It’s National Popcorn Day. I know I’ve already talked about NOT making popcorn for National Popcorn Day even though it’s also an important birthday. What can I say? Can’t have a birthday without Birthday Cake.
When I saw this picture of a cake topped with popcorn, I knew I had to create a recipe of my own to honor both National Popcorn Day and to wish my Dad a very Happy Birthday.
Popcorn Crowned Vanilla Cake
French Vanilla Cake
1/4 cup Butter, melted
1/4 cup Vegetable Oil
1/2 cup Milk
1/2 cup Water
1 Box French Vanilla White Cake
Heat oven to 325 degrees.
Place eggs in the bowl of a stand mixer. Beat with paddle until pale, about 2 minutes.
Melt butter in a microwave safe dish, let cool to the touch. Add butter to eggs. With paddle running, slowly add vegetable oil, milk and water until light and frothy.
With mixer off, add cake mix. Blend batter on low for 30 seconds, then increase speed to medium-high and mix for 2 minutes.
Lightly grease two 8-inch round cake pans. Dust lightly with flour. Divide batter between pans. Tap gently to release any air bubbles.
Bake in oven for about 20 minutes, check for doneness. If necessary, bake an additional 10 minutes, checking every few minutes. Cake should be “just done” since it will continue to cook in the pans after being removed from the oven.
Place cake while still in the pan onto cooling racks. Let cool 10 minutes.
Remove from pans, and allow to cool completely on racks, about 2 hours.
Vanilla Buttercream Frosting
4 Cups sifted powdered Sugar
1/4 cup Solid Butter-Flavored Vegetable Shortening
3/4 cup Butter, softened
1 teaspoon Vanilla
3 tablespoons Light Corn Syrup or more
In a large bowl, sift powdered sugar. Set aside until ready to use.
TIP: The best way to sift powdered sugar is to use a strainer, a large bowl and a wooden spoon. Sift about 2 cups at a time through the strainer. Use the spoon to “stir” the sugar through the strainer and into the bowl. It makes quick work of sifting the sugar. This method can also be used for flour or baking cocoa.
In a stand mixer fitted with a whisk, cream butter and shortening together. Add vanilla. Beat to blend.
Gradually add sifted powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl between additions and after the last of the sugar has been added.
When all sugar has been mixed in, the frosting will appear to be dry. Add light corn syrup one tablespoon at a time and beat a medium speed until light and fluffy. Consistency should be easy to spread. Keep frosting covered with a damp cloth until ready to use.
1 jar Caramel Ice Cream Topping
1 cup Buttery Popcorn
1 cup Caramel Popcorn
Butter for hands
Trim “dome” from one cake round to make cake even. Place cut-side down on serving platter. Spoon frosting over the top of the first layer, spread evenly. Frost side lightly with a crumb coat.
Trim dome from top layer of cake. Place second layer, cut side down, over the first layer. Press down slightly. Frost top of cake. Frost side of top layer with a crumb coat.
Frost sides of cake with a second layer of frosting, pressing frosting into join between cakes to fill in any gaps. Smooth top and sides.
Warm caramel sauce in the microwave to a pourable consistency. Pour caramel sauce over the top of the cake, allowing sauce to drip down the sides.
In a bowl, mix together buttered popcorn with caramel popcorn. Pile popcorn mixture on the top of the cake. With buttered hands, press popcorn together to hold its shape.
Serve and enjoy.