Popcorn and peanut butter chocolate cake

This elaborate-looking one-bowl cake takes little effort to pull off, but is definitely a crowd-pleaser.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 16
  • Print


Popcorn and peanut butter chocolate cake
  • 1/2 cup (50g) cocoa powder
  • 1/2 cup (125ml) boiling water
  • 185 gram butter, softened, chopped
  • 1 1/2 cup (330g) caster sugar
  • 2 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 3/4 cup (180ml) buttermilk
  • 2 cup (60g) nutty caramel popcorn
  • 2 teaspoon icing sugar
Peanut butter frosting
  • 435 gram ready-made vanilla frosting
  • 200 gram smooth peanut butter
  • 1 tablespoon milk


Popcorn and peanut butter chocolate cake
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm square cake pan with butter; line base and sides with baking paper.
  • 2
    Combine sifted cocoa and boiling water in a large bowl until smooth. Add butter, sugar and extract; beat with an electric mixer until butter is smooth. Beat in eggs, one at a time. Add sifted flours and buttermilk, in two batches; beat on low speed until just combined. Spread mixture into pan.
  • 3
    Bake cake for 55 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    To make the frosting, stir the ingredients in a medium bowl until smooth.
  • 5
    Place cake on a plate; spread frosting on top. Just before serving, arrange popcorn on frosting, then dust with sifted icing sugar.


Nutty caramel popcorn is available from supermarkets; there are a number of brands available, so use your favourite. If you've forgotten to soften the butter, grate the firm butter on the largest holes of a box grater.