How To Make The Number Cake

Number Cake…Eggless, Wheat Based, Pineapple Flavoured.

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Seeing the growing trend of Number cakes in 2018, I too wanted to give it a try. I got this opportunity on my dear friend Reena’s birthday. As she was turning 50, completing an important milestone of 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.

While 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.

As you all know by now that mostly I follow more or less same recipe for my cakes with minute changes here and there, so for this cake also I followed my Butterscotch cake recipe. I used refined sugar as wanted the colour of the cake to remain pale yellow only. Jaggery powder or brown sugar would have given a brown colour. 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.

For making Number/alphabet cakes, stencils are available but since I didn’t have any so used paper cutouts and it worked fine. Yes, it gave me lots of leftover cake. But this leftover cake can be used in multiple ways. Firstly, drizzle chocolate sauce on it and serve with vanilla ice cream. Or you can make Cake pops. And if nothing required at that moment then just freeze it and use later. I made Cake Pops and my next post is going to be that only.

In Number Cakes, icing is the easiest part. Just put gobbles of whipped cream, some decorations and that’s it.

Making number cakes without stencil is a little lengthy process and thus requires planning. For this Number cake, I first baked a rectangular sheet cake in a baking tray of 9″ by 7″. Then I divided into two parallel parts. After that, I put my cutout of number 5 and cut that shape. Thus I had 2 equal pieces of number 5. Similarly, I cut two pieces of number 0. This means that I baked 2 sheet cakes.

Thereafter, I soaked all the 4 pieces with sugar syrup so that the cake remains moist. That’s it. Then put whipping cream and your Number cake is ready.

Also, I used a tray lined with aluminium foil in place of the cake board.

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How To Make Number Cake

Step by step instructions to make the trendy Number Cake.

Course Dessert
Cuisine Baked
Keyword Birthday Cake, Number Cake, Pineapple Cake
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Samira Gupta

Ingredients

  • My Cup measures 250 ml

For The Cake

  • 1.25 Cups 160 g Wheat Flour
  • 1/4 Cup 25 g Corn Flour
  • 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 Granulated
  • 1 Teaspoon Pineapple Essence
  • 1/2 Cup Milk approx
  • 1 Tablespoon Lemon Juice
  • The above recipe is for one digit. For the double-digit cake repeat the recipe.

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

    Instructions

    For The Cake

    1. Preheat oven at 170 degrees for 15 minutes. In the meantime do the following preparations.
    2. Grease a 9" by 7" cake pan and dust it with flour. Keep it aside.

    3. 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.
    4. 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.

    5. Fold dry ingredients into the wet mix in 2 or 3 instalments. Do not mix it vigorously. Be gentle and use cut and fold method.
    6. Adjust consistency using more milk, if required. The batter should be slightly thick forming a ribbon consistency.
    7. Mix lemon juice in the batter.
    8. 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.
    9. 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.
    10. 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.
    11. 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.
    12. 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.
    13. Similarly, make one more sheet cake.

    For Whipping Cream

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

    Assembly

    1. 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.
    2. 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.
    3. Now keep the cutout of number 5 on anyone cake and cut the cake along the lines.
    4. Similarly, cut the shape of 0 from the other cake.
    5. 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.

    6. Mix 4 tablespoon powdered sugar in 4 tablespoon water. 

    7. 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.

    8. 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.
    9. Place the second layer of numbers on top of the frosting gently.
    10. Decorate again with whipped cream, pineapple pieces and cherries

    Recipe Notes

    1. You can make it with All purpose flour also or a mix of both the 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. Oil keeps the cake moist and butter gives it the flavour 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. Also, the curd should not be too watery. If it is, then keep it in the strainer for a while.
    6. The quantity of milk may vary from 1/4 cup to 1/2 cup depending upon flour and consistency of curd used.
    7. Transfer whipping cream carton from the freezer to the refrigerator a day before so that it can be whipped easily.
    8. In case, numbers break while lifting and placing then don't worry. Just keep them in place. These will be covered with frosting.
    9. Please refer the step by step pics for better understanding.

     

    Step By Step Instructions To Make Number Cake

    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 porous the cake will be.
    Fold dry ingredients into the wet mix in 2 or 3 instalments. 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.

    Similarly, make one more sheet cake.

    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.

    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.

    Cut pineapple pieces and deseed cherries.

    Assembly

    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, without separating the two parts, keep the cutout of number 5 on anyone cake and cut the cake along the lines. This way you will have two number 5 in one go only.

    Similarly, cut the shape of 0 from the other cake.

    Remove excess cake and use it later either for making Cake pops or eating just like that.

    Mix 2 tablespoon powdered sugar in 2 tablespoon water. 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.

    Take a cake board, put numbers 5 and 0.

    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.

     

     

    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.

    I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.

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    Happy baking…

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