Starbucks Cake Pop Recipe (Easy Copycat)

Why You’ll Love This Recipe

I love how simple and customizable this recipe is. I can use any cake flavor I want, adjust the frosting to my taste, and decorate them however I like. These cake pops are fun to make with kids or as a treat for special occasions. They look impressive, but they’re surprisingly easy to put together — no fancy equipment required. And they taste just like the Starbucks version I crave, but made fresh at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boxed cake mix (any flavor; I usually use vanilla or chocolate)

• Eggs, oil, and water (as called for on cake mix box)

• Frosting (store-bought or homemade; vanilla or cream cheese work great)

• Candy melts or white chocolate chips

• Vegetable shortening or coconut oil (optional, to thin coating)

• Lollipop sticks

• Sprinkles (optional, for decorating)

directions

1. I bake the cake according to the box instructions and let it cool completely.

2. Once cooled, I crumble the cake into fine crumbs using my hands or a fork in a large bowl.

3. I add a few spoonfuls of frosting and mix until the mixture holds together like dough. I add more frosting as needed, but not too much — just enough to bind.

4. I scoop and roll the mixture into 1-inch balls and place them on a lined baking sheet.

5. I chill the balls in the freezer for about 15–20 minutes so they firm up.

6. While they chill, I melt the candy melts or chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. I add a bit of shortening if needed to thin it out.

7. I dip the tip of a lollipop stick into the melted coating, then insert it halfway into each cake ball. This helps keep the stick secure.

8. I dip each cake pop into the melted coating, tapping off any excess, and decorate with sprinkles if I want.

9. I stick the cake pops upright in a foam block or stand until the coating sets completely.

10. Once set, I store them in the fridge or at room temperature, depending on the weather.

Servings and timing

This recipe makes about 24 cake pops. It takes roughly 15 minutes to prep the cake (plus bake time), 20–30 minutes for assembling and decorating, and 15–20 minutes of chilling. I usually plan for about 1.5 to 2 hours total, including cooling and setting time.

Variations

I like switching things up by using chocolate cake with chocolate frosting for a rich version, or strawberry cake with cream cheese frosting for something fruity. For holidays, I tint the coating with gel food coloring or add themed sprinkles. I’ve even added cookie crumbs or crushed Oreos into the mix for a cookies-and-cream version.

storage/reheating

I store my cake pops in an airtight container in the fridge for up to 5 days. They can also be frozen (without the coating) and dipped fresh when I need them. I never reheat them, since they’re meant to be enjoyed chilled or at room temperature.

FAQs

Can I use homemade cake instead of boxed mix?

Yes, I’ve done that many times. As long as the cake is moist and soft enough to crumble, homemade works great in this recipe.

How do I keep the coating from cracking?

I make sure the cake balls aren’t too cold when I dip them. If they’re frozen solid, the coating can crack as it sets.

What’s the best way to make the coating smooth?

I add a little vegetable shortening or coconut oil to the melted chocolate or candy melts. It makes the coating thinner and easier to dip.

Can I make these ahead of time?

Definitely. I often make them a day in advance and keep them chilled. They hold up well and even taste better once they’ve set overnight.

Do I need a cake pop stand?

Not necessarily. I sometimes use a block of styrofoam or even an upside-down egg carton with holes punched in it to hold them while they set.

Conclusion

These Starbucks Cake Pops are a fun, delicious treat that I can whip up anytime I’m craving something sweet and bite-sized. Whether I’m making them for a party, holiday, or just for fun, they always turn out adorable and tasty. Once I’ve made them once, it’s easy to get creative with flavors, colors, and decorations — and I never miss the store-bought version again.