Popcorn Cake is a fun, colourful, and nostalgic dessert made with popped popcorn, marshmallows, and candy-coated chocolates. Sweet, crunchy, and chewy all at once, this cake is perfect for parties, birthdays, or holiday celebrations. It looks festive, tastes delicious, and is incredibly easy to make without any baking required.
Popcorn Cake:
The idea of using popcorn in desserts gained popularity in mid-20th-century America, when popcorn balls were a common homemade treat. Over time, creative bakers transformed this idea into a cake-like version by pressing the popcorn mixture into bundt or tube pans. The result is a playful and shareable dessert that combines the classic appeal of popcorn with the sweetness of candy and marshmallows.
History of Popcorn Cake:
Popcorn itself has a long and ancient history, dating back thousands of years. The earliest evidence of popcorn comes from the Americas, particularly among the Aztec and Native American cultures, where it was not only eaten but also used in rituals and decorations. By the 19th and early 20th centuries, popcorn became one of the most popular snack foods in the United States, especially with the invention of popcorn machines at fairs, carnivals, and eventually movie theatres.
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pop corn cake
Ingredients
- 8 cups popped popcorn (plain, unsalted)
- 1 bag (10 oz) mini marshmallows
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups candy-coated chocolates (M&M’s or similar)
- 1 cup pretzel pieces (optional, for salty crunch)
Instructions
- Prep pan: Grease a bunt or tube pan lightly with butter.
- Melt mixture: In a saucepan, melt butter over low heat. Stir in marshmallows until completely melted and smooth. Add vanilla.
- Combine: In a large bowl, place popcorn. Pour the marshmallow mixture over it and gently stir to coat. Quickly fold in candy and pretzels.
- Shape: Press the mixture firmly into the greased bunt pan. Smooth the top.
- Cool & set: Let the cake cool for at least 30 minutes before removing from the pan.
- Serve: Slice into wedges and enjoy!
Notes
- Use plain popcorn to avoid excess salt or butter.
- Coat your hands with butter or cooking spray when pressing into the pan to prevent sticking.
- Press firmly so the cake holds its shape.
- Add colourful sprinkles for extra festivity.
- Store tightly wrapped to keep it fresh for up to 2 days.
Tips for Popcorn Cake:
- Work quickly before the marshmallow mixture sets.
- Try peanut butter or white chocolate mixed in for variation.
- Use holiday-themed candies for seasonal cakes.
- Cut into bars instead of a whole cake for easy serving.
- Pair with hot cocoa or milk for a fun treat.
FAQs for popcorn cake:
Q: Can I use microwave popcorn?
Yes, but choose plain or lightly salted for best results.
Q: Can I substitute marshmallows?
Yes, marshmallow creme works as well.
Q: How long does it last?
Best eaten within 2 days, as popcorn softens quickly.
Q: Can I make it gluten-free?
Yes, just skip pretzels or use gluten-free pretzels.
Q: Do I need a bunt pan?
No, you can press it into any greased pan or even form it freehand.
Conclusion:
Popcorn Cake is a playful, no-bake dessert that’s perfect for kids and adults alike. Sweet, crunchy, and colourful, it makes a great centrepiece for parties and a fun twist on traditional popcorn treats.