Starbucks Copycat Birthday Cake Pops
Homemade Starbucks Copycat Birthday Cake Pops with soft vanilla cake centers, pink candy coating, and sprinkles. Easy step-by-step recipe for perfect party treats.
Equipment
- 9x13 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 9x13-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.