Giant cupcake

(616 ratings)
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  • Makes: 1

  • Prep time:

  • Cooking time:

    (may take up to 1hr 15 mins depending on your oven)
  • Costs: Cheap as chips

  • Skill level: Easy peasy

Learn how to make a giant cupcake with this easy recipe. This simple giant cupcake recipe is our best and makes one impressive birthday cake or treat for special occasions. All you need is a giant cupcake mould and you can make this impressive but simple cake. This recipe makes 1 giant cupcakes and should serve around 8-10 people. This giant cupcakes is ideal for parties or special occasions and makes a great birthday cake option. This cake will take around 1hr and 10 mins to make, bake and decorate. This impressive giant cupcakes is a real showstopper your friends and family will be very impressed with. Store any leftover cupcake in an airtight container on the kitchen side. If you decorated with fresh ingredients like cream or berries, you might want to store in the fridge instead but just remember that cake will go dry if kept in the fridge for too long.

Victoria says: 'I tend to ice my giant cupcake with flowers or stars as they are easier than a continuous swirl.'


For the giant cupcake:
  • 450g softened butter 
  • 450g caster sugar
  • 8 large eggs 
  • 450g self-raising flour
  • 4 level tsp baking powder 
  • 2 tsp of vanilla
  • 3 tbsp milk
  • Giant cupcake tin
For the cake covering:
  • 250g white fondant icing
  • Pink food colouring
  • Strawberry jam
For the buttercream:
  • 110g unsalted butter, softened
  • 500g icing sugar
  • 60ml milk, room temperature
  • 1tsp vanilla extract
  • Pink food colouring


  1. To make this cupcake recipe, set the oven to 180C/160C fan/Gas Mark 4 and grease the tin using cake release spray or groundnut oil.
  2. Cream the butter and sugar and add the vanilla. Beat for about 5 minutes. Add one egg at a time with a third of the sieved flour and baking powder until it has gone then add the milk and beat slowly until it is mixed in.
  3. Place half of the mixture in each side of the tin to about full and bake for 50 mins. Times really depend on your own oven, so start to check the cake at 50 minutes, then every 10 minutes and do not remove from the oven until the cake is springy to the touch. This might take up to 1 hr 15 minutes.
  4. Remove from the oven and let it cool for 20 minutes before tipping out. If the cake has overflowed or has risen too high dont worry, you can trim this with a bread knife or a cake leveller. Its easier to do this while it is still in the tin.
  5. Hold the cooling rack tight over the top of the tin and turn them out to cool. Once the cake is totally cool (probably an hour or 2) you can start decorating it.
  6. Colour and roll out the fondant icing to a of an inch thick. It has to be 25cm in length and 8cm high. Then use a texture mat to add a flower pattern to the fondant.
  7. Melt some jam in the microwave and leaving the cake in the upside down position brush over the base of the cake. This helps the fondant stick. Place the fondant around the cake and trim the excess. You can fold a little over the top (which is the bottom) so you have a clean edge. Press your finger round the indentations so you get the shape of the base back. Then turn the cake (not gripping too hard or you will squash it) the right way up.
  8. Beat the butter, icing sugar, milk and vanilla together in a bowl until light and fluffy. Put a third of the buttercream in another bowl and add pink food colouring to it. Reserve this for your buttercream roses. Spread jam on the bottom half of the cupcake, then the icing and sandwich the two pieces together.
  9. Ice the top with the rest of the buttercream in a design that suits you. Victoria has covered the cake in buttercream roses and you can find out how to create them in more detail using our cake rose decorating video .To create the two-tone effect, fill your piping bag up with the cream icing then add the pink on top. Twist the top of the bag and squeeze into a bowl until you see the pink coming through.
  10. Top your giant cupcake with sugarcraft butterflies or flowers.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(616 ratings)

Your comments


A couple of questions.; Baking powder is included in the ingredience but doesn't appear in the method? Point 2 says add 1 egg at a time with a third of the flour but doesn't say what to do with the rest of it. I'm having a go at this now, so hope it works out!


I'm waiting for my mould to come in the post, but will definately be using this recipe, so excited :D


Hi, the cake looks amazing What did you use for the icing in the middle of the cake? What icing did you use for the flowers on the cake and how did you marble it? Thanks

Jolene goodtoknow Editor

Well done Victoria - you've actually made this look like something I could attempt! Giant cupcakes always look so hard when they're all finished.

Jolene goodtoknow Editor

Hi Vicki We've added in the milk to the ingredients now - it's 3tbsp. Thanks for that. Are you planning on making a giant cupcake?

Katy goodtoknow Recipes

Hi Vicky - good spot! We'll check and let you know asap

Vicki Grady

Hi You mention milk in the method but it is not shown in the ingredients. How much milk do you use?


Sorry maizie, just remembered one other thing I did - I cooked each part of the cupcake separately (the bottom half first, then the top half) - it takes longer this way but I thought it might be necessary as the bottom part is bigger than the top part so it takes longer to cook! This way it stops the top part burning and the bottom half ending up underbaked! x


Hi Maizie, did you manage to figure out the problem with your cake? My suggestion would be to try with less baking powder, as too much baking powder prevents a sponge from rising.....I adjusted the recipe and used one heaped teaspoon of baking powder (it already uses self raising flower so I don't think it needs much help). I also used 5 eggs instead of 6, as if the mixture is too runny it can be a problem. I got a lovely moist sponge from doing it this way. I don't mean any disrespect to the person who wrote this recipe as obviously lots of people are having success with it, but this worked really well for me! Also if your cake is baked on top but not in the middle and is going to burn, put some tin foil over the top - this slows down the baking of the top. Hope this helps! xxx

Katy goodtoknow Recipes

Hi Maizie - sorry to hear you're having trouble with the recipe - as it's such a large cake the timings will really dpeend on your oven. Try checking after 50 minutes and then every 10 minutes after that until springy to the touch. It may be that your oven is running hot which is why the outside of the cake is burning - do you have an oven thermometer? Let us know if we can be of any more help

Katy goodtoknow Recipes

Brilliant, glad your son enjoyed it - sounds like he is really getting into baking!


My 14 yr old son used this recipe for the first time yesterday and the cake was amazing, he just used buttercream to decorate it. He said it was a really easy recipe to follow and will use it again to make a birthday cake for his wee cousin :-)


Can anyone help me!!! I have now tried making 2 giant cup cakes with this exact recipe! The 1st burnt on the out side and was raw in the middle, on (160 fan oven, 60mins) The 2nd attempt was cooked on a low heat for 1hr25min (140 fan oven) and the bottom part had a huge sunken hole in the middle, ant top part seems cooked!:-( please help

Victoria Threader

You have done nothing wrong SteffP, unfortunately different ovens vary dramatically so you really have to go by your own. My advice to you would be: Set the timer for 1 hour 10 mins instead, press the top of the cake, if it springs back it's ready, if it still wobbles, check again in another 10 minutes until it springs back. You can check it with a skewer too, poke it in the middle of the cake, if it comes out clean it should be ok. Mine cooks in 55 minutes in my oven at home,however, when I made this video in the GTK kitchen it took about 1 hour 15 minutes. Don't take it out until it's springy, shut the door a check again later. Hope that helps :0)


I followed the instructions step by step. My cake has been in the oven for 55 minutes now....The top is nice and browned but the middle hasn;t set and is still liquid! What have I done wrong?!

Victoria Threader

Hi Janinie, Here is the link to the chocolate cake I use, you will have enough for a few extra cupcakes too. Hope you like it :0)


Hi, I love this recipe! Used it a few times now! Im making one for my sons 4th birthday this week but want chocolate cake! Is there something I can add like co coa powder and subsitute it? Any tips would be fab!! Thank you! x


Hi Emily, I used this recipe today in a silicone mould, there was enough batter to make 12 large cupcakes too. Hope this helps : )


Hello, I have a silicone giant cupcake mould - does it make a difference to the tin one used in Victoria's recipe? Making it for my cousin's 1st birthday party, so it has to be perfect! :)


All the best.

Katy goodtoknow Recipes

Hi Jess - you certainly can! It shouldn't affect the cooking time, but I'd keep a close eye on the oven to make sure the raspberries/cherries don't burn. Have you seen our chocolate giant cupcake too?


Can I add flavourings to this recipe?? I am making a giant cup cake for my nephews first birthday and would love to make a raspberry and white chocolate one for the children and a dark chocolate and black cherry one for the grown ups. Will making these flavours affect the cooking time??

Jolene goodtoknow Editor

Of course you are! Hopefully Victoria's video has helped you to see it's very simple when you know how.

Jolene goodtoknow Editor

I'm making my first ever giant cupcake this evening for my mum-in-law-to-be's 50th birthday party. Wish me luck!


I would love to make this because it look amazing and so yummy. I will have to get the right equipment and try it though not sure if Im good enough to do it.


I love this recipe as it tastes delicious and looks amazing. My friends and family always remark on how great it looks and you can have so much fun decorating giant cupcakes for different occasions - I even made one to look like a Christmas tree!

Katy goodtoknow Recipes

Hi Cath - are you using a giant cupcake tin? If you divide the sponge mixture evenly between the two halves of the tin then it should rise and bake like a regular sponge cake - and then you sandwich the two halves together before icing. Do let us know if you have any more qs

cath clifford

im havin trouble with my giant cupcake the base has a hollow centre could someone please tell me what im doing wrong with it thanks

Roshina goodtoknow

This giant cupcake is amazing! Well done Victoria. I remember seeing the real version of it and it looked even more beautiful than in the video - a real work of art!

Victoria Threader

Hi Emmah12, Thanks! We used the same buttercream as we piped the roses with, which is: 110g unsalted butter softened 500g Icing sugar 60ml of Milk at room temperature 1 Teaspoon of good quality vanilla extract To create the two tone effect, colour one third of your icing pink. Fill your piping bag up with the white/cream icing then plonk the pink on top. Twist the top of the bag and squeeze into a bowl until you see the pink coming through. Hope that helps :0)

Victoria Threader

Hi MichyMoo! How did it go? Sorry for the confusion. Add the baking powder to the flour before you sieve it. Add one egg at a time with a third of the flour and repeat til you have encorporated all the flour and eggs. This is just to stop the batter from splitting. Hope that helps and good luck!

Vicki Grady

Hi Jolene Thanks for updating the recipe to include the milk measurement. I made one today. Turned out really well

Rhoda Brady

I used this recipe and found it fine for the cake part but not the icing part. I'm sure it didn't have enough butter in (even though I added some more) as it took a VERY long time to mix it together and wouldn't pipe and then just crumbled when it finally did come out of the piping bag. We went to the shop to buy icing and it took about 2mins with that as opposed to up to an hour trying to make the icing, and pipe it!!

Kimberley Searle

Hi, was wondering if a 23cm round cake tin recipe would be enough to fill a giant cupcake tin?

Katy goodtoknow Recipes

Hi Aisling - subtract 20°C for a fan oven, so you'll need to put it on 160°C.

Aisling Ashleen Cooper

i have a fan oven what heat do i put it on ?

Katy goodtoknow Recipes

Hi Gemma - we wouldn't recommend it. Cake batter needs to go in the oven straightaway otherwise the air will be knocked out of it, and the softened butter in the cake batter will reharden in the fridge too. Hope that helps.

Gemma Varey

is this mix ok to go in the fridge over night???

Katy goodtoknow Recipes

Hi Amanda, Victoria made this in a hard-shell metal tin rather than a silicone one if that helps. As it's such a large cake, the timings will very much depend on your own oven - it may be that it needed a bit longer. Does your silicone tin come in two halves?

Lisa Teale

I would remove 4 tble spoons of flour and add 4 of cocoa,that how i do mine x

Lisa Teale

Hi Amanda I use a Eddingtons tin and they my giants are perfect every time also i have a fab batter mix,Silicone was rubbish it just didt work and the eddingtons are great as you can make the candy baskets with them! if you want my batter recipe let me know x

Amanda Simpson

Have had a real problem trying to make a large cupcake, it's hit and miss! So am going to give this recipe a try, but is this recipe meant to be for a wilton cake tin or a silicon one? From the comments made by one person it sounds as if when using the silicon mould the cake mixture is too big? I have the silicon mould so I suspect I should use a slightly smaller cake mix and re-think the timings? When I tried to do one just now I put it on a low setting and cooked for about an hour and it seemed okay, was spongy and the knife came out clean but as it was an experimental one I cut through the middle to check on it and it looked very greasy as someone else found! Where did I go wrong?!

Gemma Varey

How much cocoa powder did you use???x

Gemma Varey

I'm wanting to make this as a chocolate cake how much cocoa powder would you recommend as as below has already said i cant find a decent chocolate recipe anywhere...???x

Jane Dale-beaumont

I never did win the comp, but the recipe is just right, i over did on the beating, hence oily. i did the sponge mix, decanted into 3 bowls, added a different colour to each bowl and poured them on top of each other, tomorrow it will be black base fondant, and purple top, with roses from pinks through to purples, and i will paint on the base, awesomeness

Lesmarie Duff Williams

I have just made this cake (added cocoa for chocolate and it looks so good!) waiting for it to cool now! I used the silicone mould and it worked perfectly!! I have 2 perfect pieces! Used the left over batter (my mould is a little smaller) for cupcakes and they were a little too full and overflowed so if use any left over underfill the cases! My kids are happy as they are munching on the mishap and the cake is divine!!

Yass Doe

I tried this recipe and it worked! :) The booklet I was going by were absolute rubbish and I thought I would give your measurements a try. Thanks again!

Victoria Threader

Hi Ellen! I use 18" disposable piping bags that you can actually wash and re-use. They last for ages so a good investment. Just pop 'disposable piping bag' into your search engine and they will pop up. The embossing mat is from Pretty Witty cake shop and you can order to which ever size you need. Hope that helps :0)

Ellen Phillips

Hi, I was just wondering what size of piping bag did you use for the flowers on top of the cake and where did you get the flower patten for the pink fondant icing that it got rolled on. Thanks Elle

Katy goodtoknow Recipes

Hi Katie Hopefully we can get to the bottom of it. It sounds like you might be overmixing the cake batter which could be making it greasy rather than light and fluffy. You could try beating the eggs with just a little flour into the creamed butter and sugar and then just folding in the remaining flour and baking powder until just combined. Let us know how you get on!


Hi, I have tried this recipe a couple of times now and both times the cake is coming out very greasy. The cake appears to be greasy right the way through and I am wondering if the cake is just not done. I have got an oven thermometre and when I take the cake out it appears to be very brown on the outside and springy to touch, but when removed from the tin it is sooo greasy. Do you think it is to do with Please help!! Thank You :-)


Hi hun, I was just wondering if I could make this into a chocolate one? Can't find a decent recipe anywhere and this is the best I could find! Instead of vanilla do you think I could add cocoa powder?? If so, how much would you recommend? Thankyou.


i am making, this cup cake for daiughters birthday, love it, would love to win baking set

Katy goodtoknow Recipes

glad it was a success Nicole!


I made this yesterday for my sisters surprise party and everybody commented saying how nice it looked and how good it tasted


This looks great!


I put some paper around the top part of the cupcake tin and tied it with some string, like when you make a xmas cake. And the cake was fine.

Jessica Harding

Don't want to sound rude but this recipe just doesn't work.


Just made this cake and have to say who ever wrote this recipe out really needs to learn weights of ingredients after 20 mins being in oven my oven bottom bow resembles a giant cake itself..... all I will say is what a crap waste of time this is


You shouldn't use two raising agents in one cake mix i.e. baking powder and self raising flour.


can i have your recipe

Christine Busson

I've used this recipe several times now. Made 3 giant cupcakes but I also use it for normal sponge cakes. it works every time and is so moist and light. I'll be making 2 more giant cupcakes this Christmas for my mums 60th birthday party as per her request.


hi what size tin is the recipe based on

Kate Allen

I thought that with the 8 Eggs.....

Kate Allen

8 Eggs?

Julie Thomas

My cake had a horrible metallic taste - think there is too much baking powder with sr flour?


Have made this a few times now in a silicon case cooked for 1 hour , perfect every time


I have attempted this recipe 3 times, all were soggy in the middle. Cake rose so nicely then just flopped in the middle. I also find the top for the giant cupcake bakes faster than the bottom leaving it slightly dry and burnt. I resorted to a cake mix, it worked better. Will keep at it, eventually I'll master it.


I just had to let you know I've just made this cake and it has turned out fantastic. I made the chocolate version and it smells great.


I made it using stork instead of butter to reduce the cost and it came out fine, not greasy at all, don't know if this made a difference! but might solve the grease problem some people are experiencing.


I've made this recipe a couple of times now and slightly altered the ingredients for a lemon cake and a chocolate cake. Both worked fine, although the lemon was a little soggy in middle of the base half. I ended up scooping out middle and filling with lemon curd before sandwiching together and decorating with my own frosting recipe. Went down a treat with my work colleagues.


Just attempted this cake, waste of ingredients. A big sugary buttery mess which is not "springy" but quite inedible. Off to buy a cake mix in a box, real shame :(

Chloe Simpson

Hi, i have just attempted your giant cupcake ingredients with a silicone mould and when i checked it after the time in the oven it was cooked on the outside but not on the inside so i left it longer and kept checking on it every 10 minutes. once i had checked it and the knife came out cleaned i took them out the oven and left them too cool. When i decorated it and got it ready to eat with the family, it was all greasy and stoggy inside. What would be the problem?


This was perfect! Best giant sponge recipe I've tried, and I've tried a few. After reading some of the comments below I took my time and closely watched the cake in the oven. Did take slightly longer but came out perfectly baked....and not burnt with a soggy middle, wooohooo! Thank you for sharing this :D


I got an eddingtons one for £8 from tk maxx :)


the recipe i think is not correct...can u please rectify this because it wasted too much of ingredients. I attempt to do this cupcake and its like a lava burst out all over in the cupcake tin. your recipe goes to scrap.


Just put mine in the oven, got way too much mixture though, I can make about 12 cupcakes too!! Will let you know what it turns out like. Only query is if I add 8 eggs one at a time, how can I add a third of the flour each time? Am I misreading it!! (Likely)


Hello - I attempted this recipe last night for the first time and I found that it did not cook. The top and outsides of the cake bounced back and was a perfect colour but the inside was just mush - I cooked it for nearly 1 hour 50 minutes checking every ten minutes and it did not get any better so I just took it as a failure! I think the mixture had too much butter so will try it with a little less next time!

Jayne Cherrington-Cook

Amazon and Lakeland do various giant cupcake tins

Ellen Phillips

Hi was just wondering where did you get your cake tin from? Thanks Ellen

Oksana Zhuk

Hi I was wondering if u can send me this recipe I am making this cupcake for my almost 1year old son Dennis thank u:)

Victoria Threader

Hi Rhoda! So sorry the icing recipe didn't work out for you? I usually find this icing recipe quite soft, but maybe a drop more milk would have helped? Glad it all worked out in the end :0)

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