I made these Starbucks Copycat Cake Pops, Back in 2013, and I have held on to this old photo for a long time.
This was such a fun recipe to make, as cake pops were all the rage back then.
I made these for an order and I made them for my family as well and they were such a hit!
If it’s your first time making Cake Pops, practice is key. Especially when tapping the excess chocolate or candy melts off the pop, so be extra careful when doing so.
Once you get the hang of it, you will love making all kinds of cake pops.
I make my store bought cake mix more like a bakery style mix by adding in an extra egg than called for, as well as milk instead of water and butter instead of oil, but you can absolutely make them just according to the directions if desired.
Tips for making these Starbucks Copycat Cake Pops:
Before you begin dipping them, make sure they are cold, that way they will adhere to the lollipop stick more effectively.
Don’t dip for too long as I have done this many of times just for the ball to end up falling off the stick and into the melts and it just makes a mess and you will have to make more melts.
Be sure to only use the inside of the baked cake, and not the outer layer, as it tends to be drier and harder to blend in a soft dough when mixing with the frosting.
If the candy melts are still too thick when melted, add a bit more shortening and blend to a smooth consistency. I use about 1/2 a teaspoon at a time. A little goes a long way.
Helpful tools for making the Cake Pops:
Cookie Scoop or cake pop scoop
Ingredients
- 1 box vanilla cake mix, instead of ingredients back of box, add:
- 4 eggs
- 1 cup of milk
- 1/2 cup of butter
- 1/2 tsp vanilla extract
- 12 oz light pink color candy melts (I use Wilton brand)
- 1 1/2 teaspoons of Crisco shortening
- white sprinkles nonpareils
- 1 tablespoon of vanilla frosting from can
- 24 cake pop or Lollipop sticks
Directions:
Bake cake according to package, but add one more egg, butter instead of oil, and milk instead of water.
After baking, let cake cool a bit, then break up cake and add cake pieces to the bowl of an electric mixer.
Add in vanilla extract
Add in tablespoon of frosting.
Mix on medium until everything is combined.
It will look like clumps and soft.
Portion out the dough and shape into balls.
Add balls to a cookie sheet covered in parchment paper.
Place cookie sheet into freezer to cool.
Melt candy melts and shortening in a Candy warmer or in microwave by placing them in a microwave safe deep measuring cup for 30 second intervals while stirring in between, until fully melted.
Remove cake balls from freezer.
Dip the end of the cake pop stick in melted candy melts to coat the tip.
Insert cake pop stick into center of cake ball from coated end, and place cake pop on baking sheet.
Repeat with all cake balls.
Place sheet back into fridge to cool a bit about 10 minutes.
Pour remaining melted candy melts into a large glass or deep jar.
Remove sheet from fridge and begin to dip a cake pop carefully into candy melts, until ball is completely coated but do it quickly so that cake pop doesn’t fall into jar.
Tap excess chocolate off cake pop and quickly sprinkle with nonpareils evenly over cake pop. Hold for a few seconds to set before placing back on cookie sheet or stand them upright into a piece of styrofoam or in a tall glass.
Repeat process with each cake pop.
Store in refrigerator for up to 3 days.
Starbucks Copycat Cake Pops
Ingredients
- 1 box vanilla cake mix, instead of ingredients back of box, add:
- 4 eggs
- 1 cup of milk
- 1/2 cup of butter
- 1/2 tsp vanilla extract
- 12 oz light pink color candy melts (I use Wilton brand)
- 1 1/2 teaspoons of Crisco shortening
- white sprinkles nonpareils
- 1 tablespoon of vanilla frosting from can
- 24 cake pop or Lollipop sticks
Instructions
- Bake cake according to package, but add one more egg, butter instead of oil, and milk instead of water.
- After baking, let cake cool a bit, then break up cake and add cake pieces to the bowl of an electric mixer.
- Add in vanilla extract
- Add in tablespoon of frosting.
- Mix on medium until everything is combined.
- It will look like clumps and soft.
- Portion out the dough and shape into balls.
- Add balls to a cookie sheet covered in parchment paper.
- Place cookie sheet into freezer to cool.
- Melt candy melts and shortening in a Candy warmer or in microwave by placing them in a microwave safe deep measuring cup for 30 second intervals while stirring in between, until fully melted.
- Remove cake balls from freezer.
- Dip the end of the cake pop stick in melted candy melts to coat the tip.
- Insert cake pop stick into center of cake ball from coated end, and place cake pop on baking sheet.
- Repeat with all cake balls.
- Place sheet back into fridge to cool a bit about 10 minutes.
- Pour remaining melted candy melts into a large glass or deep jar.
- Remove sheet from fridge and begin to dip a cake pop carefully into candy melts, until ball is completely coated but do it quickly so that cake pop doesn’t fall into jar.
- Tap excess chocolate off cake pop and quickly sprinkle with nonpareils evenly over cake pop. Hold for a few seconds to set before placing back on cookie sheet or stand them upright into a piece of styrofoam or in a tall glass.
- Repeat process with each cake pop.
- Store in refrigerator for up to 3 days.
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure