t grease the pan: This helps the batter cling to the sides and rise more evenly, preventing the middle from doming. If the cake still rises in the center, you can easily level it with a bread knife once it’s fully cooled.

Bake Your Number Cake Ahead

One of the great things about number cakes is that they can be baked and cut in advance. Once you’re done cutting your cake, wrap it well in plastic wrap and freeze it for up to 3 months. Thaw it in the fridge the night before serving, and it will be ready to decorate the next morning.

Alternatively, you can bake the cake the day before or the morning of your event, wrap it well in plastic wrap, and let it sit at room temperature until you’re ready to decorate.

How to Cut a Number Cake

When cutting your number cake, it’s essential that the cake is completely cooled; otherwise, it may crumble or break. The bottom of the cake is usually the most flat and even side, so before you cut, flip the cake by placing a piece of parchment paper on top followed by a cutting board. This makes it much easier to flip the cake without breaking it.

Use a template to cut out the number to ensure it’s proportional and even. You can draw or print a large number on paper, cut it out, and place it on the cake as a guide. Use a sharp knife to cut along the edges of the template. Once your number is cut, transfer it to your serving dish. Remember to make sure the dish fits in the fridge! You can use the flipping method again to safely transfer your cake onto the dish.

Decorate the Number Cake with Buttercream

Now for the fun part—playing with colors! Make a batch of buttercream as stated in the recipe further down on the page. Divide the buttercream into separate bowls for each color you want to use–one bowl per color. Add food coloring (a little at a time because it’s powerful!) and mix until the colors are as you want them to be.

You can prepare and color the buttercream in advance. Just cover it with plastic wrap and store it in the fridge. Take it out 30-60 minutes before decorating to let it soften enough for piping.

Use different piping tips to create various patterns on your number cake. Once decorated, place the number cake in the fridge to let the buttercream set and hold its shape. Remove the number cake from the fridge 30-60 minutes before serving, so it’s not too cold.

Great piping tips for decorating your number cake

You can use many different piping tips, but if you want to recreate the look of the cake in the photo, I used the following tips:

• Wilton 2D
• Wilton 32
• Wilton 103
• Wilton 21

Recipe

Easy Lemon Number Cake with Vanilla Buttercream

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A light and fluffy lemon cake, decorated with delicious vanilla buttercream. This number cake is easily cut without crumbling and perfect for creating beautiful, delicious number cakes.

Time: 4 hours hrs

Difficulty: Moderate

Yield: 8 servings*

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• 22 x 33 cm (approx. 8.5 x 13) baking pan (or adjustable cake pan)

Ingredients

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Lemon Cake:

• 300 g flour
• 1 ½ tsp baking powder
• 350 g sugar
• 3 tbsp finely grated lemon zest
• 4 tsp lemon juice
• 6 eggs
• 2 tsp vanilla
• 300 g butter (melted)

Vanilla Buttercream:

• 230 g unsalted butter (room temperature)
• 300 g powdered sugar
• ½ tsp vanilla
• 2 tbsp heavy cream

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Instructions

Lemon Cake:

• Line the bottom of a 22 x 33 cm (approx. 8.5 x 13) baking pan with parchment paper. If using an adjustable baking frame, secure parchment paper around the outside to form a base.
• Combine the flour and baking powder in a bowl.
  300 g flour, 1 ½ tsp baking powder
• In a separate bowl, mix the sugar and finely grated lemon zest with a hand mixer until well combined. Add the lemon juice, eggs, vanilla and slightly cooled melted butter. Beat until smooth.
  350 g sugar, 3 tbsp finely grated lemon zest, 4 tsp lemon juice, 6 eggs, 2 tsp vanilla, 300 g butter
• Gradually add the dry ingredients to the wet mixture, stirring with a spoon until a smooth batter forms.
• Pour the batter into the prepared pan. Bake at 180 °C (356 °F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and let it cool completely on a wire rack.

Cut the Cake:

• Run a sharp knife along the inside of the pan to release the cake. If the cake has domed in the center, carefully level it using a serrated bread knife.
• Place a piece of parchment paper on the cake and a cutting board on top. Flip the cake so the bottom is now the top. Peel off the parchment paper.
• Print or draw a template of your number. Place the template on the cake and cut along its edges with a sharp knife. Discard the excess cake, leaving only the number.
• Carefully transfer the number-shaped cake onto the serving platter. Use the flipping method again if necessary to avoid breakage.

Vanilla Buttercream:

• Cut the butter into smaller pieces and beat it with a hand mixer or stand mixer on medium-high speed for 5 minutes until light and fluffy.
  230 g unsalted butter
• Gradually add powdered sugar and vanilla. Slowly mix in the heavy cream until the buttercream reaches a pipeable consistency. Add more powdered sugar or cream as needed to adjust.
  300 g powdered sugar, ½ tsp vanilla, 2 tbsp heavy cream
• Divide the buttercream into portions for different colors, and mix in gel food coloring as desired.
• Transfer the buttercream to piping bags fitted with various tips. Pipe the frosting onto the cake as desired.

Notes

*Number of servings depends which number is cut, i.e. a number 1 serves fewer than a number 3. 

Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature overnight before decorating.

Make ahead: The cake can be baked a day ahead and stored at room temperature, tightly wrapped in plastic wrap.

Storage: Once decorated, keep the cake covered in the refrigerator. Let it sit at room temperature for 30–50 minutes before serving to ensure it’s not fridge-cold.

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