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Red Velvet Cake Popcorn Recipe

4.8 from 78 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (includes baking the cake per package directions)
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This Red Velvet Popcorn recipe is a fun and festive twist on classic popcorn, combining the rich flavors of red velvet cake crumbs with creamy white chocolate coating. It’s an easy-to-make, visually striking treat perfect for parties, movie nights, or holiday celebrations.

Ingredients

Units Scale

Red Velvet Cake

  • 1 box red velvet cake mix (baked according to package directions, approx. yields 1 cake)
  • 4 cups crumbled red velvet cake (about 1/3 of the baked cake)

Popcorn Coating & Popcorn

  • 1 1/2 cups white chocolate chips
  • 1 teaspoon vegetable shortening
  • 12 cups freshly popped popcorn (about 1/3 cup popcorn kernels)

Instructions

  1. Prepare the Red Velvet Cake: Bake the red velvet cake according to package instructions. Once fully baked, allow the cake to cool completely. Crumble about one-third of the cake into small pieces to measure approximately 4 cups of cake crumbs.
  2. Melt the White Chocolate: In a medium bowl, combine the white chocolate chips and vegetable shortening. Microwave at half power in 30-second intervals, stirring after each, until the mixture is fully melted and smooth. Alternatively, melt the chocolate using a double boiler method.
  3. Prepare the Popcorn Base: Line a large baking sheet with wax paper. Spread the freshly popped popcorn evenly over the lined sheet to create a base for coating.
  4. Coat the Popcorn with White Chocolate: Drizzle the melted white chocolate over the popcorn. Gently toss or stir the popcorn to ensure each piece is evenly coated with the white chocolate.
  5. Add the Red Velvet Cake Crumbs: Immediately sprinkle the crumbled red velvet cake evenly over the white chocolate-covered popcorn. Gently toss again to ensure the cake crumbs adhere evenly to the popcorn pieces.
  6. Set the Coating: Allow the white chocolate to set and harden at room temperature. Once set, the popcorn is ready to serve and enjoy.

Notes

  • You can melt the white chocolate using a double boiler if you prefer to avoid microwaving.
  • Alternatively, place the popcorn in a large bowl, drizzle the melted white chocolate over it, and toss to coat. Then spread the coated popcorn onto a wax paper-lined baking sheet and sprinkle the cake crumbs on top for even coverage.

Nutrition

  • Serving Size: Approx. 1 cup
  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 5mg

Find it online: https://emilyquickdinners.com/red-velvet-cake-popcorn-recipe/