Gluten Free Chocolate Caramel Popcorn Cake Recipe
Today is National Popcorn Day! As a life-long fan of popcorn, I think this is cause for a celebration – and what better way to celebrate than with cake? A Gluten free Chocolate Caramel Popcorn Cake recipe, to be exact.
This cake takes advantage of a few time-saving tricks that make it super simple to prepare without compromising flavor. There is a time and place for everything-from-scratch cakes – like a family member’s birthday – but while I love popcorn, I am thinking this is not one of those times.
I really hate to use the words “semi-homemade” but that’s what this cake is. I used microwave popcorn, good quality store-bought caramel sauce, gluten free cake mix, and Wholesome! organic frosting. A little popping, a little mixing, a little baking, and voila – a delicious (and frankly very pretty) celebration-worthy gluten free cake.
Personally, I am going to celebrate National Popcorn Day snuggled on my couch tonight watching movies and eating this cake. Hopefully not the whole thing!
- 2 boxes gluten free chocolate cake mix plus ingredients to prepare
- 1 bag microwave popcorn that makes 4 – 4 ½ cups popped popcorn
- ¾ cup plus 10 tablespoons gluten free salted caramel sauce divided
- 2 (12.5-ounce) jars Wholesome! organic vanilla frosting
Prepare the cake mixes according to the package direction and bake in 8- or 9-inch cake pans. Allow to cool completely, then cut each cake in half horizontally, making 4 layers total. If your cake is domed at the top, cut off the dome portion with a serrated knife so the tops are flat. Brush off as many crumbs as you can.
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or foil for easy cleanup.
Pop the popcorn according to the package directions and while still hot, pour into a large bowl and mix with ¾ cup of the caramel sauce. Spread the popcorn onto the prepared baking sheet and bake for 15 minutes, stirring once or twice. Let the popcorn cool completely on the baking sheet.
Combine the 2 jars of frosting with 6 tablespoons of caramel sauce. Place one cake layer on a platter or cake plate and spread a little less than a quarter of the frosting on top. Repeat with the remaining layers, frost the sides of the cake and spread the caramel popcorn on top of the cake. Drizzle the remaining 4 tablespoons of caramel on the cake. Serve immediately or refrigerate until serving.
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