Cake Batter Popcorn Recipe - Sweet Chaos Copycat

Ingredients

• 6 cups Popcorn (plain, air‑popped; remove any unpopped kernels)
• 1/2 cup Unsalted Butter (melted, slightly cooled)
• 1/2 cup Brown Sugar (packed)
• 1 1/2 cups All‑Purpose Flour (sifted)
• 3/4 cup Granulated Sugar
• 3 Eggs (large, room temperature)
• 1/2 cup Whole Milk (room temperature)
• 2 tsp Vanilla Extract (pure)
• 1/4 tsp Salt (fine sea salt)
• 1/2 cup Chocolate Chips (semi‑sweet, optional swirl)

Instructions

1. Prepare Popcorn

   Air‑pop 6 cups of popcorn, spread on a large sheet of parchment paper, and set aside to cool.

   Time: PT10M

2. Make Caramel Butter Sauce

   In a saucepan, melt 1/2 cup butter over medium heat, add 1/2 cup brown sugar, and stir until the sugar dissolves and the mixture bubbles lightly (about 3 minutes). Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Medium

3. Coat Popcorn

   Pour the warm caramel butter over the popped popcorn, gently toss with a spatula until evenly coated. Transfer the coated popcorn to a large bowl and let it set while you prepare the cake batter.

   Time: PT5M

4. Prepare Cake Batter

   In a mixing bowl, whisk together 1 1/2 cups sifted flour, 3/4 cup granulated sugar, 1/4 tsp salt. In a separate bowl, beat 3 eggs, then add 1/2 cup melted butter (cooled), 1/2 cup milk, and 2 tsp vanilla extract. Combine wet and dry ingredients, mixing just until smooth. Fold in the caramel‑coated popcorn and 1/2 cup chocolate chips.

   Time: PT15M

5. Bake the Cake

   Preheat the oven to 350°F (175°C). Grease a 9‑inch round baking pan and pour the batter in, smoothing the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

   Time: PT25M

   Temperature: 350°F

6. Cool and Serve

   Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g