Birthday Cake Pops
Delicious cake pops that capture the fun of Starbucks birthday cake pops, made from vanilla cake and buttercream, ideal for parties and celebrations.
Ingredients
For the Cake
- 1 box vanilla cake mix (13.25 oz) Any brand
- 1/3 cup neutral oil Vegetable, canola, or avocado oil; can substitute with melted coconut oil
- 1 cup milk or water Using milk results in a richer crumb
- 4 large eggs
For the Buttercream
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp milk Add more if needed for consistency
For Coating and Decoration
- 12 oz candy melts Pink or white; use colors as desired
- to taste white nonpareils or sprinkles For decoration
Instructions
Baking the Cake
- Preheat the oven to the temperature recommended on your cake mix box (typically 325–350°F / 162–175°C).
- Combine the cake mix, oil, milk or water, and eggs in a large bowl. Mix until combined but don’t overwork.
- Pour batter into a greased or lined pan and bake. Start checking 2–4 minutes before the package time by inserting a toothpick; if it comes out clean, it’s done.
- Transfer baked cake to a mixing bowl while still hot and crumble until no large chunks remain.
Making the Buttercream
- In a small bowl, beat the softened butter, powdered sugar, vanilla, pinch of salt, and 1 tsp milk until smooth.
- Adjust milk to reach a spreadable but firm buttercream.
Preparing and Molding the Pops
- Mix the buttercream with the crumbled cake until it holds together.
- Weigh or portion out about 30g per pop (roughly 1¼-inch / 3 cm balls) and roll into smooth balls.
- Freeze the balls for 15 minutes, then let them come to room temperature while melting a small amount of candy melts.
- Dip the tip of each lollipop stick into the melted candy and insert into each cake ball. Freeze for 15 minutes to set.
Coating and Decorating
- Melt the remaining candy melts to a slightly thin consistency. Submerge each cake pop into the coating fully to the stick.
- Gently tap to remove excess and quickly decorate with sprinkles while the coating is wet.
- Place finished pops upright to dry.
Notes
Store cake pops in an airtight container at room temperature for up to 2 days, refrigeration for 5 days, or freeze for up to 1 month. Thaw overnight in the fridge before serving.