Caramel Cake with Popcorn and Peanuts

Name: Caramel Cake with Popcorn and Peanuts
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Yield: 12 slices
Cuisine: Quebecois
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk (room temperature); 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream (room temperature); 2 tablespoons unsalted butter (softened); 1 teaspoon vanilla extract; 2 cups popped popcorn (freshly made); 1/2 cup salted peanuts (roughly chopped)

120 min 12 slices Medium

All Recipes

Caramel Cake with Popcorn and Peanuts

Indulge in this decadent caramel cake topped with crunchy popcorn and peanuts for a unique twist!

Prep

30 min

Cook

30 min

Total

120 min

Servings

Difficulty

Medium

This caramel cake with popcorn and peanuts is a delightful dessert that combines textures and flavours in a truly unique way. The soft, moist cake pairs beautifully with the rich caramel, while the popcorn and peanuts add a satisfying crunch. Perfect for celebrations or just as a special treat, this cake is sure to impress your family and friends. The combination of sweet caramel, salty peanuts, and buttery popcorn creates a taste sensation that's hard to resist.

Ingredients

Servings

Cake

Caramel Sauce

Topping

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Make the cake batter

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the buttermilk.

Pro tip: Ensure each egg is fully incorporated before adding the next.

Bake the cake

Pour the batter into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even cooking.

Prepare the caramel sauce

In a medium saucepan over medium heat, combine sugar and water. Stir until sugar dissolves. Stop stirring and cook until the mixture turns a deep amber colour. Remove from heat and carefully whisk in cream, butter, and vanilla. Let it cool slightly.

Pro tip: Be cautious of steam and splattering when adding cream to the hot caramel.

Cool the cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling the cake ensures the caramel sets properly.

Assemble the cake

Pour the caramel sauce evenly over the cooled cake. Top with popcorn and peanuts immediately, pressing gently to adhere.

Pro tip: Decorate just before serving to keep the popcorn fresh and crunchy.

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Tips & Tricks

<ul><li>Use fresh popcorn for the best crunch.</li><li>Ensure the caramel is a deep amber for optimal flavour.</li><li>Cool the cake completely before decorating to prevent melting.</li><li>Store in an airtight container to keep the popcorn crunchy.</li></ul>

Serving Suggestions

Serve this cake as a show-stopping dessert at your next gathering, paired with a scoop of vanilla ice cream or a dollop of whipped cream. The cake can be made a day ahead and stored in an airtight container at room temperature. For longer storage, the cake can be refrigerated for up to three days. Just ensure it's well-covered to maintain the popcorn's crunchiness. Enjoy this creative twist on a classic caramel cake that brings joy in every bite.