Caramel Popcorn Cake
5 Cups of Popped Popcorn
1 cup Butter (Sweet Cream Salted)
1 cup Brown Sugar
½ tsp. Bicarb Soda
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 cups crushed caramel popcorn
1 cup dulce de leche
salted caramel sauce to drizzle
2 batches Swiss meringue buttercream frosting
1 cup dulce de leche
dark caramel frosting – 4 drops brown food gel + 3 drops orange food gel
dark caramel frosting – 2 drops brown food gel + 2 drops orange food gel
dark caramel frosting – 1 drops brown food gel + 1 drops orange food gel
Add the dulce de leche to the frosting and mix until well combined. You’ll use it to crumb coat the cake first and then you’ll want to split the remaining frosting into three bowls. Colour each one using the colour formulas in the ingredients list. Mix using a stand mixer or hand mixer until evenly coloured. Set aside.
Add butter and brown sugar into a large saucepan. Stir until melted and it comes to a gentle boil. Take off the heat and add bicarb soda. Mix until it froths and expands then pour over popcorn and mix until well coated.
Pour the popcorn out onto a cookie sheet covered with aluminium foil or a silpat liner. Place in the oven on 110C for 10-15 minutes to dry out and then let it cool completely before using.
Once cooled add three cups of the caramel popcorn to a food processor and blitz until finely crushed. Alternatively you can crush it in a zip lock bag with a rolling pin.
Please note: the cake recipe will need to be doubled to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Let’s get stuck into the recipe!
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
Add the milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add dulce de leche and crushed popcorn and fold until well combined.
Fill three 8” cake tins with batter.
Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
Three lines of dark caramel frosting to the bottom of the cake using a piping bag. Then the next shade of frosting and finish with three lines of the light shade on top of the cake. Use a cake scraper to go around the cake to smoothen out the frosting. Make sure you clean off the scraper each time you go around.
Fit the end of a piping bag with a Wilton 8b piping tip and frost swirls on top of the cake. Fiish with a drizzle of salted caramel sauce.
STORAGE: store in an airtight container for up to 3 days (refrigerated) thaw 30 minutes before serving)
HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.
HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BUTTER: Make sure the butter is very soft for the cake mixture. Theres two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.
SIMPLE SYRUP: To make simple syrup add 100g sugar and 100g of water in a a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.
BAKING TIME: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 30 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Cake turn table/lazy susan
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
8” cake tin
Ice cream scoop (optional)
Revolving cake stand