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Starbucks Copycat Birthday Cake Pops

These Starbucks Copycat Birthday Cake Pops bring the coffee shop magic straight into your kitchen. Made with fluffy vanilla cake, smooth buttercream frosting, and a crunchy candy coating, they're a spot-on dupe of the iconic Starbucks treat. Perfect for birthdays, holidays, or when you're just craving a sweet little pop of joy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 cake pops
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 box vanilla cake mix plus ingredients listed on box
  • 1/2 cup vanilla frosting store-bought or homemade
  • 12 oz pink candy melts
  • 2 tsp vegetable oil for smoother dipping
  • 24 lollipop sticks
  • Rainbow sprinkles
Optional Add-ins
  • White chocolate drizzle
  • Food coloring for themed pops
  • Gel coloring for the cake inside surprise!

Equipment

  • Mixing bowls
  • Baking pan
  • Cookie scoop
  • Lollipop sticks
  • Microwave-safe bowl
  • Styrofoam block or cake pop stand

Method
 

Bake the Cake:
  1. Follow the box directions for a 9x13 pan. Let it cool completely.
Crumble It:
  1. Once the cake is cool, crumble it into fine crumbs in a large bowl.
Mix with Frosting:
  1. Add frosting a spoonful at a time, mixing until the texture holds together like playdough.
Roll into Balls:
  1. Use a cookie scoop to portion, then roll into smooth 1-inch balls. Chill for 30 minutes.
Insert Sticks:
  1. Melt a few candy melts, dip the tip of each stick into the melted candy, then insert into the cake balls. Chill again for 10 minutes.
Dip & Decorate:
  1. Melt remaining candy melts with oil until smooth. Dip each pop and gently tap off excess. Immediately add sprinkles.
Let Set:
  1. Stick the pops upright in a foam block or stand. Let them set fully at room temp or pop them in the fridge.

Notes

Birthday Cake Pops – Helpful Tips

Use Boxed Cake Mix for Ease
  • Don’t stress over baking from scratch—box cake mix works beautifully and keeps it simple! Just make sure it’s fully cooled before crumbling.
Don’t Overdo the Frosting
  • Too much frosting makes mushy cake pops that slide off sticks. You want just enough to bind the crumbs, about 2–3 tablespoons for the whole cake.
Chill Before Dipping
  • Once shaped, refrigerate the cake balls for at least 1 hour or freeze them for 20–30 minutes. This helps them hold their shape when dipped.
Melt Candy Melts Slowly
  • Use low heat or short microwave bursts with stirring in between. Add a bit of coconut oil or shortening to thin the coating for easier dipping.
Dip the Stick First!
  • Dip each stick about ½ inch into the melted coating before inserting into the cake ball—this helps “glue” it in place so it won’t fall off later.
Tap Gently, Not Aggressively
  • After dipping, gently tap off excess coating by rotating and lightly tapping your wrist, not the stick itself. This keeps the pop from falling off.
Sprinkle Before It Sets
  • Add your sprinkles immediately after dipping, while the coating is still wet. Once it sets, nothing will stick!
Styrofoam Is Your Friend
  • Stand the pops upright in a styrofoam block or cake pop stand to dry without smudging the coating.
Store Them Right
  • Let them fully set, then store in an airtight container at room temp for up to 4 days. Don’t refrigerate or they’ll sweat and get sticky.