Indulge your inner child with Cake Batter Popcorn! This festive treat combines fluffy popcorn with a creamy vanilla marshmallow coating and a burst of colorful sprinkles.

Birthday Cake Popcorn

The latest addition to our series of fun homemade popcorn recipes perfect for a cozy movie night, today’s Cake Batter Popcorn combines fluffy air-popped popcorn with a sweet and luscious vanilla-flavored marshmallow coating and a generous amount of vibrant sprinkles.

It’s reminiscent of a candied popcorn, but with a chewy texture instead of crunchy and a lovely vanilla flavor instead of fruit flavors. (If you’d prefer a candied popcorn, check out our Jell-O Candied Popcorn recipe here.)

You can also serve this recipe up as popcorn balls by coating your hands in oil or water and then forming the popcorn into balls before the marshmallow coating sets. Personally, I prefer it like this and not as popcorn balls. Am I the only one who finds popcorn balls really awkward to eat?

Once you make this recipe once, you can really make it your own by adding your own little twists. I’ve listed out a few ideas below but please let me know if you come up with another awesome variation!

Ingredients

• 6 cups popcorn
• 1 container Marshmallow Fluff
• 2 Tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 cup sprinkles

Tip: check out our list of variations to make this cake batter popcorn uniquely your own.

Kitchen Tools You May Find Helpful

• Air-popper
• Microwave Safe Mixing Bowls
• Baking Sheet
• Silicone Baking Mat
• Measuring Cups and Spoons

Instructions

Pop your popcorn as desired. Air-popped is best, but butter-free microwave popcorn works.

Spray a cookie sheet with cooking oil and set aside.

Empty your container of Marshmallow Fluff into a large microwave-safe container. Heat for 25 seconds, stir well, then reheat again for 25 seconds.

Stir in the butter and vanilla extract until well combined.

Stir the popcorn into the melted marshmallow mixture. Add half of the sprinkles and stir well.

Spread the coated popcorn over the cookie sheet in a single layer. Add remaining sprinkles, focusing on any areas that are lacking sprinkles.

Let set in the fridge for 4 hours or overnight until no longer tacky to the touch.

Break up the popcorn and store in an airtight container in the fridge until ready to serve.

Frequently Asked Questions

Can I use microwave popcorn to make this recipe?

Absolutely, just ensure it’s not heavily buttered or flavored. Air-popped or stove-popped popcorn are our preferences to avoid conflicting flavors.

How to store cake batter popcorn:

Store it in an airtight container at room temperature for up to 2-3 days. However, for optimal freshness, it’s best enjoyed shortly after making.

Can I substitute Marshmallow Fluff with marshmallows?

While Marshmallow Fluff provides a smoother texture, you can substitute it with mini marshmallows. Use about 4 cups of mini marshmallows and melt them with the butter before mixing in the other ingredients.

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