Fancy a quick and easy numbers cake for birthdays? This numbers cake without a special baking pan is a delicious eyecatcher.
Such an easy numbers cake for birthdays is lovely! On the one hand, it is an individual cake that you can decorate wonderfully with the favorite sweets of the recipient. On the other hand, the preparation is fun, especially if it is such an easy birthday numbers cake like mine.
Taste and Occasion
Number cakes have been trending on social media channels for some time now. However, they are almost always multi-"tiered" number cakes made of sponge or cookie dough, filled with cream, and decorated. The result looks great but is also quite time-consuming in preparation.
My quick number cake recipe is different: it consists of regular sponge cake and you cover it with chocolate. Perfect for baking beginners! Another advantage: You don't need a special baking pan. Because baking number cakes without a mold is super easy, you make your own number cake template out of a sheet of paper. What do you think of the chocolate number cake?
Theoretically, you can use any sponge cake for the number cake. However, it should not be too moist but tends to be a little "drier" or stable. You bake the dough on a regular baking sheet. I recommend limiting it with a baking frame or aluminum foil so that the cake is not too flat in the end.
How to make the Numbers Cake
Baking number cakes without a mold is convenient - otherwise, you would have to buy a new mold for every birthday cake.
This easy basic cake batter recipe is excellent for beginners. It is the foundation for many popular pastries such as marble cakes, cupcakes, waffles and Co.
I use a sheet of paper as a template for the number cake. And create a document with significantly enlarged numbers. You should need to cut off as few scraps as possible. Place the number on the dough and cut it out with a sharp knife. Then we continue with the fun part: decorating the number cake!
For the dough
- 250 grams (1 cup) butter, soft
- 170 grams (⅘ cup) sugar
- 5 eggs, medium
- 300 grams (2 ⅖ cups) all-purpose flour
- 100 grams (1 cup) ground almonds, or nuts
- 3 tablespoons baking cocoa
- 220 milliliters (1 cup) milk
- 1 small bag baking powder
For the decoration
- 250 grams (1 cup) chocolate coating
- mini treats, e.g. mini chocolates, cookies, smarties
- Preheat the oven to 350°F/175°C. Cover a baking sheet with baking paper and border it (see tip). Beat the soft butter with the sugar for a few minutes until fluffy. Gradually stir in all the eggs, one at a time.
- Mix flour with almonds, cocoa and baking powder. Stir in alternately with the milk. The dough should be neither firm nor runny but hard to tear from the spoon. Spread the dough on the prepared baking sheet, smooth it out and bake for about 30 minutes.
- Place a large paper number template on the cooled cake (see tip). Cut out using a sharp knife - there should be as few cake scraps as possible. Melt the chocolate or cake glaze in a hot water bath. Coat the cake with it. Wait briefly so that the chocolate is no longer quite so liquid. Then decorate with treats.
- Depending on how high you want the cake to be, I recommend using a baking sheet or double-folded aluminum foil to border the baking sheet. The area should be roughly 12*10 in/ 30*25.
- A document with a big number coloring picture is suitable as a number cake template. Whether you need one or two numbers, these are about DIN A4 sheet size. You should have to cut off as few scraps as possible!
After frosting the cake with chocolate, wait a minute, so the treats don't "float" away. Mini chocolates, cookies and Co. on top. By the way: You can prepare the birthday cake well the day before. And from the leftover cake, you can make delicious cake pops, for example.