Chocolate & Peanutbutter Popcorn Cake - no-bake celebration dessert

Messy Chai & Sourdough
Jul 8
4 min read

Peanut Butter & Chocolate Popcorn Cake: A No-Bake Dessert Perfect for Any Celebration

If you’re searching for an easy, no-bake dessert that combines crunchy, creamy, and chocolatey flavors, look no further than this Peanut Butter & Chocolate Popcorn Cake. This unique recipe offers a fun twist on traditional no-bake cheesecakes, making it perfect for parties, birthdays, summer gatherings, or any occasion that calls for a crowd-pleasing sweet treat.

At its core, this cake features a chewy and crunchy base made from popcorn, peanut butter, and melted marshmallows. This combination creates a nostalgic texture reminiscent of classic popcorn treats but with a richer, more dessert-like flavor thanks to the peanut butter and marshmallows. Unlike a typical cheesecake crust made with graham crackers or cookies, the popcorn base adds a surprising crunch and chewiness that makes every bite delightful.

The filling is what truly sets this cake apart. It’s a light and airy whipped mixture of chocolate, peanut butter, and whipped cream that creates a creamy, mousse-like layer without being overly sweet or heavy. This makes the dessert both indulgent and refreshing, a perfect balance that appeals to a wide range of tastes. The whipped filling also means the cake is soft and smooth, contrasting beautifully with the textured popcorn base.

To finish off this show-stopping dessert, it’s topped with dark chocolate shards, shavings, and a drizzle of melted chocolate. These chocolate accents add an elegant touch and an extra layer of richness, complementing the peanut butter and popcorn flavors without overwhelming them. Plus, the dark chocolate brings a slight bitterness that balances the sweetness of the cake.

One of the best things about this Peanut Butter & Chocolate Popcorn Cake is how easy it is to make. Since it’s a no-bake dessert, there’s no need to turn on your oven, which is especially nice during warmer months or when you’re short on time. After assembling the layers, the cake needs to chill in the fridge to set, making it a great make-ahead option for parties or special occasions.

In addition to being delicious and simple to prepare, this cake stores well in the fridge. The flavors develop even more after a few hours, and the texture holds up nicely, so you can slice and serve it over a couple of days without losing quality. It’s a versatile dessert that’s sure to impress guests and satisfy any sweet tooth.

Whether you’re hosting a birthday party, a casual get-together, or just want a fun dessert to enjoy at home, this Peanut Butter & Chocolate Popcorn Cake is a fantastic choice. It’s a creative twist on familiar flavors that’s both nostalgic and modern, crunchy and creamy, sweet but balanced—everything you want in a no-bake treat.

Try this recipe today and discover how easy it is to create a delicious, fridge-friendly dessert that everyone will love!

INGREDIENTS

BASE

15 cups of plain popped popcorn
4 tbsp of butter
400g of marshmallows
2x 1/3 cup of Smooth peanut butter

For the filling

90g of good quality Dark Chocolate (we like 70%)
2 cups of milk chocolate chips
1 cup of smooth peanut butter
400g of double cream
2x tsp of vanilla extract

Toppings (optional)

90g of 70% chocolate - melt 1 strip of the chocolate to drizzle / flick over the cake. The rest I make chocolate flakes and shards.

METHOD

Line a large spring form pan with parchment. Both base and sides, and put to one side.

In a large saucepan add the butter and melt.

Once melted add in the marshmallows. Stir regularly until fully melted.

Once melted add in the peanut butter and thoroughly stir until melted and fully blended.

Remove from heat.

Add in the popcorn and mix all together until the popcorn is evenly covered.

Transfer to your lined pan, and compress into the base and half way up the sides. I find using the base of a measuring cup the best way to do this.

Ensure it's week and evenly compressed.

Put to one side.

In a medium saucepan add the chocolate and melt on a low heat. Be sure to stir to prevent the chocolate burning.

Once fully melted add in the peanut butter and stir until fully incorporated.

Remove from the heat and allow to cool to room temperature.

While the chocolate is cooling add the cream and vanilla extract to a freestanding mixer and whisk until soft peaks form.

Once the chocolate has cooled (but still pourable) add it the the cream.

I like to carefully fold the chocolate through the cream, and then on a low speed finish it in the mixer ensuring its fully mixed - we don't want white streaks from the cream through it.

Now transfer to your popcorn lined tray and evenly spread it until you have a smoothish surface.

At this point you can wrap it in clingfilm and pop in the fridge to chill and set, or you can decorate as you choose before putting in the fridge.

I like to make this cake the day before, and then decorate before serving.

Enjoy!

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