Description
Make Starbucks Copycat Birthday Cake Pops at home with this easy recipe. These treats use a simple cake mix base and a homemade buttercream filling, coated in sweet candy melts and sprinkles. They are perfect for celebrations and simple enough for new bakers.
Ingredients
- 1 box (13.25 oz) vanilla cake mix
- 1/3 cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 teaspoon milk (add more if needed)
- 12 oz candy melts
- white nonpareils or sprinkles
Instructions
- Preheat oven to 325-350℉ (162-175℃). Follow the cake box directions for the exact temperature based on your pan size.
- Combine all cake ingredients in a large bowl. Pour batter into a greased or lined pan and bake. Test doneness with a toothpick 2-4 minutes before the listed bake time ends. Do not overbake.
- Transfer the hot cake to a large stand mixing bowl. Crumble the cake on low speed using a paddle attachment until smooth. You can also use a handheld mixer or crumble cooled cake by hand.
- In a small bowl, combine all buttercream ingredients. Sifting the powdered sugar is not needed. Stir until fairly smooth; some lumps are normal.
- Add the buttercream to the crumbled cake mixture. Mix until everything incorporates fully.
- Roll the mixture into cake pops about 1¼-inch (3 cm) in diameter or 30 g each. Place cake pops in the freezer for 15 minutes to chill.
- While chilling, melt a small amount of pink candy melts in the microwave per package directions, stirring in 15-30 second intervals until smooth and thin.
- Dip the tip of a lollipop stick into the melted candy, then gently insert the dipped tip halfway into a chilled cake ball. Repeat for all cake balls. Chill the dipped sticks in the freezer for another 15 minutes.
- Take the cake pops out of the freezer and let them warm up for 10 minutes at room temperature. Melt the remaining candy melts until you reach the desired thinness.
- Dip each cake pop fully into the melted candy coating, making sure you submerge it all the way to the stick base. This secures the pop.
- Hold the stick and gently tap the cake pop to let excess candy melt drip off. Aim for one even coat. Avoid dipping a second time, as this can make the pop fall off.
- Decorate immediately with sprinkles or nonpareils. Place the finished cake pops upright in a styrofoam block to dry. Repeat for the remaining pops.
Notes
- Chilling the cake pops before dipping results in a smoother coating and helps prevent cracking.
- Use different colored candy melts for variety in your decorations.
- Store the finished cake pops in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American