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Chocolate Popcorn Caramel Layer Cake

Light, spongy, fluffy, chocolatey and rich: there’s not enough words to describe the wonderfulness of this cake. Mixing rich cocoa with a creamy icing and crunchy popcorn – this cake is a real crowd-pleaser.

Chocolate Popcorn Layer Cake 3



For the cake

  • 400g sugar
  • 250g plain flour
  • 100g cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 2 large eggs
  • 225ml full fat milk
  • 100g butter, melted
  • 2 tsp vanilla extract
  • 225ml boiling water

For the icing

  • 600g icing sugar, sifted
  • 200g unsalted butter, at room temperature
  • 300g cream cheese
  • 4 tsp vanilla extract
  • Caramel sauce
  • 2 – 3 handfuls of sweet and salty popcorn (we love Ten Acre’s Aunty Winifred’s Sweet and Salty Popcorn)


  1. Preheat your oven to 175°C / 350°F / Gas Mark 4
  2. Grease and flour three round baking tins
  3. In a large mixing bowl, or in your stand mixer, combine sugar, flour, cocoa, baking powder, bicarbonate of soda and salt
  4. Once mixed, add the eggs, milk, butter and vanilla extract. Beat with a mixer or electric whisk for around 2 minutes. Mix in boiling water
  5. The batter should be quite thin now; divide the mixture evenly between the baking tins
  6. Bake for 30 – 35 minutes or until a knife comes out clean
  7. Remove the tins from the oven and allow to cool for around 10 minutes
  8. Lightly run a sharp knife around the inside of the tins to help loosen the sponge
  9. Flip the cake tins over one by one and tap firmly on the base; carefully lift up the cake tin – the sponge should release easily
  10. Leave the cake layers to one side whilst you prepare the icing
  11. For the icing: beat the icing sugar with the butter in your stand mixer or in a large bowl with an electric mixer
  12. Add the cream cheese and beat until completely incorporated; continue beating for at least 5 minutes or until the icing is light and fluffy
  13. To make your cake: place one cake layer on a plate or serving board. With a rubber spatula, spread ¾ of the icing on top. Top with another cake layer and again spread ¾ of the icing on top. Add the last cake layer and spread the rest of the icing on top and around the sides
  14. Drizzle caramel sauce over the cake and place the popcorn on top; drizzle more caramel sauce on top then tuck in

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