Soft, buttery cake crumbled into frosting, rolled into little candy-dipped bites… yes, we’re talking about the famous Starbucks Copycat Birthday Cake Pops. They’re pink, sprinkled, celebratory, and absolutely irresistible. The good news? You can make dozens of them at home—without paying coffee-shop prices.
This recipe not only mimics the charm of the Starbucks version, but it also allows little touches of creativity. Maybe sprinkles beyond classic white, or candy melts in your favorite pastel—customized joy on a stick.
Why It’s Worth It To Make Cake Pops at Home
Walking into Starbucks for a single cake pop is fun but not exactly budget-friendly. At over $3 each, buying thirty adds up shockingly fast. Homemade, you can whip up thirty pops for less than a fraction of that. More pops, more smiles.
But beyond costs, cake pops made at home taste fresher. You’re in control of ingredients and texture—moist cake, smooth buttercream, perfect candy shell. Plus, there’s enormous pride in setting a tray of perfectly pink pops in front of friends and saying, “I made these.”
Ingredients Needed for the Recipe
- 1 box (13.25 oz) vanilla cake mix – store-bought mix, any brand.
- ⅓ cup neutral oil – vegetable, canola, avocado… your pick.
- 1 cup milk – swap in for water, adds richness.
- 4 large eggs – that extra egg helps texture and shape.
For Vanilla Buttercream:
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
- 1 tsp milk (a drizzle more if needed)
For Coating:
- 12 oz pink candy melts
- White sprinkles or nonpareils
- Lollipop sticks
Key Ingredient Notes
Any vanilla cake mix works, so don’t overthink the box brand. Substituting butter in place of oil makes flavor richer, but oil keeps the cake moist, which is better when rolling into balls. Moisture is your friend here.
As for the coating, pink candy melts are much easier than tinting chocolate yourself. They melt smooth, coat evenly, and match Starbucks’ shade almost perfectly. A bag from your craft store or local supermarket does the job.
How to Make Starbucks Copycat Birthday Cake Pops?
Step 1: Bake the Cake
Preheat oven according to cake box instructions. Mix cake ingredients together: cake mix, oil, milk, eggs. Pour batter into greased pan and bake. Check a few minutes early with a toothpick—you want moist, not dry.
Step 2: Crumble the Cake
When it’s fresh out of the oven, toss the warm cake into a mixing bowl. Use a paddle attachment or your hands once cool enough. You’re aiming for fine crumbs—no large chunks left behind.
Step 3: Make the Frosting
Beat together butter, powdered sugar, vanilla, salt, and just enough milk until smooth. No fuss, no need to sift. A few lumps? Don’t stress—they’ll disappear in the cake.
Step 4: Combine and Shape
Mix your frosting into the crumbled cake until it all binds. Roll into 30g balls (about 1¼ inch). Use a scale if you want uniform pops. Chill in freezer fifteen minutes, no skipping.
Step 5: Insert Sticks
Dip the tip of each lollipop stick into melted candy melts, insert halfway into a cake ball. This chocolate “glue” helps. Chill another fifteen minutes so everything locks together nicely.
Step 6: Dip the Cake Pops
Melt candy melts to a smooth thin consistency. Submerge each cake pop in a single dunk—don’t dip twice. Tap lightly so excess drips away. Sprinkle fast before candy coating sets.
Step 7: Dry and Display
Stick pops upright into a styrofoam block (or a rice-filled pan if you don’t have one). Let them dry fully before serving. Once set, the pastel coating shines and sprinkles sparkle.
Best Time to Serve These Pops
Birthday? Obviously. But don’t underestimate them for bridal showers, baby showers, kids’ school parties, or even as an everyday sweet. Their portability makes them easier than cake slices, and they’re always approved by party guests.
Want a little “treat yourself” vibe? Keep a hidden stash in the freezer. They become a sweet mid-week surprise when you pull one out on a Tuesday afternoon.
Ingredient Substitutions & Variations
If you’re avoiding dairy, swap milk with oat or almond. Buttercream can be made with vegan butter or even coconut cream for binding. Gluten-free cake mix works too—it rolls surprisingly well.
Decorations are customizable: rainbow sprinkles for children’s birthdays, gold dust for fancier events, or seasonal patterns like hearts for Valentine’s Day. That coating is your canvas—let personality shine through.
How to Store and Freeze Cake Pops
You can keep these cake pops at room temperature for two days (provided it’s not insanely humid). For longer, wrap and refrigerate up to two weeks. Want them to last? Freeze for up to three months.
When serving from the freezer, let them thaw slowly at room temp. If dipped properly, the candy coating prevents freezer burn and keeps them tasting as good as fresh.
Tips
Don’t over-bake: dry cake makes crumbly, sad pops. Check early.
Measure your cake balls: too large, they fall off the stick. Stick with 30g max.
Chill—always: after rolling, after inserting sticks, before dipping. Skipping leads to cracks or pops falling off.
Temperature balance matters: don’t dip freezing cake pops into steaming-hot candy melts. Let them rest 10 minutes first.
Decorate fast: candy melt dries quickly. Have your sprinkles ready in a bowl for easy showering.
Above all, relax. Cake pops are forgiving once you master the “chill and dip” rhythm. They’re meant to be fun, not stressful!
And there you go—over 30 glorious Starbucks Copycat Birthday Cake Pops for the same price Starbucks would charge you for just two. Pink, sparkly, and deliciously celebratory, they’re proof that homemade always wins.
Starbucks Copycat Birthday Cake Pops Recipe
Description
Recreate the fun and flavor of Starbucks Birthday Cake Pops at home with this easy, cost-effective copycat recipe! These delightful treats feature moist vanilla cake, creamy homemade buttercream, and a smooth pink candy coating, all rolled into bite-sized balls and coated in festive sprinkles. Perfect for parties, gifts, or a sweet treat any day, these cake pops are not only tastier than the original—they’re also more affordable and fun to make!
Ingredients
For the Cake
For the Vanilla Buttercream
For Coating & Decorating
Instructions
-
Bake the Cake
Preheat oven to 325–350°F (depending on your pan, refer to cake mix box). Grease and line a 9x13-inch pan. Mix cake ingredients (cake mix, 4 eggs, oil, milk) in a large bowl until smooth. Pour into pan and bake as directed, checking 5 minutes early to avoid over-baking. Cool slightly.Over-baked cake leads to dry, crumbly pops. -
Crumble the Cake
While still warm, crumble the cake into a large bowl using a stand mixer with paddle attachment or by hand. Warm cake crumbles easier and stays moist.Cool cake slightly if handling by hand. -
Make the Buttercream
In a small bowl, beat softened butter, powdered sugar, vanilla, milk, and salt until smooth. No need to sift—small lumps are fine as it will mix into the cake.Adjust milk for desired consistency. -
Mix Cake and Buttercream
Add the buttercream to the crumbled cake. Mix until fully combined and no dry spots remain. The mixture should hold together when rolled.This step is key for a Starbucks-like texture. -
Roll Cake Balls
Roll the mixture into 30 equal balls, about 1¼-inch (3cm) or 30g each. Use a kitchen scale for consistency.Larger balls may fall off sticks. -
Chill Cake Balls
Place cake balls on a lined tray and chill in the freezer for 15 minutes to firm up.Chilling helps them hold shape. -
Attach Lollipop Sticks
Melt a small amount of pink candy melts. Dip the tip of each lollipop stick and insert halfway into a cake ball. Return to freezer for 15 minutes to set.This acts as 'glue' to secure the stick. -
Dip in Candy Coating
Let cake pops sit at room temperature for 10 minutes. Melt remaining candy melts in 15–30 second microwave intervals, stirring until smooth. Submerge each cake pop fully, then gently tap to remove excess.Dunk only once to prevent cracking or falling off. -
Decorate and Dry
Immediately sprinkle with nonpareils before the coating sets. Insert sticks into a styrofoam block or rice-filled loaf pan to dry upright for 20–30 minutes.Work quickly—candy melts dry fast!
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 20mg7%
- Sodium 140mg6%
- Potassium 35mg1%
- Total Carbohydrate 30g10%
- Sugars 25g
- Protein 2g4%
- Calcium 30 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Perfect Cake Texture: Use milk and an extra egg for a moist cake that rolls easily.
- Chill at Every Stage: Freezing after rolling and after attaching sticks is crucial for success.
- No Cracks: Let cake pops warm slightly before dipping to prevent cracking from temperature shock.
- Dipping Tip: Melt candy in short bursts and stir often for a smooth, thin consistency.
- Storage: Store at room temperature for 2 days, in the fridge for 2 weeks, or freeze for up to 3 months.
- Drying Hack: Use a loaf pan filled with rice or a cardboard box with holes instead of styrofoam.
