Number cake biscuit: The easy recipe for a successful birthday cake
Do you want to make a number cake for a birthday and don't know which biscuit to choose? Good news: this guide answers all your questions. Which biscuit to use, which cream, how to cut the numbers without breaking everything, how far in advance to prepare the cake. Everything is here, step by step.
No time to do it yourself? Love and Cakes Paris has been creating custom-made artisanal number cakes since 2016, with in-store pickup from Tuesday to Saturday and delivery in Île-de-France.
What is a number cake? Origin and composition
A number cake is a cake in the shape of numbers, composed of 2 superimposed layers of biscuit. Between each layer, a firm cream is piped. It is then decorated with fresh fruit, macarons, meringues or edible flowers. The result is spectacular and very personalized.
This birthday cake was popularized on social media in 2018. It is also available as a letter cake (alphabet letters) or a heart cake (heart shape). Each version follows the same basic recipe: a good biscuit, a good cream, beautiful decoration.
Which biscuit for a number cake? 5 options compared
This is the key question. The biscuit determines the cake's stability, ease of cutting, and taste. Here are 5 options, with their advantages and limitations.
Shortcrust pastry: the classic base
Shortcrust pastry is the most common recipe for number cakes. It offers a crispy biscuit, a buttery taste, and perfect stability under the weight of the cream and decorations. It's easy to prepare the day before and stores well in the fridge.
Its only weakness: it can crumble if it's too thin. Roll it out to at least 4–5 mm.
Shortcrust pastry recipe (for 2 layers of 1 A4-sized number):
- Flour: 250 g
- Cold butter, diced: 125 g
- Icing sugar: 100 g
- Salt: 3 g
- 1 egg (50 g)
Mix the flour, icing sugar, salt, and cold diced butter. Rub with your fingertips until you get a sandy mixture. Add the egg, mix without kneading. Wrap in cling film and refrigerate for 1 hour. Roll out on a baking sheet, cut out your numbers using a template. Bake at 170 °C for 12 to 15 minutes. Let cool completely before assembling.
Cutting tip: place the baking sheet in the freezer for 15 minutes before cutting. The edges will be clean and the biscuit won't crumble.
Joconde sponge: moist and easy to cut
The Joconde sponge is the best alternative to shortcrust pastry. It is light, moist, and easy to cut without breaking. Its almond flour base gives it a subtle taste. It pairs perfectly with a vanilla diplomat cream.
Joconde sponge recipe (for 1 A4-sized number, 2 layers):
- Almond flour: 100 g
- Icing sugar: 100 g
- Whole eggs: 3
- Egg whites: 3
- Caster sugar: 20 g
- Flour: 30 g
- Melted butter: 20 g
Whip the egg whites with the caster sugar until stiff peaks form. Mix the almond flour, icing sugar, and whole eggs. Gently fold in the egg whites with a spatula. Add the flour, then the cooled melted butter. Spread on a baking sheet lined with parchment paper. Bake for 10 minutes at 200 °C.
Dacquoise, genoise, puff pastry
Dacquoise is a meringue-based almond batter. Airy texture, light crispy crust. Ideal for adult party cakes, versions with edible flowers or fresh fruit. It is also naturally gluten-free.
Genoise is the simplest recipe. Moist, light, it cuts effortlessly. Soak it in syrup to prevent it from drying out. Perfect if it's your first time.
Puff pastry gives a crispy biscuit in the style of a mille-feuille. Sprinkle with icing sugar before baking: it forms a thin caramelized layer that keeps it crispy over time.
Comparison: which biscuit to choose based on your skill level?
| Biscuit | Texture | Difficulty | Cutting | Ideal for |
|---|---|---|---|---|
| Shortcrust pastry | Crispy | Easy | Delicate | Classic recipe |
| Joconde sponge | Moist | Intermediate | Easy | Almond taste, moist |
| Dacquoise | Airy / crispy | Intermediate | Good | Adults, gluten-free |
| Genoise | Moist | Very easy | Very easy | Beginners |
| Puff pastry | Flaky / crispy | Easy | Delicate | Original version |
Which diplomat cream or ganache for a number cake?
The cream must be firm. It needs to hold between the 2 biscuit layers and under the weight of the decorations. Here are the best recipes.
Diplomat cream is the standard. It's a vanilla pastry cream, lightened with whipped liquid cream and stabilized with gelatin. Perfect hold, delicate taste. Prepare it the day before and keep it chilled in a piping bag.
Mascarpone whipped cream is quicker. Mascarpone strengthens the whipped cream's hold. Pour well-chilled liquid cream, mascarpone, and icing sugar into the stand mixer bowl. Whip until a firm whipped cream is formed. Refrigerate until assembly.
Whipped ganache (white chocolate, milk chocolate, praline…) provides a creamy texture and an intense flavor. It's also a good option if you like chocolate versions.
⚠️ Avoid using liquid cream alone or light mousses. They won't hold under the weight of the second layer.
How to make a successful number cake: step-by-step assembly
Successful assembly means following 4 steps in order.
Step 1 — Place the first biscuit on a rigid support: cake board or cardboard base.
Step 2 — Fill a piping bag with your cream (round nozzle 10 to 12 mm). Pipe small, regular domes over the entire surface. Start with the outline, then fill the inside.
Step 3 — Gently place the second biscuit on top. Press lightly and evenly. Pipe cream again on this second layer.
Step 4 — Decorate by starting with the largest elements: fresh fruit, macarons. Then, add meringues, small edible flowers, sugar pearls. Place the cake in the fridge until ready to serve.
How to cut a number cake without crushing it?
This is the number one fear. Here are the practical answers.
- Coat the biscuit with chocolate: after baking and cooling, apply a thin layer of melted white chocolate to the inner side. This layer protects the biscuit from the cream's moisture.
- Freeze the dough for 15 minutes before cutting the numbers. The cut will be clean.
- Use kitchen shears to cut the top layer when serving. A simple technique, perfect results.
- Hold the top biscuit between your fingers while cutting to avoid crushing the cream.
Number cake template: what size to choose?
Print your template on an A4 sheet (21 × 29.7 cm). Place it on the rolled-out dough and cut with a thin knife.
- A4 size: between 6 and 10 servings depending on the numbers chosen.
- A3 size (30 × 42 cm): between 20 and 25 servings. Ideal for a large birthday.
The number 1 yields fewer servings due to its thin shape. Plan for a second cake if you have more than 15 guests.
How far in advance should you prepare a number cake?
Organize your recipe in two stages.
The day before:
- Prepare and bake your biscuits
- Prepare the diplomat cream or whipped ganache
- Store the biscuits at room temperature, wrapped in cling film
- Store the cream in a piping bag in the fridge
On the day:
- Assemble the cake 1 to 2 hours before serving
- Add fresh fruit and small decorations at the last minute
Tip: glaze your strawberries and other fruits with a neutral glaze. They will retain their shine and won't make the biscuit soggy.
Storage: The number cake can be stored for 24 to 48 hours in the refrigerator, in a closed cake box. Beyond that, the biscuit will soften.
Short on time? Order your number cake from Love and Cakes Paris
Making a number cake requires organization and equipment. If you want a perfect result without spending hours in the kitchen, Love and Cakes Paris is the answer. Their number cakes are handmade in their Parisian workshop, with carefully selected ingredients, without colorants or additives.
You choose the number, flavor, and decoration. In-store pickup from Tuesday to Saturday in Paris 18e, secure delivery throughout Île-de-France.
👉 Discover Love and Cakes Paris number cakes
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