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Starbucks Copycat Cake Pops Recipe

Starbucks Copycat Cake Pops Recipe

Learn how to make these homemade Starbucks copycat cake pops with this easy baking recipe. The secret is combining moist vanilla cake crumbs with the perfect amount of buttercream frosting for that iconic texture. These best-ever cake pops look professional but are surprisingly simple to create at home.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
20 cake pops
An overhead shot showcases a rustic wooden board holding six perfectly round cake pops arranged in a loose circle. The pops feature a glossy pink candy coating that catches the soft natural light streaming through a nearby window. A cross-section view reveals the moist, tender cake and frosting mixture inside one pop, demonstrating its dense yet fluffy texture. Colorful rainbow sprinkles add playful texture against the smooth coating. In the background, delicate cake crumbs, a small bowl of remaining frosting, and white lollipop sticks create an authentic homemade feel, while a vintage milk bottle filled with additional cake pops suggests a charming presentation idea. The warm, inviting composition captures both the whimsical appeal and professional finish of these beloved bite-sized treats.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">120g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">5g baking powder</li><li class="ingredients-single-item">1g salt</li><li class="ingredients-single-item">80ml whole milk</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">125g powdered sugar</li><li class="ingredients-single-item">2ml vanilla extract</li><li class="ingredients-single-item">15-30ml heavy cream</li><li class="ingredients-single-item">For the coating:</li><li class="ingredients-single-item">450g candy melts or white chocolate</li><li class="ingredients-single-item">30ml vegetable oil (if needed to thin chocolate)</li><li class="ingredients-single-item">Food coloring (optional)</li><li class="ingredients-single-item">Assorted sprinkles</li><li class="ingredients-single-item">20 lollipop sticks</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">20cm round cake pan</li><li class="equipment-single-item">Stand mixer or handheld electric mixer</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Styrofoam block or cake pop stand</li><li class="equipment-single-item">Microwavable bowl for melting chocolate</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease and line a 20cm round cake pan with parchment paper, ensuring the sides are also greased to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This extended beating incorporates air, creating a lighter cake texture that will balance the density needed for cake pops.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. Stir in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until combined - overmixing develops gluten which will make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into the prepared pan and smooth the top. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. The cake should have a light golden color on top.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack. This is important - if the cake is warm when you make the cake pop mixture, the frosting will melt and the texture will be off.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cake cools, prepare your frosting. Beat the softened butter until creamy, then gradually add the powdered sugar. Add vanilla and enough heavy cream to create a smooth, spreadable consistency. The frosting should be thick enough to hold its shape but soft enough to blend with the cake crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the cake is completely cool, crumble it into a large bowl using your hands until no large pieces remain. You want fine, even crumbs that will create a consistent texture throughout your cake pops.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add about two-thirds of the frosting to the cake crumbs and mix thoroughly using your hands or a wooden spoon. The mixture should be moist and hold together when pressed, but not so wet that it's sticky or gummy. Add more frosting tablespoon by tablespoon if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a tablespoon or small ice cream scoop, portion the mixture and roll into balls about 3-4cm in diameter. Place them on a baking sheet lined with parchment paper. You should get approximately 20 balls.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Chill the cake balls in the refrigerator for at least 2 hours, or freeze for 30 minutes. This crucial step ensures they stay firm when dipped in the warm chocolate coating.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to dip, melt your candy melts or white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. If the coating is too thick, add a little vegetable oil to thin it. Add food coloring if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove a few cake balls from the refrigerator at a time (keeping the rest chilled). Dip the tip of a lollipop stick about 1cm into the melted coating, then insert it halfway into a cake ball. This creates an "anchor" that prevents the ball from falling off the stick.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Holding the stick, carefully dip the entire cake ball into the melted coating, ensuring complete coverage. Gently tap the stick against the edge of the bowl to remove excess coating, rotating as you tap to create an even surface.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>While the coating is still wet, quickly add sprinkles or other decorations. Insert the end of the stick into a styrofoam block or cake pop stand to allow the coating to set completely. The chocolate will begin hardening immediately, so work quickly with decorations.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Repeat with remaining cake balls, reheating the coating as needed if it begins to thicken. Allow the cake pops to set completely at room temperature, about 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Once set, your cake pops can be served immediately or stored in an airtight container in the refrigerator for up to 1 week. For the authentic Starbucks experience, serve at room temperature when the cake center is soft and tender.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Starbucks Copycat Cake Pops Recipe?

The recipe uses vanilla cake ingredients (butter, sugar, eggs, flour, milk), buttercream frosting components (butter, powdered sugar, vanilla, cream), and coating materials (candy melts or white chocolate, oil, food colouring and sprinkles), plus lollipop sticks.

How to cook Starbucks Copycat Cake Pops at home?

Learn how to cook Starbucks Copycat Cake Pops by baking a vanilla cake, crumbling it, mixing with buttercream frosting, rolling into balls, chilling them, then inserting lollipop sticks and dipping in melted candy coating. The key to success is properly chilling the cake balls before dipping and working quickly when adding sprinkles.

Why do my cake pops crack after dipping them in chocolate?

Cracking usually occurs when there's a significant temperature difference between cold cake balls and hot coating. Let cake balls warm slightly before dipping, ensure coating isn't too hot, and avoid quick temperature changes by not refrigerating immediately after dipping.

How can I prevent my cake pops from falling off the sticks?

Dip the stick in melted chocolate before inserting it into the cake ball, creating an "anchor" when it sets. Ensure your cake mixture isn't too moist, chill balls thoroughly before dipping, and tap excess coating off gently without vigorous shaking.

What's the best way to store homemade cake pops?

Store completely set cake pops in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze them for up to a month. For freezing, arrange them on a baking sheet until solid, then transfer to a container with parchment between layers.

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Grease and line a 20cm round cake pan with parchment paper, ensuring the sides are also greased to prevent sticking." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This extended beating incorporates air, creating a lighter cake texture that will balance the density needed for cake pops." }, { "@type": "HowToStep", "name": "Add Eggs and Vanilla", "text": "Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. Stir in the vanilla extract until combined." }, { "@type": "HowToStep", "name": "Combine Dry and Wet Ingredients", "text": "In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until combined - overmixing develops gluten which will make your cake tough." }, { "@type": "HowToStep", "name": "Bake Cake", "text": "Pour the batter into the prepared pan and smooth the top. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. The cake should have a light golden color on top." }, { "@type": "HowToStep", "name": "Cool Cake", "text": "Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack. This is important - if the cake is warm when you make the cake pop mixture, the frosting will melt and the texture will be off." }, { "@type": "HowToStep", "name": "Prepare Frosting", "text": "While the cake cools, prepare your frosting. Beat the softened butter until creamy, then gradually add the powdered sugar. Add vanilla and enough heavy cream to create a smooth, spreadable consistency. The frosting should be thick enough to hold its shape but soft enough to blend with the cake crumbs." }, { "@type": "HowToStep", "name": "Crumble Cake", "text": "Once the cake is completely cool, crumble it into a large bowl using your hands until no large pieces remain. You want fine, even crumbs that will create a consistent texture throughout your cake pops." }, { "@type": "HowToStep", "name": "Mix Cake and Frosting", "text": "Add about two-thirds of the frosting to the cake crumbs and mix thoroughly using your hands or a wooden spoon. The mixture should be moist and hold together when pressed, but not so wet that it's sticky or gummy. Add more frosting tablespoon by tablespoon if needed." }, { "@type": "HowToStep", "name": "Form Cake Balls", "text": "Using a tablespoon or small ice cream scoop, portion the mixture and roll into balls about 3-4cm in diameter. Place them on a baking sheet lined with parchment paper. You should get approximately 20 balls." }, { "@type": "HowToStep", "name": "Chill Cake Balls", "text": "Chill the cake balls in the refrigerator for at least 2 hours, or freeze for 30 minutes. This crucial step ensures they stay firm when dipped in the warm chocolate coating." }, { "@type": "HowToStep", "name": "Prepare Coating", "text": "When ready to dip, melt your candy melts or white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. If the coating is too thick, add a little vegetable oil to thin it. Add food coloring if desired." }, { "@type": "HowToStep", "name": "Insert Sticks", "text": "Remove a few cake balls from the refrigerator at a time (keeping the rest chilled). Dip the tip of a lollipop stick about 1cm into the melted coating, then insert it halfway into a cake ball. This creates an 'anchor' that prevents the ball from falling off the stick." }, { "@type": "HowToStep", "name": "Dip Cake Pops", "text": "Holding the stick, carefully dip the entire cake ball into the melted coating, ensuring complete coverage. Gently tap the stick against the edge of the bowl to remove excess coating, rotating as you tap to create an even surface." }, { "@type": "HowToStep", "name": "Decorate", "text": "While the coating is still wet, quickly add sprinkles or other decorations. Insert the end of the stick into a styrofoam block or cake pop stand to allow the coating to set completely. The chocolate will begin hardening immediately, so work quickly with decorations." }, { "@type": "HowToStep", "name": "Set and Serve", "text": "Allow the cake pops to set completely at room temperature, about 1 hour. Once set, your cake pops can be served immediately or stored in an airtight container in the refrigerator for up to 1 week. For the authentic Starbucks experience, serve at room temperature when the cake center is soft and tender." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-05-01", "reviewBody": "These cake pops have the perfect texture, just like the ones from Starbucks! The balance of cake to frosting ratio is spot on. My kids thought they were from the coffee shop!", "name": "Perfect Starbucks Dupe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcelo Hernandez", "datePublished": "2024-05-03", "reviewBody": "I've saved so much money making these at home! The recipe is straightforward and the results are amazing. The chilling time is crucial for that perfect coating finish.", "name": "Budget-Friendly Alternative", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Svenja Müller", "datePublished": "2024-05-07", "reviewBody": "Made these for my daughter's birthday party and they were an absolute hit! Everyone was impressed and the kids kept asking for more. Worth the effort of decorating each one!", "name": "Party Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-10", "reviewBody": "These cake pops are even better than the Starbucks version! The homemade cake has a more authentic flavor and the texture is incredibly moist. I'll never buy store-bought again.", "name": "Better Than Original", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Natsumi Tanaka", "datePublished": "2024-05-12", "reviewBody": "I was intimidated by making cake pops but this recipe breaks it down perfectly. The tip about freezing them before dipping was a game-changer! They looked impressively professional.", "name": "Surprisingly Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/starbucks-copycat-cake-pops-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Starbucks Copycat Cake Pops Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "The recipe uses vanilla cake ingredients (butter, sugar, eggs, flour, milk), buttercream frosting components (butter, powdered sugar, vanilla, cream), and coating materials (candy melts or white chocolate, oil, food colouring and sprinkles), plus lollipop sticks." } }, { "@type": "Question", "name": "How to cook Starbucks Copycat Cake Pops at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Starbucks Copycat Cake Pops by baking a vanilla cake, crumbling it, mixing with buttercream frosting, rolling into balls, chilling them, then inserting lollipop sticks and dipping in melted candy coating. The key to success is properly chilling the cake balls before dipping and working quickly when adding sprinkles." } }, { "@type": "Question", "name": "Why do my cake pops crack after dipping them in chocolate?", "acceptedAnswer": { "@type": "Answer", "text": "Cracking usually occurs when there's a significant temperature difference between cold cake balls and hot coating. Let cake balls warm slightly before dipping, ensure coating isn't too hot, and avoid quick temperature changes by not refrigerating immediately after dipping." } }, { "@type": "Question", "name": "How can I prevent my cake pops from falling off the sticks?", "acceptedAnswer": { "@type": "Answer", "text": "Dip the stick in melted chocolate before inserting it into the cake ball, creating an \"anchor\" when it sets. Ensure your cake mixture isn't too moist, chill balls thoroughly before dipping, and tap excess coating off gently without vigorous shaking." } }, { "@type": "Question", "name": "What's the best way to store homemade cake pops?", "acceptedAnswer": { "@type": "Answer", "text": "Store completely set cake pops in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze them for up to a month. For freezing, arrange them on a baking sheet until solid, then transfer to a container with parchment between layers." } } ] }