Tuesday Tutorial – Giant Cupcake

One of the things we get asked about the most is the mighty giant cupcake, from recipe to decoration. So this week we thought we’d tell you exactly how we do it! Below is the recipe and instructions for our vanilla giant cupcake.


350g Unsalted Butter
350g Caster Sugar
6 eggs
2 tsp Vanilla Extract
350g Self-raising Flour
175g Plain Flour

You’ll also need a giant cupcake pan. Our favourite is the Wilton Giant Cupcake Pan for shape and ease of use, so the baking method is based on using this particular mould. We use this with Wilton Cake Release, which is used to grease the pan, making the cake easier to remove.

1. Turn the oven to 140C/275F/Gas mark 1 and grease the giant cupcake pan with the Wilton Cake Release
2. Cream together the butter and sugar in a large bowl, using a standalone or hand-held mixer
3. Add the vanilla and the eggs gradually, mixing all of the time, until combined
4. Mix in all of the flour by hand using a wooden spoon until the mixture is smooth
5. Spoon two thirds of the mixture into the side of the pan intended for the bottom of the giant cupcake
6. Bake for roughly 20 minutes
7. Remove from the oven and spoon the remaining mixture into the side of the pan intended for the top of the cupcake
8. Replace in the oven and bake for a further 70 minutes or until both sides are baked. To test whether the cake is cooked right through, insert a skewer into the centre of the cake. If it comes out clean your cake is cooked, if not return to the oven until cooked. If you find your top is a little drier than the bottom adjust time accordingly.
9. Leave the cake in the pan on a cooling rack until cooled
10. The cake should come away from the pan fairly easily, but carefully slide a palette knife down the sides of the cake to release it if it sticks a little
11. Leave until completely cooled before decorating

For a master-class on how to ice a giant cupcake please click HERE to see our Youtube video!

If you’re finding your giant cupcake a little dry, try adding 1 tsp glycerine, which primarily helps keep moisture in the cake, making it a little softer. And if you’d rather make a chocolatey giant cupcake simply leave out the vanilla extract and replace 60g plain flour with good quality cocoa.





26 Responses to Tuesday Tutorial – Giant Cupcake

  1. Hi I have tried and failed miserably to make this giant cupcake twice. I have pre-heated my oven, lined the tin with baking parchment, banged the tin on the work surface to make sure there are no air bubbles and each time I have ended up with what looks like a huge doughnut for my bottom half of the cupcake! Please can you offer some advise to what I might be doing wrong?

    Thank you

    • Hi Melissa, sorry to hear you’re having trouble. You shouldn’t need to line the tin if it’s really well greased (because you’d lose the tin ridged pattern). Is it doughnut like because there’s a whole in the middle you mean? That would be because it’s undercooked.. Tell us some more and will try to help 🙂

  2. I have just tried this for the first time and the outside of the bottom part seems to be rather crispy.. is there any reason for this?

    • Hi there Jordan. Try baking it with the oven at a slightly lower temperature. It will take longer but you’ll end up with a slightly softer cake. x

  3. This recipe is fab, I followed it to a t and it came out perfect and everyone said how delicious it was , thank you for sharing xx

    • Hi Aman, you just need to replace some of the flour with good quality cocoa. About 60g. But you can adjust it to your taste. Hope that helps.

  4. Hi I’ve just made this cupcake which has come out good, the only problem I’ve had is the side of the bottom layer been to hard. Any idea what I can do next time pls I cooked it on 140c and for the time given i greased the tin with butter as I didn’t have any spray. Pls pls can you help.

    • Hi Aman, you can try putting it on a lower shelf of your oven, or baking it for a little less time, until the middle is only just cooked.

  5. 140 degrees for 20 plus 70 …?!!! Well in my fan assisted oven it was still only partially baked so have Kranked the temp
    Up to one seventy and monitoring closely
    As never in my life have I ever baked a cake at such a low temperature and now I know why ? Is that temp correct?!!!

    • Hi Natasha, yes it’s right. Because the cake pan is so deep it’s really easy to have a burnt, hard outside before the inside it cooked. By baking it for a long time as a really low temperature you can hopefully avoid this. All that said, ovens really vary a lot so there’s no harm in trying the temperature up or down a little and trying it. How did it turn out? The timings above end up with the base being cooked for 90 minutes and the top being cooked for 70. How did it turn out?

  6. Fab recipe-very easy to follow. First attempt came out great! took it into work and everyone said it tasted lovely.
    Now cooking two more for birthday cakes 🙂

  7. Hello, I’ve just baked your lovely giant cupcake and it has turned out beautifully- but it has a very floury taste and texture? I’m used to baking cakes but have never come across this before… Have I done something wrong? Please help! 🙂

    • Hi Jayne, sorry to hear that. There’s normally a floury taste to cakes when another ingredient has been left out, or the flavouring added isn’t strong enough. Which brand of vanilla extract did you use? x

  8. I used a vanilla extract but I didn’t have enough for the full amount! I was Hoping it would be something like that as I can sort it easily! I normally use a vanilla paste so I will try again with that. Just out of interest, why does the recipe include plain as well as self raising flour?
    Thank you for your help 🙂 x

    • Hi Jayne, it includes plain flour to make it a bit more dense. It needs that to be able to hold itself up and be sturdy enough. A Madeira sponge is basically a Victoria sponge but with the addition of an additional half the amount of plain flour. (i.e. 100g of butter, sugar, SR flour, eggs – you’d add 50g plain flour). Sarah x

  9. Hi I have used this recipe a couple of times it’s lovely I have a metal tin and silicone mould worked fine recently they seem to be sticking even though I smother the moulds in margarine always done this not changed the recipe always cooked on gas mark 3 just not sure what’s going on any advice would be great full 🙂 x

    • Hi Danielle, we always use butter, never margarine so that may make a difference. Try buttering the tins really well, then give them a very fine dusting of flour (through a sieve). That should sort out any sticking. Oh and let the cakes cool well before turning out. Hope that helps. Sarah x

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