Making the best Starbucks Copycat Birthday Cake Pops at home has been a game-changer for me—I no longer feel the need to buy them! These cake pops are moist, flavorful, and coated with a smooth candy shell sprinkled with festive nonpareils that give them that classic birthday cake look. Plus, they’re surprisingly easy to make with just a few steps and simple ingredients.
Why You’ll Love This Recipe
I love this recipe because it captures the exact taste and texture of Starbucks’ famous birthday cake pops but lets me control the ingredients and customize the decorations. Baking the cake from a box mix keeps things simple, while mixing it with homemade vanilla buttercream makes the cake pops perfectly moist and flavorful. The candy melt coating gives a professional finish, and the sprinkles add a fun party vibe. Making a batch at home is also great for parties or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake
1 box (13.25 oz) vanilla cake mix (store-bought)
⅓ cup neutral oil (vegetable, avocado, canola, etc.)
1 cup milk or water
4 large eggs
Vanilla Buttercream
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon milk (add more if needed)
Coating
12 oz candy melts (pink or white)
White nonpareils or sprinkles
Directions
Preheat the oven to 325–350°F (162–175°C), following the cake mix box instructions based on your pan size.
In a large bowl, combine the cake mix, oil, milk or water, and eggs until smooth. Pour batter into a greased or lined pan.
Bake according to package directions. Check doneness by inserting a toothpick 2-4 minutes before the end of baking time. The toothpick should come out clean, but be careful not to overbake.
While the cake is still warm, transfer it to a large mixing bowl. Use a stand mixer with a paddle attachment or handheld mixer on low speed to crumble the cake until no large pieces remain. Alternatively, crumble by hand once cooled slightly.
In a small bowl, mix the softened butter, powdered sugar, vanilla extract, salt, and milk until smooth, even if a few lumps remain.
Add the buttercream to the crumbled cake and mix until fully incorporated.
Roll the mixture into 1¼-inch (3 cm) balls, about 30 grams each. Place them on a baking sheet and freeze for 15 minutes.
Bring the cake balls back to room temperature for 10 minutes while melting a small portion of candy melts in the microwave in short bursts until smooth and thin.
Dip the tip of each lollipop stick into the melted candy, then insert it halfway into a cake ball. Freeze the cake pops again for 15 minutes to set the sticks.
Melt the remaining candy melts to a smooth, thin consistency. Dip each cake pop into the candy melt, fully submerging it to the stick, then gently tap to remove excess coating and create an even shell. Avoid dipping again to prevent the pop from falling off.
Quickly decorate with nonpareils or sprinkles before the coating hardens. Place the finished cake pops upright in a styrofoam block or similar holder to dry completely.
Servings and Timing
This recipe yields about 30 cake pops. The total time is approximately 2 hours, including 1 hour prep, 30 minutes baking, and 30 minutes chilling.
Variations
Use chocolate or funfetti cake mix instead of vanilla for different flavors.
Substitute candy melts colors to match party themes.
Add a few drops of food coloring to the buttercream for tinted cake pops inside.
Use crushed cookies or candy mixed into the cake for extra texture.
Try dipping cake pops in melted chocolate and drizzle with white chocolate for a gourmet touch.
Storage/Reheating
I store these cake pops in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture. These aren’t suitable for reheating since the candy coating can melt and lose shape.
FAQs
Can I use homemade cake instead of box mix?
Yes, homemade vanilla cake works perfectly. Just crumble it once cooled and mix with buttercream as directed.
How do I prevent the cake pops from falling off the sticks?
Make sure to dip the stick tip in melted candy before inserting it into the cake ball and chill them thoroughly before coating.
Can I make these cake pops ahead of time?
Absolutely. They keep well in the fridge for several days and freeze nicely for up to a month.
What if my candy melts are too thick?
Add a small amount of vegetable oil or shortening to thin the candy melts to a smooth, dip-friendly consistency.
How can I store leftover cake pops?
Store them in an airtight container in the refrigerator, and allow them to come to room temperature before eating for the best flavor and texture.
Conclusion
Making Starbucks Copycat Birthday Cake Pops at home has become one of my favorite baking projects. They’re fun to make, taste incredible, and bring a festive feel to any occasion. I love that I can control the ingredients and decorate them just how I want. Whether for a birthday party, a special treat, or gift-giving, these cake pops are sure to impress and satisfy.
Starbucks Copycat Birthday Cake Pops are moist, flavorful cake balls coated in a smooth candy shell and decorated with festive sprinkles, replicating the classic birthday cake pops from Starbucks. Easy to make with a box cake mix and homemade buttercream, they’re perfect for parties or gifting.
Ingredients
1 box (13.25 oz) vanilla cake mix (store-bought)
⅓ cup neutral oil (vegetable, avocado, canola, etc.)
1 cup milk or water
4 large eggs
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon milk (add more if needed)
12 oz candy melts (pink or white)
White nonpareils or sprinkles
Instructions
Preheat oven to 325–350°F (162–175°C) according to cake mix instructions.
In a large bowl, mix cake mix, oil, milk or water, and eggs until smooth. Pour into greased or lined pan.
Bake as directed, testing doneness with a toothpick 2-4 minutes before end of baking.
While warm, crumble cake using a mixer or by hand until no large pieces remain.
In a small bowl, mix butter, powdered sugar, vanilla extract, salt, and milk until smooth.
Add buttercream to crumbled cake and mix until fully combined.
Roll mixture into 1¼-inch balls (~30 grams each), place on baking sheet, and freeze for 15 minutes.
Let cake balls warm at room temperature for 10 minutes while melting a small portion of candy melts.
Dip lollipop stick tips in melted candy and insert halfway into each cake ball. Freeze 15 minutes to set sticks.
Melt remaining candy melts to a smooth consistency. Dip each cake pop fully, tap off excess coating, and avoid double dipping.
Decorate with nonpareils or sprinkles immediately. Place upright to dry completely.
Notes
Use chocolate or funfetti cake mix for flavor variations.
Change candy melt colors to match themes.
Add food coloring to buttercream for tinted cake pops.
Mix crushed cookies or candy into cake for texture.
Dip in melted chocolate and drizzle white chocolate for a gourmet look.
Store cake pops in airtight container in fridge up to 5 days; bring to room temperature before serving.
Thin candy melts with vegetable oil or shortening if too thick.
Use homemade cake if preferred, following the same process.
