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–+ servings
Starbucks Copycat Birthday Cake Pops

Starbucks Copycat Birthday Cake Pops: Delightful DIY Treats

These Starbucks Copycat Birthday Cake Pops are a delightful DIY treat, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Freezing Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 30 cake pops
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Vanilla Cake Mix
  • 1/3 cup Neutral Oil Can substitute with vegetable, avocado, or canola oil.
  • 1 cup Milk Using milk is crucial for best results.
  • 3 large Eggs Essential for structure and moisture.
For the Buttercream
  • 1/2 cup Unsalted Butter Can use salted butter, omit extra salt.
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract Feel free to experiment with other extracts.
  • 1 pinch Salt Balances sweetness.
  • 1 tablespoon Milk To adjust consistency.
For the Coating
  • 2 cups Candy Melts Choose any color to match your theme.
  • 1 cup White Nonpareils or Sprinkles Optional decoration.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Baking pan
  • freezer
  • Microwave-safe bowl
  • styrofoam block

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325-350°F (162-175°C), adjusting based on your pan size.
  2. In a large mixing bowl, combine the vanilla cake mix, neutral oil, milk, and large eggs. Mix on medium speed for 2-3 minutes.
  3. Pour the batter into the prepared baking pan and bake for 25-30 minutes.
  4. Once baked, let the cake cool for 10 minutes and then crumble it in a mixing bowl.
  5. Prepare the buttercream by mixing unsalted butter, powdered sugar, vanilla extract, and salt until smooth.
  6. Fold the buttercream into the crumbled cake mixture until combined.
  7. Roll the mixture into 30g balls and place them on a baking sheet lined with parchment paper.
  8. Freeze the shaped cake balls for about 15 minutes to firm up.
  9. Melt the candy melts according to package instructions and dip the ends of lollipop sticks in it before inserting.
  10. Return the cake pops to the freezer for an additional 15 minutes after inserting sticks.
  11. Dip each cake pop into the melted candy, allowing excess to drip off, and add sprinkles on top while wet.
  12. Place the coated cake pops upright in a styrofoam block to dry for 30 minutes.

Nutrition

Serving: 1cake popCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 35mgSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cake pops can be stored at room temperature for 2-3 days, in the fridge for 2 weeks, or frozen for up to 3 months.

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