Seen the trending number cakes and ever wondered how to make one? Follow my easy step-by-step guide on how to make a number cake to create one at home and for your next celebration.
INGREDIENTS:
VANILLA CAKE:
1 cup cake flour
¾ cup all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter cut into 1-inch cubes, room temperature
2 large eggs, at room temperature
½ cup whole milk, at room temperature
½ teaspoon vanilla bean paste
¼ teaspoon pure almond extract
CREAM CHEESE WHIPPED CREAM FROSTING:
8 ounces cream cheese, room temperature
2 cups heavy whipping cream, very cold
¾ cup powdered sugar
2 teaspoons vanilla extract
DIRECTIONS:
FOR CAKES:
Preheat oven to 325 degrees F. Line muffin tins with cupcake liners and set aside.
In the bowl of an electric mixer, combine the dry ingredients and mix on low-speed until well blended.
Increase speed to medium-low and add the cubes of butter, one at a time mixing each one for a few seconds before adding the next. Mix until there are no large chunks.
Add eggs, one at a time and mix well between each addition. In a small mixing bowl, whisk together the milk, vanilla and almond extract. Increase mixer speed to medium and add in the wet ingredients in 3 parts, mixing until incorporated and scraping down the bowls after each addition. DO NOT over beat otherwise, you will end up with dense cakes.
Divide batter into prepared pans, filling each about ⅔ full. Bake cakes until a toothpick inserted into the center come out clean, 17-20 minutes. Remove cakes from oven and let cool in pan for at least 15 minutes. Invert onto a cooling rack and let cool completely.
Using a wire cake leveler, slice each number cake into two equal halves.
FOR THE CREAM CHEESE WHIPPED CREAM FROSTING:
Pre-chill the bowl of your stand mixer and whisk in the freezer for 10 minutes. Beat the cream cheese until smooth. Add the cold heavy cream, powdered sugar and vanilla extract to the chilled bowl. Whisk on medium-high speed until stiff peaks form. Be careful not to over whip the heavy cream.
ASSEMBLY:
Working with one number at a time, place one layer of the number onto a cake platter. Using a pastry bag fitted with a large round tip, pipe the whipped cream frosting over the cake in dollops. You can choose to evenly spread the frosting too.
Place the second layer of the number cake on top of frosting. Pipe some more frosting on top in dollops.
Finally, decorate the cake with your desired toppings. I used meringue kisses, macarons, fresh flowers and fresh fruits. Remember to save an equal amount of decorations for your second number if you are making a two digit numbered cake.
Repeat the above steps for the other number if you are making a double-digit numbered cake.
