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
- as specified on cake mix box milk, to replace water
- as specified on cake mix box + 1 eggs
- as specified on cake mix box oil
For the Binder (choose one option)
- 1 can Betty Crocker Rich & Creamy Vanilla frosting, NET WT 16 OZ / 1 LB / 453g (least favorite option)
- 1/2 cup powdered sugar, (for lighter texture)
- as needed vanilla extract, (with powdered sugar)
- as needed simple vanilla buttercream, homemade (favorite option)
For the Coating and Decoration
- as needed light pink artificial vanilla flavor meltables, enough to coat 28-32 cake pops
- as needed white round sprinkles
- 28-32 lollipop sticks
Instructions
- 1
Preheat your oven according to the cake mix package instructions. Pour the entire contents of the Betty Crocker Super Moist French Vanilla cake mix into a large mixing bowl.
⏱️ 2 min
- 2
Substitute the water amount specified on the cake mix box with milk. Add one extra egg to the number of eggs specified on the box instructions. Add the oil as specified on the box instructions.
⏱️ 3 min
- 3
Whisk all the ingredients together until a smooth cake batter is formed. Ensure there are no dry pockets of mix.
⏱️ 5 min
- 4
Pour the cake batter into a baking pan (one large round pan or multiple smaller pans). Bake the cake according to the time and temperature specified on the cake mix packaging until a toothpick inserted into the center comes out clean.
⏱️ 30 min
- 5
Once baked, carefully remove the cake from the oven. Invert the cake into a large mixing bowl and carefully peel off any parchment paper lining. Allow the cake to cool completely to room temperature. This may take up to an hour.
⏱️ 60 min
- 6
Once cooled, break the cake into pieces and place it into the bowl of a stand mixer.
⏱️ 5 min
- 7
Choose one of the three binder options and add it to the crumbled cake. If using frosting, add the entire can of Betty Crocker Rich & Creamy Vanilla frosting. If using powdered sugar and vanilla, add approximately 1/2 cup of powdered sugar and a splash of vanilla extract. If using simple vanilla buttercream, add enough homemade buttercream to achieve a moldable consistency.
⏱️ 5 min
- 8
Use the stand mixer with a paddle attachment to combine the crumbled cake and the chosen binder. Mix until a cohesive, moldable dough forms. The dough should be firm enough to roll but not crumbly.
⏱️ 5 min
- 9
Wearing gloves (optional, but recommended to prevent sticking), take small portions of the cake dough and roll them into smooth, round balls, approximately 1.5 inches in diameter. Place the rolled cake balls onto a baking sheet lined with parchment paper.
⏱️ 15 min
- 10
Place the light pink artificial vanilla flavor meltables into a microwave-safe bowl or a double boiler. Melt them until smooth, stirring occasionally, following the package instructions. Be careful not to overheat.
⏱️ 5 min
- 11
Dip the tip of each lollipop stick into the melted candy melts (about 1/2 inch). Immediately insert the coated tip into the center of a cake ball, pushing about halfway through. This melted candy acts as a 'glue' to secure the stick. Repeat for all cake balls.
⏱️ 10 min
- 12
Place the cake balls with sticks back on the baking sheet and chill them in the refrigerator for about 15-20 minutes to allow the candy melt 'glue' to set firmly.
⏱️ 20 min
- 13
Hold a cake pop by its stick. Dunk the entire cake ball into the melted candy melts once, ensuring it's fully coated. Do not dip it twice, as it will become too heavy and potentially fall off the stick.
⏱️ 15 min
- 14
Gently tap the stick against the side of the bowl or glass to allow any excess candy melt to drip off. Continue tapping until only a thin, shiny coat remains on the cake pop.
⏱️ 5 min
- 15
While the candy melt coating is still wet, immediately sprinkle white round sprinkles over the cake pop for decoration.
⏱️ 5 min
- 16
Place the finished cake pops upright into a styrofoam block or other suitable holder to allow the coating to set and harden completely. This may take 15-30 minutes at room temperature or faster in the refrigerator.
⏱️ 30 min
- 17
Serve the cake pops immediately, or store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze them for several months.
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
- as specified on cake mix box milk, to replace water
- as specified on cake mix box + 1 eggs
- as specified on cake mix box oil
For the Binder (choose one option)
- 1 can Betty Crocker Rich & Creamy Vanilla frosting, NET WT 16 OZ / 1 LB / 453g (least favorite option)
- 1/2 cup powdered sugar, (for lighter texture)
- as needed vanilla extract, (with powdered sugar)
- as needed simple vanilla buttercream, homemade (favorite option)
For the Coating and Decoration
- as needed light pink artificial vanilla flavor meltables, enough to coat 28-32 cake pops
- as needed white round sprinkles
- 28-32 lollipop sticks
Instructions
- 1
Preheat your oven according to the cake mix package instructions. Pour the entire contents of the Betty Crocker Super Moist French Vanilla cake mix into a large mixing bowl.
⏱️ 2 min - 2
Substitute the water amount specified on the cake mix box with milk. Add one extra egg to the number of eggs specified on the box instructions. Add the oil as specified on the box instructions.
⏱️ 3 min - 3
Whisk all the ingredients together until a smooth cake batter is formed. Ensure there are no dry pockets of mix.
⏱️ 5 min - 4
Pour the cake batter into a baking pan (one large round pan or multiple smaller pans). Bake the cake according to the time and temperature specified on the cake mix packaging until a toothpick inserted into the center comes out clean.
⏱️ 30 min - 5
Once baked, carefully remove the cake from the oven. Invert the cake into a large mixing bowl and carefully peel off any parchment paper lining. Allow the cake to cool completely to room temperature. This may take up to an hour.
⏱️ 60 min - 6
Once cooled, break the cake into pieces and place it into the bowl of a stand mixer.
⏱️ 5 min - 7
Choose one of the three binder options and add it to the crumbled cake. If using frosting, add the entire can of Betty Crocker Rich & Creamy Vanilla frosting. If using powdered sugar and vanilla, add approximately 1/2 cup of powdered sugar and a splash of vanilla extract. If using simple vanilla buttercream, add enough homemade buttercream to achieve a moldable consistency.
⏱️ 5 min - 8
Use the stand mixer with a paddle attachment to combine the crumbled cake and the chosen binder. Mix until a cohesive, moldable dough forms. The dough should be firm enough to roll but not crumbly.
⏱️ 5 min - 9
Wearing gloves (optional, but recommended to prevent sticking), take small portions of the cake dough and roll them into smooth, round balls, approximately 1.5 inches in diameter. Place the rolled cake balls onto a baking sheet lined with parchment paper.
⏱️ 15 min - 10
Place the light pink artificial vanilla flavor meltables into a microwave-safe bowl or a double boiler. Melt them until smooth, stirring occasionally, following the package instructions. Be careful not to overheat.
⏱️ 5 min - 11
Dip the tip of each lollipop stick into the melted candy melts (about 1/2 inch). Immediately insert the coated tip into the center of a cake ball, pushing about halfway through. This melted candy acts as a 'glue' to secure the stick. Repeat for all cake balls.
⏱️ 10 min - 12
Place the cake balls with sticks back on the baking sheet and chill them in the refrigerator for about 15-20 minutes to allow the candy melt 'glue' to set firmly.
⏱️ 20 min - 13
Hold a cake pop by its stick. Dunk the entire cake ball into the melted candy melts once, ensuring it's fully coated. Do not dip it twice, as it will become too heavy and potentially fall off the stick.
⏱️ 15 min - 14
Gently tap the stick against the side of the bowl or glass to allow any excess candy melt to drip off. Continue tapping until only a thin, shiny coat remains on the cake pop.
⏱️ 5 min - 15
While the candy melt coating is still wet, immediately sprinkle white round sprinkles over the cake pop for decoration.
⏱️ 5 min - 16
Place the finished cake pops upright into a styrofoam block or other suitable holder to allow the coating to set and harden completely. This may take 15-30 minutes at room temperature or faster in the refrigerator.
⏱️ 30 min - 17
Serve the cake pops immediately, or store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze them for several months.