This copycat Starbucks Cake Pops recipe is an easy, affordable way to recreate the trendy sweet pink treats on a stick. Make your own at home with vanilla cake mixed with frosting, a pink almond bark coating and covering of white sprinkles.
Homemade Starbucks Copycat Cake Pops Recipe
Starbucks Cake Pops are so easy to copy in your own kitchen using a simple combination of vanilla cake with frosting, which is dipped in a pink melted candy coating and topped with white sprinkles.
If you love Starbucks birthday cake pops but don’t like the cost, look no further than this copycat recipe because making cake pops at home only requires a few simple steps.
What could be better than a portable sweet treat that looks just as pretty and tastes just like the classic cake ball, but made without paying the Starbucks cake pop price?
The bite-sized portions and playful presentation make these perfect for entertaining, from casual parties to sophisticated bridal showers and everything in between!
Why We Love This Starbucks Copycat Cake Pop Recipe
- Easy copycat recipe that’s more affordable than the original.
- Uses a handful of simple ingredients.
- Portable and individually portioned bites of pretty pink coated cake.
- Let’s you customize your cake with your favorite colors and flavors.
- Perfect handheld, bite-sized party treat, edible gift, or party favor.
Starbucks Cake Pops Ingredients
- French Vanilla Cake Mix: : This boxed mix provides the base for our cake pops, giving them a tender and moist texture. Follow the instructions on the box to prepare the cake batter, using eggs, oil, water.
- Vanilla frosting: Adding a creamy and sweet element, the vanilla frosting binds the crumbled cake together, creating a delightful and flavorful mixture.
- White almond bark: This white candy provides the smooth and rich coating for our cake pops. You can also use pink candy melts without any food coloring.
- Vegetable shortening: Adding a small amount to the melted almond bark helps achieve a smooth and glossy consistency, making it easier to coat the cake pops.
- Pink or red food dye: An oil-based food dye is the key to coloring the white almond bark so that it closely resembles the pretty pink color you see in the display case.
- White sprinkles: We use white sprinkles because we’re copying Starbucks, but feel free to use multi-colors to make them more festive.
Substitutions and Additions
- Customize Your Cake Pops: This recipe can be a blank canvas for creating custom themed-cake pops. Use red and green sprinkles for Christmas; pink and red sprinkles for Valentine’s Day; pretty pastel colors for Easter or a baby shower; rainbow sprinkles for birthdays or Pride celebrations.
- Skip the Stick: Serve these treats as cake balls, bites, or truffles.
- Bake From Any Box: You can use any cake mix (including gluten-free) or brownie mix to bake your cake filling, or you can use a homemade sheet cake recipe if you prefer. Try yellow cake, red velvet cake, strawberry cake, or chocolate cake. Just remember to match the frosting flavor to the cake itself. (Of course, you can use a homemade frosting or cream cheese frosting if you prefer.)
Recommended Tools
- Mixing bowl
- 9×13 inch baking dish
- Parchment paper
- Cake pop sticks or lollipop sticks
- Deep bowl or cup
How to Make Starbucks Cake Pops
- Cook The Cake: Bake the cake per package instructions.
- Make The Middle Mixture: Crumble the cooled cake and mix with the frosting.
- Roll Into Round Balls: Scoop the mixture into tight balls. Smooth and round the balls by rolling them in between the palms of your hands.
- Melt the Candy Coating: Microwave the almond bark for 60 seconds, stir, and heat in 15-second bursts, stirring in between, until smooth. Add warmed pink food dye and stir until combined.
- Dip The Stick: Dip the tip of a cake pop stick into the coating, about 1/2” up the stick, then push into the middle of the cake pop. Freeze for 15 minutes.
- Dip And Decorate: Rewarm the remaining coating with shortening as needed, then dip each cake pop into the pink coating. Allow the excess to drip off, and immediately top with sprinkles.
- Serve: Place the cake pops in a container, without touching, to dry. Enjoy!
How to Serve Starbucks Cake Pops At Home
Impress your guests by presenting these delightful Copycat Starbucks Cake Pops on a decorative platter or a foam block covered in vibrant wrapping paper, creating a captivating centerpiece. These sweet treats are ideal for birthday parties, baby showers, or even weddings.
To elevate their elegance, enhance the outer candy coating by drizzling melted white chocolate or colored candy melts. Embellish further with an assortment of sprinkles, edible pearls, or edible glitter, infusing them with a dazzling allure.
For a themed celebration, customize the cake pops by using colored candy melts or incorporating themed decorations atop each one. Whether it’s crafting characters, intricate patterns, or miniature fondant toppers, tailor them to match the occasion and bring a unique touch.
These Starbucks Cake Pops also make wonderful party favors. Wrap each cake pop individually in clear cellophane bags, tie with colorful ribbons, and attach a personalized tag to create a sweet and memorable gift for your guests.
Tips For Making The Best Starbucks Cake Pops
- You can use an electric mixer to combine the cake and frosting. This will help chop up the cake even more and create a consistent and finer texture.
- I like to use a deep, narrow cup or tall drinking glass to submerge the cake ball into the coating. It is the perfect depth for dipping the cake pops.
- You can use a standard cake pop stand, a shallow cup, or a soft styrofoam block to display your cake pops.
- It’s important that you use an oil-based food dye and warm it a little (let it sit in a hot cup of water).
- Ensure you warm the almond bark in short bursts so you don’t scorch it.
Make your Cake Pop Mixture Ahead Of Time
Your cake mixture can be prepared a couple of days in advance and kept in the fridge until you are ready to use. You can even form the cake balls a day ahead and let them chill in the fridge for easier dipping.
If you want to prep your cake balls and freeze them, store them in a large freezer bag and keep them in the freezer for up to 6 weeks. Let your cake balls come to room temperature before dipping and decorating.
How to Store Starbucks Cake Pops
- To Store: Store the cake pops at room temperature in an airtight container for up to 1 week.
- To Freeze: You can freeze the uncoated rolled cake balls in an airtight container or freezer-safe bag, then take them out of the freezer as you wish to make them. They will keep well for up to 2 months. Thaw the frozen cake balls in the refrigerator overnight before dipping and decorating.
More Easy Cake Pop Recipes
Other Easy Bite Sized Desserts
- Brownie Truffles
- Easy no-bake cheesecake bites
- Birthday Cake Fudge
- Mini Snickers Cheesecakes
- Rainbow Cake Pops
- Raspberry Truffles
Starbucks Cake Pops
Ingredients
- 15 ounces French Vanilla Cake Mix
- Other cake mix ingredients eggs, oil, water
- 3 tablespoons Vanilla Frosting
- 24 ounces White Almond Bark
- 1 tablespoon vegetable shortening
- ½ teaspoon Pink Food Dye oil based
- White Sprinkles
Instructions
- Prepare cake per package instructions.
- Allow cake to cool, then crumble into a bowl with the vanilla frosting and mix well (use your stand mixer for this if you prefer).
- Line a baking sheet with wax paper. Take 3 Tablespoons of the cake mixture and firmly roll into a ball using your hands. Make sure to try to eliminate any cracks. Lay on the baking sheet.
- Repeat with all the cake mix, you should have about 18 cake pops.
- Add some almond bark to a small container and add some shortening. Heat in the microwave for 1 minute, then stir well.
- Keep adding heat in 15 second intervals until the coating has come to the right consistency.
- Add some pink food dye (warmed), and give a good stir until totally combined.
- Dip the tip of a cake pop stick into the coating, just up to about 1/2” up the stick, then push into the middle of the cake pop. Repeat with all the cake pops, then add to the freezer for 15 minutes.
- After they have sat in the freezer and you’re ready to start dipping (rewarm coating as necessary), dip each cake pop into the pink coating. Allow excess to drip off then stick the cake pop into a container where it won’t touch the others and can dry.
- Top with the white sprinkles before the coating has dried.
Jenn’s Notes
- To Store: Store the cake pops at room temperature in an airtight container for up to 1 week.
- To Freeze: You can freeze the uncoated rolled cake balls in an airtight container or freezer-safe bag, then take them out of the freezer as you wish to make them. They will keep well for up to 2 months. Thaw the frozen cake balls in the refrigerator overnight before dipping and decorating.
- You can use an electric mixer to combine the cake and frosting. This will help chop up the cake even more and create a consistent and finer texture.
- I like to use a deep, narrow cup or tall drinking glass to submerge the cake ball into the coating. It is the perfect depth for dipping the cake pops.
- You can use a standard cake pop stand, shallow cup, or a soft styrofoam block to display your cake pops.
- It’s important that you use an oil based food dye and warm it a little (let it sit in a hot cup of water).
- Make sure to warm the almond bark in short bursts so you don’t scorch it.
