Find out the best tips and tricks to make Copycat Starbucks Cake Pops Recipe. These are perfect for snacks, parties and more.
Ingredients
- 1 box vanilla cake mix (15.25-ounce)
- 1 cup water.
- ½ cup vegetable oil.
- 3 eggs.
- 1 cup frosting.
- 12 ounces candy melts or chocolate melting wafers.
- 38 lollipop sticks.
- sprinkles.
Cake Pop Recipe
Easy homemade cake pops covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion!
Prep: 40min
Total: 60min
Serving Size: 1 serving
Nutrition Facts: calories 110 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 9 mg, Sodium 36 mg, Sugar 15 g, servingSize 1 serving
Ingredients:
- 15 ounce box white cake mix (, cook according to package directions in a 9×13″ pan)
- 10 ounce package dark chocolate melting wafers
- 10 ounce package white chocolate melting wafers (,I prefer Ghiradelli)
- 1 stick salted butter (, softened )
- 2-2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
Instruction:
- In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.
- Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.
- Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.
Homemade Cake Pops
Homemade vanilla cake pops with vanilla buttercream from scratch- no cake mix or canned frosting!
Prep: 2h
Total: 7h
Yield: 40
Ingredients:
- 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
- 7 Tablespoons (100g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2-3 teaspoons heavy cream or milk
- 1 teaspoon pure vanilla extract
- 32 ounces candy melts or coating (or pure white chocolate)*
- sprinkles
Instruction:
- Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
- All the cake to cool completely in the pan set on a wire rack.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
- Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
- Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed. Place back into the fridge as you’ll only work with a couple at a time.
- Melt the coating in a 2-cup liquid measuring cup (best for dunking!). you can use a double boiler or microwave.
- Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!
- Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.
Copycat Starbucks Cake Pops
You can use white almond bark instead of the candy melts for the outside coating if you prefer. Use food coloring to dye it pink prior to dipping the cake pops in the mixture.
Prep: 10min
Total: 55min
Serving Size: 1 serving
Nutrition Facts: calories 143 kcal, Carbohydrate 23 g, Protein 1 g, Fat 6 g, Saturated Fat 2 g, Trans Fat 1 g, Sodium 159 mg, Fiber 1 g, Sugar 14 g, unSaturated Fat 3 g, servingSize 1 serving
Ingredients:
- 1 box classic cake mix and ingredients called for on box to make the cake
- 3 Tbsp Vanilla Frosting (I used pre-made)
- 24-36 Cake Pop Sticks or Lollipop Sticks
- 12 oz Pink Candy Melts
- White Sprinkles
Instruction:
- Make cake and bake according to box instructions. Then let the cake cool at room temperature.
- Remove the cake from the pan. Remove the brown outside layer from the cake and throw away. Crumble up the remaining cake into a large bowl.
- Add the frosting to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the pink candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the pink melted candy and then place them into the cake balls about halfway threw the balls. Then place in freezer for 10-15 minutes.
- After the cake pops have been in the freezer. Dip each cake pop into the melted candy melts (you may need to remelt if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
- Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!
How to Make Cake Pops | SO Easy and Delicious!
FAQ
What is the trick to making cake pops?
Don’t Skip the Freeze
The first exercise in patience is waiting for the cake pops to chill after you’ve dipped the sticks in chocolate and pressed them into the center of the cake ball. Putting them in the freezer will help everything firm up so you don’t lose a pop while adding the coating.
What is cake pop dough made of?
Cake doughs are actually pieces of cake crumbs that are mixed with butter, chocolate, or icing and formed into spheres to make cake pops. Aside from cake pops, this easy-to-make cake pop dough can also be used to make cakesicles. If you are really a baker, cake pop dough can even be made out of cake scraps.
Are cake pops cooked or raw?
It may sound confusing, but when you break it down, it really isn’t…. A cake pop is make by mixing a Fully Baked Cake with frosting, rolling the mixture into a ball (or a specific shape for your special design), dipping it into chocolate coating and then decorating.
How to make cake pops ahead of time?
Roll the cake mix into balls for a basic cake pop or get creative, shaping it into something fun to fit into your party theme. Once the cake pop centers are shaped, they are cooled in the fridge or freezer and then you will add a lollipop stick and dip the pops into melted chocolate or candy melts. Easy enough!
Why do you put vodka in cake pops?
Baking with booze—such as bourbon, rum, port and vodka—can add additional flavor, texture and even change the consistency of many baked goods.
