We’ve recently been challenged by Butterkist to come up with a cake that features one of their many popcorn flavours. As we love baking and we’re always up for a challenge, we were instantly on board. A couple of days later, we received a massive box of Butterkist popcorn and baking goodies. Amy was in seventh heaven and I instantly got my thinking cap on, the result: this indulgent salted caramel popcorn cake.
Salted Caramel popcorn cake:
For the caramel sauce:
200g brown sugar
6tbsp butter, unsalted
1tsp vanilla extract
For the cake:
250g caster sugar
250ml sunflower oil
4 medium eggs
50g cocoa powder
For the filling:
3tbsp of salted caramel sauce
For the frosting:
3 cups of popcorn, we used Butterkist’s Toffee popcorn
For the salted caramel sauce, combine all ingredients in a small saucepan and melt over a low-medium heat. Whisk gently to ensure a smooth consistency while cooking for about 5 minutes.
Preheat the oven to 180 °C/350F/Gas mark 4 and grease your springform (ca. 20 cm Ø). Cream your sugar, oil, cream and eggs and carefully sift your cocoa powder and flour into the bowl and fold under. Pour into the springform and cake for about 32 minutes. Take out of the oven and leave to cool. Once cool, cut your cake into two even layers.
For the filling, simply whisk your mascarpone and salted caramel sauce until. Sandwich both layers with your frosting.
To make your frosting, whisk your mascarpone and a third of the caramel sauce. Cover the top and sides of your cake with your salted caramel mascarpone cream. Then mix your popcorn with 5 tbsp of the caramel, and carefully pour the remaining sauce over your cake. Finally, decorate your cake with the popcorn and serve.
Tip: If you aren’t serving your cake immediately, don’t decorate it with popcorn until you serve. It might loose its crunch otherwise.