Chocolate Popcorn Layer Cake

Chocolate Popcorn Layer Cake

This chocolate popcorn layer cake recipe is a chocolate popcorn treat! Topped with chocolate frosting, popcorn and Dell Cove Spices Chocolate Caramel seasoning.

Our chocolate popcorn layer cake is a true chocolate lovers dream. We baked two rich, fudgy cake rounds and then sliced each in half to create a 4 layer cake. And why all those layers? To fill with frosting, of course! Our homemade frosting is buttery and smooth, using our favorite chocolate. Use milk or semi-sweet depending on your personal taste and then slather it on. Each layer got a generous amount and then we swirled the rest all over the outside.

No need for perfection and a smooth finish. We like the homemade swirl look of this frosting. But, as delectable as this is, we weren’t quite done with it. All that moist, chocolatey fudginess needed a crunch and the choice was easy for us. We never pass up an opportunity to add popcorn to everything. And, of course, we needed to give it a sprinkle of our Dell Cove Spices Chocolate Caramel Seasoning for that hit of sweet and salty.

A masterpiece, right? Well, maybe just one more touch. We grabbed a bar of our favorite chocolate and a veggie peeler. Just run the peeler along the side of the bar and you’ll quickly have curls and shards and fabulous chocolate bits to top this already amazing cake.

Hot tip: Serve this with extra popcorn because you’re going to want to take some of the kernels, run them through the frosting and pop them in your mouth. Oh, you can try to resist but we’re betting you won’t be able to.

Category, , Yields12 ServingsDifficultyIntermediate
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins


 1 ½ sticks Unsalted butter, at room temperature
 2 cups Granulated sugar
 2 Eggs
 1 cup Buttermilk
 1 tsp Vanilla extract
 1 cup Hot water
 1 tbsp Instant coffee
 1 ¾ cups All-purpose flour
 ¾ cup Unsweetened cocoa powder
 2 tsp Baking soda
 1 tsp Baking powder
 1 ½ tsp Salt
 2 sticks Unsalted butter, at room temperature
 6 oz Chocolate (milk or semi-sweet), melted
 1 ¼ cups Powdered sugar
 1 tsp Vanilla extract
 ¼ tsp Salt
For the Topping:
 1 Bar chocolate (milk or semi-sweet)


To Make the Cake:

Pre-heat the oven to 350 degrees.


Butter and flour 2 8" round cake pans. Alternatively, you can use baking spray with flour in it.


Add the unsalted, room temperature butter and granulated sugar to the bowl of a stand mixer and cream together for a few minutes until fully incorporated.


Beat in the eggs, one at a time, the vanilla and the buttermilk. Combine the tablespoon of instant coffee with the cup of hot water and beat in.


In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda and baking powder. Stir the dry ingredients into the wet batter, just until combined.


Divide the batter equally into the two prepared cake pans and bake for 35 - 40 minutes or until a toothpick, inserted in the center, comes out clean. Allow the cakes to cool completely before frosting.

To Make the Frosting:

Add the softened butter, melted chocolate and vanilla to a large bowl. Using a hand or stand mixer, beat together and then add the salt and powdered sugar. Continue beating until smooth and spreadable.

To Finish the Cake:

Slice each cake round in half, horizontally, so that you end up with four layers. Spread a few spoonfuls of the frosting on the bottom layer, top with another layer and continue until the three bottom layers are frosted.


Spoon out the remaining frosting on top of the cake and, using a butter knife or frosting knife, spread out to the sides. Use the back of a spoon to create swirls to finish, if desired.


Place a mound of popcorn on top of the cake and sprinkle with the chocolate caramel seasoning.


Use a vegetable peeler to scrape down the sides of the chocolate bar to create curls and shards. Sprinkle on the cake and serve. Refrigerate any leftovers.

Nutrition Facts

Serving Size 1 slice

Servings 12

Amount Per Serving
Calories 506
% Daily Value *
Total Fat 22.6g35%
Saturated Fat 6.6g33%
Cholesterol 58mg20%
Sodium 461mg20%
Potassium 276mg8%
Total Carbohydrate 76g26%
Dietary Fiber 8g32%
Sugars 19g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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