I love when there is a new trend in food. It’s either completely ridiculous or completely cool! This one is cool, my friends! We are seeing these letter cakes and number cakes all over Pinterest and Instagram, and I think they are really elegant and beautiful. I have also seen them done in a more playful way for kids, so this really opens the doors for creativity!
I made one of these letter cakes using a white cake and my chocolate buttercream frosting for my husband’s birthday in June, and it was a massive success!
Sooooo how do you make a letter cake!?! It’s actually pretty easy. You can find the recipe below in the recipe box, but here are some tips:
Use a cake that isn’t extremely crumbly! I recommend a butter-based cake vs an oil-based cake. Reason being, you are going to do some carving to create the shape, so you want the cake to harden up nicely in the freezer beforehand, and you will get the best results from a butter-based cake.
Make sure to butter and flour the sheet cake pan, otherwise the cake will be hard to get out. This simply means, spread some room temperature butter all over the sheet pan, and sprinkle on some flour. Tap the pan to move the flour around so that the entire sheet pan is covered with butter and flour. Flip over (usually over a sink) and tap off any excess flour.
Make sure your cake is COLD before cutting it into a shape!
YES! This can be made ahead of time!
Use a template for the letter (or number) so that both layers are the exact same.
Here is the link to the video from Hallmark Channel’s Home and Family segment that I did. I will post it on here as soon as I have access to it!
Save the scrap pieces of cake to make cake truffles (aka cake balls) to decorate with!! All you do is mix the pieces of cake with some frosting until you can easily roll it into a shape of a ball, place on a baking sheet lined with wax paper and place in the fridge or freezer to harden. Dip the hardened ball into some melted candy coating chocolate (aka candy melts) and allow to harden! If you want to add sprinkles, add them right after you dip the cake ball.
- ***You will need to make the cake recipe 2 times***
- 2 ¾ cups cake flour
- 1⅔ cups granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 12 Tbsp. unsalted butter, softened
- 4 large egg whites
- 1 large egg
- 1 cup milk
- 2 tsp. vanilla paste
- Non-stick cooking spray
- 8 cups white buttercream frosting, divided
- Fresh flowers
- **You can use any decorations that you like**
- Preheat the oven to 350F. Line two 18” x 13” x 1” sheet trays with parchment paper and lightly coat with non-stick cooking spray.
- In a bowl of stand mixer fitted with a whisk attachment, whisk the cake flour, sugar, baking powder and salt in a large bowl. Mix in the butter until the consistency becomes an even crumb.
- Add the egg whites one at a time, beating well after each addition. Mix in the whole egg until combined.
- Whisk the milk and vanilla paste together in a small bowl. Add the milk mixture to the dry ingredients in ⅓ increments, beating 1 -2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl each time as well.
- Pour the batter into the first prepared sheet pan and smooth over with a small offset spatula into an even layer. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Repeat recipe for the second cake layer.
- Cool the cakes completely and then place in the freezer for 1 hour.
- Using a stencil, with the letter of your choice, cut out the first layer. Repeat with second cake to create the second layer.
- Place the buttercream into a piping bag fitted with a large round piping tip.
- Pipe 1-inch diameter rounds of icing onto the first cake layer, covering the entire cake. Place the second cake layer on top and repeat piping the buttercream rounds.
- NOTE: Use the excess cake scraps to make Cake Truffles! Simply mix the extra cake pieces with some frosting, roll into balls, place in the fridge, and then dip in candy melts!