Gluten Free Giant Cupcake Cake

As I got another gluten free cake in the oven I decided to finally share the recipe of this giant cupcake cake I baked last month. The cake is gluten-free marble sponge with generous amount of white chocolate and dark chocolate buttercream frosting.

A giant cupcake cake doesn’t require a fancy pan, you can totally make it by using simple cake pans. I used two 16 cm (6 inch) rings and half ball pan for the top. If you do not have a ball pan you can simply bake another small cake and carve it once cooled.

You can see I’ve used chia seeds in the recipe to add binding and structure. If you happen to have xanthan gum you can totally replace the chia seeds using the same amount of xanthan gum. I have myself since purchased some and am planning to try it out soon. 🙂

Gluten free giant cupcake cake
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Servings Prep Time
10people 2-3hours
Servings Prep Time
10people 2-3hours
Gluten free giant cupcake cake
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Votes: 0
Rating: 0
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Servings Prep Time
10people 2-3hours
Servings Prep Time
10people 2-3hours
Ingredients
  • Gluten free marble sponge
  • 450 grams self rising gluten free flour
  • 9 eggs
  • 325 grams unsalted butter
  • 240 grams sugar
  • 2 1/2 tbls maple syrup
  • 3 tbls cocoa powder
  • 1 1/2 tsp chia seeds
  • 2 1/2 tsp baking powder gluten free
  • White chocolate buttercream
  • 150 grams unsalted butter softened
  • 450 grams icing sugar gluten free
  • 150 grams white chocolate melted
  • 1/2 tsp vanilla extract
  • 1 tbls milk
  • Dark chocolate buttercream
  • 150 grams unsalted butter softened
  • 130 grams dark chocolate melted
  • 455 grams icing sugar gluten free
  • 1 1/2 tblsp milk
  • 1/2 tsp vanilla extract
  • pinch salt
  • Sugar syrup
  • 100 grams water
  • 100 grams sugar
  • Fondant cupcake case
  • 200 grams White sugarpaste/fondant gluten free
  • Food coloring or edible paint
Servings: people
Units:
Instructions
  1. Preheat oven to 180°C (350°F) and crease cake pans and lightly dust with gluten free flour.
  2. Place butter and sugar in a mixing bowl and beat on medium speed to a creamy mixture.
  3. In a separate bowl combine the dry ingredients except cocoa powder and mix until incorporated.
  4. Add eggs and maple syrup to thge creamed mixture and continue to beat until incorporated and smooth.
  5. Remove from mixer and incorporate dry ingredients by folding in using a spatula.
  6. Divide the batter into two parts and dye second part using cocoa powder.
  7. Divide both parts of batter into prepared pans and swirl together by using a t-spoon.
  8. Bake in preheated oven for 35-40 minutes until a toothpick inserted in middle comes out clean.
  9. Allow to cool before removing from the pan.
  10. Prepare white chocolate buttercream by placing softened butter 2/3 icing sugar sugar, milk and vanilla extract in a mixing bowl and beat on slow speed.
  11. Add melted chocolate and remaining icing sugar beating until combined and smooth.
  12. Repeat the above steps for dark chocolate buttercream.
  13. Prepare simple sugar syrup 1:1 ratio sugar and water, bring to boil then remove from heat allow to cool and place in a bottle for easy spreading.
  14. Level the cakes and cut into layers. Place buttercream forstings in piping bags and preserve some aside for crumb coating. To add moisture drizzle sugar syrup onto the cake layers.
  15. Attach the first cake layer onto cake board using buttercream and layer the cake up filling with the frostings, place two cake dowells to support the structure of the cake.
  16. Using both frostings give the cake a nice layer of crumb coating and place in refrigerator while preparing the casing.
  17. Roll out the fondant to 2mm thickness and cut out large stripes for covering roughly half way through the cake. Paint desired pattern on the fondant using edible paint.
  18. Place the fondant on the bottom of the cake shaping into a casing. Place remaining buttercream in a duo piping bag fitted with star pioping tip and pipe around the cake shaping it into a cupcake and finish by sprinkling sugar and or chocolate sprinkles on top.
  19. Refrigerate up to 20 minutes before serving.

 

 

 

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