Copycat Starbucks Cake Pop Recipe

There’s something irresistibly nostalgic about a cake pop — bite-sized cake, a crisp chocolate shell, and sprinkles that make every party feel festive. These Copycat Starbucks Cake Pops use a simple boxed vanilla cake, a quick buttercream binder, and a white chocolate coating to recreate that classic treat at home; they’re perfect for birthday parties, bake sales, or a weekend craft project with the kids. If you enjoy making copycat classics in your kitchen, you might also like this take on pancakes for a cozy brunch: the best pancakes recipe.

Why you’ll love this dish

These cake pops hit the sweet spot: minimal fuss, big payoff, and they look store-bought without the bakery price. They’re excellent for occasions where you want individual portions (kids’ parties, office treats) and they transport easily when chilled.

“I made these for my daughter’s classroom party — everyone loved them and they disappeared in minutes.” — a satisfied home baker

Reasons to try them:

• Fast: uses a boxed cake mix and simple pantry ingredients.
• Kid-approved: fun to roll, dip, and decorate.
• Customizable: switch colors, flavors, or coatings to match any theme.

Step-by-step overview

You’ll bake a box cake, crumble it, mix a small amount of buttercream in to bind the crumbs, roll into balls, chill, insert sticks, dip in melted white chocolate, and finish with sprinkles. The chilling steps are important — they keep the cake pop intact while you dip them.

What you’ll need

• 1 (15.25 oz) box vanilla cake mix — baked according to package directions (one 9×13 pan or equivalent). Use a gluten-free mix if needed.
• 4 tablespoons salted butter, softened (room temperature) — unsalted + a pinch of salt works too.
• 1 cup powdered sugar (confectioners’ sugar).
• 1 tablespoon heavy cream or milk (more as needed).
• 1/2 teaspoon vanilla extract.
• 24 cake pop sticks (or lollipop sticks).
• 12 ounces white chocolate, divided (4 oz to secure sticks, 8 oz for coating). Use candy melts or couverture for smoother shells.
• Sprinkles or other decorations.

Substitutions and notes:

• For a richer binder, swap part of the butter for cream cheese (works well with chocolate cake).
• If using candy melts, tempering isn’t required, but couverture white chocolate gives a crisper finish.
• Want chocolate cake pops? Use a chocolate box mix instead of vanilla.

Step-by-step instructions

1. Bake the cake: Prepare and bake the cake mix exactly as the package directs. Let cool completely.
2. Crumble the cake: In a large bowl, crumble the cooled cake with your hands or two forks until it’s in fine crumbs.
3. Make the binder: In a medium bowl, beat the softened butter with an electric mixer until fluffy. Gradually add powdered sugar, then beat in the heavy cream (or milk) and vanilla for about 1 minute. The texture should be similar to peanut butter. If it’s too stiff, add milk 1 teaspoon at a time; if too thin, add powdered sugar 1 teaspoon at a time.
4. Combine: Mix about 3 tablespoons of the binder into the crumbled cake with the mixer until a uniform, slightly sticky dough forms. If crumbs are still too dry, add another tablespoon or two.
5. Form balls: Using a small cookie scoop or 2 tablespoons, scoop and roll the mixture into 2-tablespoon balls (about 24). Place on a parchment-lined tray. For uniform shapes, you can use a cake pop press.
6. Secure sticks: Melt 4 oz of white chocolate in the microwave in 15–20 second bursts, stirring until smooth. Dip the tip of each cake pop stick into the chocolate, then insert halfway into each cake ball. This creates a glue that helps the stick stay in. Freeze the pops for 1 hour or refrigerate for 2 hours to firm.
7. Coat: Melt the remaining 8 oz white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each until just melted and glossy.
8. Dip and decorate: Holding the stick, dip each chilled pop into the chocolate. Let excess drip off, then immediately add sprinkles or other decorations while the chocolate is still wet.
9. Set: Place finished pops upright in a box with holes, a piece of styrofoam, or on parchment on a sheet tray. Chill in the refrigerator until the coating is fully set, about 15–30 minutes.

Best ways to enjoy it

Serve cake pops chilled or at cool room temperature. They pair perfectly with coffee, hot chocolate, or milk. For a party display, arrange pops in a decorated foam block or place them in small mason jars filled with colored sugar or candies to hold them upright. For gifting, wrap individually in cellophane and tie with a ribbon.

Storage and reheating tips

• Refrigerator: Keep cake pops in an airtight container in the fridge for up to 5 days. The coating may soften slightly at room temperature.
• Freezing: Wrap each pop in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
• Do not microwave cake pops to “reheat” — the coating can melt and the texture will change.
• Food safety: Because these contain dairy (butter, cream), keep them refrigerated if they’ll sit out for more than 2 hours.

Helpful cooking tips

• Chill thoroughly: Proper chilling before dipping prevents the cake from sliding off the stick.
• Melt chocolate gently: Use lower power in short bursts and stir often. Chocolate can scorch easily.
• Thin the coating: If white chocolate is too thick, stir in a small amount of vegetable oil (1 teaspoon at a time) or a small dab of shortening to reach a smoother coating consistency.
• Prevent cracks: After dipping, let the chocolate set at cool room temperature or in the fridge. Rapid temperature changes can cause hairline cracks.
• Make ahead: Cake balls can be formed and frozen on the tray; wrap well and dip later.
• Decorating tip: Add sprinkles immediately after dipping; they won’t stick once the coating sets.

Creative twists

• Flavor swaps: Use chocolate, red velvet, or lemon cake mix. Add a teaspoon of instant espresso to the binder for mocha pops.
• Coatings and mix-ins: Try milk or dark chocolate coatings, drizzle contrasting chocolate on top, or roll in crushed cookies or nuts instead of sprinkles.
• Dietary adjustments: Use dairy-free butter and non-dairy chocolate for vegan-friendly pops. Choose a gluten-free cake mix for those avoiding gluten.
• Themed pops: Tint white chocolate with oil-based color for vivid colors (do not use water-based food color in chocolate).

If you love kitchen copycat projects of all kinds, you might also enjoy this savory hit: a Crispy chicken sandwich copycat for a homemade fast-food swap.

Common questions

Q: How long does it take to make these from start to finish?
A: Active work time is about 45–60 minutes plus chilling. Count 1–2 hours total including chilling in the fridge (or 1 hour if you freeze them).

Q: Can I use store-bought frosting instead of making the butter-sugar binder?
A: Yes — use about 3 tablespoons of a sturdy store-bought frosting mixed into the crumbs to bind. Some frostings are thinner, so add gradually until you reach a moldable consistency.

Q: Why did my cake pop fall off the stick?
A: Common causes: the cake ball wasn’t chilled enough, too much binder made it soft, or the “glue” (dipped chocolate) wasn’t used when inserting the stick. Re-chill and try reinserting with melted chocolate.

Q: Can I color white chocolate?
A: Use oil-based or fat-soluble coloring made for chocolate. Water-based food coloring will seize white chocolate and ruin the texture.

Q: Are cake pops safe to leave at a party table?
A: If room temperature is below 70°F and the event is under 2 hours, they’ll be fine. For warm environments or longer events, keep them chilled until serving.

Q: How do I fix grainy or hardened chocolate after melting?
A: If chocolate overheats and becomes grainy, add a small amount of vegetable oil or cocoa butter and stir gently. If it has seized badly, it’s safer to start with fresh chocolate.