Starbucks Copycat Birthday Cake Pops
Starbucks Copycat Birthday Cake Pops
Ingredients
For the Cake
- 1 box Betty Crocker Super Moist French Vanilla cake mix, NET WT 13.25 OZ / 375g
- 1/2 cup oil, as per cake mix instructions
- 1 cup milk, substituted for water, as per cake mix instructions
- 4 eggs, 3 as per cake mix instructions, plus 1 extra
For the Simple Vanilla Buttercream (Favorite Binding Option)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/8 teaspoon salt
For the Coating and Decoration
- 1 bag Sweet Tooth Fairy MELTABLES LIGHT PINK Artificial Vanilla Flavored confectionary coating
- 32 lollipop sticks
- 1/4 cup white nonpareils, sprinkles
Instructions
- 1
Preheat your oven to the temperature specified on the cake mix box. Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
⏱️ 5 min•🌡️ 175
- 2
In a large mixing bowl, combine the cake mix, oil, milk (instead of water), and 4 eggs. Whisk thoroughly until a smooth, thick batter is formed, ensuring there are no lumps.
⏱️ 5 min
- 3
Pour the prepared cake batter into the lined cake pan.
⏱️ 1 min
- 4
Bake the cake according to the package directions, typically 28-32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan for 10-15 minutes.
⏱️ 30 min•🌡️ 175
- 5
While the cake cools slightly, prepare the simple vanilla buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 6
Gradually add the powdered sugar, vanilla extract, milk, and salt to the butter. Mix on low speed until combined, then increase to medium-high and beat until smooth and creamy, about 2-3 minutes. Set aside.
⏱️ 5 min
- 7
Once the cake has cooled slightly, transfer it to the bowl of a stand mixer. Remove the parchment paper. Using the paddle attachment, break the cake into fine crumbs. This should take about 1-2 minutes.
⏱️ 2 min
- 8
Add the prepared simple vanilla buttercream to the crumbled cake in the stand mixer. Mix on low speed with the paddle attachment until the cake crumbs and buttercream are fully combined and form a cohesive, rollable dough. This process is quick, taking only seconds once the buttercream is added.
⏱️ 2 min
- 9
Line a baking sheet with parchment paper. Wearing gloves, take a small amount of the cake dough (about 1 1/2 tablespoons). Squeeze the dough firmly in your hand to compact it, then roll it into a smooth, uniform ball. Place the rolled cake balls onto the prepared baking sheet. Repeat until all the cake dough is used, yielding 28-32 cake pops.
⏱️ 20 min
- 10
Place the baking sheet with the cake balls into the refrigerator for at least 30 minutes to chill and firm up. This will help them stay on the sticks and prevent crumbling during dipping.
⏱️ 30 min•🌡️ 4 - 11
Melt the confectionary coating according to package directions. This can be done in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler, until smooth and pourable.
⏱️ 5 min
- 12
Take the chilled cake balls out of the refrigerator. Dip the tip of a lollipop stick into the melted candy coating (about 1/2 inch). Immediately insert the candy-dipped stick about halfway into the center of a cake ball. This acts as 'glue'. Repeat for all cake pops, placing them back on the baking sheet.
⏱️ 10 min
- 13
Allow the candy 'glue' to set for about 5-10 minutes, or place them back in the refrigerator for a few minutes to speed up the process.
⏱️ 10 min
- 14
Once the sticks are secure, take a cake pop and fully submerge it into the melted candy coating, ensuring it's completely covered. Immediately lift the cake pop out and gently tap the stick against the side of the bowl or your hand to allow excess coating to drip off, leaving only one shiny, even coat.
⏱️ 15 min
- 15
Before the coating dries, hold the dipped cake pop over a bowl and generously sprinkle white nonpareils over it. Place the finished cake pop upright into a styrofoam block or a similar holder to allow the coating to set completely. Repeat for all remaining cake pops.
⏱️ 15 min
- 16
Allow the cake pops to set completely at room temperature for at least 30 minutes, or refrigerate for 15 minutes, before serving. Enjoy your Starbucks Copycat Birthday Cake Pops!
⏱️ 30 min•🌡️ 20
Kitchen Tools
Nutrition Facts (per serving)
Starbucks Copycat Birthday Cake Pops
For the Cake
- 1 box Betty Crocker Super Moist French Vanilla cake mix, NET WT 13.25 OZ / 375g
- 1/2 cup oil, as per cake mix instructions
- 1 cup milk, substituted for water, as per cake mix instructions
- 4 eggs, 3 as per cake mix instructions, plus 1 extra
For the Simple Vanilla Buttercream (Favorite Binding Option)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/8 teaspoon salt
For the Coating and Decoration
- 1 bag Sweet Tooth Fairy MELTABLES LIGHT PINK Artificial Vanilla Flavored confectionary coating
- 32 lollipop sticks
- 1/4 cup white nonpareils, sprinkles
Instructions
- 1
Preheat your oven to the temperature specified on the cake mix box. Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
⏱️ 5 min•🌡️ 175 - 2
In a large mixing bowl, combine the cake mix, oil, milk (instead of water), and 4 eggs. Whisk thoroughly until a smooth, thick batter is formed, ensuring there are no lumps.
⏱️ 5 min - 3
Pour the prepared cake batter into the lined cake pan.
⏱️ 1 min - 4
Bake the cake according to the package directions, typically 28-32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan for 10-15 minutes.
⏱️ 30 min•🌡️ 175 - 5
While the cake cools slightly, prepare the simple vanilla buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 6
Gradually add the powdered sugar, vanilla extract, milk, and salt to the butter. Mix on low speed until combined, then increase to medium-high and beat until smooth and creamy, about 2-3 minutes. Set aside.
⏱️ 5 min - 7
Once the cake has cooled slightly, transfer it to the bowl of a stand mixer. Remove the parchment paper. Using the paddle attachment, break the cake into fine crumbs. This should take about 1-2 minutes.
⏱️ 2 min - 8
Add the prepared simple vanilla buttercream to the crumbled cake in the stand mixer. Mix on low speed with the paddle attachment until the cake crumbs and buttercream are fully combined and form a cohesive, rollable dough. This process is quick, taking only seconds once the buttercream is added.
⏱️ 2 min - 9
Line a baking sheet with parchment paper. Wearing gloves, take a small amount of the cake dough (about 1 1/2 tablespoons). Squeeze the dough firmly in your hand to compact it, then roll it into a smooth, uniform ball. Place the rolled cake balls onto the prepared baking sheet. Repeat until all the cake dough is used, yielding 28-32 cake pops.
⏱️ 20 min - 10
Place the baking sheet with the cake balls into the refrigerator for at least 30 minutes to chill and firm up. This will help them stay on the sticks and prevent crumbling during dipping.
⏱️ 30 min•🌡️ 4 - 11
Melt the confectionary coating according to package directions. This can be done in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler, until smooth and pourable.
⏱️ 5 min - 12
Take the chilled cake balls out of the refrigerator. Dip the tip of a lollipop stick into the melted candy coating (about 1/2 inch). Immediately insert the candy-dipped stick about halfway into the center of a cake ball. This acts as 'glue'. Repeat for all cake pops, placing them back on the baking sheet.
⏱️ 10 min - 13
Allow the candy 'glue' to set for about 5-10 minutes, or place them back in the refrigerator for a few minutes to speed up the process.
⏱️ 10 min - 14
Once the sticks are secure, take a cake pop and fully submerge it into the melted candy coating, ensuring it's completely covered. Immediately lift the cake pop out and gently tap the stick against the side of the bowl or your hand to allow excess coating to drip off, leaving only one shiny, even coat.
⏱️ 15 min - 15
Before the coating dries, hold the dipped cake pop over a bowl and generously sprinkle white nonpareils over it. Place the finished cake pop upright into a styrofoam block or a similar holder to allow the coating to set completely. Repeat for all remaining cake pops.
⏱️ 15 min - 16
Allow the cake pops to set completely at room temperature for at least 30 minutes, or refrigerate for 15 minutes, before serving. Enjoy your Starbucks Copycat Birthday Cake Pops!
⏱️ 30 min•🌡️ 20