I love making these Starbucks Copycat Chocolate Cake Pops because they let me enjoy a bakery-style treat at home with full control over flavor and texture. Every time I prepare them, I end up with rich, moist cake pops that feel special enough for celebrations but easy enough for a casual baking day.
Why You’ll Love This Recipe
I like this recipe because it saves money while still delivering the same indulgent experience I expect from a coffee shop dessert. I enjoy how approachable the steps are, even for beginners, and how reliable the results turn out every time. I also appreciate that this recipe builds confidence and makes future cake pop projects feel much easier.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
1 box (13.25 oz) chocolate cake mix
⅓ cup neutral oil
1 cup milk
4 large eggs
For the chocolate buttercream
¼ cup unsalted butter, softened
1 cup powdered sugar
1½ tablespoons cocoa powder
½ teaspoon vanilla extract
1 pinch salt
1 teaspoon milk, plus more if needed
For coating and decorating
12 oz dark cocoa candy melts
¼ cup white nonpareils or sprinkles
Directions
I begin by preheating the oven according to the cake mix instructions. I combine the cake mix, oil, milk, and eggs in a large bowl and mix until smooth. I pour the batter into a greased or lined baking pan and bake until a toothpick inserted in the center comes out clean, checking a few minutes early to avoid overbaking.
While the cake is still hot, I transfer it directly into a large mixing bowl and crumble it until no large pieces remain. In a separate bowl, I mix the butter, powdered sugar, cocoa powder, vanilla extract, salt, and milk until a smooth chocolate buttercream forms.
I add the buttercream to the warm cake crumbs and mix until fully combined. I roll the mixture into balls about 1¼ inches in diameter and place them in the freezer for 15 minutes to firm up.
Next, I melt a small amount of the candy melts and dip the tip of each lollipop stick into the melted coating before inserting it halfway into each cake ball. I return them to the freezer for another 15 minutes to set.
After chilling, I let the cake pops sit at room temperature for about 10 minutes. I melt the remaining candy melts until smooth and thin, then dip each cake pop once, gently tapping off the excess coating. I decorate with sprinkles right away and let them dry upright until fully set.
Servings And Timing
I usually get about 30 to 32 cake pops from this recipe.
Prep time takes me about 1 hour.
Bake time is around 30 minutes.
Chill time is approximately 30 minutes.
Total time comes out to about 2 hours.
Variations
I sometimes switch the coating color using milk chocolate or white candy melts. I also like adding different sprinkles to match holidays or events. Occasionally, I mix a tablespoon of espresso powder into the cake batter when I want a deeper chocolate flavor.
Storage/Reheating
I store cake pops at room temperature in an airtight container for up to 2 days. If I need them to last longer, I keep them refrigerated for up to 2 weeks. For long-term storage, I freeze them for up to 3 months and allow them to thaw in the refrigerator before serving. I never reheat cake pops, as they are best enjoyed at room temperature.
FAQs
Why are my cake pops dry or hard to roll?
I usually find this happens when the cake is overbaked. Checking the cake a few minutes before the recommended bake time helps prevent dryness.
Why do my cake pops crack after coating?
I’ve noticed cracking happens when the cake pops are too cold and the coating is too warm. Letting the cake pops rest briefly at room temperature before dipping solves this issue.
How do I stop cake pops from falling off the stick?
I keep the cake balls small, chill them at every stage, and only dip them once to avoid adding too much weight.
Can I use regular chocolate instead of candy melts?
I can use regular chocolate, but I find candy melts easier to work with because they don’t require tempering and set more evenly.
What can I use instead of a stand to dry cake pops?
I poke small holes into a sturdy cardboard box and use it to hold the cake pops upright while they dry.
Conclusion
I truly enjoy making these Starbucks Copycat Chocolate Cake Pops because they feel festive, satisfying, and reliable every single time. This recipe gives me consistently delicious results and makes homemade cake pops something I feel confident serving for any occasion.
These Starbucks Copycat Chocolate Cake Pops are rich, moist, and coated in smooth dark cocoa candy melts for a bakery-style treat at home. They’re fun to make, perfect for celebrations, and great for building baking confidence.
Ingredients
For the cake:
1 box (13.25 oz) chocolate cake mix
⅓ cup neutral oil
1 cup milk
4 large eggs
For the chocolate buttercream:
¼ cup unsalted butter, softened
1 cup powdered sugar
1½ tablespoons cocoa powder
½ teaspoon vanilla extract
1 pinch salt
1 teaspoon milk, plus more if needed
For coating and decorating:
12 oz dark cocoa candy melts
¼ cup white nonpareils or sprinkles
Instructions
Preheat oven according to cake mix instructions. Grease or line a baking pan.
In a bowl, combine cake mix, oil, milk, and eggs. Mix until smooth and pour into the prepared pan.
Bake until a toothpick inserted in the center comes out clean. Let it cool slightly.
While still warm, crumble cake into a large bowl with no large chunks remaining.
In a separate bowl, mix butter, powdered sugar, cocoa powder, vanilla, salt, and milk until smooth to make buttercream.
Combine buttercream with crumbled cake. Mix until fully blended.
Roll mixture into 1¼-inch balls. Place on a tray and freeze for 15 minutes.
Melt a small amount of candy melts. Dip lollipop stick tips into melted chocolate and insert into cake balls halfway.
Freeze again for 15 minutes, then let rest at room temp for 10 minutes before coating.
Melt remaining candy melts. Dip each cake pop, tap off excess, and immediately decorate with sprinkles.
Place upright in a stand to dry completely before serving.
Notes
Don’t overbake the cake to prevent dryness.
Let cake pops warm slightly before dipping to prevent cracking.
Use candy melts for easier coating; regular chocolate may require tempering.
For variety, use different sprinkles, candy melt colors, or add espresso powder to the batter.
Use a cardboard box with holes as a stand if you don’t have a cake pop holder.
