Cake Batter Popcorn

5 from 1 vote

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 Time20

Setting Time20

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: cake batter popcorn

Servings: cups

Author: Chelsea Lords

Cost: $6.12

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

US - Metric

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. See 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!

Video

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