Best Number Cake Recipe (Letter Cake / Cream Tart for Birthdays)
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Celebrate your next milestone in style with my easy DIY Number Cake or Letter Cake! This number cake, also known as a letter cake or cream tart, is one of my most popular recipes, tried by millions of home bakers. Two large almond shortbread cookies are shaped into the letter or number of your choice, then filled with dreamy vanilla mascarpone cream. Best of all, no special pans required, just print out the template.
If you’re looking for a simple yet stunning crowd-pleasing birthday cake recipe, look no further. My number cake recipe has garnered over 3.6 million views with over 41,000 likes on YouTube, so you know it’s good. Honestly, it’s no surprise why this sweet treat has gone viral: you need fewer than 10 basic ingredients and zero fancy equipment to make a number or letter cake that looks and tastes like it came from a professional bakery!
I originally published this recipe in 2018 and have since updated it with new photos, improved instructions, and extra success tips.
Why You’ll Love This Cream Tart Cake
- The customizability of this birthday number cake makes it perfect for any gathering. Shape the cookie layers into any digit you like to celebrate a particular age, jersey number, or anniversary. And, if mentioning a number seems uncouth, simply swap in their initials!
- Unlike some recipes that require a specific number cake pan, this cream tart cake is made with parchment paper and a printed stencil. That means you don’t have to bulk up your cabinets or buy a new pan every time you want to make one.
- While my recipe for letter cakes was especially trendy from 2018-2020, this is a timeless treat that’s sure to become a family favorite. The crisp almond shortbread and sweet vanilla cream filling are a match made in heaven. Plus, the decorating opportunities are almost endless! Pair it with fresh berries, colorful sprinkles, candies, chocolates, or mini cookies depending on your mood.
Ingredients & Substitutions
- All-Purpose Flour – Also known as plain flour.
- Ground Almonds – I typically make my own, but you’re welcome to swap in store-bought almond meal or almond flour if you prefer. Note that almond flour made from blanched almonds will give a more delicate texture and consistent color, whereas almond meal will be a bit more rustic.
- Powdered Sugar – If you’re out, simply blend granulated sugar and cornstarch or potato starch together in a food processor using a 1 cup to 1 tablespoon ratio.
- Butter – Make sure it’s nice and cold to ensure you get a perfectly crumbly, short crumb. If possible, reach for European style butter; the additional fat content will serve you well here.
- Large Egg – This helps bind the almond shortbread together to provide an extra sturdy base that can hold its shape as either a large letter or number. Since we’re only using one egg, the size shouldn’t matter too much so use what you have.
- Vanilla Extract & Vanilla Bean Paste – Both of these ingredients will impart the warming, sweet aroma of vanilla. However, slightly more expensive vanilla bean paste provides beautiful black flecks of vanilla bean that I think look incredible in the cream filling. Feel free to use them interchangeably.
- Mascarpone – I love the delicate, milky taste of mascarpone here, but you’re welcome to swap in full-fat block-style cream cheese if you prefer. The filling will be slightly firmer and have a tangier flavor that’s closer to classic cheesecake, which is also yummy!
- Heavy Cream – Also known as double cream. Make sure it’s nice and cold so it whips up perfectly light and airy.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Use Number & Lettering Stencils For Cakes
One of the things that makes a number cake or alphabet cake so striking is the clean, recognizable shape. With a good stencil and a little patience, shaping these cakes is surprisingly easy. Here are a few things to keep in mind:
- Choose the Right Template – You can use printable number cake templates or letter cake stencils, store-bought cake templates, or even create your own. If you’re making a template at home, print the number or letter in a large, bold font and cut it out with scissors. Thicker fonts tend to work best because they give the cake more structural stability and more surface area for filling and decorations.
- Secure the Stencil Before Cutting – Place your rolled-out shortbread dough on parchment paper and gently lay the stencil on top. If the paper shifts while cutting, the edges can become uneven. To prevent this, lightly press the stencil into the dough or tape the corners of the paper template to the parchment.
- Chill the Cut Dough Before Baking – After cutting out the numbers or letters, transfer the parchment with the dough shapes to the refrigerator for 15–20 minutes. Chilling helps the butter in the shortbread firm up, which prevents the cookies from spreading and losing their shape in the oven.
- Bake a Spare Just in Case – Some number and letter shapes can have delicate sections—like the middle of an “A,” “8,” or “0”—so it’s a good idea to cut and bake an extra cookie layer. If one cracks during baking or assembly, you’ll have a backup ready to go.
- Save the Scraps – Don’t throw away the leftover dough! Bake the scraps into mini cookies for decorating the cake or serving on the side. At the very least, they’re perfect for snacking while you assemble the finished cake. 😊
- Assembly – Once your cookies have cooled completely, pipe the mascarpone cream in small dollops rather than spreading it. This gives the cake a professional bakery-style look when you place the second cookie layer on top!
Download Free Number & Letter Cake Templates
To make things even easier, I’ve created printable number and letter cake templates you can use at home.
👉 Download them here (PDF) and print on A4 paper for perfectly sized cakes every time.
How to Make A Number Cake or Alphabet Cake
Watch the full video recipe to learn how to make the BEST Number Cookie Cake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
You can easily tailor your number cake to different occasions and flavor profiles, whether you’re going for fruity and fresh, chocolatey and decadent, or something a little nutty.
- Chocolate Mascarpone Cream – Whisk a few tablespoons of sifted unsweetened cocoa powder or melted and cooled dark chocolate into the mascarpone filling for a chocolatey twist. This variation is especially delicious if you decorate the cake with chocolate curls, berries, or mini chocolate chips.
- Lemon Mascarpone Cream – For a bright and refreshing option, add fresh lemon zest and a small squeeze of lemon juice to the mascarpone cream. The citrusy notes cut through the richness of the filling and make the cake feel lighter and more summery.
- Berry Mascarpone Cream – Fold a few tablespoons of freeze-dried raspberry, strawberry, or blueberry powder into the cream to give it both color and flavor.
- Coffee Mascarpone Cream – Dissolve a teaspoon or two of instant espresso powder in a small amount of warm cream, then chill it and mix it into the mascarpone filling.
- Pistachio Mascarpone Cream – Stir in pistachio paste or finely ground pistachios for a rich, nutty filling. Top the cake with chopped pistachios and raspberries for a beautiful color contrast.
Expert Tips & Tricks
- Plan Your Yield Ahead of Time. This recipe makes one number or letter cake with two almond shortbread layers. If you’re making a double-digit cake (like 10, 21, or 50) or multiple letters for a name, simply double the recipe so you have enough dough and mascarpone cream.
- Use a Size Template for Consistency. Using an A4 sheet of paper (standard printer paper) as your stencil works perfectly for this cake. If the template fills the page, the cake will be about 11–12 inches tall. This typically serves 8–12 people, depending on slice size.
- Print & Prep Templates Before Starting. Before you even begin making the dough, print and cut out your number or letter templates. Consider it like your decorating mise en place!
- Use a Kitchen Scale for Accuracy. For the best results, measure your ingredients by weight rather than volume. The shortbread dough and mascarpone cream both rely on balanced ratios, and a kitchen scale ensures consistent dough texture, stable cream, and clean cookie layers every time.
- Don’t Overwork the Dough. Once it comes together, stop mixing. Over-processing develops gluten and warms the butter, causing cookies to lose their tender texture and spread. The dough should hold together without becoming sticky or too soft.
- Chill the Dough for Cleaner Shapes. If your dough feels soft after rolling or cutting the shapes, transfer the tray to the refrigerator for 15-20 minutes before baking. Chilled dough helps the cookies keep their sharp edges and prevents spreading.
- Stabilize the Cream for Warm Weather. If you’re serving the cake outdoors during warmer months or simply want a firmer filling, you can stabilize the mascarpone cream. Mix in 2-4 tablespoons instant vanilla pudding powder or about 100 grams of melted and cooled white chocolate to help the cream hold its shape longer.
- Assemble the Cake on the Serving Board. Because the finished cake can be delicate to move, it’s best to assemble it directly on the serving platter or board. Once assembled, keep the cake well chilled before transporting to maintain structure and keep the cream firm.
- Let the Cookies Cool Completely. Make sure the shortbread layers are fully cooled before piping the cream. Even slightly warm cookies can soften the mascarpone filling and make the cake harder to assemble neatly.
- Decorate Right Before Serving for the Best Look. Fresh berries, macarons, flowers, or chocolates look best when added shortly before serving. This keeps decorations vibrant and prevents delicate toppings from softening or bleeding into the cream.
How to Decorate a Number or Letter Cake
One of the most fun parts of making a number or letter cake is decorating it. Because the mascarpone cream is piped in small dollops across the top, it naturally creates little pockets that are perfect for holding decorations. The goal is to create a design that looks full and festive while still leaving some of the cream visible.
- French Macarons – Macarons instantly make the cake look elegant and celebratory. Place them strategically across the cake to create focal points. You can match the macaron colors to the party theme or coordinate them with the other decorations.
- Strawberries and Other Berries – Fresh berries add color and freshness that balance the rich cream filling. Strawberries (especially halved) are classic, but raspberries, blueberries, and blackberries also work beautifully. Scatter between the cream dollops for a natural, organic look.
- Chocolate – Try adding chocolate curls or shards, mini chocolate chips, chocolate truffles, or chocolate-covered candies between the cream dollops for texture and visual interest.
- Meringue Kisses – Mini meringue kisses add lightness and a little crunch. Their airy texture contrasts nicely with the creamy filling and buttery cookies. They’re also great for adding height and dimension to the decoration.
- Edible Flowers – For a soft, elegant look, add edible flowers such as pansies, violets, or rose petals. They instantly make the cake feel special and are perfect for birthdays or spring celebrations. Use sparingly so they remain delicate accents rather than overpowering the cake.
- Cookies – Small cookies are a playful decoration and tie in nicely with the cookie layers of the cake. Butter cookies, or even small sandwich cookies can be placed around the cake for extra texture and flavor.
- Sprinkles – If you’re making the cake for a kid’s birthday or a more playful celebration, sprinkles are an easy way to add color. Lightly scatter them over the cream dollops or around the edges for a fun finishing touch.
- Decorating Tip – Rather than covering the entire cake, focus on decorating one section or corner of the number or letter. This creates a balanced, modern look while allowing the piped mascarpone cream to remain visible. Mixing different textures—fresh fruit, crunchy elements, and soft decorations—will make the cake look abundant and beautifully styled.
How to Store and Make Ahead Number Cake & Letter Cake
- Make-Ahead: The almond shortbread layers can be baked 2–3 days ahead of time. Once completely cooled, store them in an airtight container at room temperature.
The cookie layers also freeze well for up to 1 month. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw at room temperature before assembling the cake. For the best texture and presentation, it’s best to assemble the cake on the same day you plan to serve it. - Best Enjoyed Fresh: Number cake tastes best the day it’s assembled, when the cookies are still slightly crisp and the mascarpone cream is light and fluffy.
- Refrigerate Leftovers: Store leftover letter cake covered in the refrigerator for up to 2 days. As the cake sits, the cookies will absorb moisture from the cream, becoming softer and more cake-like while still remaining delicious.
More Birthday Cake Recipes
Number Cake Recipe | Alphabet Cake | Cream Tart
Learn how to make a number cake, letter cake, or cream tart with this easy recipe + templates. Perfect birthday cake idea.
Ingredients
For the Cookie Layers (Almond Shortcrust):
- 2½ cups (300 g) All-purpose flour
- ¾ cup (75 g) Ground almonds (almond flour)
- ⅔ cup (75 g) Powdered sugar
- ¾ cup + 2 tablespoons (200 g) Butter cold and cubed
- 1 Egg Large
- ½ tsp Vanilla extract
- ¼ teaspoon Salt
For the Cream:
- 1¾ cups (400 g) Mascarpone or cream cheese *read notes
- 1⅔ cups (400 ml) Heavy cream cold
- 1¼ cups (150 g) Powdered sugar
- 1 tsp Vanilla bean paste or extract
For Decoration (choose freely):
- Macarons
- Strawberries or other berries
- Chocolate
- Meringue kisses
- Edible flowers
- Cookies of choice
- Sprinkles
Instructions
- Make the dough: In a food processor, pulse flour, ground almonds, powdered sugar, salt, and cold butter until the mixture looks like fine crumbs.
- Add egg and vanilla, then pulse just until the dough comes together. Do not overmix. Transfer to the counter, gently bring into a dough disk, wrap, and refrigerate for at least 1 hour.
- Roll the dough: Roll the chilled dough between two sheets of parchment to about ¼ inch / 5–6 mm thickness. Chill the rolled dough for 20–30 minutes so cutting is easier.
- Cut the numbers: Place your printed number/letter template (see notes) on top and cut around it. Transfer the cut dough to a baking tray. Re-roll scraps, chill again, and cut a second identical shape. Each cake requires two cookie layers.
- Bake: Bake at 350°F (180°C) for 10–13 minutes, until edges turn lightly golden. Cool completely before assembling; warm cookies will break.
- Make the cream: In a large bowl, beat mascarpone with powdered sugar and vanilla until smooth. Add cold heavy cream and whip until stable, fluffy peaks form. Transfer cream to a piping bag fitted with a round tip.
- Assemble: Pipe cream dollops across the first cookie layer. Gently place the second cookie on top. Pipe another layer of cream and decorate generously. Chill at least 1–2 hours before serving so the layers soften slightly and slice cleanly.
Video
Notes
- Yield: This recipe makes one number or letter cake with two cookie layers. For double digits (10, 25, etc.), double the recipe.
- Size guide: Using an A4 template (standard printer paper) with the number filling the whole page creates a cake about 11–12 inches tall, serving 8–12 people.
- Print templates in advance: Print and cut number or letter templates before rolling dough to make the process smoother. Download here.
- Use a kitchen scale: I highly recommend using a kitchen scale for this recipe. The dough and cream ratios need to stay precise for clean cutting and proper structure, and measuring by weight gives consistent results every time.
- Mascarpone vs. Cream Cheese: Mascarpone gives the filling its light, silky texture and delicate flavor, making it the best choice for this cake. However, you can substitute with full-fat cream cheese if preferred. The result will be slightly tangier and a bit firmer, but still delicious.
- Don’t Over-Process the Dough: Once the dough starts coming together, stop mixing. Over-processing develops gluten and warms the butter, which can make the cookies tough instead of tender and cause spreading during baking.
- Cream stability tip: If serving outdoors, in warm weather, or just prefer a stable cream, you can stabilize the cream by adding: 2–4 tbsp instant vanilla pudding powder or 100 g melted & cooled white chocolate.
- Make ahead: Cookie layers can be baked 2–3 days ahead and stored airtight. They also freeze well for up to 1 month. Assemble the cake the same day of serving.
- Storage: This cake is at its best on the day it’s assembled, when the cookies are still slightly crisp and the cream is fresh and fluffy. You can keep leftovers refrigerated for up to 2 days, but keep in mind the cookie layers will continue to soften as they absorb moisture from the cream, becoming more cake-like and delicate.
- Transport tip: Assemble the cake directly on the serving board and transport chilled.
Nutrition
Calories: 425kcalCarbohydrates: 43gProtein: 8gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 91mgSodium: 102mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 1045IUVitamin C: 0.2mgCalcium: 89mgIron: 2mg
FAQs
Do I need a letter cake pan or number cake pan?
It depends on the recipe. For this shortbread-based alphabet cake, you don’t!
How do I transport a number cake?
Assemble the cookie cake on a board and keep chilled before moving.
What is a cream tart cake?
A cream tart is a layered cookie cake filled with cream, often shaped as numbers or letters.
Can I make a number cake in advance?
Yes, bake cookies 1–2 days ahead and assemble the same day.
Very detailed and informative tutoriall. love all the variations and tips.
This is the best cake I’ve ever made and I’m just 14… It’s so good and easy <3 So damn delicious 😋😍😋
How many servings would you say one number provides roughly? In the A4 size. I’m looking at making a 4 and a 0. Thank you!
Hard to tell extactly, I would say one number is about 8 servings.
omg it was delicious, i made it for my birthday everyone has loved it. so thank you so much for this recipe! 🤭
Hello, why A3 size isn’t recommend?
The instructions say to beat the cheese and powdered sugar and then add the whipping cream. That seemed not right to me but I followed the instructions. Gently mixing in my stand mixer then adding the liquid (heavy whipping cream) Complete disaster! Expensive complete disaster! It only became soupy with globs of mascarpone.
I find it hard to believe that anyone genuinely had success with this recipe.
I did <3 And this is the second time a make it <3
Hi,
I’ve made this dough twice. The first time it came out perfectly and I could pick up the letter with no problem.
The second time I made it the letter would crumble when I tried to pick it up. Not sure what I did wrong since I followed the recipe exactly both times.
Crumbles is normal sometimes and you can stick it back with half-melted chocolate with some whip cream if needed..
I’ve tried making the dough for this cake three times abd each time it comes out crumbly and not doughy. I triple checked the ingredients and measurements but it just doesn’t work. Any advice on what can be going wrong?
Next time when you mix the cold butter and the rest of the ingredients, try letting it to get mixed for 5 minutes for the best result. It might crumble a little after baking but its a normal process…
is ground almond the same as almond flour?
No… But you can you bread crumbs instead if you don’t have.
Is it possible to make the cream with chocolate. How much should I add? Bitter or milk?
Thanks,
You can melt some chocolate with whipping cream and mix it with the cream cheese… I used it and it worked good…
Hey I was just wondering if I could make this cake with out the food processor?
Mine just broke and I wanted to make the cake still….
Yes, you can. it would be harder to make, but it’s possible.
This is my go to recipe as a cake baker for my number cakes. Any tips for making this gluten free for someone ? Do I just omit the flour and use GF flour? Any tricks to make it a little sturdier ?
Hello! I had a question I have tried the cream tart and it’s delicious, would I be able to use the same recipe to make the shell of a 9” fruit tart? If so, what would you recommend The baking time should be? Thank you!!
Tried this recipe on the weekend. Very simple but bit of time consuming as I needed a double digit cake. Definitely different from the usual and makes the occasion beautiful.
Thank you for the recipe.
I am going to be doing this but in a chocolate form and putting a cheesecake filling instead of buttercream. To decorate it will have mini biscuits cut from left over dough and mini meringues as well as an assortment of mini chocolates.
Fingers crossed it works out for me.
Really good recipe. Thanks!
Could you use half mascarpone and half cream cheese because I only have 8 oz of mascarpone?
What type of flour is needed please? I’m from the UK if that helps! Thank you
Cake flour will be good.
Hi, how is the texture of the crust after cooking, can you cut it easily? Or it breaks? Thanks
Hi it should be soft in the middle and a golden crust on the outside
Hi
How big is this cake?
A4 size
Is it possible to use this recipe but make it chocolate flavoured if so how much cocoa for the biscuit and mascarpone?
Also will it hold up the same way ?
I doubled this recipe for a double digit number, and wow did I not need to! Don’t know if I made the numbers too small, but I ended up making 8 numbers and still having dough left over 😂 a bowl full of icing left over, too. But it all tasted amazing!
I also doubled the mix for 2 numbers – have a vast amount of the cream left over! Can it be frozen?
Maybe if it’s in an airtight container? I used what I could for a batch of macarons and dumped the rest, since it wasn’t holding up after a few days in the fridge.
Hi what is the texture of the cookie meant to be once it is cooked? Crunchy? Soft?
This turned out amazing and delicious! Absolutely loved it and it brightened my 13 year old cousins day when she saw it!!
Are we suppose to keep first layer of cake and icing over it in fridge,Inorder to avoid cream to get squished when we will put next layer of cake. If yes hen god how long?
I don’t know if it withholds with out refrigeration to be honest.. but i put cream on first layer placed in fridge done the next number placed in fridge then took one out placed the second layer ontop slowly and it held nicely as the cookie is really light anyway! Hope this helps
How does one cut and serve this kind of cake? Will the cookies crumble?
I assume it must be regrigerated?
Should i make the cake the day before and is it possible for me to leave it overnight in the refrigerator without ruining it?
Yeah you can.