Name: Starbucks Copycat Cake Pops
Prep time: 1 h
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 box (13.25 oz) vanilla cake mix; ⅓ cup neutral oil (vegetable, avocado, or canola); 1 cup milk or water; 4 large eggs; ¼ cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon milk (plus more if needed); Pinch of salt; 12 oz pink candy melts; White nonpareils or sprinkles

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I enjoy making these Starbucks Copycat Cake Pops because they bring the same familiar flavor I love, but with a homemade touch that feels more rewarding. They turn out soft on the inside, perfectly sweet, and coated in a smooth pink shell with sprinkles. I always feel accomplished after making them, especially knowing I created a café-style treat right in my own kitchen. Starbucks Copycat Cake Pops

Why You’ll Love This Recipe

I like this recipe because it breaks cake pops down into simple, manageable steps that actually work. I rely on a box cake mix but upgrade it for better flavor and moisture, which makes shaping the cake balls much easier. I also appreciate how economical this recipe is since one batch makes plenty to share. Most importantly, I love that the texture stays fluffy and balanced instead of overly sweet.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Cake
1 box (13.25 oz) vanilla cake mix
⅓ cup neutral oil (vegetable, avocado, or canola)
1 cup milk or water
4 large eggs

Vanilla Buttercream
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon milk, plus more if needed
Pinch of salt

Coating
12 oz pink candy melts
White nonpareils or sprinkles

Directions

I begin by preheating the oven according to the instructions on the cake box, usually between 325°F and 350°F depending on the pan size. I mix the cake mix, oil, milk, and eggs until smooth, then pour the batter into a greased or lined pan. I always check the cake a few minutes before the suggested bake time to make sure it stays moist.

Once baked, I transfer the cake to a large bowl while it’s still hot and crumble it immediately. I like doing this while it’s warm because the steam keeps the cake soft. If needed, I let it cool slightly and crumble it by hand.

In a separate bowl, I mix the butter, powdered sugar, vanilla, milk, and salt until a smooth buttercream forms. I add the buttercream to the crumbled cake and mix until everything is evenly combined and easy to roll.

I roll the mixture into balls about 1¼ inches in diameter, roughly 30 grams each. I place them in the freezer for about 15 minutes to firm up.

I melt a small amount of candy melts and dip the tip of each lollipop stick into it, then insert the stick halfway into each cake ball. I chill them again for another 15 minutes.

After chilling, I melt the remaining candy melts until thin and smooth. I dip each cake pop once, gently tap off the excess coating, and quickly add sprinkles before the coating sets. I let the cake pops dry upright until fully firm.

Servings And Timing

I usually get about 30 cake pops from one batch.
Prep time: about 1 hour
Bake time: about 30 minutes
Chill time: about 30 minutes
Total time: approximately 2 hours

Variations

I sometimes switch the vanilla cake mix for chocolate to change the flavor. I also like using different colors of candy melts to match holidays or events. Changing sprinkles is an easy way I customize them without altering the base recipe.

Storage/Reheating

I keep cake pops at room temperature in a cool, dry place for up to 2 days. For longer storage, I place them in an airtight container in the refrigerator for up to 2 weeks. If I need to store them even longer, I freeze them for up to 3 months and let them thaw in the fridge before serving.

FAQs

Why is my cake pop mixture hard to roll?

I’ve found this usually happens when the cake is overbaked or too dry. Keeping the cake moist and mixing in enough buttercream makes a big difference.

Why does the coating crack after drying?

This happens when the cake pops are too cold and the coating is too warm. I let the cake pops sit at room temperature briefly before dipping.

How do I keep the cake pops from falling off the stick?

I make sure the cake balls aren’t too large, chill them at every stage, and dip them only once to avoid excess weight.

Can I make these ahead of time?

I often prepare them days or even weeks in advance. They store very well in both the refrigerator and freezer.

Do I need special equipment to make these?

I don’t think special equipment is necessary. I’ve made these successfully using just a bowl and my hands.

Conclusion

I love making these Starbucks Copycat Cake Pops because they’re fun, approachable, and incredibly satisfying. They look polished, taste delicious, and are perfect for sharing or saving for later. Every time I make them, I’m reminded how enjoyable homemade treats can be.