Today I’m sharing a special recipe I made to celebrate three birthdays at once: my grandma’s 94th, my own 45th, and my nieces’ 19th and 7th.
As you can imagine, the classic Number Cake quickly turned into a much freer creation!
No numbers cut out here — just a soft, creamy cake you can shape however you like.
The base of this recipe comes from the LaChouFamily channel. I simply adapted the shape for the occasion — when you’re celebrating three birthdays together, why bother cutting out multiple numbers?
Why I love this Number Cake version
✅ A light, airy sponge cake instead of a cookie base — taller, fluffier, and just melts in your mouth.
✅ A rich mascarpone whipped cream that’s easy to pipe and holds its shape beautifully.
✅ 100% free shape: heart, flower, wreath, or just a festive tray — unleash your creativity!
✏️ Sketch of the cake structure
A simple hand-drawn cross-section shows the sponge cake, mascarpone whipped cream, fresh fruits, and final decoration with fruits and edible flowers.
Each layer is clearly visible to help you understand how to build it step by step.
Ingredients (for a generous free-form cake)
For the sponge cake
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6 eggs
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400 g granulated sugar
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1 heaping tablespoon vanilla extract
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200 ml sunflower oil
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500 g sifted flour
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20 g baking powder (about 2 packets)
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220 ml cold milk
For the mascarpone whipped cream
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300 ml heavy cream (at least 30% fat)
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600 g mascarpone
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100 g powdered sugar
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1 tablespoon vanilla extract
For the filling and decoration
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Fresh red berries
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Macarons (optional but so pretty!)
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A little milk to soak the sponge layers
Step-by-step instructions
1️⃣ Make the sponge cake
Preheat your oven to 170 °C (340 °F).
Beat the eggs and sugar at high speed for 10 minutes.
➜ Add the vanilla halfway through.
Gently mix in the oil and beat for another 10 seconds.
Sift the flour and baking powder over the mixture. Mix on medium speed while gradually adding the milk.
Spread the batter evenly on a baking tray lined with parchment paper. Smooth it out well.
Bake for 30 minutes.
Let the sponge cool completely before cutting or shaping.
2️⃣ Make the mascarpone whipped cream
In a mixing bowl, whip the heavy cream, mascarpone, powdered sugar, and vanilla extract.
➜ Whip for about 5–7 minutes until you get a nice, firm texture.
Transfer to a piping bag fitted with a round tip (about 20 mm diameter).
3️⃣ Assemble and decorate
Cut your sponge cake into the shape of your choice. Here, I didn’t bother with numbers — I just made a festive shape that everyone loved.
Lightly brush with milk to keep it moist.
Pipe a layer of cream.
Add fresh berries in the center to help support the top layer.
Place the second sponge layer on top, lightly brush with milk again, and pipe another layer of cream.
Finish by decorating with more berries, macarons, or anything else you fancy!
And there you have it — a fluffy, fruity Number Cake that breaks the rules and delights everyone, whatever their age!
Want the original source? This sponge base and cream idea comes from LaChouFamily on YouTube — a big thank you to them!
