Giant Cupcake

Adapted from Dorie Greenspan via Food Network (cake) and Martha Stewart (frosting)

Confession: I do not like to bake cake. I really don’t like to bake cake from scratch. However, I found myself faced with the 5th birthday of my firstborn, and what is a self-respecting food blogger mommy to do? Um, right. Bake a cake. From scratch. And live to write about it. There are a number of pans out there to accomplish this trick, but the one I used is a silicone model.

  • Basic Chocolate Cake:
  • 1 -1/2 cups all-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 2 sticks unsalted butter, softened
  • 1-1/3 cups sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • cooking spray
  • Classic Buttercream Frosting:
  • 3 sticks unsalted butter, softened
  • 4-1/2 cups confectioners’ sugar
  • 3/4 teaspoon pure vanilla extract
  • Preheat oven to 350 degrees F. Combine flour, cocoa, baking powder and baking soda in a bowl and mix well. Sift onto a piece of wax paper and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the softened butter and the sugar on medium speed until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Set mixer on low and begin adding the dry ingredients by sliding them in slowly from the wax paper. About half way through beating in the dry ingredients, add the sour cream and allow to mix in thoroughly. Scrape down the sides of the bowl again, if necessary, then add the rest of the dry ingredients and mix until just blended.
  • Prepare your giant cupcake pan by spraying it generously with cooking spray. Make sure to cover every internal surface to ensure that your cake comes out easily. Set both halves of the mold on a baking sheet and pour half of the batter into each side. It will not fill the mold, but don’t fret – it will rise a little during baking. Follow the directions on the mold for baking times. My mold said that each half would need 45 to 50 minutes. The bottom was done in about 55 minutes, but the top half took closer to an hour and 5 minutes. Check the cake using a cake tester or a tooth pick to ensure that it is done before pulling it out of the oven.
  • Cool cake on a rack in the mold for 15 minutes, then invert and allow to cool completely.
  • Meanwhile, make the frosting. Combine softened butter and 1/2 the sugar in the mixing bowl of an electric mixer fitted with the whisk attachment (yes, you will have to wash this by hand if you are doing this on the same day). While mixing on medium-low speed, add the rest of the sugar slowly and then the vanilla. Beat on high speed for about 3 minutes. It should be light and fluffy.
  • To assemble the cake, you may need to slice part of the bottom and the top to create a level surface. Follow the directions on the mold packaging for assembly. In short, you will stick the two sides together with a thick layer of the frosting. Decorate as you wish!
  • Quick Tips
  • 1. This is not the time to try to get healthy. Use full fat sour cream, real butter and real sugar.
  • 2. My favorite vanilla extract is Madagascar Bourbon vanilla extract. Pricey but worth it.
  • 3. I think it’s better to make the frosting when you are ready to use it. If you refrigerate it, be sure to allow a lot of time for it to soften on the counter as you will not be able to work with it when it’s cold. It will be too hard.

Preparation time: 1 hour(s)

Cooking time: 1 hour(s) 5 minute(s)

Number of servings (yield): 12

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