Ingredients

For the Vanilla Sponge Cake:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 3 large eggs
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tsp vanilla extract

For the Caramel Drizzle:

  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cubed
  • ½ cup (120ml) heavy cream
  • ¼ tsp salt
  • 1 tsp vanilla extract

For the Caramel Popcorn:

  • ½ cup (100g) popcorn kernels
  • 1 tbsp vegetable oil
  • ¾ cup (150g) granulated sugar
  • 4 tbsp (55g) unsalted butter
  • ¼ cup (60ml) heavy cream
  • ¼ tsp salt
  • ½ tsp vanilla extract

For Assembly:

  • 1 cup (240ml) heavy cream (for whipped cream topping, optional)
  • 2 tbsp powdered sugar (for whipped cream, optional)

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Medium saucepan
  • Large pot with lid (for popcorn)
  • Cooling racks
  • Spatula

Instructions

Step 1: Prepare the Vanilla Sponge Cake

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Caramel Drizzle

  1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. The sugar will clump and then melt into a thick, amber-colored liquid (about 5-7 minutes).
  2. Once fully melted, add the cubed butter (it will bubble vigorously). Stir until the butter is completely melted and combined, about 2 minutes.
  3. Slowly pour in the heavy cream while stirring (the mixture will bubble again). Add the salt and vanilla extract, stirring until smooth.
  4. Remove from heat and let the caramel cool slightly. Transfer to a jar or bowl and set aside to thicken as it cools.

Step 3: Prepare the Caramel Popcorn

  1. In a large pot with a lid, heat the vegetable oil over medium heat. Add the popcorn kernels, cover, and shake occasionally until the popping slows (about 3-5 minutes). Remove from heat and transfer the popcorn to a large bowl, discarding any unpopped kernels.
  2. In a medium saucepan, melt the granulated sugar over medium heat, stirring until it turns into an amber-colored liquid.
  3. Add the butter and stir until melted, then slowly add the heavy cream, salt, and vanilla extract, stirring until smooth.
  4. Pour the caramel over the popcorn and quickly toss to coat evenly, using two spoons or a spatula. Spread the caramel popcorn on a baking sheet to cool and harden slightly.

Step 4: Assemble the Cake

  1. (Optional) Whip the heavy cream with powdered sugar until soft peaks form for an extra creamy layer.
  2. Place one cooled cake layer on a serving plate. Spread a thin layer of caramel drizzle over the top. If using whipped cream, spread a layer over the caramel.
  3. Place the second cake layer on top. Pour a generous amount of caramel drizzle over the top, letting it drip down the sides for a dramatic effect.
  4. Pile the caramel popcorn on top of the cake, pressing gently to secure it. For best presentation, add the popcorn just before serving to maintain its crunch.

Step 5: Serve and Store

  • Serve the cake immediately for the freshest texture.
  • Store any leftovers in an airtight container at room temperature for up to 2 days (note that the popcorn may soften over time). Alternatively, refrigerate the cake without the popcorn topping for up to 5 days, adding fresh caramel popcorn before serving.

Tips

  • Make the caramel popcorn just before assembly to ensure maximum crunch.
  • If the caramel drizzle thickens too much, gently reheat it with a splash of cream to restore pourable consistency.
  • For a nutty twist, add ½ cup chopped pecans or almonds to the caramel popcorn.

Nutritional Information (Approximate, per serving, assuming 12 servings):

  • Calories: 520 kcal
  • Fat: 28g
  • Carbohydrates: 65g
  • Protein: 5g

Enjoy your decadent Caramel Popcorn Drizzle Cake!