Starbucks Copycat Birthday Cake Pops
These delightful cake pops are easy to make at home, perfect for celebrations, and can be customized with flavors and decorations to fit any occasion.
Ingredients
For the Cake
- 1 box 13.25 oz any store-bought box of vanilla cake mix Choose a box mix suitable for birthday cake.
- ⅓ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water Use whichever you prefer.
- 4 large eggs
For the Buttercream
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp milk (add more if needed)
For Coating
- 12 oz candy melts Choose colors based on decoration preference.
- to taste white nonpareils or sprinkles Use for decoration.
Instructions
Baking the Cake
- Preheat oven to 325-350℉ (162-175℃), as directed on the cake box.
- Combine all cake ingredients in a large bowl and pour batter into a greased/lined pan.
- Bake until a toothpick comes out clean, 2-4 minutes prior to the end of the recommended bake time.
- Transfer the baked cake into a large mixing bowl while still hot and crumble using a paddle attachment until no large pieces remain.
Making the Buttercream Filling
- In a small mixing bowl, combine all buttercream ingredients and mix until smooth.
- Add the buttercream mixture to the crumbled cake and mix until fully incorporated.
Shaping and Chilling
- Roll cake mixture into 1¼-inch (3 cm) balls, about 30g each.
- Chill the cake balls in the freezer for 15 minutes.
Coating the Cake Pops
- Melt pink candy melts in the microwave in 15-30 second intervals until smooth.
- Dip the tip of a lollipop stick into the melted candy, then insert gently into the center of each cake ball halfway.
- Chill again in the freezer for 15 minutes.
- Melt the remaining candy melts until desired consistency, then dip each cake pop to coat fully.
- Tap gently to remove excess candy melt and decorate with sprinkles or nonpareils quickly before coating sets.
Notes
Store cake pops in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week or freeze for up to three months.