Make Number cake easily without using a mold with these detailed step-by-step instructions. Number or alphabet cake made on Birthday or other special occasions appears unique and stands apart.   

An easy, trendy cake in pineapple flavor and made with whole wheat flour that too without using eggs.

Following the method given here, you can make a cake of any number or alphabet and in any flavor be it Chocolate or Paan or Rasmalai, or any other.

Number cake with paper cut outs



Trendy Number Cake At My Place

Seeing the growing trend of Number cakes in 2018, I too wanted to give it a try. I got this opportunity for my dear friend Reena’s birthday. As she was turning 50, completing an important milestone in her life, this was the best time to make this cake. Also, I would like to share here that she is an important person in my life as she is the one behind this blog. She only motivated me to start a blog. I am so grateful to her for this and making a special cake for her is just a small token of my gratitude towards her.

I was planning to bake Black forest cake but thankfully at the last moment remembered that she doesn’t like chocolate. Thus, decided to go for Pineapple Cake.

This numerical cake is more about the method rather than the recipe. You can follow any recipe of your choice for making the cake. You can make it of any flavor. 

Like I followed my Butterscotch cake recipe but as I did not want to use refined sugar so used Boora sugar which is basically powdered cane sugar.

Jaggery powder or brown sugar would have given a brown color. You can use any of these or even coconut sugar. Also, this time I used lemon juice in place of vinegar, something which my friend Chandrika advised me years back.


How To Make Number Cake Without Molds


Arrange for the cake board. I didn’t have such a big one so had to make using cardboard and cover it with aluminum foil. But then, I had to compromise with the finishing part. So, I request you to get hold of a rectangular cake board first and then make the cutouts that fit on that board.


Step By Step Instructions

A. For The Cake

Number Cake

B. Make Cream

C. Assembly



Q) How can I use the leftover cake after cutting the desired number or alphabet?

Number cake with paper cut outs

Let’s Connect

I hope you have liked this method of making Number cake and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!


How To Make Number Cake

Step by step instructions to make the trendy Number Cake.
Course Dessert
Cuisine Baked


My Cup measures 240 ml

  • This recipe is for one digit. For the double-digit cake repeat the recipe.

For The Cake

  • 1.25 Cups 160g Wheat Flour
  • 1/4 Cup 25g Cornflour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 Cup Oil
  • 2 Tablespoon Butter at Room Temperature
  • 3/4 Cup Curd
  • 3/4 Cup Sugar or Boora Sugar
  • 1 Teaspoon Pineapple Essence
  • 1/2 Cup Milk approx
  • 1 Tablespoon Lemon Juice
  • Cutouts of Number 5 and 0.

For Soaking

  • 4 Tablespoon Powdered Sugar
  • 4 Tablespoon Water chopped
  • For Frosting
  • 400 ml Non-Dairy Whipping Cream
  • 1 Cup Pineapple Slices
  • 1/2 Cup Cherries


For The Cake

  • Preheat oven at 170 degrees for 15 minutes. In the meantime do the following preparations.
  • Grease a 9" by 7" cake pan and dust it with flour. Keep it aside.
  • Sift wheat flour, corn flour, baking powder, baking soda and salt at least 3 to 4 times. Sifting aerates the flour which in turn makes the cake soft. A very important step, especially in wheat cakes, so do not skip it.
  • Take curd, sugar, milk (1/4 cup), pineapple essence, butter and oil in a bowl and whisk for 4 to 5 minutes till the mix becomes creamy. The more you beat at this stage the more spongy the cake will be.
  • Fold dry ingredients into the wet mix in 2 or 3 batches. Do not mix it vigorously. Be gentle and use cut and fold method.
  • Adjust consistency using more milk, if required. The batter should be slightly thick forming a ribbon consistency.
  • Mix lemon juice in the batter.
  • Pour the cake batter into the greased cake pan. Tap the pan 3 to 4 times so that bubbles if any are removed which helps in even baking of the cake.
  • Keep the cake pan in the middle rack of the oven, with the only bottom rod on. Do not use the upper rod, this is because the heat from the top cracks the cake.
  • Check after 30 minutes by inserting a toothpick, though by this time your house will be filled with the wonderful aroma of butterscotch. Take out or continue for some more time as the case may be.
  • After 5 minutes or so, invert the cake and keep it on a wire rack. This is done so that the cake does not soggy from the bottom.
  • When cools down completely then before frosting, wrap it in cling film and keep it in the refrigerator, at least for an hour. Better, if make it the previous day. This is done so that the cake does not crumble while dividing into 2 or 3 parts.
  • Similarly, make one more sheet cake.

For Whipping Cream

  • Keep the bowl and the beaters in the freezer for at least 30 minutes. This will save your time later on.
  • Take the chilled cream in the bowl and whip it. Within 3 to 4 minutes, the cream will have soft peaks.
  • Add pineapple essence. Beat again 2 to 3 minutes till you get stiff peaks.


  • Divide each cake into 2 parts. For dividing, make cuts all around the cake, just on the edges and do not go deep inside the cake. Now take a long thread (from your sewing box), place it between the cuts at the top.
  • Now keep a hand on the cake and with the other hand pull both the edges of the thread together. Let it remain like this only.
  • Now keep the cutout of number 5 on anyone cake and cut the cake along the lines.
  • Similarly, cut the shape of 0 from the other cake.
  • Remove excess cake and use it later either for making cake pops or serve it with vanilla ice cream or simply freeze it and use later on.
  • Mix 4 tablespoon powdered sugar in 4 tablespoon water.
  • Take a cake board, put numbers 5 and 0. Put this sugar syrup on all the parts, a tablespoon on each part. After 5 minutes, repeat the process. This makes the cake moist and soft.
  • Using a piping bag fitted with a large round tip, put dollops of whipped cream and randomly put pineapple slices and cherries. The dollops should be fairly big and tall.
  • Place the second layer of numbers on top of the frosting gently.
  • Decorate again with whipped cream, pineapple pieces and cherries


  1. You can make it with All-purpose flour also or a mix of both flours.
  2. Salt is added as it enhances the taste of sugar.
  3. Any cooking oil can be used, be it refined or olive, or any other.
  4. Using both oil and butter in a cake improves the texture of the cake tremendously. The oil keeps the cake moist and butter gives it the flavor and together they work wonders.
  5. Take curd at room temperature. If in the refrigerator then take it out at least half an hour prior to start preparing the cake.
  6. Also, the curd should not be too watery. If it is, then keep it in the strainer for a while.
  7. The quantity of milk may vary from 1/4 cup to 1/2 cup depending upon flour and consistency of curd used.
  8. Transfer the whipping cream carton from the freezer to the refrigerator a day before so that it can be whipped easily.
  9. In case, numbers break while lifting and placing then don't worry. Just keep them in place. These will be covered with frosting. Please refer to the step-by-step pictures for a better understanding.
Keyword Alphabet Cake, Number Birthday Cake

You may PIN this Number Cake recipe to save and try later:

So, how did you like it? Yes, a lot of work. Agreed. But do the preparations beforehand and then simply assemble everything and get ready to receive lots of compliments.

Happy baking…

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