These letter cakes or alphabet cakes are in trend these days. And they are perfect to celebrate no matter what the age. This letter Z is made with a delicious vanilla cake, layers of caramel whipped cream, and seasonal fruits.
Table of Content
This alphabet cake is made with the letter Z for Ziv, my husband, who celebrated his birthday recently. It was such a refreshing dessert compared to all the layer cakes we usually make. In particular, the caramel whipped cream is finger-licking good!
Why make this cake?
- It looks so impressive but honeslty, very easy to make.
- You don't need any special pan, all you need is the printed image of the letter, number, or shape in the desired size.
- The image does not have to be a special print out. Just use your home printer and cut around the edges. Also, if you want, you can use clean tape to prevent the template getting stained with oil.
- Today, I am frosting it with caramel flavored whipped cream but almost any frosting you like would work with this recipe.
- And the timeline and process for this cake is also very simple:
- Prepare cake batter - 10 mins
- Bake cake - 20 mins
- Caramel - 10 mins + cooling - 4 hrs
- Caramel whipped cream - 10 mins
- Carve and frost the cake - 30 mins
Ingredients and substitues
- Flour - I highly recommend all-purpose flour for this cake. The butter adds stability while the oil keeps it moist, yet, light and airy.
- Sugar - I am using brown sugar because it adds a nice caramel flavor to the cake. This compliments the caramel whipped cream. But, you can ceratinly use white sugar too.
- Fat - I am using a combination of butter for that rich flavor and oil as it keeps the cake moist. While you can use all butter, I do not recommend all oil as it can cause the fruit to sink.
- Sour cream - Gives a nice soft crumb and texture to the cake. You can also make homemade sour cream. Of course, Greek yogurt is often a great substitute to sour cream as well.
- Vanilla - You can use vanilla extract, bean paste, and vanilla sugar.
Letter cake step by step instructions
Cake batter
- Preheat the oven at 325°F / 165°C / Gas mark 3.
- Grease and line three 9 x 11- inch sheet pans with parchment paper. You can also make just two thicker cake layers.
Pro tip - If the layers are too thick, they will be heavy on the whipped cream frosting. So, ensure they are no more than 1-inch thick.
- Dry ingredients - In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy.
Pro tip - The oil will create emulsification with the batter so it looks more whipped rather than fluffy. - Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.
Pro tip - Ensure each egg is well incorporated before you add the next one to prevent the batter from curdling.
- Next, add the flour mixture and sour cream in three batches. Combine well but do not overmix.
Pro tip - We do not want to activate the gluten in the flour. So, combine but do not overmix. - Pour the batter into the prepared baking pans, spread with an offset spatula towards the edges. Tap on the counter a few times to remove air pockets.
- Bake for 25 to 30 minutes or until a skewer inserted in the center comes out clean. When baked, cool in the pan for 10 minutes then transfer to the cooling rack.
Caramel
- In a heavy-bottom deep saucepan, add the sugar, water, and corn syrup.
Pro tip - Corn syrup prevent crystallization. And you can also use 1 teaspoon lemon juice. - With the heat on medium, bring the sugar to a boil. Then, shake the pan slowly guiding the distribution of heat. DO NOT STIR.
Pro tip - We avoid stirring to prevent the crystallization of sugar. - The sugar should now be a deep amber color. Now, add the sea salt followed by the butter, heavy cream, and vanilla extract.
Pro tip - The caramel will rise at this point, that's normal. Hence, the deep saucepan.
- Take it off the heat and cool to room temperature. Then, add the remaining whipping cream. Pour into another bowl, cover with plastic wrap, and chill in the fridge for at least 4 hours or overnight.
Pro tip - It is important that the caramel whipping cream is well chilled. Otherwise, it will not whip to stiff peaks. - Once cold, transfer to the stand mixer with a whisk attachment and whip to stiff peaks. Transfer to a piping bag with a round piping tip.
Whipping cream
- In a stand mixer with the whisk attachment, whip the whipping cream to stiff peaks. Alternatively, you can use the caramel whipping cream for the top layer too. Transfer to a piping bag with a star piping tip.
Assemble
- Prepare simple syrup - cool completely before using.
Pro tip - Simple syrup is just sugar water that has been boiled and cooled. We use it to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers.
- Peel the parchment paper from the cake. Using the alphabet template cut the cake into the desired shape as shown in the video. Do this will all three sheet cakes.
Pro tip - Ensure you remove the baking paper from the cake before you carve the desired alphabet. Otherwise, it can break the alphabet later when trying to peel the cake.
- Place the first layer on the cake board or cake stand. Brush each layer with the cooled simple syrup.
- Pipe the caramel whipped cream all over the alphabet, as shown in the video. Then, place the second layer on top, brush with simple syrup, and pipe more caramel whipped cream.
- Finally, top with the third layer, and this time, pipe the whipped cream all over. Alternatively, you can continue to pipe with more caramel whipped cream.
- Top the alphabet cake with fresh fruits or other decorations. I used strawberries and blueberries along with a few colored heart candies.
- Enjoy!
More frosted cakes
Frequently asked questions
How long will this cake keep?
This cake will keep in the fridge for 3 to 4 days. The cake must be kept in the fridge because it contains whipped cream.
What is a letter cake made of?
A letter cake can be made using a cake base as we have done today or a cookie base using a cookie dough to cut the alphabet or numbers. Layered with frosting and decorations of your choice.
What cake recipe is best for letter cake?
When it comes to sculpted cakes it is best to use butter-based cake. This cake is wonderful because it has butter for stability and oil for moisture.
What other decorations can I use for the letter cake?
The options for decorations are plenty from simple chocolate, biscuits, candy to macarons and marshmallows as well as fresh fruits.
Do I need a cake pan to make a letter cake?
You can buy plenty of novelty cake pans from the market. The problem of course is that not all of them have multiple uses for them. I personally prefer this method of using a template to cut the letter or number cake so I am not stuck with a shaped cake pan once the project is done.
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Printable Recipe
Letter Cake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas mark 3
Difficulty: Easy
Calories: 730kcal
Adjust Servings Here: 12 servings
Description
These letter cakes or alphabet cakes are in trend these days. And they are perfect to celebrate no matter what the age. This letter Z is made with a delicious vanilla cake, layers of caramel whipped cream, and seasonal fruits.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake batter
- 4 cups (500 g) All-purpose flour
- 2 teaspoon Baking powder
- 1 tsp Baking soda
- ½ teaspoon Salt
- ½ cup (120 ml) Unsalted butter (room temperature)
- ½ cup (120 ml) Cooking oil (flavorless)
- 2 cup (440 g) Brown sugar
- 4 Eggs (large)
- 2 cups (470 ml) Sour cream
- 2 teaspoon Vanilla extract
Caramel whipped cream
- 1½ cup (300 g) Sugar
- ½ cup (113 g) Butter (unsalted, room temperature)
- 2 cup (470 ml) Whipping cream ((38% fat))
- 1 teaspoon Sea salt
- ¼ cup Water
Whipped cream
- 1 cup (240 ml) Whipping cream (for the top layer (38% fat) )
Plus
- ½ cup (120 ml) Simple syrup
- 8 Strawberries
- 20 Blueberries
Instructions
Cake batter
- Preheat the oven at 325°F / 165°C / Gas mark 3.
- Grease and line three 9 x 11- inch sheet pans with parchment paper. You can also make just two thicker cake layersPro tip - If the layers are too thick they will be heavy on the whipped cream frosting. So, ensure they are no more than 1-inch thick.
- Dry ingredients - In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Pro tip - The oil will create emulsification with the batter so it looks more whipped rather than fluffy.
- Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip - Ensure each egg is well incorporated before you add the next one to prevent the batter from curdling.
- Next, add the flour mixture and sour cream in three batches. Combine well but do not overmix. Pro tip - We do not want to activate the gluten in the flour. So, combine but do not overmix.
- Pour the batter into the prepared baking pans, spread with an offset spatula towards the edges. Tap on the counter a few times to remove air pockets.
- Bake for 25 to 30 minutes or until a skewer inserted in the center comes out clean. When baked, cool in the pan for 10 minutes then transfer to the cooling rack.
Caramel
- In a heavy-bottom deep saucepan, add the sugar, water, and corn syrup.Pro tip - Corn syrup prevents crystallization; you can also use 1 teaspoon lemon juice.
- With the heat on medium, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR.Pro tip - We avoid stirring to prevent the crystallization of sugar.
- The sugar should now be a deep amber color. Now, add the sea salt followed by butter, heavy cream, and vanilla extract.Pro tip - The caramel will rise at this point, that's normal. Hence, the deep saucepan.
- Take it off the heat and cool to room temperature. Then, add the remaining whipping cream. Pour into another bowl, cover with plastic wrap, and chill in the fridge for at least 4 hours or overnight. Pro tip - It is important that the caramel whipping cream is well chilled. Otherwise, it will not whip to stiff peaks.
- Once cold, transfer to the stand mixer with a whisk attachment and whip to stiff peaks. Transfer to a piping bag with a round piping tip.
Whipping cream
- In a stand mixer with the whisk attachment, whip the whipping cream to stiff peaks. Alternatively, you can use the caramel whipping cream for the top layer too. Transfer to a piping bag with a star piping tip.
Assemble
- Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. We use it to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers.
- Peel the parchment paper from the cake. Using the alphabet template cut the cake into the desired shape as shown in the video. Do this will all three sheet cakes. Pro tip - Ensure you remove the baking paper from the cake before you carve the desired alphabet. Otherwise, it can break the alphabet later when trying to peel the cake.
- Place the first layer on the cake board or cake stand. Brush each layer with the cooled simple syrup
- Pipe the caramel whipped cream all over the alphabet as shown in the video. Then, place the second layer on top, brush with simple syrup, and pipe more caramel whipped cream.
- Finally, top with the third layer, and this time, pipe the whipped cream all over. Alternatively, you can continue to pipe with more caramel whipped cream.
- Top the alphabet cake with fresh fruits or other decorations. I used strawberries and blueberries along with a few colored heart candies.
- Enjoy!
Recipe Notes & Tips
- Use room temperature ingredients for the cake and do not skip on creaming the butter and sugar.
- Always add eggs one at a time to prevent the batter from curdling.
- Will this batter you can make 2 thick layers or 3 thinner layers of cake.
- Thinner layers are best when using a light whipped frosting such as this caramel frosting. A buttercream frosting will hold thicker layers of cake better.
- The cake can be prepared a few days in advance.
- The unfrosted cake wrapped well in plastic will keep in the fridge for 3 to 4 days. It can even be frosted for up to a month.
- Print the image you want from the computer and cut around the outline to get the correct shape.
- Make sure the printed image is the same size as the cake.
- Once carved the cake will have exposed sides that can dry easily when exposed to air or the fridge.
- The butter in the caramel will help stabilize the whipped cream as it cool in the fridge. If you want you can also stabilize the whipped cream with gelatin.
Nutrition Information
Calories: 730- kcalCarbohydrates: 105- gProtein: 7- gFat: 33- gSaturated Fat: 16- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 12- gTrans Fat: 1- gCholesterol: 115- mgSodium: 518- mgPotassium: 216- mgFiber: 1- gSugar: 70- gVitamin A: 793- IUVitamin C: 5- mgCalcium: 94- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Nicole Smith
This recipe isn't even usable. For the whipped Carmel cream you never discuss how much water, never discuss how much corn syrup. You also state to add the ingredients in one order yet in your video do it completely differently. I really wanted to make this but it's not even usable.
Veena Azmanov
Thank you for the feedback, Nicole. I checked the recipe and it looks correct.
The water in the caramel was in the instructions but I see your point and have now added it to the list of ingredients so sorry about that.
I do not say that you MUST add butter, heavy cream, and vanilla in that order. It's not a deal-breaker if you add the heavy cream followed by the butter.
Chenée
This looks so incredible! Especially the caramel whipped cream! Can't wait to try it.
Jere Cassidy
Thank you for this amazing tutorial to make the letter cake. I have seen these and they are always so beautiful.