Modern Number Cakes

These cakes are everywhere! I first saw them around the first part of January, and I feel like I’ve been seeing them pop up all over the place ever since. 

The original creator of this beautiful trend is Adi from @adikosh123 on Instagram. The basic concept is a very large shaped sugar cookie (or biscuit, in Europe, I’m told), with circular dollops of buttercream, cream, or custard between the layers and on top. 

Then to top it all off, there are florals, macarons, fresh fruit, meringues, candy, etc, to make a beautifully edible piece of art. I’ve seen them as numbers, letters, short words, and shapes, and as cookies AND cakes shaped as such. 

The best part?

They’re SUPER easy, and can be so versatile for whomever you’re making them for. I’ve made both the cake and cookie version, and either way, I’ve loved making and eating them. 

For today, we’re going to go over the cookie version of the number cake. 

First things first – you need to start off with a sturdy cookie dough. 

The best thing about this cookie dough is that you don’t have to torture yourself by chilling the dough. NO CHILLING REQUIRED for this one! You’re welcome. 

Roll out your dough as evenly as possible (about a quarter inch or less) ON a silpat mat or on a sheet of parchment paper that will fit your cookie sheet. Rolling the cookie dough out evenly will make sure your cookie numbers/letters bake evenly. That way you don’t have a burnt edge, etc. Also, rolling it out on a mat/paper will make transferring the number/letter to the cookie sheet SO MUCH EASIER. 

I achieved the numbers/letters shapes with a paper I drew the shape on. Nothing really crazy there, I assure you. haha. Just draw it out, make sure they’re even thickness on all sides, and cut it out. 

Next, under-bake these babies just a bit, then let them cool completely before moving them at all. They crack very easily, no matter how thick you make them. It’s just the nature of the beast, my friends! Go easy, take care of them, and you should be fine. 

Next, the buttercream! I used just my basic vanilla buttercream for most of these, and then my cocoa buttercream for the others. You can use any kind of sturdy consistency buttercream for these, really. 

Use a circle tip, or snip off the tip of your reusable piping bag and evenly pipe dollops (I like to think of them as Hershey Kisses) on the surface of the first cookie layer. Repeat on the top layer after placing the next layer on. Top with all kinds of goodies, and you are there! 

Here are some of my own ideas with this fun Modern Number Cake trend! 

This one is my cookies and cream version! 

Dark layers of “oreo” cookie with dollops of cream cheese buttercream, topped with mini oreos, full sized oreos, dark chocolate pieces, and Hershey’s cookies and cream pieces as well. 

For the dark color, I added 1/2 Cup of dark chocolate cocoa powder + 1/4 cup of water to the recipe below. Sounds weird, but it totally worked, so call it what you want, eh? (Taylor fans, I salute you). 

Next I went for more of a playful route! My son’s first name starts with a “J”, so we went right in with that for this one. I topped it off with all kinds of colorful gummy candies and never looked back. 

I LOVE how you can make these number cakes anything you want! 

Next, I listened to my chocolate-loving heart. Cocoa buttercream with a different piping tip this time made for a really unique look! I topped everything off with all of my favorite chocolate candies and mini cookies. 

Last, but not least, the main event – the classic “Adi” look with my lucky #13. This one was HUGE. It’s topped off with small roses in two colors, macarons, fresh berries, Lindor white chocolate truffles, and some funky awesome sprinkles and Sixlets. 

I CAN’T WAIT to see what you create! Have fun, don’t take yourself too seriously, and enjoy every last sweet morsel. 



1 cup unsalted butter, cubed, cold

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 pinch of salt

2 teaspoons baking powder

3 cups flour


1. Preheat the oven to 400 degrees. 

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Add in the egg and vanilla, and mix for about 30 seconds longer. Toss in salt and baking powder, then slowly add in the flour, about a cup at a time until just combined. 

3. Roll out cookie dough on a silpat mat or parchment paper. Cut out the shape of the number/letter you’d like, then remove the excess dough. 

4. Bake for 7-9 minutes, or until just barely done (don’t overbake, you want a little bit underdone). Remove from the oven and let cool completely (at least 20 minutes) before moving them. 


xoxo – Blondie 

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