Starbucks Cake Pop Recipe
A bite-sized dessert of moist cake crumbs mixed with creamy frosting then dipped in a smooth candy coating for a bakery-fresh taste.
Equipment
- 8×8-inch baking pan
- Mixing bowls
- Hand Mixer or StandMixer (optional, but helpful)
- Rubber spatula
- Microwave-Safe Bowl
- Cake Pop Sticks
- Parchment paper
- Foam Block or CakePop Stand (optional)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup vanilla frosting store-bought or homemade
- 12 ounces candy melts or white chocolate
Optional: 2 tablespoons cocoa powder (for chocolate version)
Optional: Sprinkles or chopped nuts for decoration
Instructions
- Preheat: Heat your oven to 350°F (175°C). Grease an 8x8-inch baking pan.
- Mix Batter: Cream butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding the dry mix and milk to the butter-sugar mixture, stirring just until combined.
- Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Crumble and Combine: Crumble the cooled cake in a bowl. Add frosting gradually, mixing until the texture is moist enough to form balls.
- Form Pops: Roll the mixture into tablespoon-sized balls. Chill them in the freezer for about 15 minutes.
- Attach Sticks: Dip a cake pop stick tip into melted candy, then insert it into each chilled ball. Freeze again for 15 minutes.
- Dip and Decorate: Melt the rest of the candy melts in a microwave-safe bowl. Dip each ball, tapping off excess. Decorate with sprinkles or nuts if desired.
- Set and Serve: Place each pop upright in a foam block or stand. Let the coating harden before serving.
Notes
If you prefer a chocolate twist, add a couple of tablespoons of cocoa powder to the batter and use chocolate frosting.