Caramel Popcorn Cake
Our caramel popcorn cake with milk chocolate, peanut butter and caramel buttercream really takes dessert to the next level—or 16 levels, to be exact!
Ingredients
- 3 cups (450 g) unbleached all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups (420 g) sugar
- 1 tbsp (15 ml) vanilla extract
- 3/4 cup (180 ml) vegetable oil
- 1 1/4 cups (310 ml) milk
- 12 oz (340 g) milk chocolate, chopped
- 3/4 cup (180 ml) peanut butter
- 1 recipe caramel buttercream
- 1 cup (150 g) salted roasted peanuts
- 2 cups (70 g) store-bought caramel popcorn
- 3/4 cup (180 ml) homemade or store-bough salted caramel sauce
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper. Set aside.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes until the mixture triples in volume and forms a ribbon as it falls from the beaters. Drizzle in the oil while beating.
- At low speed, stir in the dry ingredients alternately with the milk until smooth. Spoon the batter into the prepared pans.
- Bake for 55 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely
- on a wire rack. Unmould.
Our caramel popcorn cake with milk chocolate, peanut butter and caramel buttercream really takes dessert to the next level—or 16 levels, to be exact!