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Starbucks Cake Pop Recipe
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Save yourself some money and a trip to Starbies by making my Starbucks Cake Pop Recipe. Made with a vanilla cake base, creamy frosting center, and a decadent chocolate coating, these bite-sized treats are perfect for birthdays, baby showers, or any occasion.
Table of Contents
Why You’ll Love This Copycat Starbucks Cake Pop Recipe
Looking for a delicious sweet treat to pair with your morning coffee or satisfy your sweet tooth? Look no further than these Starbucks Cake Pops! Made with simple ingredients and a few easy steps, these copycat Starbucks Cake Pops are a great way to enjoy the classic coffee shop treat right in the comfort of your own home.
Ingredient Notes
- Vanilla Cake Mix: The foundation of your cake pops, providing that classic vanilla flavor. Feel free to make your own homemade vanilla cake for this recipe.
- Large Eggs: Essential for binding the cake mixture together.
- Vanilla Frosting: Use my homemade vanilla frosting or store-bought. This creamy frosting adds sweetness and holds the cake balls together.
- Light Pink Chocolate Melting Wafers: For that iconic Starbucks cake pop look.
- White Nonpareils Sprinkle Balls: Adds a delightful crunch and decorative touch to your cake pops and is what Starbucks uses.
- Pantry Staples: vegetable oil, water
How to Make Starbucks Cake Pop
For full recipe details, including ingredient measurements, see the printable recipe card below at the bottom of this post. Here are step-by-step instructions for making and creating these copycat Starbucks Cake Pops:
Step 1: Preheat Oven
Preheat oven to 350° F (or whatever your cake mix requires). Spray a 9×13 cake pan with non-stick cooking spray. Set aside.
Step 2: Make + Bake Vanilla Cake
In a large bowl, mix cake mix and other ingredients indicated on the box together. Then bake the cake according to the package directions. Allow to cool completely.
Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water listed.
Step 3: Make the Frosting (if using homemade)
While the cake is baking, make the frosting (if using homemade). I used my Vanilla Buttercream Frosting, but feel free to use another frosting recipe, or even store-bought, is fine- no judgment here! Allow the baked cake to cool completely to room temperature.
Step 4: Remove Cooled Cake From Pan
Remove the cooled cake from the pans and, using a large, sharp knife, remove the dark outer hardened layer of the cake. Discard or save for snacking. This is an optional step, but I think it makes for a better ball-rolling experience if the hard outer edges are removed.
Step 5: Combine Cake + Frosting
Using a stand mixer with the paddle attachment (or hand mixer), place cut-up cake pieces into the bowl. With the mixer on low speed, crumble the cake to create fine crumbs. Next, mix 1 cup of vanilla frosting into the cake crumbs. Mix on medium speed. The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting, a tablespoon at a time.
Step 6: Form Cake Balls Using a Cookie Scoop
You’ll need a sheet pan or cookie sheet to place all the cake balls on and transfer to the freezer (I use this one because it fits everything well and helps them freeze evenly). Line the baking sheet with a piece of parchment paper. Set aside. Using a cookie scoop, scoop cake balls onto the sheet. Roll each ball in a circular motion in the palm of your hand. If the dough sticks to your hands, you’ll need to wash them occasionally.
Step 7: Cover + Freeze + Roll Again
Cover with plastic wrap and freeze cake balls for about 30 minutes. Remove from freezer and give each ball a second roll with the palm of your hand. This will ensure an evenly round ball. Cover and place back into the freezer for 1 hour.
Step 8: Melt Chocolate Wafers
Pro Tip: Work in small batches! Pour ⅓ of the bag of chocolate in the bowl and then once it’s used up, melt another ⅓ of the bag, and so on.
Right before you’re ready to pull out your cake pops, melt the chocolate. Microwave chocolate wafers in a microwave-safe bowl or cup (preferably a tall one that you can easily dip the cake pop in). Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate, or it’ll seize up!
Step 9: Insert Cake Pop Sticks into Cake Balls
Remove cake pops from the freezer. Dip the tip of a cake pop stick into the melted chocolate and slide about two-thirds of the way through a cake pop ball. The chocolate will act as a glue for the stick. Do this with all 40 cake pop sticks, placing each one back on the baking sheet as you go.
Pro Tip: If this step is taking you a long time to do, you may consider re-freezing your cake pops for 15 minutes or so and re-melting the chocolate. This is a general rule throughout this entire process.
Step 10: Time to Dip Cake Pops!
Now you’re ready to dip! Holding the cake pop by the bottom of the stick, place upside down into the cup of melted chocolate, turning a bit to get every piece of the cake ball covered. Let as much excess chocolate drip off as possible, gently tapping on the side of the cup to remove excess.
Pro Tip: If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
Step 11: Decorate!
Moving quickly, decorate with white sprinkles before the chocolate sets.
Step 12: Allow Cake Pops to Set
Place into a cake pop holder – cake pop up (a styrofoam block, a dish with rice to hold cake pops in place, or a box with holes, etc.). Allow to set completely, serve and enjoy!
Tools You’ll Need
You don’t need anything fancy here, but having the right tools makes this faster and more consistent:
- 9×13 pan – I use this to bake the cake evenly, giving it the right texture before crumbling
- Mixing bowls – a sturdy set makes it easier to mix, crumble, and combine everything without making a mess
- Sheet pan – I use this to place all the cake balls on when transferring them to the freezer, making it easier to move everything at once
- Parchment paper – I line the sheet pan with this to prevent sticking and keep cleanup simple
- 40 cake pop sticks– you’ll need 6″ lollipop sticks to insert into each cake ball.
- Cake Pop Holder– optional, but super helpful while your cake pops are drying.
Tips for Success
Use a small cookie scoop: To help you shape uniform cake truffles, use a small cookie scoop, then roll with your hands. Or even a round tablespoon would work.
Use the correct amount of frosting: Mixing too much frosting with the cake can cause the cake balls to have too much moisture and become greasy and soggy.
Melting chocolate: You don’t need to use the double-boiler method to melt your chocolate wafers. Instead, just pop the wafers in the microwave and melt in 30-second intervals. If you notice the chocolate is a little thick, add 1 teaspoon of coconut oil to help thin it out.
Dipping: Use a deeper cup, about the size of a tall drinking glass, for dipping. If you use a shallow dish, make sure you have a spoon handy to scoop up the melted chocolate and pour it over to coat evenly.
Use a cake pop stand: Whether you buy one or make one at home, it’ll really help keep them upright so they can dry. You can make one by poking holes in a box, using a styrofoam block, or putting rice in a glass or smaller mason jar.
What to Serve With Starbucks Cake Pop
Keep it simple and pair these sweet treats with cozy drinks for the perfect coffee shop-style experience:
- Coffee mate Italian Sweet Cream – Adds a smooth, sweet creaminess that pairs perfectly with cake pops
- Mexican Hot Chocolate – Rich and slightly spiced for a comforting contrast to the sweetness
- Strawberry Milkshake – A fun, fruity option that makes it feel more like a dessert combo
- Eggnog – Creamy and festive, great for a cozy, indulgent pairing
- Irish Coffee – A bold, warm drink that balances the sweetness of the cake pops
- Oreo Frozen Hot Chocolate – Thick, chocolatey, and dessert-like for an extra indulgent treat
Storing Cake Pops
If you have leftover cake pops, store them in an airtight plastic container in the fridge to keep them fresh and from drying out.
Make Ahead: These can be made 2-3 days in advance. For best results, keep your cake pops in the refrigerator until ready to serve.
To Freeze: If you want to store and use them later, after they have dried, place them in a freezer-safe, airtight container or bag for up to 1-2 months! Allow to thaw in the fridge overnight.
FAQs
What kind of cake works best for cake pops?
A simple boxed vanilla cake works best because it’s soft, moist, and easy to crumble. It mixes well with frosting, which helps create that classic dense cake pop texture.
Why do I need to freeze the cake balls?
Freezing helps the cake balls firm up so they don’t fall apart when you dip them in melted chocolate. It also helps the sticks stay in place once they’re inserted.
Why are my cake pops cracking after dipping?
Cracking usually happens when the cake balls are too cold, and the melted chocolate is too hot. Let the cake balls sit out for a few minutes before dipping to balance the temperature.
Variations for Starbucks Cake Pops
- Chocolate Cake Pops – Swap the vanilla cake for a rich chocolate cake to create a deeper, more indulgent flavor that pairs perfectly with chocolate or vanilla coating.
- Red Velvet Cake Pops – Use red velvet cake and cream cheese frosting for a tangy, slightly cocoa-rich twist that feels extra special and bakery-style.
- Funfetti Cake Pops – Mix sprinkles into the cake batter for a colorful surprise inside that makes these perfect for birthdays and celebrations.
- Holiday-Themed Cake Pops – Customize the coating colors and sprinkles (red and green for Christmas, pastels for Easter, etc.) to match any season or event.
- Dark Chocolate Coating Variation – Dip the cake pops in dark or semi-sweet melting wafers for a less sweet, more balanced chocolate flavor.
- Decorated Gourmet Style – Drizzle with contrasting chocolate and add themed sprinkles or jimmies to elevate the look for parties or gifting.
You can also customize your cake pops with various colored melting wafers, sprinkles, and jimmies to suit different themes or occasions, making them easy to match for holidays, parties, or special celebrations.
More Cake Pop Recipes to Make!
With just a few simple ingredients and easy steps, you can create these irresistible Starbucks cake pops that are sure to impress your friends and family. Say goodbye to long coffee shop lines and hello to homemade deliciousness! Enjoy, friends! 🙂
Starbucks Cake Pop Recipe
Save yourself some money and a trip to Starbies by making my Starbucks Cake Pop Recipe, either for your next birthday party or just because! Everyone loves them!
Equipment
- 40 cake pop sticks
- cake pop holder optional
Ingredients
for the cake
- 15.25 oz Vanilla Cake Mix*
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 cup vanilla frosting or frosting of choice, store-bought or homemade
for the decorations
- 10 oz light pink chocolate melting wafers
- white nonpareils sprinkles balls
Instructions
- Preheat oven to 350° F (or whatever your cake mix requires).
- Mix and bake vanilla cake mix according to package directions. Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water listed.
- While the cake is baking, make the frosting (if using homemade). Allow baked cake to cool completely.
- Remove cooled cake from the pans and using a large sharp knife, remove the dark outer hardened layer of the cake. Discard or save for snacking. This is an optional step but I think it makes for a better ball-rolling experience if the hard outer edges are removed.
- In a stand mixer with the paddle attachment (or hand mixer), crumble cooled cake. Mix in vanilla frosting. The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.
- Line baking sheet with parchment paper and using a cookie scoop, scoop cake balls onto the baking sheet. Roll each ball with your hands. If the dough sticks to your hands, you’ll need to wash them occasionally.
- Cover with plastic wrap and freeze cake balls for about 30 minutes. Remove from freezer and give each ball a second roll with the palm of your hands. This will ensure an evenly round ball. Cover and place back into freezer for 1 hour.
- Right before you're ready to pull out your cake pops, melt chocolate. Microwave chocolate wafers in a microwave-safe bowl or cup (preferably a tall one that you can easily dip the cake pop in). Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate or it’ll seize up!**
- If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
- Remove cake pops from the freezer. Dip the tip of a cake pop stick into the melted chocolate and slide about two thirds the way through a cake pop ball. The chocolate will act as a glue for the stick. Do this with all 40 cake pop sticks, placing each one back on baking sheet as you go.
- If this step is taking you a long time to do, you may consider re-freezing your cake pops for 15 minutes or so and re-melting the chocolate. This is a general rule throughout this entire process.
- Now you're ready to dip! Holding the cake pop by the bottom of the stick, place upside down into the cup of melted chocolate, turning a bit to get every piece of the cake ball covered.
- Let as much chocolate drip off as possible, gently tapping on the side of the cup to remove excess.
- Moving quickly, decorate with white sprinkles before the chocolate sets.
- Place into a cake pop holder – cake pop up (a styrofoam block, a dish with rice to hold cake pops in place, or a box with holes, etc.).
- Allow to set completely, serve and enjoy!
Video
Notes
*The eggs, water and oil ingredients listed after the cake mix are what the cake mix requires according to package directions. They are NOT in addition to those ingredients. Depending on which brand of cake mix you use, these ingredients may vary.
**Work in small batches! Pour ⅓ of the bag of chocolate in the bowl and then once it’s used up, melt another ⅓ of the bag, and so on.
Nutrition
Calories: 109kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 94mgPotassium: 14mgFiber: 0.1gSugar: 10gVitamin A: 20IUCalcium: 26mgIron: 0.3mg
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my sticks never stay in place