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!
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.
WHITECHOCOLATE: 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.
LETSET: 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!
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Notes
Note 1: Popcorn: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.