Last summer, my niece turned seven, and she was obsessed with those pink Starbucks Copycat Birthday Cake Pops from the display case. I remember her eyes lighting up every time we passed one, but at three bucks a pop, I knew we could do better at home. That’s when I rolled up my sleeves in my tiny kitchen, testing box mixes and frostings until I nailed that soft, vanilla center wrapped in smooth pink goodness. These homemade cake pops taste just like the real deal—maybe even better, with that fresh-baked warmth and crunch of sprinkles that pop in your mouth. If you’ve ever wondered how to make cake pops step by step, this is your sign. They’re surprisingly simple, perfect for birthday parties or just because.
I’ve made batches for school treats and snack tables, and kids go wild. The secret? A little buttercream to bind it all, plus chilling tricks so they don’t slide off the sticks. No fancy tools needed—just patience and a freezer. Ready to whip up some magic?
Ingredients for Starbucks Recipes Cakepops
Grab a vanilla cake mix as your base; it’s the shortcut to fluffy texture without hours of mixing. We amp it up with an extra egg and milk for richness that mimics Starbucks’ moist bite.
- 1 box (15.25 oz) vanilla cake mix, like Betty Crocker or Duncan Hines
- 1 cup milk (instead of water for better flavor)
- 1/3 cup vegetable oil
- 4 large eggs
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 oz pink candy melts
- White nonpareils sprinkles
- 24 lollipop sticks
- 1 teaspoon milk (for buttercream, if needed)
How to Make Cakepops: Step-by-Step Guide
Start by preheating your oven to 350°F and greasing a 9×13 pan. Mix the cake batter with milk, oil, and eggs—beat for two minutes until smooth. Bake 22-25 minutes until a toothpick comes out clean. Don’t overbake; dry cake makes crumbly pops.
While warm, crumble the cake into a big bowl or mixer. Whip up quick buttercream: beat butter, powdered sugar, vanilla, salt, and a splash of milk until creamy. Mix half into the crumbs, adding more if needed for dough that holds shape when squeezed.
Portion into 1-inch balls using a cookie scoop—about 30g each to avoid heavy flops. Freeze 15 minutes. Dip stick tips in melted pink candy, insert halfway into balls, and freeze again 15 minutes. This glue step is gold.
Melt remaining candy melts in microwave bursts, stirring smooth. Let pops sit at room temp 10 minutes to dodge cracks. Dunk fully once, tap off excess, and sprinkle nonpareils fast before it sets. Dry upright in foam or rice-filled pan. That first bite? Pure celebration—soft cake, sweet coating, tiny crunch.
Pro Tips for the Best Cake Pop Recipe
Chill everything religiously; skipping freezes leads to disasters. Weigh balls for uniform size—too big, and they tumble. Thin candy melts with a teaspoon coconut oil if thick. Work in batches of five to keep shapes intact.
- Use room-temp pops and not-too-hot melts to prevent cracking.
- Hot cake crumbles easiest, locking in moisture.
- No stand mixer? Hands work fine once cooled a bit.
Homemade Cake Pops Variations
Swap vanilla mix for funfetti for extra birthday sparkle. Chocolate cake with chocolate melts? Decadent twist. For good baking recipes, try lemon mix with white coating and yellow sprinkles. Vegan? Box mix plus coconut milk and dairy-free butter.
Troubleshooting How To Make Cake Pops
Balls cracking? Temp shock—warm melts less. Falling off sticks? Smaller balls, deeper stick dips, full chills. Dry dough? More buttercream. Coating too thick? Reheat gently or add oil. Sweating? Dry in fridge briefly.
Ingredient Substitutions
- No pink melts? White chocolate tinted with gel color.
- Butter shortage? Shortening in buttercream.
- Gluten-free? Use GF cake mix.
- No lollipop sticks? Pretzel rods for savory spin.
Storage and Serving Suggestions for Birthday Treats
Room temp in airtight container: 2 days. Fridge: 1 week. Freeze up to 3 months—thaw overnight. Serve on platters for snacks for birthday party vibes, or bag individually for school treats. Pair with coffee for adult Starbucks feels.
Frequently Asked Questions
Can I bake without a mixer?
Yes, crumble by hand and stir in frosting. Takes elbow grease but works great.
How many does this make?
About 24-30 pops, depending on size. Double for crowds.
Why do my pops crack?
Cold pops hit hot coating. Temper both for smooth results.
Can I make ahead?
Absolutely—freeze balls pre-dip, or finished pops up to months.
Substitutes for candy melts?
Almond bark or chocolate with paramount crystals thins nicely.
Are they freezer-friendly?
Yes, up to 3 months. Thaw in fridge for best texture.
Gluten-free version?
Use GF mix and frosting—tastes spot on.
Starbucks Copycat Birthday Cake Pops
Equipment
- 9×13 baking pan
- Mixing bowl
- Cookie scoop
- Lollipop sticks
- Styrofoam block or rice pan for drying
Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 1 cup milk
- 1/3 cup vegetable oil
- 4 large eggs
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 12 oz pink candy melts
- white nonpareils sprinkles
- 24 lollipop sticks
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. Mix cake mix, milk, oil, and eggs until smooth. Bake 22-25 minutes until toothpick clean.
- Crumble warm cake into bowl. Beat butter, powdered sugar, vanilla, salt, and milk for buttercream. Mix into crumbs until dough forms.
- Roll into 1-inch balls (30g each). Freeze 15 minutes.
- Melt small amount of pink candy melts. Dip stick tips, insert halfway into balls. Freeze 15 minutes.
- Let pops warm 10 minutes. Melt remaining candy melts. Dunk each pop once, tap excess, add sprinkles. Dry upright.
Notes
- Chill at every step to prevent falling off sticks.
- Use 30g balls max for stability.
- Store room temp 2 days, fridge 1 week, freeze 3 months.
