Chocolate Caramel Popcorn Cake

Hold on to your hats guys. This cake is nuts. It's a delicious, caramel-salty combo. There are so many beautiful parts of this, I'm going to break them down one by one. First the cake. Usually I am lazy and make my cakes with all-purpose flour, but this one I took the time to use cake flour and buttermilk! And yeah, it was so worth it. I got the recipe from Joy the Baker's Homemade Decadence.


Chocolate Cake:
3 cups cake flour
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter, room temperature
11/2 cup packed light brown sugar
1 1/2 cup sugar
4 large eggs
1 tablespoons vanilla extract
2 cups buttermilk


  1. Preheat the oven to 350 F. Grease three 8-inch round cake pans.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. 
  3. Beat the butter and sugars together until pale and fluffy. Add the eggs one at a time, making sure they are incorporated before adding the next. Add the vanilla extract. 
  4. Reduce the speed to low or stir in half the flour mixture until completely incorporated. Slowly add the buttermilk, then add the rest of the flour mixture. 
  5. Divide the batter among the 3 prepared pans, making sure to scrape the sides of the bowl. Bake for 20-25 minutes. Let cool completely before frosting.
  6. Fill the layers with caramel buttercream and cover with chocolate buttercream. Drench the edges with caramel sauce and top with caramel popcorn.

Happy baking!


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