Prep Time 20 Min
Cook Time 30 Min
Servings5 servings People
Calories450 kcal
I’ve made this caramel popcorn cake a few times in my kitchen, usually for family movie nights or when friends come over on weekends. It’s basically three parts: a straightforward vanilla cake with some chocolate mixed in, a simple buttercream to hold it together, and then that addictive caramel popcorn topping that adds crunch. What I like about it is how most of the ingredients are things I already have around, like flour and sugar, so it’s not a big shopping trip. The cake bakes up soft and moist, and the popcorn keeps its pop without getting soggy if you add it right before serving. Once, I let the caramel go too far on the stove and it got a bit too dark, but it still tasted fine—just watch the heat closely. This version comes together in under an hour if you’re organized, and it serves about five without anyone fighting over seconds. It’s not fancy, but it’s satisfying in that homemade way, especially with the mix of creamy and crispy textures.(Irresistible Caramel Popcorn Cake)
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup grated semisweet chocolate
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- For the buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- For the popcorn:
- 1/2 cup popcorn kernels
- 1 teaspoon unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
Instructions
- Preheat the oven to 350°F and line two 8-inch cake pans with parchment paper.
- Sift the flour and baking soda into a bowl; you can warm it gently if needed, but room temp works fine.
- In a mixing bowl, cream the 1/2 cup butter and sugar until fluffy, then add eggs one at a time, followed by the grated chocolate, milk, vanilla, and chocolate chips.
- Gently fold in the dry ingredients until the batter is smooth but not overmixed, then divide between the pans.
- Bake for 25 to 30 minutes, checking with a toothpick in the center—it should come out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool fully.
- For the buttercream, beat the 1/2 cup butter with powdered sugar and vanilla until it’s spreadable; pop it in the fridge to firm up a bit.
- Heat a teaspoon of butter in a large pot over medium, add popcorn kernels, cover, and shake until popping slows to one every few seconds.
- In a small saucepan, melt the 1/4 cup sugar, honey, and another teaspoon of butter over low heat, stirring until it bubbles lightly into caramel—don’t let it burn.
- Pour the caramel over the warm popcorn and stir to coat evenly; let it cool slightly while you assemble.
- Place one cake layer on your serving plate, spread about three-quarters of the buttercream on top, add the second layer, frost the outside with the rest, and pile on the caramel popcorn for topping.
Why You’ll Love This Recipe
- It uses basic pantry staples, so you can whip it up without much planning.
- The buttercream balances the sweetness with a creamy texture against the crunchy popcorn.
- My family grabs slices after dinner, and it holds up well for a couple of days if leftovers happen.
Chef’s Tips for Perfection
- Don’t overbeat the cake batter or it might turn out tough; just mix until combined.
- Bake at 350°F and check early—the edges set faster than the middle sometimes.
- If you want less sweet, cut the powdered sugar in the buttercream by a quarter cup.
Storage and Reheating
Keep the assembled cake covered in the fridge for up to three days; the popcorn might soften after a day, so store extra popcorn separately if possible. For reheating a slice, just let it sit out for 20 minutes to come to room temp—microwaving makes the topping chewy.
Nutritional Notes
Each serving has about 450 calories, mostly from the butter and sugar, with around 20g fat and 60g carbs. It’s a treat, so portion accordingly.
