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number cake with fruit and flowers on a white platter for birthday

Number Cake

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5 from 2 reviews

Have you ever seen the popular Number Cakes and wondered how to make one? Follow my simple step-by-step instructions on how to make a beautiful Number Cake at home for your next birthday celebration!

  • Total Time: 60
  • Yield: 1 cake 1x


Units Scale

This recipe makes enough for 2 cakes or a 2 digit number! If making one cake, you can either halve the recipe or bake off any remaining cake batter in a pan for yourself!

For the Cake

  • 1 c butter (softened at room temp)
  • 1 3/4 c granulated sugar
  • 1 Tbsp vanilla extract
  • 4 eggs (room temp)
  • 3 c cake flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 c whole milk (room temp)

For the Frosting

  • 16 oz full fat cream cheese (softened at room temp)
  • 1 c unsalted butter (softened at room temp)
  • 8 c powdered sugar
  • 1 Tbsp or more, whole milk or heavy whipping cream (as needed to reach desired consistency)
  • Pinch of salt

Edible Toppings such as...

  • Sliced strawberries
  • Blueberries
  • Raspberries
  • Blackberries
  • Other fruit
  • Macarons
  • Amoretti cookies
  • Candies
  • Chocolate
  • Marshmallows
  • Fresh flowers (be sure they are identified as edible)
  • Fresh herbs


  1. Prepare the cake pan(s). If using the silicone type, all you need to do is spray with cooking spray or coat in butter. If using a metal pan(s) you might want to lay down a few strips of parchment paper in the bottom.
  2. Preheat oven to 350°F.
  3. In a large bowl of a stand mixer or in a large bowl using a hand mixer, combine the butter and sugar. Beat until light and creamy, about 3 minutes.
  4. To the creamed butter add the vanilla extract. Mix.
  5. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides and bottom of the bowl well.
  6. In a separate bowl, whisk together the dry ingredients (cake flour, baking powder and salt.)
  7. With the mixer on low speed, add 1/3 of the dry ingredients and mix until just about absorbed.
  8. Then, add 1/2 of the milk and mix. Repeat with another 1/3 of flour mixture, remaining milk, and then remaining flour, scraping down the sides and bottom of the bowl after each addition. Stop mixing once the last of the flour has absorbed into the cake batter. Do not overmix.
  9. Once all the ingredients are mixed, add the cake batter into the prepared cake pan(s). I find it's easier to use a large cookie scoop to add the batter into the pan and then spread out using an offset spatula.
  10. Place into the oven.
  11. The baking time is about 30 minutes, so begin to check on the cake at the 20 minute mark and check on it until it's done. Bake until slightly golden and when a toothpick inserted into middle comes out clean.
  12. Cool completely in baking pan on a wire rack.
  13. Once cooled, use a large serrated knife to level off the cake as needed.
  14. When ready to assemble, cut the cake in half and place on sheet pan lined with parchment paper.
  15. Place in the freezer for at least 30 minutes to firm up.
  16. In the meantime, make the frosting.
  17. In another large bowl add the softened cream cheese and softened butter. Mix until just combined, about 1 minute.
  18. Add the powdered sugar and mix on low speed, adding milk as needed until stiff peaks form.
  19. Place frosting in a large pastry bag fitted with a large round tip.
  20. When the cake is ready, take the first layer or cake and put it on your serving plate. Pipe the buttercream in dollops all over the surface (hold the piping bag upright and squeeze). The dollops should hold stiff peaks.
  21. Take the top layer of cake and gently place it on top of the frosting ensuring no crumbs fall on the sides of the first layer of frosting.
  22. Repeat a layer of frosting dollops on top.
  23. Only before serving, top with fresh fruits, candies, small cookies, meringue kisses, sprinkles, edible flowers, and other small desserts. This is the most trendy way to decorate number cakes.



Recipe by

  • If you'd like to make a gluten free cake, try this recipe made with almond flour.
  • When decorating, start with the largest pieces first, and then work your way to adding the smallest items. This way, all the toppers are spaced out nicely and evenly spread out on top of the cake. You don't want large groupings of one type of decoration.
  • When using flowers, be sure that any flower you use is identified as edible for safety. Even if you do not eat the flowers, it is good knowing that you can eat the rest of the cake safely with the flowers removed!
  • You can make this cake a day ahead, but only decorate right before serving. If using fruit, the fruits could leak juice which will streak and make a mess. The other toppings can also be affected over time if they sit in the buttercream for too long.