Contents

Indulge Your Cravings with Homemade Cake Batter Popcorn: The Ultimate Sweet & Crunchy Treat

This delightful Cake Batter Popcorn is a symphony of sweet, crunchy textures, generously loaded with colorful sprinkles! We achieve its authentic cake batter flavor by tossing freshly popped corn in a luscious melted white chocolate coating infused with actual cake mix. Get ready for a truly unique and addictive snack experience!

Why Cake Batter Popcorn is Your Next Obsession

There’s something undeniably nostalgic and utterly delicious about cake batter flavor. For many, it evokes childhood memories of licking the spoon clean after mixing a cake. Our family, for instance, has a long-standing love affair with cake-batter-flavored ice cream, especially from places like Coldstone Creamery®. Add in some crumbled cookies and a swirl of hot fudge, and you’ve got a dessert addiction waiting to happen!

It might sound a little unconventional (and yes, I was skeptical at first too), but a friend’s recommendation turned us into believers. That rich, sweet, and comforting cake batter taste is simply irresistible. This passion for cake batter, combined with our successful experimentation with other gourmet popcorn recipes like our Oreo popcorn, naturally led us to create this incredible Cake Batter Popcorn. Imagine the best of both worlds – the satisfying crunch of popcorn meets the dreamy sweetness of cake batter. It’s a game-changer for movie nights, parties, or simply when you need a fun, indulgent treat.

This recipe delivers a wonderfully sweet experience, much like a generous spoonful of raw cake batter itself. It’s a fantastic departure from traditional movie theater popcorn and a playful twist on classic chocolate popcorn. If you’re a fan of popcorn and adore all things cake batter, prepare to be utterly obsessed with this simple yet spectacular recipe!

Selecting the Perfect Popcorn Base for Your Treat

The foundation of great Cake Batter Popcorn is, of course, great popcorn. The type you choose can significantly impact the final texture and flavor. While popping your own can be a fun experience, using pre-popped popcorn offers a convenient shortcut, making this recipe come together even faster. However, it can be a bit more expensive.

For a Quick & Easy Start (Pre-Popped): Opting for already popped popcorn streamlines the process. When choosing, look for plain or lightly salted varieties. Brands like SkinnyPop Original are excellent choices, as they typically have minimal ingredients (just corn, oil, and salt) and avoid any artificial flavors or excessive butter that could clash with the cake batter profile.
For Freshness (Pop Your Own): If you prefer to pop your own, ensure it cools completely before mixing with the chocolate and cake mix. We often use microwave popcorn like Orville Redenbacher’s Naturals Simply Salted. Regardless of your popping method, always check the ingredient list. The ideal popcorn should contain only corn, oil, and salt. Avoid any flavored or heavily buttered popcorn, as these will introduce unwanted tastes that detract from the delicate cake batter essence.

The Essential Role of Cake Mix (and Food Safety Considerations)

The secret ingredient that gives this popcorn its signature flavor is, of course, actual cake mix! However, when using raw flour, there’s a small but important food safety consideration. Typically, when baking a cake, the high temperatures in the oven kill any potential bacteria that might be present in raw flour. Since this popcorn recipe doesn’t involve baking, the cake mix remains “raw” as far as the flour content is concerned. For your peace of mind and safety, it’s highly recommended to heat-treat the cake mix before incorporating it into the recipe.

Heat-treating flour (or cake mix containing flour) effectively eliminates any harmful bacteria, such as E. coli, without altering its flavor or texture for this no-bake application. It’s a simple step that ensures your delicious Cake Batter Popcorn is safe to enjoy. Here are two straightforward methods for heat-treating your cake mix:

Microwave Method: Place the desired amount of cake mix into a microwave-safe bowl. Microwave it on high power in short 30-second bursts. After each burst, stir the mix thoroughly to ensure even heating and prevent burning. Continue this process until the entire mixture reaches a temperature of 165 degrees F (74 degrees C). Use a food thermometer to check the temperature in several spots for accuracy. If it reads below 165 degrees F, return it to the microwave for another 30-second interval.
Oven Method: Preheat your oven to 300 degrees F (150 degrees C). Line a large sheet pan with sides using a nonstick liner or parchment paper. Spread the cake mix evenly across the prepared pan. Bake, removing and stirring the mix every 1 to 1.5 minutes. Each time you stir, use a food thermometer to check the temperature. Once the cake mix consistently reaches 165 degrees F (74 degrees C) throughout, it is safe to use in the recipe.
Cooling is Key: After heat-treating, it is crucial to allow the cake mix to cool completely to room temperature before adding it to your melted chocolate mixture. To speed up this cooling process, you can place the pan containing the treated cake mix in the refrigerator or freezer for a short period.
Inspect and Prepare: Discard any discolored sections of the cake mix, as these indicate burning and will impart an unpleasant taste to your popcorn. Break up any clumps to ensure a smooth, even texture when mixed with the chocolate. The heat-treated cake mix should look exactly as it did before treatment—its appearance should not change at all.

Quick Tip: Choosing Your Cake Mix

Our go-to cake mix for this recipe is Betty Crocker® Super Moist Rainbow Chip cake mix. Its vibrant sprinkles and classic vanilla flavor are perfect. We’ve also tested this with a Pillsbury® Funfetti cake mix, which also yielded delicious results!

Mastering the Melt: Tips for Flawless White Chocolate Coating

The smooth, creamy white chocolate coating is essential for binding the cake mix and sprinkles to the popcorn. Achieving a perfectly melted chocolate is crucial for a professional-looking and tasting treat. Here’s how to ensure your chocolate melts beautifully every time:

Quality Matters: Always use high-quality white chocolate chips. Brands like Ghirardelli® or Guittard® are highly recommended (not sponsored) because they melt smoothly and offer a rich, authentic flavor. Cheaper white chocolates often contain more vegetable oil and less cocoa butter, making them resistant to melting properly and sometimes resulting in a waxy, artificial taste. We do not recommend using almond bark, as it is an artificial chocolate made with vegetable fats and lacks the deep flavor of real chocolate.
Choose the Right Bowl: Microwave your chocolate chips in sturdy, heat-safe bowls made of glass or ceramic. Avoid using plastic or melamine bowls, as they can retain heat unevenly and potentially warp, or even leach chemicals into your food at high temperatures.
Patience is a Virtue: The key to preventing burned or seized chocolate is to melt it slowly and gradually. Microwave the chocolate chips in 30-second intervals. After each interval, remove the bowl and stir the chocolate vigorously for at least 20-25 seconds. Remember, chocolate continues to melt even after it’s out of the microwave due to residual heat. Continuous stirring ensures the heat is evenly distributed and helps to create a silky-smooth consistency.

Important Chocolate Melting Advice

Exercise caution when melting chocolate! A single drop of water can cause chocolate to “seize” – turning it into a hard, grainy, unusable mess. Overheating, on the other hand, can make it cloudy, sticky, and taste burnt. The best approach is to go slowly, stir frequently, and melt gradually to prevent these common mishaps and ensure perfectly smooth chocolate!

Storage Solutions for Lasting Freshness

Proper storage is essential to keep your Cake Batter Popcorn tasting its best. Popcorn, especially when coated, can quickly lose its crispness if not stored correctly. The cake mix and chocolate coating contribute to its susceptibility to moisture and air, which can lead to staleness.

Airtight is Right: To maintain its freshness and crunch, transfer any leftover Cake Batter Popcorn to a large, zip-top plastic bag or an airtight container.
Remove Excess Air: Before sealing, press out as much air as possible from the bag or container. This minimizes exposure to moisture and oxygen, which can cause the popcorn to soften.
Cool, Dry, and Dark: Store the sealed popcorn in a dry, cool, and dark place, such as a pantry or cupboard. Keep it away from direct heat sources or sunlight, as this could cause the chocolate coating to melt and become sticky.
Enjoy Promptly: Cake Batter Popcorn is at its absolute best when enjoyed within 1 to 3 days of preparation. Beyond this timeframe, the cake mix and chocolate coating can start to soften the popcorn, diminishing its delightful crunch.
Freezing Not Recommended: We do not recommend freezing leftovers. While it might seem like a good way to extend shelf life, freezing and thawing tend to make the popcorn soft and lose its desirable texture. If you’re concerned about finishing a large batch, consider cutting the recipe in half or even a third to make a more manageable amount.

Quick Tip: Kernel Removal for a Better Bite

There’s nothing quite as disappointing as biting down on an unpopped kernel while enjoying a sweet treat! Here’s a clever trick to ensure your Cake Batter Popcorn is completely kernel-free:

Lay one or two wire cooling racks over a large baking tray or a large piece of parchment paper. Carefully pour your freshly popped popcorn over the cooling rack(s). The smaller, unpopped kernels will easily fall through the holes onto the tray below, leaving you with only perfectly popped corn. Once you’ve scooped up and measured the required 12 cups of popcorn for this recipe, you can simply discard the kernels left on the tray – easy peasy!

Creative Variations & Serving Ideas

While the classic Cake Batter Popcorn is utterly delicious on its own, there are endless ways to customize and serve this fun treat. Get creative and make it your own!

Sprinkle Swap: Experiment with different types of sprinkles! Holiday-themed sprinkles can transform this into a festive treat for Christmas, Halloween, or Valentine’s Day. Jimmie sprinkles, nonpareils, or even edible glitter can add different textures and visual appeals.
Add-Ins Galore: Once the chocolate is coated and slightly set, try sprinkling in other goodies. Mini chocolate chips, chopped nuts (if not avoiding allergens), mini marshmallows, or even crushed sandwich cookies can add extra layers of flavor and texture.
Color Fun: For a themed party, you can tint the white chocolate coating with a few drops of food coloring before mixing in the cake mix. Blue popcorn for a baby shower or green for St. Patrick’s Day? The possibilities are endless!
Party Favors: Bag up individual servings of Cake Batter Popcorn in clear treat bags with a ribbon for delightful party favors or gifts. They’re perfect for birthdays, bridal showers, or any celebration.
Dessert Bar Addition: Feature this popcorn alongside other sweets on a dessert bar. Its vibrant appearance and unique flavor make it a standout choice that guests will love.
Ice Cream Topping: Crush some of the finished popcorn and use it as a crunchy, sweet topping for ice cream. It’s an explosion of flavors and textures that takes a simple scoop to a gourmet level.

This versatile snack is not just for movie nights; it’s a celebration in every bite!

Beyond Popcorn: More Sprinkle-Loaded Delights

If you’re as enamored with sprinkles and sweet treats as we are, you’ll love exploring these other delightful recipes:

Sugar Cookie Bars – classic bars topped with creamy frosting and a shower of sprinkles.
Funfetti Cookies – soft, chewy, and bursting with colorful sprinkles in every bite!
Mint Chocolate Bark – a refreshing combination of mint cookies, rich chocolate, and festive sprinkles.
Edible Cake Batter – a safe-to-eat cake batter experience, complete with sprinkles and white chocolate chips.
Cake Batter Cookies – delicious cookies featuring real cake mix right in the dough for an extra burst of flavor!

Finished Cake Batter Popcorn in a bowl, ready to be served

Pin
Print

★★★★★ (5 from 1 vote)

Cake Batter Popcorn

By Chelsea Lords

This Cake Batter Popcorn is sweet, crunchy, and packed with sprinkles! I mix the popcorn with melted chocolate and real cake mix for an authentic cake batter flavor!

Prep Time: 20 minutes

Setting Time: 20 minutes

Total Time: 40 minutes

Servings: 12 cups

Video

Equipment

Large sheet pan (15″ x 21″) 15 x 21-inch, lined
Large bowl

Ingredients

12 cups popped popcorn plain or lightly salted, see note 1
2-1/2 cups white chocolate chips see note 2
1 teaspoon vegetable oil
1/4 teaspoon salt
1/2 cup Rainbow Chip Cake Mix or Funfetti, see note 3
1/3 cup sprinkles

Instructions

Line an extra-large sheet pan with parchment paper or wax paper. Set aside a very large bowl. The larger the bowl, the easier it is to toss. Pop the popcorn. Refer to note 3 to heat treat the cake mix.
Lay a wire cooling rack on top of a large tray. Carefully pour the popped popcorn over the cooling rack. All the un-popped kernels will fall through the holes onto the tray. Once you’ve scooped up the popcorn and measured 12 cups for this recipe, you can discard the kernels. Add the measured popcorn to the large bowl. Check again to ensure there are no kernels in the bowl.
Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring between each burst for 15 seconds, until the chocolate is melted and smooth. Mix in the cake mix and add salt if your popcorn was unsalted. Stir until combined. Pour this mixture over the popcorn using a spatula to scrape every bit of the melted chocolate onto the popcorn. Working quickly, toss the popcorn until well coated. Pour in the sprinkles and toss gently until integrated into the popcorn.
Pour the popcorn onto the prepared sheet pan and use a spatula to spread it into an even layer. Let it harden at room temperature or in the fridge, then break apart and enjoy!

Recipe Notes

Note 1: This is my favorite popcorn to use for this recipe. It’s lightly salted, but not flavored! This pre-popped popcorn is also great in this recipe.

Note 2: My favorite chocolate chips are Ghirardelli® or Guittard® (not sponsored). Microwave the chocolate chips in sturdy, heat-safe bowls (instead of plastic or melamine). Going slow is the best way to prevent ruined chocolate!

Note 3: If you are concerned about the raw flour in the cake mix, I recommend heat treating it first. Heat treat the entire mix and measure after it has cooled. Heat treatment should not change the appearance of the mix; if it is discolored, it’s likely burnt and unusable. You can treat your mix in the oven or microwave:

Microwave the cake mix in a microwave-safe bowl on high in 30-second bursts, stirring well between each burst to prevent burning. Use a thermometer to check the mixture in several spots to ensure it reaches 165°F throughout.
Preheat oven to 300°F and line a large, rimmed sheet pan with a nonstick liner or parchment paper. Spread the cake mix evenly on the pan and bake, stirring every 1-1/2 minutes. Use a thermometer to check the temperature each time you stir; once it reaches 165°F, it’s safe to use in the recipe.

Storage: Store Cake Batter Popcorn in an airtight bag in a cool, dry place, away from heat and sunlight. Enjoy within 1–3 days before the cake mix softens the popcorn. Freezing isn’t recommended, so make a smaller batch if needed.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!