Starbucks Cake Pop Recipe (Easy Copycat — 50 Cents Each)

This copycat Starbucks cake pop recipe makes 24 pink, sprinkle-covered cake pops at home for about 50 cents each — a fraction of the $3+ price tag at the counter.

Two Starbucks cake pops cost $7. Two dollars each. For a ball of cake on a stick. I respect the hustle but I refuse to participate.

This copycat Starbucks cake pop recipe is made with vanilla cake mix, frosting, pink candy melts, and white sprinkles — the exact same combination Starbucks uses, made in your kitchen, for a fraction of the price. Each pop costs about 50 cents to make at home versus $3+ at the counter. Do the math. Make the pops.

I tested this with both pink candy melts AND white chocolate tinted pink — candy melts win every time for ease, consistency, and that signature Starbucks look. White chocolate is trickier to thin and harder to get smooth.

Love Starbucks copycat baking? Also try my 3-Ingredient Funfetti Cake Pops and Red Velvet Cake Pops.

Ingredients You’ll Need

(Full measurements are in the recipe card below. This recipe makes approximately 24 cake pops.)

• Vanilla boxed cake mix — Betty Crocker Vanilla is what I use. Any standard vanilla cake mix works. Gluten-free cake mix works too if you need these to be GF.
• Frosting — Betty Crocker French Vanilla frosting is the classic. You only need a few tablespoons — don’t dump the whole can in or the cake balls will be too soft to hold their shape.
• Pink candy melts — this is what gives the pops the signature Starbucks pink coating. Find them at Walmart, Michaels, or Hobby Lobby. Don’t substitute white chocolate without reading the tips below first — it’s more finicky.
• White sprinkles — nonpareils are the closest to the Starbucks look. Add them immediately before the coating sets.
• Lollipop sticks — also called cake pop sticks. Find them at Walmart, Michaels, or Amazon.

How to Make Starbucks Cake Pops

1. Bake the cake. Prepare the cake mix according to the box directions. Pour into a greased 9×13 inch baking pan and bake at 350°F until a toothpick inserted in the center comes out clean. Let cool completely — don’t rush this step. Warm cake won’t hold together properly.
2. Crumble the cake. Remove the cooled cake from the pan. Use your hands or a stand mixer with the paddle attachment to crumble the cake into fine crumbs in a large bowl. Remove and discard the brown outer crust — it affects the texture.
3. Add frosting. Add 2–3 tablespoons of frosting to the crumbled cake and mix until the mixture holds together when pressed. Add frosting one tablespoon at a time — you want a dough-like consistency, not wet or sticky.
4. Roll into balls. Use a cookie scoop or tablespoon to portion the mixture, then roll between your palms into smooth balls roughly the size of a golf ball. Place on a parchment-lined baking sheet.
5. Freeze for 30 minutes. This is non-negotiable. Cold cake balls hold their shape when dipping and prevent the stick from sliding.
6. Melt the candy melts. Microwave in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth. Transfer to a tall, narrow cup for easier dipping.
7. Insert the sticks. Dip the tip of each lollipop stick about ½ inch into the melted candy, then push it halfway through each frozen cake ball. This coats the stick end in candy which acts as glue — it dries and holds the ball firmly in place.
8. Dip and decorate. Dip each cake pop fully into the melted candy, letting excess drip off by gently tapping the stick on the side of the cup. Add white sprinkles immediately before the coating sets. Stand upright in a styrofoam block, a box with poked holes, or an upside-down colander to dry.

Tips for Perfect Cake Pops Every Time

Don’t add too much frosting. Two to three tablespoons is usually enough. If the balls feel too soft or sticky, the mixture is too wet — add a handful more crumbled cake to balance it.

Freeze before dipping — every time. At least 30 minutes. The colder the ball, the better the candy sets around it and the less likely it is to crack or slide.

If your candy melts are too thick, add coconut oil. One teaspoon at a time, stir it in until you reach a smooth, dippable consistency. Vegetable oil or Crisco shortening also work. Don’t add water — it seizes the chocolate.

Work in small batches. Dip 5–6 pops at a time, then put the rest back in the freezer while you work. Warm cake balls crack the candy coating.

Add sprinkles fast. The candy sets quickly — add your white sprinkles within a few seconds of dipping or they won’t stick.

Flavor Variations

1. Chocolate — use a chocolate cake mix and chocolate candy melts instead of vanilla and pink.
2. Red velvet — red velvet cake mix with cream cheese frosting inside, pink or white candy coating outside.
3. Lemon — lemon cake mix, vanilla frosting, yellow candy melts, and yellow sprinkles.
4. Strawberry — strawberry cake mix with vanilla frosting, pink candy melts.
5. Holiday versions — swap the pink candy melts and white sprinkles for whatever color fits the season — red and green for Christmas, pastels for Easter, orange and black for Halloween.

Storage and Make-Ahead

Room temperature: Finished cake pops keep at room temperature in an airtight container for up to 3 days.

Refrigerator: Up to 1 week in an airtight container. Let them come to room temperature for 10 minutes before eating.

Freezer: Freeze undipped cake balls for up to 2 months — this is the best make-ahead strategy for parties. Thaw overnight in the fridge, then dip and decorate the day you need them.

Make ahead for a party: Make and roll the cake balls up to 3 days ahead, store them in the fridge, then dip them the morning of your event.

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Starbucks Cake Pop Recipe (Easy Copycat)

This copycat Starbucks cake pop recipe makes 24 pink, sprinkle-covered cake pops at home for about 50 cents each — the same taste as the $3 counter version, made in your own kitchen.

Prep Time1 hour hr

Cook Time40 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dessert

Cuisine: American

Servings: 24 servings

Calories: 93kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

• 1 box vanilla cake mix
• ⅓ cup french vanilla frosting
• 1 bag light pink candy melts 12oz
• white sprinkles

Instructions

• Start by preparing your cake by packaged directions. Beat cake mix, water, oil, and eggs in a bowl. Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
• Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover, and freeze until chilled.
• Use your hands to roll the mixture into evenly sized balls. Freeze again until balls are hard. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly. Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a baking sheet. 
• Melt candy melts in the microwave or in a double boiler. Dip each lollipop stick into the pink chocolate, then stick into one of the cake pop balls. Do this with all of them and put back in freezer till they are solidified.
• Gently dip the balls into the melted candy melts or spoon it onto balls and twirl to coat. Decorate with sprinkles if desired. Place them upright in a styrofoam block, or a box to harden. There you have it, you have easy cake pops!

Nutrition

Serving: 1cake pop | Calories: 93kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Sodium: 155mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 11g | Calcium: 47mg | Iron: 0.4mg

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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Other Delicious Sweets Treats You May Want To Try!

• Biscoff Cheesecake
• Keto Chocolate Chip Almond Butter Cookies
• Lemon Cake Pops Recipe
• Gluten Free Double Chocolate Muffins
• Chocolate Sea Salt Protein Balls
• Carrot Cake Pop Recipe

If you tried this Starbucks cake pop recipe, I’d love to hear how it went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.