How to Make a Giant Cupcake

February 6th, 2019 by Desiree Smith

You have our giant cupcake cake pan but aren’t sure how to use it? Let us walk you through some easy steps and tips that will help you make anything from an adorable first-birthday smash cake to a quirky anniversary cake using just this one pan.  Read through our instructions below (or if you’re more the visual type, watch the video at the end) and get ready for a giant success.

Getting Started

A little prep work will take you a long way. Make sure you pick a heavy, dense cake batter that will help your cake keep its shape and support the top part after assembly. We like to use pound cake, but if you’re in a hurry, here’s a little cake mix hack to get you there faster. Want to add color? Consider tinting your batter or using sprinkles or confetti to liven things up. Lastly, keep some aluminum foil on standby, you might need it (more on this later).

Preparing and Filling the Pan

Use Wilton Cake ReleaseTM Pan Coating, Bake Easy! Non-Stick Spray, pan spray, butter or shortening and flour to prep your pan, making sure you get every nook and cranny. You’ll need 6 cups total of batter: 2½ cups for the top part of the cupcake and 3½ cups for the bottom. It might look like there’s room for more, but resist filling them to the top— you want some room left for the batter to rise.

Baking & Cooling

Bake at 325 °F for approximately 1 hour. Check it halfway through. If the top “swirl” part of your giant cupcake seems to be baking faster than the bottom, break out your foil and an oven mitt (safety first!) and make a little tent over it with foil to slow it down. Once it’s done, let it cool in the pan for 10 minutes before you unmold it, then pop it on a cooling grid until it’s completely cooled.

Putting It All Together

Now that your cake is completely cooled, pop out the bottom section onto a cake board or cake platter of your choice, level it with a serrated knife and spread icing on it so that the top sticks to it. Here’s a tip: After you unmold the top, pop it back in the mold and level it using the edge of the pan as a guide. This will keep the edge straight. Unmold, and place it carefully on the icing-covered bottom. Take a moment to admire your creation.

That’s it! You can leave the bottom as-is, spatula ice the top and cover with sprinkles or berries, experiment with candy for a piñata cake or get some inspiration from our Blooming Cupcake, Cool Blooms or cupcake-embellished Giant Cupcake cakes.


After your give your giant cupcake a try, let us know how you did by taking a photo and tagging us on Instagram @WiltonCakes with the hashtag #GiantCupcakeCake . Hope your success is as big (or bigger) than your cupcakes!

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

9 Replies

  1. DeAnna says:

    If I wanted to use a boxed white cake mix that calls for 3 large egg whites, would I just increase that to 4 large egg whites (as well as adding a box of instant pudding the water and oil)? Thanks!

  2. Michael Taylor says:

    Should you have a crown on either half after baking, take a clean dish rag and gently push down the crown down. This should level both sides minimizing the amount ypu have to trim off. This also works with cakes baked in bundt pans.

  3. Patrizia Sanelli says:

    Hello. I’ve tried using the Wilton giant cupcake pan twice and while I absolutely love it the cake comes out over cooked and dry each time. So a couple questions: most of tour videos etc seem to use a boxed cake mix. I’ve used other recipies that cakes for baking at 350 for say 45-55 minutes. The top was done but the bottom part of the cupcake was not down for a good 10 minutes after and that part was very dry and over baked. Can you offer tips on the best recipe and baking time to use? I love the pan and the cake looked great but was just very dry. Thank you!

  4. I put mine in a aluminum deep pan filled with water works great.

  5. Ana Moscoso says:

    So I need two boxes of cake mix?!

  6. Ercie T. says:

    Can you use a red velvet cake recipe?

  7. Molly says:

    I’ve seen so many people post about the cake coming out dry under baked. I found this and it might be the solution to those problems. I planned on using this pan for my son’s 1st birthday smash cake and I obviously don’t want him potentially eating under baked batter. So, here’s the instructions I found and I plan on practicing with.

    Now to bake the actual cake you will need 2 boxes of store bought cake mix. Any flavor will do. You will only be using 1.5 boxes, so maybe you can make cookies with the rest, or cupcakes! Prepare the cake mix according to the directions. Preheat oven to 325 F. I spray the bottom part of my cupcake mold NOT THE TOP PART and add cake mix until it is about 1 inch from the top of the mold. (I use one whole box of cake mix for the bottom)

    Bake for 13 minutes

    Remove from oven and spray the top portion of the mold with nonstick spray (I like Baker’s Joy) and add the cake mix until it is about 1 inch from the top.

    Return to the oven for 58 minutes.

    Let the cake cool completely, remove to cooling rack or begin the cupcake creation!

  8. I want how to cook cake

  9. Ella Jones says:

    I am so glade I saw your information on Pinterest, because I didn’t think their was anything that would help until I was your information. THANK YOU ELLA JONES

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