Whether it's the fourth of July, Memorial Day, Veterans Day, Labor Day or any other time you want to serve a dessert with some patriotic flair, we've got you covered. Our red, white and blue popcorn cake recipe features layers of moist cake, sweet creamy frosting and crunchy popcorn all decked out in America's colors.
Sometimes we bake from scratch and sometimes we get a little help from the store. For this cake, the decor is the hit so we grabbed our favorite box cake mix and a few containers of creamy frosting. We do recommend you pick up some gel food colors because red and blue are deep colors and using concentrated gels will get you to the shade you want without adding too much liquid.
For the popcorn we like our large mushroom kernels because it will be coated in a colored syrup and then baked on. The result is a sweet, crunchy popcorn topping for the cake. You don't have to make it colorful but it was too much fun to skip.
The outside of the cake is pretty with the colorful sprinkles and popcorn but the real showstopper is the sliced version when all the layers are revealed. We can practically guarantee the oohs and ahs. Do you need to add a sparkler? No. But also yes because we're extra like that.
This red, white and blue popcorn cake recipe features layers of moist cake, sweet creamy frosting and crunchy popcorn all decked out in America's colors. A sweet treat for celebrating July 4th or a military wedding, this red, white and blue popcorn cake is sure to impress.
To make the popcorn, add the vegetable or canola oil and 2 to 3 of the mushroom kernels to a large pot with a lid. Heat on high until the kernels pop. That will let you know that your oil is hot enough.
Add the remaining kernels and the salt. Cover, continue cooking on high, shaking the pot often, until the popping stops. Remove the popcorn to a large bowl.
Follow package directions to make the cake and split evenly into two 8” round cake pans. Bake as per directions and allow to cool thoroughly.
Pre-heat the oven to 300 degrees Fahrenheit.
Add the granulated sugar, butter, water and salt to a large pot. Cook on low heat, stirring often, until the sugar and salt have dissolved. Remove half the mixture to a separate pot. Stir in a couple of drops of the red food color into one of the pots and check that you're happy with the shade. Repeat with the blue food color in the other pot.
Reserve a cup of the popped popcorn and split the remaining amount into two equal batches. Add half to the red sugar mixture and the other half to the blue sugar mixture. Stir both until the popcorn is fully coated.
Spread out on two baking sheets lined with parchment paper and bake for 10 minutes. Remove from the oven and allow to cool.
Scoop about 2/3 of one of the containers of frosting into a bowl and stir a couple of drops of red food coloring until you’re happy with the color. Scoop 2/3 of a second container of frosting into a separate bowl and repeat the process with the blue food color.
Slice each layer of the cooled cakes in two with a serrated knife. Place one layer on a cake stand and spread with the red frosting. Top with a second layer and top with the remaining amount of white frosting from the two containers. (Note that the remaining full container will be used on the outside of the cake.) Top with a third layer of cake and top with the blue frosting. Top with the remaining fourth layer of cake.
Frost the outside of the cake with the remaining tub of white frosting and top with sprinkles and popcorn. Add sparkler to top.
Recipe Note
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