Salted Caramel Popcorn Loaf Cake
his Salted Caramel Popcorn Loaf Cake is made using homemade caramel. It has a light brown sugar and caramel cake, caramel buttercream and is decorated with popcorn and, yep, you guessed it, more caramel.
Servings: 12 Servings
Ingredients
For the Cake
- 200 g Unsalted Butter or Stork
- 200 g Light Brown Sugar
- 200 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 100 g Salted Caramel
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 150 g Salted Caramel
For the Decoration
- 100 g Popcorn
- Drizzle of Salted Caramel
Instructions
To Make the Loaf Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, eggs, and baking powder and mix again until combined.
- Half fill the loaf tin with the cake batter. Now add some teaspoons of caramel randomly over the top. Using a skewer swirl this into the cake batter.
- Add the remaingin cake batter on top and repeat again adding the caramel randomly over the top and using a cake skewer to swirl it into the cake.
- Bake in the oven for 50-55 minutes or until golden brown in colour.
- Leave to cool for 15-20 minutes before transferring onto a wire rack too cool.
To Make the Buttercream
- Add the butter to your mixing bowl and beat for around 5 minutes until it is soft and pale in colour.
- Gradually add the icing sugar to the butter until it is fuly incorproated and thick.
- Add in the caramel and mix again until it is fully combined. If your mixutre is too thick add a teaspoon of milk and mix again. Repeat until the buttercream is the desired consitency.
- Add the buttercream to a piping bag with your favourite pipng tip.
Putting it all together
- Place your cake onto your serving plate and pipe the buttercream on top. Add the popcorn pressing it down into the buttercream to ensure it sticks and drizzle over the caramel.