Description
Delightful Starbucks Copycat Birthday Cake Pops that bring a nostalgic magic back to your kitchen, perfect for any occasion.
Ingredients
Scale
- 1 (13.25 oz) box 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
Instructions
- Preheat your oven to 325-350℉ (162-175℃), following the instructions on the cake box for the exact temperature based on your pan size.
- Combine all cake ingredients (cake mix, oil, milk or water, eggs, and softened butter) in a large bowl. Mix well until fully combined.
- Pour the batter into a greased or lined pan and bake according to the cake box’s instructions. Check if the cake is done by sticking a toothpick in the center to come out clean 2–4 minutes before the suggested baking time.
- Transfer the warm cake into a large mixing bowl. Crumble the cake with a stand mixer or by hand until no large pieces remain.
- Mix all the buttercream ingredients: powdered sugar, vanilla extract, a pinch of salt, and milk in a small bowl until smooth.
- Add the buttercream mixture to the crumbled cake and mix until fully incorporated.
- Roll the mixture into balls approximately 1¼ inches (3 cm) in diameter. Chill the cake pops in the freezer for 15 minutes, then let them come back to room temperature for 10 minutes while you melt the candy melts.
- Melt a small amount of pink candy melts in the microwave, stirring until thin and smooth.
- Dip the tip of each lollipop stick into the melted candy and gently insert it halfway into the cake balls.
- Chill in the freezer for another 15 minutes.
- Once chilled, take the cake pops out of the freezer and let sit for 10 minutes. Melt the remaining candy melts.
- Dip each cake pop into the melted candy melts, ensuring full coverage.
- Tap holding the stick to allow excess candy melt to drip off.
- Decorate with nonpareils or sprinkles while the candy coating is wet.
- Place the finished cake pops into a styrofoam block to keep them upright as they dry.
Notes
Make ahead by prepping and freezing the cake pops a week in advance. Store leftover cake pops in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg