Name: Red Velvet Cake Popcorn Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box red velvet cake mix (baked according to package directions, use about 4 cups crumbled cake); 1 1/2 cups white chocolate chips; 1 teaspoon vegetable shortening; 12 cups freshly popped popcorn (about 1/3 cup popcorn kernels)

If you’re craving a treat that’s both fun to eat and irresistible in flavor, you can’t go wrong with my Red Velvet Cake Popcorn Recipe. Imagine fluffy popcorn coated in creamy white chocolate and sprinkled with soft, crumbled red velvet cake—it’s like your favorite dessert and movie snack had the best baby ever. This recipe is super easy and quick, perfect for when you want something sweet but don’t want to fuss over baking a whole cake. I promise, once you try this, it’ll become your go-to for parties, movie nights, or just whenever a sweet crunch calls your name!

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Why You’ll Love This Recipe

Simple yet indulgent: Combining cake crumbs and popcorn is unexpected but so delicious.
Quick to prepare: You can whip this up in under 20 minutes once your cake is baked.
Customizable: Easy to tweak toppings or types of popcorn to fit your taste.
Perfect party snack: Your guests will rave about this unique sweet and crunchy treat.

A clear glass jar lies on its side on a white marbled surface, spilling out white popcorn pieces covered lightly with bright red crumbs. The popcorn is scattered in a loose pile that spreads from the jar's opening, with some pieces more heavily coated in red crumbs than others. The texture contrast between the fluffy popcorn and the crumbly red topping is clear, and the lighting creates soft shadows, highlighting the bright colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What’s great about this Red Velvet Cake Popcorn Recipe is that all the ingredients come together beautifully with minimal effort. Each component plays a key role—red velvet cake brings that iconic mild chocolate and tangy flavor, white chocolate adds smooth sweetness, and the popcorn gives a light crunch that balances it all.

Red velvet cake mix: Baking it fresh is best, but you can also use leftover cake if you have some on hand.
White chocolate chips: Use good-quality chips for a creamy melt and avoid grainy texture.
Vegetable shortening: This helps the white chocolate melt smoothly without seizing up.
Popcorn kernels: Freshly popped popcorn makes all the difference—avoid pre-buttered or flavored varieties here.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about the Red Velvet Cake Popcorn Recipe is how easy it is to make it your own. I’ve played around with swapping the white chocolate for cream cheese glaze or adding sprinkles for extra color. Feel free to experiment—you’ll discover fun twists that keep everyone guessing.

Chocolate Drizzle: Once, I drizzled melted dark chocolate over the popcorn for a bittersweet contrast—my family went crazy for it!
Red Velvet Crumbs Only: For a more subtle flavor, just sprinkle a bit less cake crumb and add a pinch of cinnamon for warmth.
Nut Addition: Toss in toasted pecans or almonds for extra crunch if you’re feeling adventurous.
Gluten-Free Version: Use a gluten-free red velvet cake mix to keep it friendly for celiac friends.

How to Make Red Velvet Cake Popcorn Recipe

Step 1: Bake and Crumble the Red Velvet Cake

Start by baking your red velvet cake according to the package directions—this part is key because fresh cake crumbs are what make the popcorn special. Once the cake cools completely, crumble about a third of it into small pieces until you have roughly 4 cups. I like to crumble by hand so the pieces stay soft and don’t get powdery.

Step 2: Melt the White Chocolate

In a microwave-safe bowl, combine the white chocolate chips and vegetable shortening. Microwave at half power in 30-second bursts, stirring well each time, until the mixture is silky smooth. You want it fully melted so it coats the popcorn evenly without clumping. If you prefer, a double boiler works great here, too—I discovered that method when I wanted extra control over the heat.

Step 3: Pop and Prepare the Popcorn

Pop about 1/3 cup of popcorn kernels fresh—don’t use pre-popped popcorn, since it often has added oils that interfere with the chocolate coating. Spread the popcorn out on a wax paper-lined baking sheet. This setup helps later when you drizzle the chocolate and add the red velvet crumbs, making cleanup easier.

Step 4: Combine and Toss

Drizzle the melted white chocolate evenly over the popcorn, then gently toss to coat every fluffy kernel. Immediately sprinkle the crumbled red velvet cake over the coated popcorn and toss again to mix. Be gentle here—you want the cake crumbs to stick without breaking the popcorn. Let it all set for a few moments so the chocolate hardens a bit before serving.

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Pro Tips for Making Red Velvet Cake Popcorn Recipe

Freshness is Everything: I learned that freshly popped popcorn and a completely cooled cake make the best texture combos.
Slow Melting: Melting chocolate slowly in short bursts prevents burning and keeps it smooth.
Gentle Tossing: Being gentle when tossing prevents popcorn from breaking and cake crumb dusting from turning into powder.
Quick Serve: Serve soon after making to enjoy that perfect white chocolate crunch before it softens.

How to Serve Red Velvet Cake Popcorn Recipe

The image shows three white bowls filled with popcorn covered in bright red crumbs. Each bowl is full, with fluffy white popcorn pieces dusted evenly with the red crumb layer. The bowls are placed on a white marbled surface, and some popcorn pieces and crumbs are scattered around them. The bowl in the center sits on a larger white plate with a ridged edge, adding texture to the scene. The colors mainly are a contrast of white popcorn and red crumbs, creating a striking look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a dusting of extra red velvet crumbs on top because it adds that charming color and texture boost. Sometimes I sprinkle tiny festive sprinkles for holidays or special celebrations—you’ll find that adds a playful pop without masking the red velvet flavor.

Side Dishes

Because this popcorn is pretty rich, I often pair it with lighter drinks like sparkling water with lemon or a chilled iced tea. It also complements a cozy movie night featuring classics or rom-coms perfectly—you don’t really need anything else when this snack’s on hand!

Creative Ways to Present

For parties, I love serving this popcorn in clear glass jars or mini treat bags tied with twine and a cute tag. It’s always a hit when I make small gift boxes with themed popcorn—it looks fancy but couldn’t be easier. Trust me, your friends will be asking for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover Red Velvet Cake Popcorn in an airtight container at room temperature to keep it crunchy. It stays fresh for about 2-3 days, but I recommend eating it sooner because the white chocolate can soften over time.

Freezing

If you want to freeze it, I learned to spread the popcorn on a baking sheet first and freeze it uncovered until firm, then transfer to a freezer bag. This prevents it from clumping into one big chunk. When you’re ready to enjoy, just thaw at room temperature.

Reheating

I don’t recommend reheating since the chocolate can melt and lose its texture, but if needed, a brief 10-second zap in the microwave (in small batches) can refresh the white chocolate’s softness without ruining it.

FAQs

Can I use store-bought red velvet cake for this recipe?

Absolutely! Using store-bought red velvet cake works well and saves time—just make sure it’s fresh and not too moist so it doesn’t turn soggy when mixed with the popcorn.
What if I’m allergic to white chocolate?

You can substitute white chocolate chips with vanilla candy melts or even cream cheese glaze for a similar effect, adjusting the sweetness to your liking.
How do I keep the popcorn from getting soggy?

The key is to use freshly popped popcorn and coat it immediately with melted chocolate. Also, avoid adding any wet ingredients that could moisten the popcorn before serving.
Can I make this recipe vegan?

With some ingredient swaps like vegan red velvet cake and dairy-free white chocolate, you can definitely create a vegan-friendly version that’s just as tasty.
Is there a way to prevent the cake crumbs from falling off?

Gently tossing the popcorn right after drizzling chocolate helps the crumbs stick better. Letting the chocolate set without disturbing the popcorn also keeps the crumbs in place nicely.

Final Thoughts

I absolutely love how this Red Velvet Cake Popcorn Recipe turns out every single time—the balance of textures and those familiar red velvet flavors bring such comfort and joy. When I first tried it, I was amazed at how such a simple mash-up could elevate a humble snack into something special. Whether you’re entertaining or treating yourself after a long day, I truly think you’ll enjoy making and munching on this as much as I do. So go ahead, grab a bowl, and give it a try—you won’t regret it!

Red Velvet Cake Popcorn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 88 reviews

Author: Sophia
Prep Time: 15 minutes
Cook Time: 30 minutes (including cake baking time)
Total Time: 45 minutes
Yield: 4 servings
Category: Snack
Method: No-Cook
Cuisine: American

Print Recipe

Description

Red Velvet Popcorn is a delightful twist on classic popcorn, combining the rich flavors of red velvet cake crumbs with creamy white chocolate coating. This easy-to-make snack is perfect for parties, movie nights, or a sweet treat anytime.

Ingredients

Red Velvet Cake

1 box red velvet cake mix (baked according to package directions, use about 4 cups crumbled cake)

Popcorn Coating

1 1/2 cups white chocolate chips
1 teaspoon vegetable shortening

Popcorn

12 cups freshly popped popcorn (about 1/3 cup popcorn kernels)

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Instructions

Bake and Crumble Cake: Bake the red velvet cake according to the package directions. Allow the cake to cool completely, then crumble about one-third of the cake into small pieces to make approximately 4 cups of crumbled cake.
Melt White Chocolate: In a medium bowl, combine the white chocolate chips and vegetable shortening. Microwave at half power in 30-second intervals, stirring after each until the chocolate is completely melted and smooth. Alternatively, melt the chocolate over a double boiler if preferred.
Prepare Popcorn Base: Line a baking sheet with wax paper and spread the freshly popped popcorn evenly on the sheet.
Coat Popcorn with White Chocolate: Drizzle the melted white chocolate over the popcorn. Gently toss the popcorn to ensure even coating with the white chocolate.
Add Cake Crumbs: Immediately sprinkle the crumbled red velvet cake pieces over the white chocolate-coated popcorn. Gently toss again to distribute the cake crumbs evenly throughout the popcorn mixture.
Set and Serve: Allow the white chocolate to set and harden. Once set, serve the red velvet popcorn as a delicious sweet snack.

Notes

You can melt the white chocolate over a double boiler instead of using the microwave for a more controlled melting process.
As an alternative method, place the popcorn in a large bowl, drizzle the melted white chocolate over it and toss to coat, then spread it on the wax paper-lined baking sheet and sprinkle the cake crumbs on top before tossing gently.