why make this recipe
These Starbucks Copycat Birthday Cake Pops are a delightful treat that brings the joyful taste of celebrations to your home. They’re perfect for parties, easy to share, and fun to eat! Plus, making them at home means you can customize the flavors and decorations to suit your taste. Who doesn’t love a little cake on a stick?
how to make Starbucks Copycat Birthday Cake Pops
Ingredients:
- 1 box (13.25 oz) of any store-bought vanilla cake mix
- ⅓ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp milk (add more if needed)
- 12 oz candy melts
- White nonpareils or sprinkles
Directions:
- Preheat your oven to 325-350℉ (162-175℃). Check the cake box for the exact temperature based on your baking pan.
- In a large bowl, mix all the cake ingredients together until well combined.
- Pour the batter into a greased or lined baking pan and place it in the oven. Use a toothpick to check for doneness about 2-4 minutes before the time on the cake box. Make sure it comes out clean to avoid overbaking.
- Once baked, put the cake immediately into a large mixing bowl while it’s still hot. Use a paddle attachment on low speed, crumble the cake until no large pieces are left. You can also crumble it by hand or with a handheld mixer.
- In a small bowl, combine all the buttercream ingredients. You don’t need to sift the powdered sugar. Mix until smooth; some small lumps are okay. Add this buttercream to the crumbled cake and mix until everything is well blended.
- Roll the cake mixture into balls about 1¼ inches (3 cm) in diameter or around 30 grams each. Put the rolled cake pops in the freezer for 15 minutes, then let them sit at room temperature for 10 minutes while you melt the candy melts.
- Melt a small amount of pink candy melts in the microwave according to the package instructions. Heat in 15-30 second intervals, stirring until smooth.
- Dip the tip of each lollipop stick into the melted candy, then insert the stick halfway into each cake ball. Repeat for all the cake balls, then chill in the freezer for another 15 minutes.
- After chilling, bring the cake pops back to room temperature for 10 minutes. Melt the remaining candy melts until they’re thin and smooth.
- Dip each cake pop into the melted candy, ensuring it’s fully submerged up to the stick. This helps hold the cake pop securely.
- Hold the stick and gently tap the cake pop to let the excess candy melt drip off. Aim for one even coating, so don’t dunk again.
- Quickly decorate with sprinkles or nonpareils before the candy hardens. Place each finished cake pop into a styrofoam block to keep them upright as they dry. Repeat until all cake pops are made.
how to serve Starbucks Copycat Birthday Cake Pops
Serve these delicious cake pops on a festive tray for any celebration or gathering. They pair wonderfully with coffee or milk and are perfect for kids’ parties. Just grab a stick and enjoy a bite of sweet goodness!
how to store Starbucks Copycat Birthday Cake Pops
Store your cake pops in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can keep them in the fridge for about a week. Just make sure they are well covered so they don’t dry out.
tips to make Starbucks Copycat Birthday Cake Pops
- Make sure your cake is fully cooled before crumbling for the best texture.
- If the mixture feels too dry, add a little more milk to help it stick together.
- Experiment with different flavors of cake mix or candy melts for unique twists.
variation
You can change up the cake flavor by using chocolate cake mix or adding sprinkles to the cake mixture for extra fun! Try different colored candy melts for holiday themes or other celebrations!
FAQs
Can I make cake pops ahead of time?
Yes, you can prepare the cake pops a day or two in advance. Just store them in the fridge to keep them fresh.What if my cake pops start to fall off the stick?
This usually happens if there’s too much candy melt on the pop. Make sure to tap off the excess melt gently. Also, ensure the cake is properly chilled when you insert the stick.Can I freeze cake pops?
Yes, you can freeze cake pops! Just make sure they are fully set and stored in an airtight container. They can be frozen for up to 2 months.
Starbucks Copycat Birthday Cake Pops
Ingredients
For the Cake
- 1 box 13.25 oz of any store-bought vanilla cake mix
- ⅓ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
For the Buttercream
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar No need to sift.
- 1 tsp vanilla extract
- Pinch salt
- 1 tsp milk (add more if needed)
For the Coating and Decoration
- 12 oz candy melts Pink recommended.
- To taste white nonpareils or sprinkles
Instructions
Preparation
- Preheat your oven to 325-350℉ (162-175℃). Check the cake box for the exact temperature based on your baking pan.
- In a large bowl, mix all the cake ingredients together until well combined.
- Pour the batter into a greased or lined baking pan and place it in the oven. Use a toothpick to check for doneness about 2-4 minutes before the time on the cake box. Make sure it comes out clean to avoid overbaking.
- Once baked, put the cake immediately into a large mixing bowl while it’s still hot. Use a paddle attachment on low speed, crumble the cake until no large pieces are left.
Mixing
- In a small bowl, combine all the buttercream ingredients and mix until smooth; some small lumps are okay.
- Add this buttercream to the crumbled cake and mix until everything is well blended.
Forming the Pops
- Roll the cake mixture into balls about 1¼ inches (3 cm) in diameter or around 30 grams each.
- Put the rolled cake pops in the freezer for 15 minutes, then let them sit at room temperature for 10 minutes while you melt the candy melts.
Coating
- Melt a small amount of pink candy melts in the microwave according to the package instructions.
- Dip the tip of each lollipop stick into the melted candy, then insert the stick halfway into each cake ball.
- Chill the cake pops in the freezer for another 15 minutes.
- After chilling, bring the cake pops back to room temperature for 10 minutes. Melt the remaining candy melts until they’re thin and smooth.
- Dip each cake pop into the melted candy, ensuring it’s fully submerged up to the stick.
- Hold the stick and gently tap the cake pop to let the excess candy melt drip off. Ensure an even coating.
Decoration
- Quickly decorate with sprinkles or nonpareils before the candy hardens.
- Place each finished cake pop into a styrofoam block to keep them upright as they dry.