Easy Starbucks Cake Pop Copycat Recipe
User Reviews
5
Easy Starbucks Cake Pop Copycat Recipe
Description
Easy Starbucks Cake Pop Copycat Recipe starts with a classic vanilla cake baked from a box mix, ensuring a moist and tender crumb. The cake is cooled, crumbled, and blended gradually with a homemade butter frosting, which holds the cake balls together without making them too moist. These balls are then dipped into a pink candy melt coating, enhanced with vegetable oil for smoothness, and decorated with white sprinkles for finish. The candy coating provides a sweet, crisp shell that contrasts with the soft cake inside.
The method requires careful mixing to avoid over-crumbly texture and gradual addition of frosting for consistency. Cooling the cake and using a wire rack ensures even drying before forming balls. The dipping step creates uniform coverage and sets into a firm shell. This copycat can be tailored by using different coatings or sprinkles for variety.
These cake pops serve well as party treats or gifting ideas, providing handheld portions that combine the moistness of vanilla cake with creamy frosting and a candy coating. They also allow for creative decoration using different colors and toppings. The recipe includes tips on storage and using a Styrofoam base to hold the pops while the coating hardens, making the preparation manageable for home cooks.
Store cake pops in the refrigerator for up to one week to maintain freshness.Cut off crispy cake edges before forming balls to ensure even texture and better binding.Add frosting slowly when mixing with cake crumbs to achieve a stable consistency that holds shape without becoming too moist.Use a Styrofoam or cardboard holder to keep cake pops upright while the coating sets.
Ingredients
Vanilla Cake
- 1 box vanilla cake mix
- water other ingredients called for on the box
- oil
- eggs
Frosting
- 7 tablespoons butter room temperature, unsalted
- 1 ¾ cups confectioners’ sugar
- 2-3 teaspoons heavy cream or milk
- 1 teaspoon vanilla extract
Coating
- 36 ounces pink candy melts (I use Wilton brand, you can also use white chocolate with red food coloring)
- 2 teaspoons vegetable oil
- Sprinkles white
Instructions
Make the Cake
- Preheat oven to 350°F. Grease a cake pan or baking dish.
- Prepare the cake batter according to the instructions on the package. Then pour it to the cake pan.
- Bake according to the instructions (30-35 minutes) or until a toothpick inserted in the center comes out clean. (If the top browns too fast, you can cover the pan with aluminum foil.)
- Let the cake cool to room temperature on a wire rack.
Make the Frosting
- Add softened butter into a large bowl, and beat the butter with a handheld mixer on medium speed until creamy (about 2 minutes).
- While the mixer is running, add 1/2 cup of confectioner's sugar. Mix until combined. Add heavy cream, vanila, cand the rest of confectioners’ sugar, a little a time.
- Increase the speed to high and beat for 3 more minutes.
Make Cake Balls
- Cut the brown edges off the cake, and add the cake into a large bowl. Crumble the cake using your hands. Make sure there are no large lumps. (Don’t make it too crumbly or it won’t hold together.)
- Add the frosting into the cake. Mix until everything’s combined. (Start with 1/2 of the frosting, gradually add more until you reach the perfect consistency.)
- Use an ice cream scoop and scoop out a full scoop of cake mixture (about 1 and a half tablespoons). Squeeze the mixture and roll it into a ball. Then place it onto a parchment paper lined baking sheet. Repeat until all the cake mixture has been formed into balls.
- In a small microwave safe bowl, melt a few candy melts (2 - 4 ounces). Begin by heating for 30 seconds and then stirring. Repeat until all candy melts are melted.
- Dip the tip of the cake pop sticks into the melted candy melts. Then insert each stick into a call ball about half-way.
- Freeze for about 30 minutes.
Coat the Cake Balls
- Right before they are ready to be taken out of the freezer, melt the rest of the candy melts.
- Once melted, add vegetable oil. Mix well and pour it into a deep glass.
- Dip the cake ball into the coating until it’s completely covered. Gently tap the stick against the edge of the glass to allow excess coating to drop off.
- Decorate the top of the ball with white sprinkles and place upright into a box. Repeat with the remaining cake balls.
- Allow the coating to set for about 1 hour. Serve and enjoy!
Notes
- Store cake pops in the refrigerator for up to one week to maintain freshness.
- Cut off crispy edges of the cake before forming balls to prevent them from falling apart.
- Add frosting gradually to the crumbled cake to get the right consistency; too much can make the mixture too moist to hold shape.
- Use a Styrofoam or cardboard stand to hold cake pops upright while the coating dries and sets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cake pops
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 135mg | 6% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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