Birthday Cake Pops (Easy Starbucks Copycat Recipe)
These Birthday Cake Pops are a homemade Starbucks copycat made with moist vanilla cake, creamy frosting, pink candy coating, and colorful sprinkles. They're easy to make, fun to decorate, and perfect for birthdays, parties, and special occasions.
Equipment
- Measuring cups and spoons
- Baking Dish (9X13)
- Whisk or Hand mixer
- Lollipop sticks
- Spatula
Ingredients
For the Vanilla Cake
- 2 ¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature
For the vanilla buttercream Frosting
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Assembly
- 1½ cups pink candy melts or white chocolate + pink food coloring
- Lollipop sticks
- White Sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy. Mix in the oil.
- Add the eggs one at a time, beating well after each. Mix in vanilla extract
- Add the dry ingredients in 3 additions, alternating with buttermilk (start and end with dry). Mix just until combined—don’t overmix.
- Pour batter into the pan and smooth the top.
- Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting, In a bowl, beat butter until creamy. Add powdered sugar, milk, and vanilla. Mix until smooth and spreadable.
- Crumble the cooled cake into fine crumbs in a large bowl. Add frosting gradually (about 2–3 tablespoons at a time) and mix until the texture is moist and holds together like dough.
- Roll the mixture into 1-inch balls and place on a lined baking sheet. Chill in the fridge for 30–45 minutes until firm.
- Melt candy melts according to package instructions. Dip the tip of a lollipop stick into melted candy and insert into each cake ball (this helps secure it). Dip the entire cake pop into melted coating, letting excess drip off.
- Decorate with sprinkles before the coating sets. Place cake pops upright in a stand or styrofoam block to set completely. Serve once the coating is firm.
Notes
- Chill the cake balls before dipping to help them hold their shape and stay securely on the sticks.
- If the candy coating becomes too thick, stir in a small amount of vegetable shortening or coconut oil to thin it out.
- For the classic Starbucks look, use pink candy melts or add pink food coloring to melted almond bark.
- If using pink candy melts, you can skip adding food coloring altogether.
- Add the sprinkles immediately after dipping each cake pop, before the coating has a chance to set.
- Be careful not to overmix the cake and frosting mixture, as it can become too soft and difficult to roll.
- Store cake pops in an airtight container in the refrigerator for up to 5 days.
- For best flavor and texture, allow the cake pops to sit at room temperature for 15–20 minutes before serving.
- These cake pops freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.
- A boxed vanilla or yellow cake mix and store-bought frosting can be used to create an easy semi-homemade version of this recipe.
