June 20, 2019

Milk Chocolate and Caramel Popcorn Bundt Cake ~ #BundtBakers

"It's the picnic principle. Things taste better outdoors. And if it's a 
forbidden thing, so much the better." - Franny Billingsley

Our theme this month for Bundt Bakers is Bundt Cakes for Picnics.  Perfect timing since the weather is warming up for those in the US, and it is time to think about getting outside and relaxing.  When I think of picnics I think about quick and easy and yummy.

Since I love sweet and salty flavors I choose to make a milk chocolate bundt cake and then top it with caramel popcorn - such a delicious combination of flavors and textures.

The great thing about this cake is that you can make the cake and then just top it with the popcorn at the picnic.  I used melted chocolate but you could also just use a little frosting to adhere the popcorn to the cake.  I've amended the recipe a little to add that when using chocolate chips it is always a good idea to mix them with a little all-purpose flour so that they don't sink to the bottom of the cake as this happened to me. It was a little bit of a mess to get the bundt out of the pan and it looked like it had been shot with a BB gun as all of the chocolate chips seemed to go with the flow of gravity and move to the bottom of the bundt pan as it baked. It didn't really matter in this case (except for the loss of chocolate chips in the actual cake) as I was going to top it with the popcorn. In any case this was a delicious cake and just perfect for your next picnic.

If you would like to know more about the Bundt Bakers and see what the other bakers made for the Bundt Cakes for Picnics theme please scroll down below the recipe.

Milk Chocolate Bundt Cake with Caramel Popcorn
  • 250g (1¾ cups) all purpose flour
  • 20g (¼ cup) cocoa powder
  • 10g (2 teaspoons) baking powder
  • 1 teaspoon espresso powder (optional)
  • 1 teaspoon salt
  • 115g (½ cup) butter, melted
  • 10ml (2 teaspoons) vanilla extract
  • 4 large eggs
  • 400g (2 cups) granulated sugar
  • 230ml (1 cup) chocolate milk
  • 90g (½ cup) semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour
  • caramel popcorn
  1. Preheat the oven to 165℃ (325°F).
  2. Adjust an oven rack to the middle position.
  3. Spray a 12-cup bundt cake pan with baking spray.
  4. In a small bowl, whisk together flour, cocoa powder, baking powder, espresso powder and salt until smooth.
  5. In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size.
  6. Add the melted butter and vanilla extract, whisking until well combined.
  7. Add flour mixture in three additions, alternating with the chocolate milk and ending with flour. Mix until just combined.
  8. Mix the chocolate chips with the all-purpose flour, then fold into batter.
  9. Pour batter into prepared pan and bake for 50 to 60 minutes, cake is done when a then test with a cake tester inserted in the center comes out clean, with a few crumbs attached.
  10. Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely.
  11. Using a little melted chocolate place the caramel popcorn on top.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Our theme this month was Bundt Cakes for Picnics - thanks to Sue from Palatable Pastime for hosting this month

Updated links for all of our past events and more information about BundtBakers, can be found on our home page

And don’t forget to take a peek at what other talented bakers have baked this month ~


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