Popcorn Cake

A fun, colorful, no-bake treat made with popcorn, marshmallows, and candy—sweet, chewy, crunchy, and perfect for parties, holidays, or anytime you want a dessert that looks impressive but takes almost no effort. Think of it as a playful mash-up between Rice Krispie treats and a festive candy-studded cake!

Why You’ll Love This Recipe

• No baking required — super quick and easy
• Fun, colorful, and great for birthdays or celebrations
• Soft, chewy marshmallow base with crunchy popcorn
• Highly customizable with your favorite candies
• Perfect for kids, parties, potlucks, and last-minute treats

Ingredients

Base

• 10–12 cups popped popcorn (plain, lightly salted, or kettle-style)
• 4 cups mini marshmallows
• ½ cup (1 stick / 113 g) unsalted butter
• ½ cup light corn syrup (or honey for variation)
• 1 tsp vanilla extract
• Pinch of salt

Add-Ins

• 1–1½ cups M&M’s or similar chocolate candies
• 1 cup mini pretzels, broken into pieces (optional)
• 1 cup gummy candies, jelly beans, or peanuts (optional)

For Greasing

• Butter or nonstick spray for coating the bundt pan

Instructions

1. Prepare the Pan

Generously grease a bundt pan or 9×13 inch pan with butter or nonstick spray so the cake unmolds easily.

2. Pop the Popcorn

Use freshly popped popcorn (air-popped or stovetop).
Remove any unpopped kernels so they don’t end up in the cake.

Pour the popcorn into a very large mixing bowl.

3. Melt the Marshmallow Mixture

In a saucepan over medium heat, melt the butter completely.
Add the mini marshmallows and corn syrup.
Stir continuously until smooth, melted, and glossy.
Mix in vanilla extract and a small pinch of salt.

4. Combine

Pour the warm marshmallow mixture over the popcorn.
Use a silicone spatula to gently fold until popcorn is evenly coated.
Add M&M’s, pretzels, or any additional mix-ins and fold again (avoid overmixing so the chocolate doesn’t melt).

5. Shape the Cake

Transfer the mixture into your greased bundt pan.
Press down gently with lightly buttered hands to compact and shape it.
Let the cake rest at room temperature for 1 hour or refrigerate 20–25 minutes until firm.

6. Unmold & Serve

Flip the bundt pan onto a plate and gently lift it off.
Slice like a traditional cake.
Serve at room temperature so it’s soft and chewy.

You Must Know

• Don’t add the candy while the marshmallow mix is piping hot or it may melt.
• Press gently — pressing too hard makes the cake dense instead of chewy.
• If using kettle corn, reduce added sugar slightly.

Pro Tips

• Add a swirl of melted white chocolate over the top for decoration.
• Mix in seasonal candies for holiday versions (Halloween, Christmas, Easter).
• For extra crunch, add chopped nuts or crushed cookies.
• Use a silicone bundt pan for the easiest release.

Ingredient Substitutions

• Corn syrup: Use honey or golden syrup.
• Butter: Coconut oil works for a dairy-free version.
• M&M’s: Replace with chocolate chips, peanut butter chips, or chopped candy bars.
• Popcorn: Use kettle corn for extra sweetness or lightly salted for balance.

Serving Suggestions

• Serve with cold milk, hot chocolate, or coffee.
• Slice into wedges or cut into bars for easy sharing.
• Wrap individual pieces in plastic for party favors.

Storage Tips

• Store tightly wrapped at room temperature for 3–4 days.
• Avoid the fridge — it makes the cake hard.
• Freeze up to 1 month (wrap tightly and thaw before serving).

Frequently Asked Questions

→ Can I make this ahead?
Yes! It keeps well for a few days at room temperature.

→ Can I reduce the sweetness?
Use lightly salted popcorn and reduce marshmallows by ½ cup.

→ Why is my cake falling apart?
It may need more marshmallow mixture. Add an extra half batch and remix.

→ Can kids help make this?
Absolutely — just let the marshmallow mixture cool slightly before mixing.

Enjoy your fun, colorful, no-bake Popcorn Cake — crunchy, chewy, sweet, and perfect for every celebration!

Print