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Cakes

Salted Caramel Popcorn Cake

about 12 slices
Easy
15
A super moist cake topped with salty sweet caramel sauce, together with some sweet popcorn and macaron on top.
Recipe Ingredients
How to Prepare
For Cake
1 box
Dr. Oetker Nona Signature Salted Caramel Moist Cake
150 ml
Vegetable Oil
60 ml
Water
200 ml
Whipping Cream
3
Eggs
For Icing
1
Salted Caramel Icing Mix (Sachet)
50 g
Butter (Softened)
35 ml
Hot Boiled Water
For Decoration
Popcorn
Macaron

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Dr. Oetker Nona Signature Salted Caramel Moist Cake
Prep:
15 min
1

Preheat oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

2

Place a box of Dr. Oetker Nona Signature Moist Cake mix, 60ml water, 150ml oil and 3 eggs in a mixing bowl. Mix at low speed until ingredients are combined, then mix again at high speed for another 3 minutes. Pour batter into cake pan.

3

Bake at 180°C for 55 minutes. Cool for 5 minutes before removing from pan. Invert the cake onto a cooling rack and let it cool completely before icing.

4

For the frosting, mix whipping cream at high speed until stiff peaks form and spread the whipped cream all over the cake.

5

In a separated mixing bowl, whisk the salted caramel icing mix, softened butter and boiling water until well combined.

6

Pour the salted caramel icing on top of the cake. Decorate with desire popcorn and macaron.

Recipe Tips
Cake is ready when it pulls away from side of the tray and when a skewer inserted in the centre comes out clean.
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Recipe Ingredients

For Cake
1 boxDr. Oetker Nona Signature Salted Caramel Moist Cake
150 mlVegetable Oil
60 mlWater
200 mlWhipping Cream
3Eggs
For Icing
1Salted Caramel Icing Mix (Sachet)
50 gButter (Softened)
35 mlHot Boiled Water
For Decoration
Popcorn
Macaron

Buy the Products

Picture - Dr. Oetker Nona Signature Salted Caramel Moist Cake
1

Preheat oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

2

Place a box of Dr. Oetker Nona Signature Moist Cake mix, 60ml water, 150ml oil and 3 eggs in a mixing bowl. Mix at low speed until ingredients are combined, then mix again at high speed for another 3 minutes. Pour batter into cake pan.

3

Bake at 180°C for 55 minutes. Cool for 5 minutes before removing from pan. Invert the cake onto a cooling rack and let it cool completely before icing.

4

For the frosting, mix whipping cream at high speed until stiff peaks form and spread the whipped cream all over the cake.

5

In a separated mixing bowl, whisk the salted caramel icing mix, softened butter and boiling water until well combined.

6

Pour the salted caramel icing on top of the cake. Decorate with desire popcorn and macaron.

  • Cake is ready when it pulls away from side of the tray and when a skewer inserted in the centre comes out clean.