Giant Cupcake Cake Recipe

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Author: Kaylee
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Looking to make a statement with your next dessert? This giant cupcake cake recipe is not just a fun twist on the classic cupcake, it’s a show-stopping centerpiece that wows at birthdays, baby showers, and celebrations of all kinds.

Whether you’re an experienced baker or trying something new, this guide walks you through every step of creating a deliciously oversized cupcake with a candy shell liner, surprise filling, and mouthwatering buttercream frosting. You’ll also discover expert tips, storage options, and creative decoration ideas to take your giant cupcake to the next level.

Contents

Why Giant Cupcake Cakes Are the New Dessert Trend

The Rise in Popularity of Giant Cupcake Cakes

Giant cupcake cakes have taken the baking world by storm. Not only do they make a whimsical and charming impression, but they also offer the same satisfaction as a traditional cake with the visual appeal of a cupcake. Originally popularized through social media and themed baking shows, these oversized desserts blend creativity with tradition. Plus, they’re super customizable, making them perfect for nearly any event.

Unlike regular cupcakes, giant versions create a dramatic visual focal point. The layered structure, unique shape, and vibrant decoration possibilities have made them a favorite for Instagram-worthy dessert tables and DIY party themes.

Perfect Occasions to Serve a Giant Cupcake Cake

When should you roll out your giant cupcake cake recipe? Honestly, any time you want to turn heads. Here are some perfect occasions:

  • First birthdays and cake smashes: The oversized design is ideal for adorable baby photos and easy smashing.
  • Holiday parties: Decorate it in red and green for Christmas, or use hearts for Valentine’s Day.
  • Graduations and school events: Add themed toppers or school colors for a festive touch.
  • Baby or bridal showers: Customize the frosting and sprinkles to match the event’s color palette.
  • Everyday surprises: Why wait for a special occasion? This recipe is simple enough for a weekend treat with the kids.

From practical uses like portion control to aesthetic perks like visual appeal, a giant cupcake cake is more than a gimmick. It’s a memorable experience waiting to happen.

Essential Tools and Ingredients for the Perfect Giant Cupcake Cake

Must-Have Baking Equipment for Giant Cupcakes

To execute the giant cupcake cake recipe flawlessly, having the right tools is key. A regular cupcake pan won’t do here you need specialized gear designed for this oversized treat. Here’s a breakdown of what you’ll need:

ToolPurpose
Giant Cupcake PanSpecifically shaped with a base and a top mold to create the cupcake structure. The Wilton Giant Cupcake Pan is a popular choice.
Hand Mixer or Stand MixerEnsures a smooth and lump-free batter.
Silicone Spatulas and BrushesUseful for spreading batter evenly and brushing candy melts up the sides of the liner.
Measuring Cups and SpoonsAccurate measurements help maintain texture and flavor.
Cake Leveler or Serrated KnifeEssential for trimming and leveling both parts of the cake.
Cooling RackHelps the cake cool evenly and prevents sogginess.
Pastry Bags with Icing TipsNeeded for piping buttercream with precision and flair.
Candy Thermometer (Optional)Useful if tempering chocolate instead of using candy melts.

Key Ingredients and Recommended Brands for Best Results

The right ingredients make all the difference in baking. Here’s what you need for a moist, flavorful, and perfectly structured giant cupcake:

Cake Batter Ingredients:

  • 2 boxes white cake mix (Pillsbury is reliable and produces a light, moist crumb)
  • 1 (3.4 oz) box vanilla pudding mix (like Jell-O brand for added moisture)
  • 6 large eggs
  • ⅔ cup canola oil
  • 2 cups water

These ingredients create a dense enough batter to hold the shape of the cupcake without collapsing. The pudding mix adds flavor and enhances moisture.

Candy Shell Liner:

  • 1 (12 oz) bag Wilton’s Candy Melts – Available in various colors and flavors. Easy to melt and coat.

Buttercream Frosting:

  • 1 ½ cups unsalted butter, softened
  • 4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk
  • Food coloring (gel-based is best for vibrant colors)
  • Sprinkles, candy, or nonpareils for decorating

Optional for topping:

  • Tootsie Roll or licorice for the cherry stem
  • Red food coloring for coloring the candy melts
  • Leftover cake scraps for making the “cherry” topper

Print
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Giant Cupcake Cake Recipe


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  • Author: Kaylee
  • Total Time: 1 hour 40 minutes
  • Yield: 24 servings

Description

This giant cupcake cake recipe features a moist vanilla cake layered inside a white chocolate candy shell, topped with fluffy pink buttercream and filled with a rainbow sprinkle surprise. It’s perfect for birthdays, cake smashes, and celebrations.


Ingredients

2 boxes white cake mix (like Pillsbury)

1 (3.4 oz) box vanilla pudding mix

6 large eggs

2/3 cup canola oil

2 cups water

1 (12 oz) bag Wilton’s Candy Melts

1½ cups unsalted butter, softened (3 sticks)

4½ cups powdered sugar

2 tsp vanilla extract

3 tbsp milk

Food coloring (optional)

1 cup sprinkles or candies (for filling and topping)

1 Tootsie Roll (for cherry stem)


Instructions

1. Preheat oven to 350°F. Grease the bottom cupcake mold and pour in about 3½ cups of batter (mixed from cake ingredients). Fill only two inches from the top.

2. Place a damp towel in the other half of the mold. Bake bottom portion for 10 minutes. Remove, dry pan, grease, and pour in 2½ cups of batter into the top mold.

3. Bake both molds at 350°F for 40–50 minutes, or until a toothpick inserted comes out clean. Cool on wire rack.

4. Trim the top and base. Cut a hole in the base and fill with sprinkles. Seal with trimmed cake scraps.

5. Melt candy melts. Coat inside of cupcake pan with half, chill 5 mins, repeat with second layer. Chill until solid and remove from mold.

6. Place trimmed cake base into candy shell.

7. Make buttercream by beating butter, sugar, vanilla, and milk. Color if desired.

8. Frost top of base. Add top cake layer. Pipe remaining frosting to cover completely.

9. Crumble leftover cake and mix with frosting. Roll into cherry ball and chill.

10. Dip cherry in red candy melt. Add Tootsie Roll stem. Place on top of cake.

Notes

You can make the cake layers up to 1 month in advance and freeze.

Fully assembled cake can be stored in an airtight container for up to 2 days in the fridge.

  • Prep Time: 50 minutes
  • Cook Time: 50 minutes
  • Category: Cupcake Recipes
  • Method: Baking
  • Cuisine: American

Making the Ideal Giant Cupcake Cake Batter

Step-by-Step Instructions to Mix the Perfect Batter

Getting the batter right is essential to the structure and taste of your giant cupcake cake recipe. This cake needs to be firm enough to hold its shape, yet moist and flavorful enough to wow every guest.

Here’s how to make the perfect batter:

Ingredients Recap:

  • 2 boxes of white cake mix (Pillsbury preferred)
  • 1 (3.4 oz) box vanilla pudding mix
  • 6 large eggs
  • ⅔ cup canola oil
  • 2 cups water

Instructions:

  1. Preheat your oven to 350°F. Grease the giant cupcake pan thoroughly with non-stick cooking spray. Only the bottom portion (the base) is needed at this stage.
  2. In a large bowl, combine the cake mixes, pudding mix, eggs, oil, and water.
  3. Mix using a handheld or stand mixer on medium speed for about 2 minutes. The batter should be smooth, thick, and creamy.
  4. Pour about 3½ cups of batter into the bottom portion of the cupcake pan. Fill until it’s roughly 2 inches from the top.
  5. To maintain balance during baking, place a damp dish towel in the top part of the mold while baking the base.
  6. Bake for 10 minutes, then remove from the oven and discard the towel.
  7. Grease the top portion of the cupcake pan, pour in about 2½ cups of batter, and bake the entire pan for 40–50 minutes.
  8. Use a toothpick to test doneness. The cake is done when the pick comes out clean.
  9. Cool on a wire rack before handling or decorating.

Expert Tips for Flavor and Texture Enhancements

Want to go beyond the basic white cake flavor? Here are some ways to elevate your batter:

  • Add extracts like almond or lemon for a flavor boost.
  • Stir in mini chocolate chips or crushed Oreos for added texture.
  • Use buttermilk instead of water for a richer taste.
  • Substitute flavored pudding mix, such as cheesecake or French vanilla, to customize the taste.

Don’t overmix—it leads to a tough cake. Mix just until ingredients are fully combined.

If you have leftover batter, use it for a few mini cupcakes on the side. It’s always good to have taste-test samples.

Baking the Cupcake Base and Top Layers

How to Fill the Giant Cupcake Pan Evenly

One of the keys to a flawless giant cupcake cake recipe is knowing exactly how much batter to use in each mold. Overfilling can cause overflow, while underfilling leads to a short, uneven cake.

Here’s the sweet spot:

  • Bottom/base pan: Pour in 3½ cups of batter, stopping about 2 inches from the rim.
  • Top (dome) pan: Add 2½ cups of batter, also stopping around 2 inches from the top.

Be sure to tap each filled mold lightly on the counter to release any trapped air bubbles and help the batter settle evenly.

If your cupcake pan tends to stick, use a combination of baking spray with flour or line with parchment circles if necessary. The goal is a clean release.

Baking Tips for Even Cooking and Moisture Retention

Because the top and bottom sections vary in thickness, baking them at the same time requires a little finesse. Here’s how to do it right:

  1. Pre-bake the bottom portion: With only the bottom mold filled and the damp towel in the top mold, bake for 10 minutes at 350°F.
  2. Remove from oven, take out the towel, and dry the top pan completely.
  3. Spray the top mold with cooking spray, pour in the batter, then place both filled molds in the oven.
  4. Bake at 350°F for 40 to 50 minutes, rotating the pan at the halfway mark.
  5. Check with a toothpick inserted in the center of each half. If it comes out clean or with dry crumbs, it’s ready.
  6. Let both halves cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Cooling completely is critical. If you try to remove the cake while it’s warm, it may break or lose shape.

Pro tip: If your cake rises unevenly, use a serrated knife to level it out, saving the trimmings for the cherry topper.

Crafting the Candy Shell Cupcake Liner

Instructions for Creating a Perfect Candy Melt Liner

One of the most delightful and visually striking parts of this giant cupcake cake recipe is the candy shell liner. It not only gives the base structure and support but also adds a delicious chocolatey crunch that guests will love.

To create it, follow these steps:

You’ll need:

  • 1 (12 oz) bag of Wilton’s Candy Melts (any color you prefer)

Step-by-step guide:

  1. Clean and dry the cupcake base pan completely.
  2. Melt the candy melts according to the package directions, using either a microwave or a double boiler. Stir until smooth.
  3. Pour half of the melted candy into the base of the cupcake pan.
  4. Use a silicone brush to spread the melted candy up the sides of the mold. Cover the interior completely, making sure the coating is even and thick.
  5. Refrigerate the pan for 5 minutes, allowing the candy to harden.
  6. Remove from the fridge, and pour the remaining melted candy into the base. Brush up the sides again, reinforcing any thin spots.
  7. Chill again until the candy shell is fully hardened.

Troubleshooting and Storage Advice for the Candy Shell

Candy melts are beginner-friendly, but here are a few things to watch out for:

Common issues:

  • Thin sides: Your liner may crack if the coating is too thin. Always go over the sides twice.
  • Air bubbles: Tap the mold gently on the counter after each pour to prevent air pockets.
  • Cracking: If the liner cracks, reheat and brush on a bit more candy to seal it. Place back in fridge.

Storage tip: You can prepare the candy shell a day ahead. Just store it in the fridge in the mold until you’re ready to insert the cake.

Once your liner is ready, gently trim the baked cupcake base so it can nestle inside without resistance. It should fit snugly, but not press so hard it breaks the shell.

Frosting Like a Pro – Buttercream for Giant Cupcakes

How to Make Silky Buttercream Frosting from Scratch

When it comes to the perfect giant cupcake cake recipe, buttercream frosting is your best friend. It adds flavor, texture, and visual appeal. Plus, it’s easy to make with pantry staples and can be customized with colors and flavors.

Ingredients:

  • 1½ cups (3 sticks) unsalted butter, softened
  • 4½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk
  • Food coloring (gel-based for best results)

Instructions:

  1. In a large mixing bowl, beat the softened butter until light and creamy, about 3–4 minutes.
  2. Gradually add the powdered sugar, mixing on low speed at first to prevent clouds of sugar. Increase speed once blended.
  3. Pour in the vanilla and milk. Beat the frosting until it’s fluffy and smooth.
  4. If desired, add a few drops of food coloring and mix until color is even.

Need a flavor twist? You can substitute vanilla with almond, lemon, or coconut extract for themed cupcakes.

Coloring and Piping Techniques for Stunning Presentation

Piping makes your giant cupcake cake visually stand out. Here’s how to do it like a pro:

Tips for Coloring:

  • Use gel food coloring, not liquid. It provides vibrant colors without thinning the frosting.
  • Mix colors gradually start with a toothpick dip and add more if needed.
  • Divide your frosting into bowls if using multiple colors.

Piping like a bakery:

  1. Fill a piping bag with a large star or round tip.
  2. Start at the outer edge of the cupcake top and pipe inwards in a spiral motion.
  3. Cover the entire top with swirls, stars, or rosettes.
  4. Use frosting to hide any cracks in the cupcake or gaps in the candy liner.

Add sprinkles, candies, or edible glitter for a polished finish. For texture, try layering large sprinkles on the bottom and finer glitter on top.

Assembling and Decorating Your Giant Cupcake Cake

How to Build and Fill Your Giant Cupcake

Now it’s time to bring everything together. Start by trimming the bottom cake layer so it fits flat in the candy shell liner. Slide the cake into the shell gently it should fit snugly without pressure.

Want to add a fun surprise? Cut a small hole in the center of the bottom cake (about 2 inches wide and 4 inches deep), fill it with sprinkles or candies, then plug the hole with a piece of cake you trimmed earlier.

Next, spread a thick layer of buttercream on top of the base to act as glue. Gently press the top cake layer on and make sure it’s stable.

Decorate With Style – And Don’t Forget the Cherry

Now comes the fun part—frosting and decorating. Pipe your buttercream across the top using a star or swirl pattern. This not only adds beauty but also hides any imperfections.

Finish the look with sprinkles, candy bits, or edible glitter.

To make the cherry topper:

  • Mix leftover cake crumbs and frosting into a dough.
  • Shape into a ball, freeze briefly, then dip in melted red candy melts.
  • Stick in a small piece of Tootsie Roll as the stem.

Place the cherry on top and admire your bakery-worthy result.

Make-Ahead and Storage Tips for Giant Cupcakes

Best Practices for Prepping Your Giant Cupcake Ahead of Time

Making a giant cupcake cake can feel like a lot of work in one go, especially if you’re planning it for a big event. The good news? This dessert is very make-ahead friendly.

Here’s how to manage your time wisely:

  • Bake the cake layers up to one month in advance. Once cooled, wrap them tightly in plastic wrap and then foil. Freeze flat. Thaw overnight in the fridge before assembly.
  • Make the buttercream frosting up to 3 days ahead. Store it in an airtight container in the fridge. Let it sit at room temperature for about 30 minutes before whipping it back to smoothness.
  • Create the candy liner up to 2 days in advance. Leave it in the mold and refrigerate until you’re ready to insert the cake.

Want to store the fully assembled cupcake? You can make and frost the entire cake up to 2 days early. Just place it in a cake box or airtight container and store in the fridge.

How to Freeze, Thaw, and Store Your Cupcake Masterpiece

Here’s how to make sure your cake stays moist and picture-perfect:

Freezing:

  • Only freeze baked cake layers, not the candy shell or frosting.
  • Wrap layers tightly and label them with the date.

Thawing:

  • Move cake layers from the freezer to the fridge the night before decorating.
  • Avoid microwaving, which dries out the crumb.

Storing a finished cupcake cake:

  • Once decorated, store in the fridge, especially if it’s warm or humid.
  • Remove from fridge about 30 minutes before serving so the frosting softens for a better bite.

Transport tip: Use a non-slip mat in your container and chill the cake briefly before moving it. This firms up the frosting and helps the cake hold its shape.

Creative Variations and Serving Ideas

Flavor and Decoration Ideas for Any Occasion

Your giant cupcake cake recipe is versatile and perfect for personalization. Want to switch it up?

  • Chocolate version: Swap white cake mix for chocolate and use chocolate pudding mix.
  • Funfetti: Add sprinkles to the batter and match your frosting with bright colors.
  • Lemon: Use lemon cake and pudding mix, and top with yellow candy melts.
  • Red Velvet: Pair red velvet cake with cream cheese frosting for a romantic twist.

Match your decoration to the event:

  • Spring: Use pastel colors and candy flowers.
  • Halloween: Go with black and orange candy melts, add candy eyes.
  • Winter: Frost in white with snowflake sprinkles.
  • July 4th: Red, white, and blue everything.

Serve It with Style

Present your giant cupcake on a cake stand for extra flair. Surround it with matching mini cupcakes or party-themed decorations. Slice like a cake—it serves about 24 guests.

Conclusion: Your Giant Cupcake Cake Masterpiece Awaits

Whether you’re baking for a birthday bash, holiday celebration, or just for fun, this giant cupcake cake recipe is the kind of dessert that delivers big impact with surprisingly simple steps. From the moist, flavorful cake layers to the colorful candy shell and buttery swirls of frosting, every part of this recipe is designed to impress and delight.

By following the tips, tools, and techniques we’ve covered, you’ll have the confidence to bake, assemble, and decorate a show-stopping centerpiece that looks just as amazing as it tastes. And don’t forget—this cake isn’t just pretty. It’s also easy to customize, make ahead, and share.

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