Best Starbucks Birthday Cake Pops
These Starbucks Birthday Cake Pops tastes exactly like the original. The perfect crowd-pleaser for any occasion. Your family will love them!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 40 cake pops
Ingredients
Vanilla Cake
- 1 ⅔ Cups (200 g) All Purpose Flour
- ½ tsp (½ tsp) Baking Powder
- ¼ tsp (¼ tsp) Baking Soda
- ½ tsp (½ tsp) Salt
- ½ Cup (113.5 g) Unsalted Butter room temperature
- 1 Cup (200 g) Granulated Sugar
- 1 (1) Large Egg room temperature
- 2 tsp (2 tsp) Vanilla Extract
- 1 cup (244 g) Whole Milk
Frosting
- ½ Cup (113.5 g) Unsalted Butter room temperature
- 1 ¾ Cups (210 g) Powdered Sugar
- 1-3 tsp (1-3 tsp) Milk room temperature
- 1 tsp (1 tsp) Vanilla Extract
Coating
- 12 ounce (12 ounce) Pink Candy Melts
- 3 tbsp (3 tbsp) Nonpareils Sprinkles
Instructions
- Preheat Oven to 350℉(177℃). Grease a 9-inch cake pan and set aside.
- Make Cake Batter: In a medium bowl, combine all purpose flour, baking powder, baking soda, and salt. Whisk and set aside.
- Cream Butter and Sugar: In a large bowl or bowl of your stand mixer, beat the butter and sugar together. Use a hand mixer or a stand mixer and cream for about 2 minutes. Add the egg and vanilla extract and mix on medium speed for an additional minute.
- Add milk and dry ingredients to the bowl of the wet ingredients. Mix on low speed until the ingredients are combined and there are no more bits of flour.
- Bake: Pour and spread the cake batter into the greased cake pan. Bake at 350℉(177℃) for 30-37 minutes. Use the toothpick test to check for cake doneness (see notes).
- Cool: Let the cake cool on a wire rack.
- Make The Vanilla Buttercream Frosting: With a hand mixer or stand mixer, beat the butter on medium speed for three minutes. Use the paddle attachment. Add powdered sugar, milk, and vanilla extract and mix on low to combine. Then, add the baked cake and continue to mix. There should be no large cake lumps.
- Form Cake Balls: Scoop one tablespoon of cake. Using the palm of your hand, form it into a ball. Repeat for all 40 cake pops. Using a small cookie scoop will make the process quick.
- Refrigerate: Cover the cake pops and refrigerate for 2 hours.
- Candy Melts: After the cake pops have cooled in the refrigerator, it is time to melt candy melts. Place the candy melts in a small microwave-safe bowl or cup. Follow the instructions on the candymelts package to melt them in the microwave. For best results, wait 5-8 minutes before dipping the cake pops into the melts. This will prevent cracking.
- Pink Chocolate Coating: Remove 2 cake balls at a time. Dip one end of the lollipop stick into the candy melts about ½ inch. Then, press this end into the cake pop ball. Dunk the cake ball into the candy melt until it is completely covered. Tap off excess candy melt at the edge of the bowl. Immediately decorate with nonpareil sprinkles. Place in a cakepop holder or a styrofoam block.
- Repeat for the rest of the cake pops and enjoy!
Notes
- Check the blog for the helpful video recipe tutorial.
- Special Tools (affiliate links): 9-inch Cake Pans | Lollipop Sticks | Cake Pop Holder
- Cake Doneness: To check if the cake is done, insert a toothpick into the center of the cake. The cake is done when the toothpick comes out clean.
- Wait for the candy melt to cool for 5 minutes before dipping. If the chocolate (or candy melts) is too hot, then the final cake pops will crack.
- How To Store: Place cakepops in an airtight container. They will last in the refrigerator for up to five days. You can also freeze them for up to two months. Defrost overnight in the fridge or for a couple of hours at room temperature.
- Candy Melts: Follow the instructions on the package to melt the candy melts. You can also use melted chocolate instead of the candy melts.
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