This easy numbers cake for birthdays is delightful and simple to make. It’s a personal cake you can customize with the recipient’s favorite sweets, and the process is enjoyable—especially with this fast version of a numbers cake.
Taste and Occasion
Number cakes have been popular on social media for some time. Most versions are multi-layered creations built from sponge or cookie bases, filled with cream and heavily decorated. They look impressive but can be time-consuming to prepare.
This quick numbers cake is different: it uses a single-sheet sponge cake covered in chocolate, making it ideal for beginners. You don’t need a special pan—just bake the cake on a regular sheet and trace a large number template on paper to cut out the shape. The result is a beautiful chocolate number cake that’s easy to customize.
Ingredients
You can use most sponge cake recipes for this numbers cake. Choose a batter that yields a slightly firmer, stable sponge rather than something very moist. Bake the cake on a standard baking sheet and, if you want a higher cake, border the sheet with a baking frame or folded aluminum foil so the batter doesn’t spread too thin.
How to make the Numbers Cake
Top Tip
Baking numbers cakes without a mold is practical: you avoid buying a new pan for every design. Create a large number template on paper—enlarge the digits to the size you want and cut out as little scrap as possible. Lay the template on the cooled cake and trim carefully with a sharp knife. Then melt chocolate or a glaze and coat the cut cake. Once the coating has set slightly, decorate the top with your chosen mini treats.
Recipe Card
Numbers Cake
25
30
Ingredients
For the dough
- 250 grams butter, soft
- 170 grams sugar
- 5 eggs, medium
- 300 grams all-purpose flour
- 100 grams ground almonds, or nuts
- 3 tablespoons baking cocoa
- 220 milliliters milk
- 1 small bag baking powder
For the decoration
- 250 grams chocolate coating
- mini treats, e.g. mini chocolates, cookies, smarties
Instructions
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Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and create a border if you want a thicker cake. Beat the soft butter with the sugar until fluffy, then add the eggs one at a time, mixing well after each.
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Combine the flour with ground almonds, cocoa and baking powder. Add to the butter-egg mixture alternating with the milk. The batter should be neither stiff nor runny but should fall slowly from a spoon. Spread evenly on the prepared sheet and bake for about 30 minutes.
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Once cooled, place your large paper number template on top and cut out the shape with a sharp knife, trying to minimize scraps. Melt the chocolate coating in a warm water bath and pour or spread over the cut cake. Let the coating set a little so it thickens, then arrange mini chocolates, cookies or other treats on top.
Notes
- If you want a taller cake, use a baking frame or fold aluminum foil to form a border. Aim for a baking area around 30 x 25 cm (12 x 10 in).
- Print or enlarge a simple number coloring page as a template. A single DIN A4-sized sheet is usually sufficient for one large digit; use two sheets if you need two numbers.
Ingredient substitutions
Variations
After coating the cake with chocolate, let the glaze thicken slightly so the decorations stay in place. Top with mini chocolates, cookies, candies or themed treats. The cake can be prepared a day in advance and kept covered. Leftover scraps can be repurposed into cake pops or truffles.
