Description
Recreate the fun and festive Starbucks Copycat Birthday Cake Pops at home with this easy recipe. Moist vanilla cake is baked from a simple box mix, crumbled, and blended with a smooth vanilla buttercream to form perfect bite-sized pops. Each pop is dipped in colorful candy melts and finished with playful white sprinkles, making these treats ideal for parties or celebrations.
Ingredients
Scale
Cake
- 13.25 oz box vanilla cake mix (store-bought)
- 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
- Pinch of salt
- 1 teaspoon milk (plus more if needed)
Coating
- 12 oz candy melts
- White nonpareils or sprinkles
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, neutral oil, milk (or water), and eggs. Mix thoroughly until smooth and well incorporated.
- Bake the Cake: Pour the batter into a prepared baking pan (greased or lined). Bake according to the box instructions, usually around 25-30 minutes at 350°F (175°C), until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Crumble the Cake: Once cooled, crumble the cake into fine crumbs using your hands or a fork into a large bowl, ensuring no large chunks remain.
- Make the Vanilla Buttercream: In a separate bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and salt. Add 1 teaspoon of milk and mix until smooth. Add more milk if needed to achieve a spreadable consistency.
- Combine Cake and Buttercream: Mix the buttercream into the cake crumbs, stirring thoroughly until the mixture holds together and can be shaped into balls without falling apart.
- Form Cake Pops: Using your hands or a small scoop, roll the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
- Melt the Candy Coating: In a microwave-safe bowl, melt the candy melts in 30-second increments, stirring between each until smooth and fully melted. Avoid overheating to prevent clumping.
- Dip the Cake Pops: Using a skewer or toothpick, dip each cake ball into the melted candy coating, ensuring it is fully covered. Allow any excess coating to drip off.
- Add Sprinkles: Immediately after dipping, sprinkle white nonpareils or sprinkles over the coating before it sets.
- Set the Cake Pops: Place dipped cake pops upright in a styrofoam block or on parchment paper to harden completely at room temperature or in the refrigerator.
Notes
- Use a neutral oil to avoid overpowering the vanilla flavor.
- If cake mixture is too dry, add a little more buttercream or a teaspoon of milk to help bind.
- Work quickly when dipping to ensure a smooth coating before it hardens.
- Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra fun, use colored candy melts or different sprinkles variations.
Keywords: Starbucks copycat, birthday cake pops, party treats, vanilla cake pops, candy-coated cake balls