Home / Recipes / Snacks

Red Velvet Popcorn

ByMichael Wurm Jr.
63 Comments
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Jump to Recipe

Looking for a unique sweet snack? This Red Velvet Popcorn is a simple way to upgrade classic popcorn with a sweet, chocolatey twist. The light crunch of popcorn pairs perfectly with smooth white chocolate and rich red velvet cake crumbs. It’s a quick recipe that’s great for parties, homemade gifts, or whenever you want something a little extra special.

Red Velvet Popcorn in plastic bags with ribbons.

Before we get into the details of how to make this lovely confection, I need to warn you. It’s unbelievably delicious. Now, I know I say that about a lot of things, but this stuff is super duper tasty. I’m trying to be good about what I eat, so it took every bit of my self-control not to push my entire face into this as it was drying on the counter. Seriously.

It’s the perfect mix of salty and sweet, combining crunchy popcorn, creamy white chocolate, and rich red velvet cake crumbs. The flavors work so well together, and the pop of red makes it extra festive. I made mine for Valentine’s Day but this can be served and enjoyed any time of the year!

Red Velvet Popcorn on a countertop.
TABLE OF CONTENTS hide
1 Why You’ll Love This Recipe
2 Ingredients
3 How to Make
4 Frequently Asked Questions
5 More Sweet Snack Recipes You’ll Love
6 Red Velvet Popcorn

Why You’ll Love This Recipe

  • Red velvet and popcorn are a match made in snack heaven. The combination of salty, crunchy popcorn with sweet red velvet cake crumbs and creamy white chocolate is completely irresistible. It’s a simple way to turn an everyday snack into something extra special.
  • Quick, easy, and perfect for sharing. This recipe comes together in no time, making it an ideal treat for last-minute gifts, parties, or just because. You can make a big batch with minimal effort, and it’s the kind of snack that’s guaranteed to disappear fast.
  • A fun twist on a classic sweet treat. Red velvet cake is a favorite for a reason, and incorporating it into popcorn makes for a unique and playful way to enjoy those rich flavors. Plus, the vibrant red color makes it extra festive—perfect for Valentine’s Day, birthdays, or any time you want to add a little extra charm to your snack spread.
  • Customizable and easy to make your own. Whether you prefer a heavier coating of chocolate, more red velvet crumbs, or a mix of different chocolates, you can easily adjust this recipe to suit your preferences. It’s one of those treats that you can experiment with and make exactly the way you like it.

Love snack mixes as much as I do and want more? You’ve got it. Check out this collection of all my very best snack mixes. They range from savory to sweet. I’m certain you’ll find a few to love! 

Red Velvet Popcorn spilling out of a plastic bag with ribbons.

Ingredients

Before we can get into the recipe, let’s gather up all the ingredients you’ll need.

  • Popcorn – The base of this recipe, providing a light, crispy crunch that pairs perfectly with the sweet coating. Using plain popcorn helps balance the richness of the chocolate and cake crumbs.
  • White Chocolate Chips – Melted into a smooth, creamy coating that binds everything together. White chocolate adds sweetness while letting the red velvet flavor shine.
  • Vegetable Shortening – Helps thin the melted white chocolate, making it easier to coat the popcorn evenly. It also gives the chocolate a smoother texture when it sets.
  • Red Velvet Cake Crumbs – Brings the classic flavor and deep red color that makes this treat so fun and unique. The soft crumbs add a little extra texture and a hint of cocoa flavor. To get the crumbs, I just baked a boxed red velvet cake.
    If you follow the recipe below, you’re only going to need about 1/3 of the cake, which is kind of an ideal situation. I just whipped up a quick batch of frosting and sent the rest of the cake to my grandparents. They were happy. You could also make a bigger batch of the popcorn and use more of the cake. Either way, it’s clearly a win-win situation.
red velvet cake on cooling rack.
Red Velvet Popcorn on a countertop.

How to Make

I’ll walk you through the steps for making this decadent red velvet popcorn here, but I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

  1. Pop the popcorn using an air popper, stovetop, or microwave. If using microwave popcorn, two standard-size bags work well. Transfer to a large bowl and remove any unpopped kernels.
  2. In a double boiler, melt the white chocolate chips with the shortening, stirring until smooth. Alternatively, microwave in short intervals, stirring between each.
  3. Pour the melted chocolate over the popcorn and stir until evenly coated.
cup pouring white chocolate over popcorn.
pot with white chocolate covered popcorn.
  1. Spread the coated popcorn onto a wax paper-lined surface. Sprinkle with red velvet cake crumbs, tossing gently to coat. Repeat if needed for more coverage.

💌 SAVE THIS POST / RECIPE!

We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!

wood spoon stirring Red Velvet Popcorn.
  1. Allow the chocolate to harden before serving or packaging. Break apart any large clusters and enjoy!

I promise you, this tastes as good as it looks. I just packaged mine in some cello bags and tied each bag up with some coordinating ribbon I had on hand. It’s that simple.

This would obviously make a super cute Valentine’s treat. But I always like giving gifts “just because” so it would certainly work for that as well. Whoever you give it to will be overjoyed!

Red Velvet Popcorn in a plastic bag.

Frequently Asked Questions

What’s the best way to melt white chocolate?

A double boiler is best, but the microwave works too. Heat in short intervals, stirring between each to prevent burning.

How do I store Red Velvet Popcorn?

Keep it in an airtight container at room temperature for up to a week. If your kitchen is warm, refrigerate to prevent melting.

Can I use dark or milk chocolate instead?

Yes, but the red velvet color won’t stand out as much. Dark or milk chocolate will add a richer cocoa flavor.

How do I get an even coating of red velvet crumbs?

Sprinkle while the chocolate is warm, tossing gently. Add more as needed, letting it sit briefly before tossing again.

Can I make this ahead for gifting?

Yes! Store in airtight bags or containers. For gifting, use treat bags or tins to keep it fresh and festive.

More Sweet Snack Recipes You’ll Love

I hope you’ll mix up a dish of this fried pickle and ranch dip. I think you’ll enjoy it! If you do, please leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest! 

Red Velvet Popcorn - 10 Recipes to Celebrate Valentine's Day

Red Velvet Popcorn

A delicious blend of sweet and salty, this Red Velvet Popcorn is made from fresh popcorn, red velvet cake crumbles, and white chocolate. It’s a decadent and unique snack recipe.
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: popcorn, red velvet cake, white chocolate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 670kcal

Ingredients

  • 8 cups popped popcorn 1/2 cup unpopped kernels (OR you could do what I did and pop two standard-size bags of popcorn in the microwave.)
  • 3 cups red velvet cake crumbs about 1/3 of a 9 x 13 cake
  • 22 oz. white chocolate chips
  • 1 tablespoon vegetable shorting (Crisco)

Instructions

  • First pop your popcorn using an air popper or the stove. Again, you can cheat like I did and just use the microwave variety. (I used plain fat-free popcorn.)
  • Next, melt your white chocolate chips along with the Crisco in a double broiler on the stove.
  • Transfer your popcorn to a large bowl, making sure to remove any unpopped kernels. Pour the melted chocolate over the popcorn and stir to coat completely.
  • Pour the popcorn onto a waxed paper lined service and sprinkle with your red velvet crumbs. To get a heavy crumb coating turn the popcorn over with a spoon and sprinkle again with the red velvet crumbs. Repeat this step until you’re happy with the coverage.
  • Let the chocolate set before eating or packaging.

Nutrition

Calories: 670kcal | Carbohydrates: 88g | Protein: 9g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 442mg | Potassium: 408mg | Fiber: 3g | Sugar: 63g | Vitamin A: 46IU | Vitamin C: 0.4mg | Calcium: 223mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




63 Comments

  1. Wow! The red velvet popcorn sounds wonderful. I receive cookies and cups recipes and yours also. Yes, Shelley does have some great recipes, as you do as well. Thanks for sharing the popcorn recipe.

    Reply

  5. I tried this recipe last night. While the taste was amazing, my popcorn was soggy. Did I do something wrong? We are having a Christmas party and would love to have this on my dessert bar.
    Thanks.

    Reply

  7. Tried the recipe and it turned out beautiful and delicious! My only problem was that after a day the popcorn lost it’s crunchiness 🙁 I was going to pack this up and send it to my fiancé for Valentine’s Day, so pretty disappointed. Any pointers?

    Reply

    1. Zena, so sorry about that! As with any popcorn, an airtight container will help keep the popcorn as fresh as possible. So sealing the bad or putting it in an airtight container would help keep it crunchier.

      Hope that helps!

      xo Michael

      Reply

  13. I am a huge sucker when it comes to anything red velvet! Such a delicious cake. With popcorn being my favorite go-to snack to munch on this is THE perfect combination. Your version is on of the best I’ve found thus far that hasn’t turned out to be a complete disaster. The sweet idea of somehow adding cream cheese into the mix sounds impossible yet amazing. I don’t think the cream cheese would hold up unless you added a ratio of it into the chocolate. I’m probably not sounding like a woman when I say this but I don’t particularly like chocolate. I may have to add part cream cheese to see how the concoction turns out!

    Thank you again for posting this! 🙂

    – Emily

    Reply

    1. Thanks so much Emily! I saw the cream cheese version and seriously considered trying that. However, I was concerned with shelf life. I’m weird with those kinds of things. Have cream cheese would it need to be refrigerated? I don’t know. If you try it, please let me know how it turns out.

      xo Michael

      Reply

      1. So I tried it out and did it in two different scenarios. I put the first batch in a gallon ziplock bag and let it sit in the freezer for 15 minutes. Took it out and it held shape and did not melt. The second batch I put in the fridge for 15 minutes in an air tight container and took it out and it melted! So the 15 minutes in the freezer seemed to give it that extra “oomph” of molding it.

        But back to the recipe, I added 1/2 cup of cream cheese at room temperature to 2 1/2 cups of chocolate. It turned out to be delicious!

        Another idea I came up with is adding the imitation of cream cheese flavoring into the chocolate but I have no idea how strong of a flavor it will be!

        ~Emily

  14. You knocked it out of the park!!!! Home run!!!! I tend to go to my favorite blogs for inspiration… (Ok and Pinterest) so see… I never would have known about this fabulous popcorn if it weren’t for you!!! Do you think the paraffin flakes used for dipping chocolate would work the same as the crisco? They have no flavor… Just curious… Oh!!!! And I love Valentines Day!!! I think it’s not just for couples…. I think it’s a great day to show all your friends and family a little love!!! This world can use a little more love….
    Thanks for the inspiration Mr. Charm…… And have a great weekend with those projects!!!!

    Reply

    1. I want to say yes. I ALWAYS use Ghiradelli when it comes to chocolate. It’s the best I can get in this area. I used their chips for this recipe, but I assume the wafers are essentially the same.

      xo Michael

      Reply

  16. This looks so good! I mean, what’s not to like about cake and popcorn? And I will tell you my secret: sometimes when I have a fabulous original idea, I don’t google it…just so that I don’t get discouraged. It helps to not crush my soul.

    Awesome blog, by the way!

    Reply

  18. This looks unbelievably delicious — and indulgent without being too over the top! I love the idea of packaging it up for buddies on Valentine’s Day. The preschool part of me still wants to hand out a little something to friends and coworkers . . . the wheels are turning. Happy weekend!

    Reply

    1. That’s so funny Meg! I’m actually not a big fan of Valentine’s Day, but I have this strange desire this year to hand out little treats to everyone. What’s happening to me!? Haha.

      xo Michael

      Reply

    1. Lesson learned Shelly. Either way, thank you for the fabulous inspiration!! I’m literally obsessed with this stuff and it was so fun to make! Thanks for the photography love too. It means so much coming from you. 🙂

      xo Michael

      Reply