Prepare the popcorn by popping approximately 12 cups of plain popcorn using an air popper.

Melt 1/4 cup of butter in a medium-sized pot over low heat, then add 10 ounces of mini marshmallows, stirring until smooth.

Divide the melted marshmallow mixture into three bowls; color one with red food coloring and another with blue.

Coat the prepared popcorn in separate bowls with the respective colored marshmallow mixtures.

Layer the colored popcorn in a lined baking pan, starting with the red layer, then plain, and finishing with blue.

Drizzle melted white chocolate over the top layer and sprinkle with patriotic sprinkles.

Allow the cake to cool at room temperature for about an hour before slicing.