At the At a Glance
Imagine the first bite: a thin shell of glossy pink candy melt that snaps, releasing a tender, buttery crumb streaked with vanilla, and a dusting of crunchy nonpareils that add playful texture. The aroma is pure celebration — warmed vanilla, a whisper of buttercream, and the sweet nostalgia of birthday cake. These Starbucks Copycat Birthday Cake Pops capture that feeling in a petite, hand-held treat that makes every day feel like a party.
Perfect for afternoon pick-me-ups with coffee, kid-friendly parties, office potlucks, or as a whimsical finish to a dinner party, these cake pops are small in size but big on charm. If you enjoy other cake-pop variations — like these red velvet cake pops — you’ll find the technique here easy to adapt and endlessly fun to personalize.
At a Glance
- Prep Time: 25 minutes (active, excluding baking and chilling)
- Cook Time: 25–35 minutes (follow box cake instructions)
- Total Time: ~1 hour 45 minutes (includes chilling and coating stages)
- Servings: Makes about 46 cake pops (each approx. 30 g)
- Difficulty Level: Medium — simple technique but requires patience for chilling and dipping
Nutrition Highlights
Nutrition per cake pop (approximate, per 30 g serving)
- Calories: ~115 kcal
- Protein: ~1.2 g
- Carbohydrates: ~15 g
- Fat: ~5.1 g
- Fiber: ~0.2 g
- Sugar: ~13–14 g
Notes: These values are estimates calculated from standard ingredient nutrient densities (USDA FoodData Central) and rounded to the nearest plausible value for a 30 g pop. Because candy melts and store-bought cake mixes vary, the actual nutrition will vary by brand and portion size. For general health guidance on calories, sugars, and portion control, see trusted sources like the CDC and Mayo Clinic.
Why You’ll Love It
- Nostalgia & Celebration: These cake pops tap into that childhood thrill of cake and sprinkles — they make any moment feel like a mini celebration.
- Shareable & Portable: Perfect for parties and lunchboxes — one-handed, low-mess dessert that’s easy to display and serve.
- Quick to Make with a Shortcut: Using a boxed cake mix keeps the core quick while the cake-pop technique turns leftovers into a dessert that feels special.
- Customizable: Change the coating color, sprinkles, or flavor mix-ins to suit themes and seasons — from pastel party palettes to holiday motifs.
Step-by-Step Instructions
Ingredients
- 13.25 oz (1 box) vanilla cake mix (any brand)
- 1/3 cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water (use milk for richer cake)
- 4 large eggs
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch salt
- 1 tsp milk (for buttercream; add more if needed)
- 12 oz pink candy melts (or white candy melts + pink coloring)
- White nonpareils or sprinkles (for decoration)
Optional ingredients and substitutions
- Use 1 cup Greek yogurt or applesauce in place of oil for slightly lighter texture (will alter moisture).
- Swap all-purpose boxed cake with a gluten-free mix labeled 1:1 if you need gluten-free pops.
- For dairy-free/vegan: choose a vegan cake mix, use plant-based milk and vegan butter, and use vegan candy melts.
- Flavor add-ins: 1–2 tsp lemon zest, 1/2 cup mini chocolate chips (fold into crumbled cake), or a tablespoon of sprinkles folded into the batter for a confetti cake effect.
Directions
- Preheat oven to the temperature recommended on the cake mix box (commonly 325–350°F / 162–175°C). Follow the box’s guidance for pan size and bake times.
- Combine all cake ingredients (cake mix, oil, milk or water, eggs) in a large bowl and mix until smooth. Pour batter into a greased or lined baking pan and transfer to oven.
- Check doneness by inserting a toothpick into the center 2–4 minutes before the end of the suggested bake time. If it comes out clean or with a few moist crumbs, remove. DO NOT OVERBAKE.
- Transfer the baked cake into a large stand mixing bowl immediately while it’s still hot. Crumble the cake on low speed using a paddle attachment until no large pieces remain. Alternatively, you can crumble a slightly cooled cake by hand.
- In a small mixing bowl, combine softened butter, powdered sugar, vanilla, pinch of salt, and 1 tsp milk. Stir until fairly smooth; small lumps are fine. Adjust with a little more milk if too thick.
- Add the buttercream to the crumbled cake and mix until fully incorporated and pliable. The mixture should hold together when pressed.
- Roll cake pops to approx 1.25-inch (3 cm) diameter, about 30 g each. Place formed balls on a baking sheet lined with parchment. Chill cake pops in the freezer for 15 minutes.
- After freezing, allow the cake pops to return to room temperature for 10 minutes as you melt a small amount of pink candy melts.
- Melt a small amount of pink candy melts in the microwave according to package instructions — heat in 15–30 second increments, stirring between each, until thin and smooth.
- Dip the tip of each lollipop stick into the melted candy, then gently insert the dipped end halfway into each cake ball. Repeat for all cake balls, then chill again in the freezer for 15 minutes to set the anchor.
- Melt the remaining candy melts until you reach a slightly thin, pourable consistency. Dip each cake pop into the melted candy, fully submerging up to the stick to create a smooth shell that adheres the pop to the stick.
- Holding the stick, gently tap the cake pop to remove excess coating and create an even layer. Do not double-dip; extra weight can cause the pop to fall off the stick.
- Quickly decorate with nonpareils or sprinkles before the coating sets. Place finished pops upright in a styrofoam block or cake pop stand to dry completely. Repeat until all pops are dipped and decorated.
Practical tips
- Avoid overmixing the cake batter to keep a tender crumb.
- If the cake-pop mix is too wet, add a little more crumbled cake or chill longer to firm up.
- Ensure candy melts are thin but not watery — add small amounts of vegetable oil if needed to improve coating consistency.
- Work quickly during the dip-and-sprinkle step because candy coating sets fast.
Best Pairings
- With coffee or espresso: The sweet vanilla-and-sprinkle profile pairs beautifully with a strong latte or drip coffee.
- Tea time: Serve with black tea or a lightly floral tea (earl grey, chamomile) for a delicate contrast.
- Party platter: Arrange alongside bite-sized cookies, fruit skewers, and mini cupcakes for a colorful dessert table.
- Gift idea: Wrap pops in cellophane and tie with ribbon for party favors or homemade gifts.
- Kid-centric snack: Serve plain or with extra sprinkles — the pops are sized just right for little hands.
Storage Instructions
- Room temperature: Store in an airtight container for up to 1–2 days (keep out of direct heat — candy coating can soften).
- Refrigeration: Store in an airtight container for up to 5 days. Allow to come to room temperature before serving for best texture and flavor.
- Freezer: Individually wrap pops and place in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving to prevent condensation on the coating.
Pro Tips & Tricks
- Consistent sizing: Use a small cookie scoop or a gram scale (30 g per pop) to ensure uniform cooking, chilling, and presentation.
- Stabilize with chocolate: If candy melts crack in cold environments, use compound coating or add a small amount of white chocolate to improve flexibility.
- Prevent cracking: Avoid placing freshly coated pops in the fridge immediately — rapid temperature shifts can cause the shell to crack. Let them set at room temperature on a stick stand first.
- Fixing a detached pop: Remelt a little coating and re-dip the base of the pop into the coating to reattach to the stick, then chill gently.
- Decorative finishes: Use thin lines of contrasting melts piped from a squeeze bottle for professional-looking stripes.
Creative Twists
- Birthday Cake Cheesecake Pops: Fold 4 oz softened cream cheese into the buttercream before mixing with crumbled cake for a tangy cheesecake twist.
- Chocolate-Covered Confetti: Use flavored (vanilla or almond) candy melts and add rainbow jimmies inside the batter for extra confetti effect.
- Banana Nut Cake Pops: Swap part of the milk for mashed banana and stir in finely chopped toasted nuts for a banana-forward version — inspired by a Starbucks copycat banana nut bread flavor profile.
- Vegan or Gluten-Free: Use plant-based alternatives and a certified gluten-free cake mix; choose vegan candy melts and dairy-free butter to make these pop-friendly for many diets.
Recipe Q&A
Q: Can I make the cake from scratch instead of using a box mix?
A: Yes. Use your favorite vanilla cake recipe; the key is to achieve a crumb that binds well with the buttercream. Adjust yield so you end up with about 1.4 kg total batter mass if you want roughly the same number of pops.
Q: My cake pop mixture is crumbly and won’t stick together — what do I do?
A: Add small amounts of buttercream (1 tablespoon at a time) or a teaspoon of light corn syrup until the mixture holds when pressed. Chill briefly to firm up before rolling.
Q: How do I keep the coating smooth and shiny?
A: Melt candy slowly and stir often. Thin slightly with neutral oil if it’s too thick. Tap gently to remove excess and let dry without moving the pop.
Q: Can I prepare cake pops ahead of time for a party?
A: Yes — you can fully assemble and freeze them, then thaw slowly in the fridge the day before and bring to room temperature before serving.
Q: Any healthier options?
A: Reduce coating amount, use lower-sugar cake mixes or substitute applesauce for some oil, and keep pops small to manage portion size. Remember that candy coatings and powdered sugar add most of the sugar.
Conclusion
Baking these Starbucks Copycat Birthday Cake Pops is an invitation to make small moments feel celebratory — a recipe that’s both playful and reliably crowd-pleasing. Try the technique, play with colors and flavors, and share your photos and tips with the community. For other popular copycat guides and inspiration, you can compare methods with my go-to references like the Starbucks Birthday Cake Pop Recipe and the detailed walkthrough at Starbucks Birthday Cake Pops (Copycat Recipe) – The Slow Roasted Italian. Happy dipping — and don’t forget the sprinkles!
Print
Starbucks Copycat Birthday Cake Pops
- Total Time: 105 minutes
- Yield: 46 servings 1x
- Diet: Vegetarian
Description
Delight in these Starbucks Copycat Birthday Cake Pops, featuring a buttery vanilla cake coated in pink candy melts and decorated with nonpareils, perfect for any celebration.
Ingredients
- 1 box (13.25 oz) vanilla cake mix (any brand)
- 1/3 cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water (use milk for richer cake)
- 4 large eggs
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch salt
- 1 tsp milk (for buttercream; adjust as needed)
- 12 oz pink candy melts (or white candy melts + pink coloring)
- White nonpareils or sprinkles (for decoration)
Instructions
- Preheat oven to the temperature recommended on the cake mix box.
- Combine cake mix, oil, milk (or water), and eggs in a large bowl and mix until smooth.
- Pour batter into a greased or lined baking pan and bake according to box instructions.
- Check for doneness with a toothpick 2–4 minutes before suggested bake time.
- Crumble the baked cake into a mixing bowl while hot.
- Mix softened butter, powdered sugar, vanilla, a pinch of salt, and 1 tsp milk until smooth.
- Combine buttercream with crumbled cake and mix until cohesive.
- Roll mixture into 1.25-inch balls and chill in the freezer for 15 minutes.
- Melt a small amount of pink candy melts and dip lollipop sticks to insert into cake balls.
- Chill again for 15 minutes to set the sticks.
- Melt remaining candy melts and dip each cake pop to coat.
- Quickly decorate with nonpareils before the coating sets.
- Place pops upright to dry completely.
Notes
These cake pops are customizable with different coatings and add-ins. Store at room temperature in an airtight container for up to 1-2 days, or refrigerate for up to 5 days. Freezing is also an option for longer storage.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 115
- Sugar: 13g
- Sodium: 180mg
- Fat: 5.1g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.2g
- Protein: 1.2g
- Cholesterol: 30mg
