Caramel + Cheddar Popcorn Mix Cake

I fully believe that caramel and cheddar popcorn mix is the best type of popcorn you can eat so why not turn it into a cake?

Makes: 1 6” cake Total Time: 4 hours (includes cooling)

INGREDIENTS

Cheddar Cheese Butter Cake

• 1 1/4 cups buttermilk

• 3 large eggs

• 2 large egg yolks

• 2 1/2 cups cake flour

• 1 1/2 cups sugar

• 1 tbsp cheddar powder

• 2 tsp baking powder

• 1/2 tsp baking soda

• ¾ tsp salt

• 1 cup unsalted butter, room temperature, cubed

Salted Caramel

• 1 1/2 cups white sugar

• 9 tablespoons unsalted butter, room temperature, cubed

• 3/4 cup heavy cream

• 1 3/4 teaspoons salt

Salted Caramel Frosting

• 1 cup unsalted butter, room temperature

• 4-5 cups powdered sugar

• 1/2 cup homemade salted caramel

INSTRUCTIONS

Cake

1. Preheat the oven to 350 degrees and prepared four 6” round pans. Line with parchment paper and spray with baking spray.

2. Combine the buttermilk, eggs and egg yolks, whisk together until smooth.

3. In a large bowl, whisk together the flour, sugar, cheddar powder, baking soda and salt.

4. With an electric beater or in a stand mixer, add the butter, one tablespoon at a time into the flour mixture until fully combined. There shouldn’t be any pieces of butter larger than the size of a pea.

5. While beating on low speed, slowly add in the egg mixture. Once fully combined, beat on high speed for 45 seconds until light and fluffy.

6. Divide the batter evenly into the four pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.

Homemade Caramel (have all ingredients pre-measured and prepared before starting):

1. In a medium pot over medium high heat, melt the sugar, stirring consistently until it is an amber brown color and no clumps of sugar remain. It will first get grainy and lumpy before dissolving, this is normal. The process should take about 8 minutes.

2. Add in the butter, stirring constantly until melted (1-2 minutes).

3. Add in the heavy cream slowly, stirring constantly. Let boil for a full minute before removing from heat.

4. Mix in the salt and then pour into another bowl and set aside to cool. As it cools it will get thicker. Do not use until it has cooled completely to room temperature.

Salted Caramel Buttercream:

1. Using a hand mixer (or standing), beat the butter for 3-4 minutes until light and almost doubled in size.

2. Add in the powdered sugar 1 cup at a time, beating on high until fluffy in between each addition.

3. Add in the caramel and beat on high for 1 minute.

Assembly video below