Cake Batter Popcorn

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This Cake Batter Popcorn is sweet, crunchy, and loaded with sprinkles! We toss the popcorn in melted chocolate and an actual cake mix for a true cake batter flavor experience!

Cake Batter Popcorn

Cake Batter Popcorn

One of my family’s favorite treats is cake-batter-flavored ice cream from Coldstone Creamery®. Toss in some crumbled cookies and hot fudge and be prepared to have a new dessert addiction!

It may sound strange (I was certainly skeptical), but a friend recommended this combo, and we can’t get enough of it –it’s ridiculously tasty.

So after making this Oreo popcorn, cake batter-flavored popcorn came to mind next. So now all that is left to try is combining both the Oreo and Cake Batter Popcorn to see if we can rival that ice cream combo in popcorn form instead! 

This popcorn is very sweet — just like a big spoonful of cake batter is. It’s such a fun variation on movie theatre popcorn or coated chocolate popcorn. If you love popcorn and love all things cake batter flavored, you are going to be obsessed with this recipe!

What Popcorn To Use in this Cake Batter Popcorn

Store-bought popcorn shortcut. Purchasing already popped popcorn makes this recipe come together a lot quicker and easier, but it’s a bit more spendy. If you’d rather pop your own, here’s what we use. Make sure to let popped corn cool completely before using it in this Cake Batter Popcorn recipe. Whatever popcorn you use, check the ingredient list to make sure the only ingredients being added to the popcorn is oil and salt. Purchasing a flavored or buttered popcorn will make this popcorn taste “off”.

Process shots-- images of the white chocolate being melted and the cake mix and salt being added to it and mixed together

Let’s chat cake mix

Cake mix is one of the ingredients in this Cake Batter Popcorn. While normally, the cake mix is heated to a high temperature during the course of baking it, and that kills any potential bacteria that may be in the flour, this popcorn isn’t baked, so that means it contains “raw” flour. If you are concerned about this, I recommend heat treating the cake mix to ensure any potential bacteria are killed. There are two options for heat-treating your mix.

  • Use the microwave: Add the cake mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the mixture burns. Use a thermometer to test the mixture in a few places to make sure it has reached 165 degrees F throughout all the mixture. If you get less than 165 degrees, return the flour for another burst of 30 seconds. 
  • Or treat it in the oven: Preheat the oven to 300 degrees F. and line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the cake mix on the pan and bake, removing and stirring the mix every 1 and 1/2 minutes. Every time you remove the cake mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe.
  • If heat treating, let the mix cool completely before using it. Place the pan with the cake mix in the fridge or freezer to quickly bring it to room temperature.
  • Discard any discolored sections of cake mix, and break up any clumps as they will make the popcorn taste burnt. We want the heat-treated cake mix to look just like it did before heat treating it — the appearance shouldn’t change at all.

QUICK TIP

Our favorite cake mix to use in this Cake Batter Popcorn is Betty Crocker® Super Moist Rainbow Chip cake mix (not sponsored).  We’ve also tested this recipe with a Funfetti® (by Pillsbury) cake mix and enjoyed that as well!

Process shots of the cake batter popcorn-- images of the chocolate mixture being poured over the popcorn, sprinkles being added, and everything being mixed together

Cake Batter Popcorn Chocolate Melting Tips

  • Use high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Cheaper brands of white chocolates are more resistant to melting and can often have a waxy flavor. We don’t love using almond bark in this Cake Batter Popcorn since it’s not nearly as flavorful. Almond bark is artificial chocolate made with vegetable fats instead of the cocoa butter that is in real chocolate.
  • Microwave the chocolate chips in sturdy, heatsafe bowls instead of using plastic or melamine. 
  • To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir them for at least 20-25 seconds between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave. 

QUICK TIP

Be careful when melting chocolate. If a drop of water gets in it, it may seize–get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!

Cake Batter Popcorn on a tray and in a serving bowl

STORAGE

Cake Batter Popcorn Storage

Popcorn gets stale quickly, but especially when it’s tossed with chocolate and cake mix and left in an uncovered bowl!

  • Transfer any leftover Cake Batter Popcorn to a large zip-top plastic bag. Remove as much air as possible from the top and then store in a dry, cool, and dark area. Keep out of heat/sunlight where the chocolate could melt.
  • Cake Batter Popcorn is best enjoyed within 1-3 days; even when stored properly, the cake mix quickly begins to soften the popcorn.
  • We don’t recommend freezing leftovers; they thaw out softened. If you aren’t sure about being able to finish the entire recipe, cut it in half or thirds! 

QUICK TIP

Quick Kernel Removal Idea: There are few things worse than crunching down on a stray unpopped kernel in your Cake Batter Popcorn! Here’s how to ensure they don’t sneak in: Lay one or two wire cooling racks on top of a large tray. Carefully pour the popped popcorn over the cooling rack(s). All the unpopped kernels will fall through the holes onto the tray. Once you’ve scooped up the popcorn and measured it for this recipe, you can dump the kernels left behind on the tray into the trash — easy!

More ways to use sprinkles

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Cake Batter Popcorn

5 from 1 vote
This Cake Batter Popcorn is sweet, crunchy, and loaded with sprinkles! We toss the popcorn in melted chocolate and an actual cake mix for a true cake batter flavor experience!
Print Recipe

Cake Batter Popcorn

5 from 1 vote
This Cake Batter Popcorn is sweet, crunchy, and loaded with sprinkles! We toss the popcorn in melted chocolate and an actual cake mix for a true cake batter flavor experience!
Course Dessert, Snack
Cuisine American
Keyword cake batter popcorn
Prep Time 20 minutes
Setting Time 20 minutes
Total Time 40 minutes
Servings 12 cups (~8 servings)
Calories 210kcal
Cost $6.12

Ingredients

Instructions

  • PREP: Line an extra-large sheet pan with parchment paper or wax paper. Set aside. Set aside a very large bowl (the larger the better and easier it is to toss!). Pop the popcorn. (See Note 3 if you want to heat treat the cake mix.)
    Now let's get rid of unpopped kernels: Lay a wire cooling rack on top of a large tray. Carefully pour the popped popcorn over the cooling rack. All the unpopped kernels will fall through the holes onto the tray. Once you've scooped up the popcorn and measured it for this recipe (12 cups), you can dump the kernels left behind on the tray into the trash -- easy! Add the measured popcorn to the large bowl. Check again to ensure there are no kernels in the bowl.
  • WHITE CHOCOLATE: Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth. Mix in the salt (if using) and cake mix (make sure it has fully cooled down if you heat treated it). 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 again, toss (gently) until integrated into the popcorn.
  • LET SET: Pour popcorn onto prepared sheet pan and use the spatula to spread it out in an even layer. Let harden at room temperature (or in the fridge for about 20 minutes) and then break apart and enjoy!

Video

Recipe Notes

Note 1Popcorn: This is our favorite popcorn to use for this recipe. It's lightly salted, but not flavored! If you don't want to pop your own popcorn, grab an original (plain) already popped popcorn bag.
Note 2: Chocolate chips: We recommend high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Microwave the chocolate chips in sturdy, heat-safe bowls instead of using plastic or melamine. If it's overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!
Note 3: Cake mix: If you are concerned about the raw flour in the cake mix, I recommend heat treating it first. There are two options for heat-treating your mix: (Measure AFTER heat treating and not before; heat-treated cake mix should look the same after being heat treated and not before. If it is discolored, it's likely burnt and not useable in this recipe)
  • Heat treat it in the microwave: Add the cake mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the mixture burns. Use a thermometer to test the mixture in a few places to make sure it has reached 165 degrees F throughout all the mixture. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
  • Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the cake mix on the pan. Bake the cake mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the cake mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe to use in the recipe.

Nutrition Facts

Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 131mg | Potassium: 93mg | Fiber: 2g | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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