Salted Caramel Popcorn Ice Cream Cake

Salted Caramel Popcorn Ice Cream Cake | The Sugar Hit


This is a very special cake, for a very special lady, Jessica Merchant of How Sweet It Is! Through the wicked organisational skills of the lovely Bev of Bev Cooks and Ashley of Edible Perspective we, the Invisible Internet Friends of Jessica are throwing her a bebe shower.


And when I think of the neon-loving, epic-recipe-creating, ass-kicking genius that is Jessica, I not only think that her baby doesn’t know how lucky it is to have such a cool mom, but somehow this ridiculous cake straight up jumped into my brain.


Salted Caramel Popcorn Ice Cream Cake | The Sugar Hit


Let me run you through this thing. We’ve got a light, buttery vanilla cake, split in two and filled with salted caramel rippled vanilla ice cream, topped with a heaping pile of salted caramel popcorn, and drizzled with yet more salted caramel.


Did I mention that maybe Jess likes her recipes just a little over the top? Or maybe it’s just that I do. OK, maybe it’s both. Whatever, I feel like the spirit of crazy creativity was flowing through me when I was building this thing. More ice cream? Yup. More popcorn? Sure. More caramel? Pass me the jug!


Salted Caramel Popcorn Ice Cream Cake | The Sugar Hit


Aside from being a major showstopper, this cake is super fun to make, almost as much fun as it is to eat. And you can feel free to put in as much effort as you like. I made the cake and the caramel, but bought the ice cream and the popcorn. You could easily buy everything, or make everything from scratch. Do whatever suits you.


The whole point is that the buttery salted caramel, the sweet creamy ice cream, the tender cake and the salty popcorn are absolutely made for each other, and will blow the minds of whoever you serve this to!


Congratulations Jess! Your kindness and support and just general awesomeness are an inspiration to me and I bet you’re gonna be an amazing mama. Many internet hugs. And not just from me, check out all the other incredible recipes inspired by and for Jess below the recipe!


xx Sarah.


Salted Caramel Popcorn Ice Cream Cake | The Sugar Hit

Salted Caramel Popcorn Ice Cream Cake
A super simple vanilla cake, filled with vanilla ice cream that's been rippled with salted caramel, and topped with salted caramel corn.
  • For the cake:
  • ¾ stick (75g) butter
  • ¾ cup (170g) sugar
  • 2 eggs
  • 1 cup plain flour
  • 1 tsp baking powder
  • ¾ cup (190ml) milk
  • For the caramel:
  • 1 cup (225g) sugar
  • ½ cup (125ml) cream
  • ½ cup (115g) butter
  • ½ - 1 tsp sea salt
  • To assemble:
  • 1 quart (1 litre) of vanilla ice cream
  • 2 cups popped popcorn
  1. Preheat the oven to 350F/180C and grease and line an 8 inch/20 cm springform cake tin.
  2. To make the cake, cream together the butter and sugar until pale and fluffy. Add the eggs one by one, beating well after each addition.
  3. Stir together the flour and baking powder, then mixing slowly, add the flour and milk alternately in two or three additions. Mix until everything is just incorporated, and then scrape into your cake tin and smooth the top.
  4. Bake the cake for 40-50 minutes or until the top springs back when touched lightly, and a skewer comes out clean. Leave the cake to cool completely, and then chill it in the fridge for a few hours or overnight - the cake is easier to assemble if everything is cold.
  5. To make the caramel, place the sugar into a medium saucepan with a splash of water and place over a medium heat. Do not stir the mixture at all, just tilt the pan if it is melting unevenly.
  6. Cook until the sugar is melted, and then let it boil until the mixture turns a dark amber colour, about 5-7 minutes.
  7. Remove the caramel from the heat, and very carefully add the cream and butter. The mixture will bubble up furiously, but just leave it to calm down, and once it's calm, place it back on the heat and stir until everything is melted and amalgamated. Add the salt, to taste, and then leave the sauce to cool completely, and then chill in the fridge.
  8. To assemble the cake, get the ice cream out of the fridge for about 15 minutes to soften. While it's softening carefully slice the cake into two even layers, and line a springform cake tin with plenty of plastic wrap.
  9. Place the bottom layer of the cake into the tin, and then scoop in the ice cream, adding dollops of the chilled caramel as you go, to create a ripple effect. You should use about half the caramel. Once all the ice cream is in, quickly add the top layer of cake, very lightly press down and then cover it with plastic and place in the freezer for at least four hours to set.
  10. When you're ready to serve the cake, heat the remaining caramel, and place the popcorn into a mixing bowl. Pour over about half the caramel, and toss with the popcorn. Unwrap the frozen cake and place it on a serving dish. Carefully pile on the popcorn, drizzle with the remaining caramel and serve!

Salted Caramel Popcorn Ice Cream Cake | The Sugar Hit


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