These copycat Starbucks cake pops are festive, easy to make, and better than the real thing! Simple shortcuts—hello, box cake mix and canned frosting—make this recipe perfect for little ones. My instructions walk you through every step—from baking the chocolate cake to adding the sprinkles on top!
This copycat Starbucks cake pop recipe was inspired by the countless trips my daughter and I have taken to Starbucks to get her favorite dessert—chocolate cake pops. Her palate is highly discerning, and this recipe receives her seal of approval. She actually liked these cake pops just as well as the ones in the store! Her second favorite are these Fourth of July cake pops.
Why you'll love this recipe
- A simple recipe that the whole family can enjoy making.
- An indulgent dessert with four types of chocolate for maximum deliciousness!
- The perfect bite-sized dessert for a party or celebration.
Key ingredients and why we use them
These Starbucks cake pops are packed with lots of chocolatey goodness! Read about some of these key ingredients below.
Candy Melts: Candy melts are my favorite option for coating your cake pops. I find that they melt the easiest and are also super easy for coating. Although candy melts technically are not chocolate, they still taste amazing!
Box Cake Mix: I love using box chocolate cake mix as a shortcut in this recipe. I honestly don't think you can tell the difference. Make sure you use a brand that you enjoy—I'm a fan of Betty Crocker.
Mini Chocolate Chips: These are my secret ingredient for Starbucks cake pops. You heard it here first! Not many people know, but Starbucks uses mini chocolate chips in their cake pops. This add-in gives the cake pops an extra boost of delicious chocolate flavor.
Equipment
I love this cake pop recipe because you don't need any fussy equipment. I like to use plastic reusable cake pop sticks to cut down on waste. Many readers have asked how to make cake pops with a mold. While you don't need one, a standard cake pop mold can be a great way to ensure you have even-sized cake pops.
Serving Suggestions
These cake pops are a perfect giveaway for a birthday party or special celebration. You can wrap them in a clear plastic bag, and they look adorable. I also like to serve them simply sitting on a platter at a party. They are the perfect bite-sized dessert!
Frequently asked questions
Currently, in 2022, Starbucks cake pops cost $2.75 each. While this isn't completely extravagant, you get a much better deal by making them at home. Check out my freezing instructions below if you make a big batch to enjoy.
Once you have coated your cake pops with chocolate, they will last at room temperature for approximately five days. Make sure you store them in a tightly sealed container to maintain freshness.
The easiest way to store cake pops is simply by placing them on a platter. I also like to put them in a clear mason jar, so they stand up and look nice. You can also splurge on a foam board from a store like Michaels. You can press the sticks into the foam and display them this way.
Using leftovercake cake to mak cake pops is one of my favorite cake pop hacks! Depending on how much cake you have, you can halve or quarter the recipe below to make a small batch of cake pops with your leftover cake.
Step-by-step instructions
This cake pop recipe is super easy! Simply follow the steps and photos below.
HEATHER'S HELPFUL HINT
To prevent cracked cake pops, let them warm up at room temperature for 2-3 minutes before dipping them in the chocolate. However, if they have already cracked, wait until the coating hardens and dip them again!
Mix cake mix, water, oil, and eggs in a large bowl by hand vigorously for 2 minutes.
Pour into pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Using your hands, crumble up the remaining cake into a medium bowl. Add the chocolate frosting and miniature chocolate chips. Stir everything until well combined.
Use your hands to roll small cake balls (approximately 24-36) and place them on a cookie sheet lined with aluminum foil.
Place candy melts and shortening into a medium microwave-safe bowl. Heat in the microwave in 30-second increments, stirring after each interval until the candy melts are completely melted.
Dip each cake pop stick into the melted chocolate and stick them halfway through the cake balls. Return cake pops to the refrigerator for 10 minutes to harden.
Remove cake pops from the refrigerator 2-3 at a time to dip in chocolate. Make sure you cover the entire cake ball in chocolate. Then, lightly tap the cake pop stick on your hand to remove excess chocolate.
Sprinkle the cake pops immediately with white sprinkles. Once the coating dries, you can serve and enjoy!
Make ahead and storage tips
Make-Ahead: If you're planning for a party, you might be wondering, "how far in advance can I make cake pops?" You're in luck! You can make your cake pop balls in advance and freeze them for up to three months. Then, when you're ready to dip them in chocolate, let them come fully to room temperature first.
Storage: If you make a big batch, you probably wonder how to store cake pops. You can keep your dipped cake pops in an airtight container at room temperature. I wouldn't go any longer than one week at room temperature. Preferably, within three to five days would be best.
Recipe variations
I love cake pops because the basic recipe is so versatile. So here are some ideas on creative ways to switch up this recipe.
- If you're thinking about how to make cake pops without frosting, try using other flavorings such as Nutella of Biscoff—this would be decadent.
- You can use any type of box cake mix and canned frosting combination you want! I'm thinking vanilla cake with butterscotch frosting or strawberry cake with lemon frosting—yum!
- Feel free to omit or decrease the mini chocolate chips in the recipe. Alternately, you could use other add-ins like toffee bits or white chocolate.
Try these other cake recipes
Don't stop baking with these Starbucks cake pops! Check out some more of our delicious cake recipes linked below.
Our recipe index is a great place to search all My Sweet Precision recipes!
Recipe
Starbucks Cake Pops
Equipment
- 24-36 cake pop sticks
- 1 styrofoam block
Ingredients
Cake
- 1 box chocolate cake mix 15.25 ounces
- 1¼ cups water
- ½ cup vegetable oil
- 3 eggs
Frosting and Coating
- 3 tablespoons chocolate frosting premade canned
- ½ cup miniature chocolate chips
- 12 ounces chocolate candy melts
- 1 teaspoon shortening
- white sprinkles optional
Instructions
Bake the Cake
- Place a rack in the center of your oven. Preheat the oven to 350 degrees. Grease the bottom of a 13'' x 9'' pan.
- Mix cake mix, water, oil, and eggs in a large bowl by hand vigorously for 2 minutes. Pour into pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing the cake from the pan. Cool completely on a baking rack.
Make Cake Balls
- Remove the edges from the cake and discard or save for snacking. Using your hands, crumble up the remaining cake into a medium bowl. Add the chocolate frosting and miniature chocolate chips. Stir everything until well combined.
- Use your hands to roll small cake balls (approximately 24-36) and place them on a cookie sheet lined with aluminum foil. You can use a scale or cookie scoop to make sure the cake ball are the same size. Then, place the cake balls in the refrigerator for 30 minutes.
Dip Cake Balls in Chocolate
- Place candy melts and shortening into a medium microwave-safe bowl. Heat in the microwave in 30-second increments, stirring after each interval until the candy melts are completely melted.
- Dip each cake pop stick into the melted chocolate and stick them halfway through the cake balls. Return cake pops to the refrigerator for 10 minutes to harden.
- Remove cake pops from the refrigerator 2-3 at a time to dip in chocolate. Make sure you cover the entire cake ball in chocolate. Then, lightly tap the cake pop stick on your hand to remove excess chocolate. You may need to reheat your chocolate as you continue to work.
- Sprinkle the cake pops immediately with white sprinkles. Then place them on the styrofoam board while the chocolate hardens. Continue working in batches until all cake balls have been coated in chocolate. Once the coating dries, you can serve and enjoy!
Notes and Tips
- Storage: If you make a big batch, you probably wonder how to store cake pops. You can store your dipped cake pops in an airtight container at room temperature. I wouldn't go any longer than one week at room temperature. Preferably, within three to five days would be best.
- Forming Cake Balls: Make sure you firmly squeeze the cake pop dough between your hands when making the cake balls. You want the dough to be firmly packed so the cake pops don't crack.
- Candy Melts: You can substitute semisweet chocolate for the candy melts. Be sure you chop it up prior to melting in the microwave. I find candy melts coat the cake pops the easiest.
- Melting Chocolate: You may need to reheat your chocolate as you work through all of the cake pops. Simply pop it in the microwave for 10-15 seconds.
- Troubleshooting: If your cake ball falls off the stick it might be too big. You might also be spending too much time dipping in the chocolate. You want to move relatively quickly through this process.
Nutrition
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!
Happy Baking!
Heather
Hannah
The recipe works so well my daughter Mimi loves it more than me! My friend wants to make this recipe and I can’t remember what oil I used. Which type of oil would you recommend for her?
Heather
Grapeseed oil is less popular, but is also neutral and can be used as well.
Hannah
I love this recipe! It works so well my daughter Mimi was really happy with it! My friend wants to make this recipe and I can’t remember what oil I used. Which type of oil would you recommend for her?
Heather
Hi Hannah, I'm so glad this recipe worked out! I like to use a neutral oil like vegetable or canola in this recipe!
Germaine
Thank you for sharing,
Sometimes Star Bucks has a chocolate cake pop with a raspberry flavor Would you happen to know what type of flavoring would work the best and how much would you add to the mixture?
Thank you
Heather
Hi Germaine,
Unfortunately, I haven't had one of those cake pops—although it sounds absolutely delicious! Having not tasted the Starbucks version, here's what I would try. Add 1/3 cup of seedless raspberry jam (melted) into the crumbled cake batter before you form the cake pops. This would give you a subtle flavor that I think would pair nicely with the chocolate. Let me know if you give it a try!
Heathe r
Pam
Heather! I love that you added the mini chocolate chips into this recipe. I made it with my son, and you're absolutely right—that is the secret ingredient that makes these just like the ones from Starbucks. Once you've coated them, I wondered if the cake pops can be frozen? We've got a bunch and I don't know what to do with them.
Heather
So glad you enjoyed these, Pam! You can absolutely freeze these once the chocolate has hardened. I place them in a ziplock bag in the freezer for up to 5 weeks (you could probably get away with a little longer). Simply let them defrost in your refrigerator overnight before enjoying... again :-)