Giant Fauxtess Cupcake

The Fauxtess Cupcakes I made a few weeks ago were such a hit that I decided I wanted to make a cake size version of it for Mother’s Day.  I had seen other sites that had a cake version of it, so I incorporated the idea into this recipe.

As with the cupcake version, I used Duncan Hines Devil’s Food cake mix and followed the baking directions for two 9 inch cakes.


Fill the cake by cutting the top out of the bottom layer, fill and smooth.

Put the second cake on top and ice and pipe curlicues on top.

Can’t wait for the first piece.

Giant Fauxtess Cupcake

Yield:  1 cake                Cook Time:  30 – 33 minutes



  • Prepare your favorite devil’s food cake mix (I used Duncan Hines)


  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 3/4 cup Marshmallow Fluff
  • 1 1/2 tablespoons plus 1 teaspoons heavy cream


  • 1/2 cup heavy cream
  • 8 oz. semi-sweet mini chocolate chips (I used Ghirardelli)
  • 2 tbsp. unsalted butter, softened


Step 1:  Preheat the oven to 350°.  Spray two 9 inch round cake pans with cooking spray and dust with flour.

Step 2:  Prepare the cake mix as instructed on the package.

Step 3:  Fill the each cake pan with half the cake batter.  Bake as directed on the package for 9 inch cakes.  When a toothpick inserted in the center of the cupcake comes out clean the cakes are done.  Remove from oven and cool 10 minutes in pan before removing to cool completely.

Step 4:  For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy.  Reserve 1/2 cup of the filling.  Prepare the cake by inserting a sharp knife into the top of the bottom layer of the cake at a slight angle about 1 to 2 inches from the edge and cut a circle without going through to the bottom of the cake.  Spoon the filling into the center of the cake and smooth.  Carefully add the second cake layer on top.

Step 5:  For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.

Step 6:  For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly.  Remove from heat, add the chocolate and let stand for 5 minutes.  My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely.  Add the butter and stir until smooth.  Cover the top and sides of the cake using a spatula.  Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of the cake.  Alternatively you can use a Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of the cake. Refrigerate the cake for 10 minutes or more to set the frosting.


Recipe adapted from Annie’s Eats (originally from Food and Wine).

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