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  • 250g butter

  • 250g light brown soft sugar

  • 4 eggs

  • 175g self-raising flour

  • 75g cocoa powder

  • ½ tsp baking powder

  • 4 tbsp milk

  • 3-4 tbsp thick caramel sauce

  • 1-2 bags Nature’s Delight Butter Me Up Caramel Popcorn

Mascarpone Icing:

  • 75g butter, at room temperature

  • 100g icing sugar

  • 50g cocoa powder

  • 2 x 250 tubs light mascarpone


  1. Pre-heat the oven to 160C fan-forced. Base line 3 x 20cm loose-bottomed cake tins. In a stand mixer, or using a hand-held mixer, cream together the butter and sugar until light and fluffy. Beat the eggs one at a time, then mix in the flour, cocoa and baking powder. Fold in the milk to make a light batter.

  2. Divide the batter between the prepared cake tins and bake for 20-25 minutes, or until risen and springy to the touch. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

  3. Make the icing by beating together the butter and icing sugar until creamy. Then mix in the cocoa powder.

  4. Place the cake onto a cake stand or plate, leaving the top plain. Cover completely with the mascarpone icing, and use a palate knife to give a smooth finish. Drizzle over the tinned thick caramel sauce and arrange the caramel popcorn on top.

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