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, vegetable or canola
- 1 cup milk, whole or 2%
- 4 eggs, large
For the Simple Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For Assembly and Decoration
- 12 ounces Sweet Tooth Fairy MELTABLES Light Pink Artificial Vanilla Bunch candy melts
- 24 lollipop sticks
- 1/4 cup white sprinkles
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a large round cake pan, or line it with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the Betty Crocker Super Moist French Vanilla cake mix, oil, milk (as a substitute for water), and 4 large eggs. Whisk all ingredients together until a smooth batter is formed, ensuring no lumps remain.
⏱️ 5 min
- 3
Pour the prepared cake batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This cooling process will take about 30 minutes.
⏱️ 60 min•🌡️ 350
- 4
While the cake is cooling, prepare the simple vanilla buttercream. In a medium bowl, cream together the softened unsalted butter until light and fluffy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the buttercream is smooth and creamy. Set aside.
⏱️ 10 min
- 5
Once the cake is completely cool, transfer it to the bowl of a stand mixer. Using the paddle attachment, break the cake into fine crumbs. Alternatively, you can crumble the cake by hand.
⏱️ 5 min
- 6
Add the prepared simple vanilla buttercream to the crumbled cake in the stand mixer bowl. Mix on low speed until the cake crumbs and buttercream are thoroughly combined and form a cohesive, dough-like mixture. The mixture should be firm enough to roll into balls but still moist.
⏱️ 5 min
- 7
Wearing gloves (to prevent sticking and keep hands clean), take small portions of the cake mixture. Roll each portion into a smooth, round ball, approximately 1 to 1 1/2 inches in diameter. This recipe yields approximately 24 to 32 cake pops. Place the formed cake balls onto a baking sheet lined with parchment paper.
⏱️ 15 min
- 8
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
- 9
Melt the Sweet Tooth Fairy MELTABLES Light Pink Artificial Vanilla Bunch candy melts according to package instructions (usually in a microwave-safe bowl in 30-second intervals, stirring in between, or using a double boiler).
⏱️ 5 min
- 10
Remove the chilled cake balls from the refrigerator. Dip the tip of a lollipop stick into the melted candy melts, then insert the candy-dipped stick into the center of each cake ball, about halfway through. The melted candy acts as a 'glue' to secure the stick. Allow the candy to set for a few minutes.
⏱️ 10 min
- 11
Once the sticks are secured, dunk each cake pop into the melted pink candy melts, ensuring it's fully coated. Avoid double-dipping, as it can make the coating too heavy. Gently tap the cake pop against the side of the bowl to allow any excess candy melt to drip off, ensuring a single, shiny coat.
⏱️ 10 min
- 12
Before the candy melt coating dries, immediately decorate the cake pops with white sprinkles. Place the decorated cake pops upright in a foam block or similar holder to dry completely. This will take about 15-20 minutes.
⏱️ 20 min
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, vegetable or canola
- 1 cup milk, whole or 2%
- 4 eggs, large
For the Simple Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For Assembly and Decoration
- 12 ounces Sweet Tooth Fairy MELTABLES Light Pink Artificial Vanilla Bunch candy melts
- 24 lollipop sticks
- 1/4 cup white sprinkles
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a large round cake pan, or line it with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the Betty Crocker Super Moist French Vanilla cake mix, oil, milk (as a substitute for water), and 4 large eggs. Whisk all ingredients together until a smooth batter is formed, ensuring no lumps remain.
⏱️ 5 min - 3
Pour the prepared cake batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This cooling process will take about 30 minutes.
⏱️ 60 min•🌡️ 350 - 4
While the cake is cooling, prepare the simple vanilla buttercream. In a medium bowl, cream together the softened unsalted butter until light and fluffy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the buttercream is smooth and creamy. Set aside.
⏱️ 10 min - 5
Once the cake is completely cool, transfer it to the bowl of a stand mixer. Using the paddle attachment, break the cake into fine crumbs. Alternatively, you can crumble the cake by hand.
⏱️ 5 min - 6
Add the prepared simple vanilla buttercream to the crumbled cake in the stand mixer bowl. Mix on low speed until the cake crumbs and buttercream are thoroughly combined and form a cohesive, dough-like mixture. The mixture should be firm enough to roll into balls but still moist.
⏱️ 5 min - 7
Wearing gloves (to prevent sticking and keep hands clean), take small portions of the cake mixture. Roll each portion into a smooth, round ball, approximately 1 to 1 1/2 inches in diameter. This recipe yields approximately 24 to 32 cake pops. Place the formed cake balls onto a baking sheet lined with parchment paper.
⏱️ 15 min - 8
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 - 9
Melt the Sweet Tooth Fairy MELTABLES Light Pink Artificial Vanilla Bunch candy melts according to package instructions (usually in a microwave-safe bowl in 30-second intervals, stirring in between, or using a double boiler).
⏱️ 5 min - 10
Remove the chilled cake balls from the refrigerator. Dip the tip of a lollipop stick into the melted candy melts, then insert the candy-dipped stick into the center of each cake ball, about halfway through. The melted candy acts as a 'glue' to secure the stick. Allow the candy to set for a few minutes.
⏱️ 10 min - 11
Once the sticks are secured, dunk each cake pop into the melted pink candy melts, ensuring it's fully coated. Avoid double-dipping, as it can make the coating too heavy. Gently tap the cake pop against the side of the bowl to allow any excess candy melt to drip off, ensuring a single, shiny coat.
⏱️ 10 min - 12
Before the candy melt coating dries, immediately decorate the cake pops with white sprinkles. Place the decorated cake pops upright in a foam block or similar holder to dry completely. This will take about 15-20 minutes.
⏱️ 20 min