Description
These homemade Starbucks cake pops have a soft vanilla cake center, a smooth pink candy shell, and the same sweet bakery-style flavor people love from the coffee shop version. They’re easy to make with boxed cake mix, frosting, and candy melts.
Ingredients
Scale
- 1 box classic cake mix
- Ingredients listed on the box, usually eggs, milk, and vegetable oil
- 3 tablespoons vanilla frosting
- 12 ounces pink candy melts
- 24–36 cake pop sticks or lollipop sticks
- White sprinkles
Instructions
- Bake the cake according to package instructions using eggs, milk, and oil. Let cool completely.
- Take the cooled cake from the pan. Trim off brown edges. Crumble the soft cake into a bowl until fine.
- Mix in vanilla frosting. Stop when crumbs hold together and resemble soft dough.
- Roll mixture into 24–36 balls. Put on a lined baking sheet.
- Microwave pink candy melts in 30-second bursts. Stir until melted and smooth.
- Dip the cake pop stick tip into melted coating. Insert halfway into each ball.
- Freeze cake pops 10–15 minutes until slightly firm.
- Dip each cake pop in candy coating until covered. Let excess drip off.
- Place cake pops upright in styrofoam. Add sprinkles before coating sets.
- Let the coating dry fully before serving.
Notes
- Trim the brown outer layer of the cake for a softer and smoother texture.
- Do not add too much frosting or the cake pops may become greasy and heavy.
- Freeze the cake pops briefly before dipping to help them stay secure on the sticks.
- Tap the sticks gently after dipping to remove excess coating and avoid thick shells.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 185
- Sugar: 18
- Sodium: 140
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0
- Protein: 2
- Cholesterol: 18
