FOOD

Popcorn Cake

Popcorn hits its full potential with this ridiculous buttermilk cake loaded with salted caramel cream cheese frosting. SHOP the Popcorn Maker: https://taste.md/2LoVvfe

FOOD

Popcorn Cake

Popcorn hits its full potential with this ridiculous buttermilk cake loaded with salted caramel cream cheese frosting. SHOP the Popcorn Maker: https://taste.md/2LoVvfe

Ingredients

Steps

  1. Cover the remaining 1/2 cup popcorn with the remaining 1/4 cup of caramel. Place one cake layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake. Cover the top of the cake with caramel popcorn. Serve and enjoy!

Ingredients

  • 2 cups cream cheese, softened
  • 1 cup butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 3/4 cup salted caramel

Steps

  1. Cream butter and cream cheese together until smooth. Add powdered sugar, lemon juice and vanilla. Mix until combined. Stir in 1/2 cup caramel, mix and set aside.

Ingredients

  • 2 cups buttermilk
  • 1/2 cup salted popcorn
  • 2 1/3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 6 ounces butter, softened
  • 1 1/3 cups sugar

Steps

  1. Pour buttermilk into a large bowl and soak popcorn for 30 minutes. While that is soaking, preheat oven to 350 degrees. Grease two 7-inch cake pans and set aside.
  2. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
  3. Strain buttermilk, being careful to remove all popcorn. Reserve 1 cup for the cake. Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
  4. Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then un-mold onto a rack to cool completely before frosting.

Ingredients

  • 1 cup corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Steps

  1. Pop 1 cup of kernels in salt and oil. Reserve 1/2 cup for the top of the cake and 1/2 cup for the cake batter.