Description
Recreate the magic of Starbucks Birthday Cake Pops with this easy copycat recipe. Moist vanilla cake is baked from a box mix, crumbled, and combined with a smooth buttercream before being shaped into perfect bite-sized balls. These cake pops are then dipped in sweet candy melts and decorated with festive sprinkles, making them ideal for celebrations or everyday indulgence.
Ingredients
Cake Ingredients
- 1 box (13.25 oz) store-bought vanilla cake mix
- 1/3 cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
Buttercream Ingredients
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp milk (add more if needed)
Decorating Ingredients
- 12 oz candy melts (preferably pink or white)
- White nonpareils or sprinkles
Instructions
- Preheat Oven: Set your oven to 325-350℉ (162-175℃) based on the instructions on your cake mix box and the size of your baking pan.
- Prepare and Bake Cake: In a large bowl, combine the vanilla cake mix, neutral oil, milk or water, and eggs. Pour the batter into a greased or lined pan. Bake according to the package instructions, checking doneness 2-4 minutes before the end with a toothpick. It should come out clean; avoid overbaking to keep the cake moist.
- Crumble the Cake: Once baked, immediately transfer the hot cake into a large mixing bowl. Using a stand mixer with a paddle attachment, mix on low speed until the cake is crumbled finely with no large chunks. Alternatively, crumble by hand if cooled slightly.
- Make the Buttercream: In a separate small bowl, stir together the softened butter, powdered sugar, vanilla extract, salt, and milk until a fairly smooth buttercream forms. A few small lumps are okay.
- Combine Cake and Buttercream: Add the buttercream into the crumbled cake and mix thoroughly until fully incorporated into a dough-like consistency.
- Shape Cake Pops: Roll the mixture into balls about 1¼-inch (3cm) in diameter or weighing approximately 30 grams each. Place the cake balls on a tray and chill them in the freezer for 15 minutes to firm up.
- Insert Sticks: Heat a small amount of candy melts in the microwave in short increments until melted and smooth. Dip the tip of each lollipop stick into the melted candy, then insert it halfway into each cake ball. Chill in the freezer for another 15 minutes to set.
- Coat Cake Pops: Remove cake pops from freezer and bring to room temperature for about 10 minutes. Melt the remaining candy melts until thin enough for dipping. Submerge each cake pop in the melted candy thoroughly to cover, ensuring the coating goes all the way to the stick to secure it.
- Remove Excess Coating: Hold the stick and gently tap the cake pop to let excess candy melt drip off, aiming for an even coating. Avoid double-dipping to prevent the cake pop from detaching from the stick.
- Decorate and Dry: Quickly decorate the wet coating with white nonpareils or sprinkles. Stand the cake pops upright in a styrofoam block or similar until the coating hardens. Repeat until all cake pops are coated and decorated.
Notes
- Using the exact temperature from the cake box depending on your pan size is important to prevent over or under baking.
- The secret to smooth cake pops is not overbaking the cake and finely crumbling it to create an even texture.
- Chilling the cake balls before dipping helps them hold their shape and prevents cracking.
- Melting candy melts in short bursts and stirring well helps avoid burning and ensures smooth coverage.
- Insert sticks carefully and chill again before coating to secure the pops and prevent them from falling off.
- Decorate quickly after dipping, as the candy coating hardens fast.
- Store finished cake pops in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
