Copycat Starbucks cake pops are easy to make and even more delicious than the original! You’ll need a vanilla cake, candy melts, and sprinkles. The perfect two-bite treat.

You might also like our brownie truffles or brownie pops.

Watch our step by step video!

One batch makes 24-28 pops. When you consider that they are often sold for over $2 each, it's much more cost-effective to make your own at home. Cake pops store well at room temperature or chilled. You can also freeze them for longer storage. So, go ahead and make an entire batch to snack on for a while.

Copycat Starbucks Birthday Cake Pops

Facebook memory from a few years ago: "He needed 2 shots today and was SO brave, asking questions and not protesting at all. When it was over, his lips were trembling, and he said his heart hurt. This concerned the nurse, but he clarified that his heart was broken. His legs are sore, but he’s doing better, emotionally, after going to get a warm treat. He said, 'I’m happy again!'"

What was the warm treat that he wanted? A cup of hot cocoa and a cake pop from Starbucks. That's been our tradition for years! Cake pops are one of his favorite treats, so I decided to surprise him by making a batch at home. The same pink ones with vanilla filling and tiny white sprinkles that Starbucks sells.

For years, I used the classic method of crumbling up a cold cake, adding frosting, and forming them into balls. I made dozens and dozens that way for a Girls Camp fundraiser at church one year. They sold like hotcakes! However, last year, I saw quite a few methods shared for making cake pops WITHOUT frosting and was intrigued. I don't like storebought frosting, but was it worth making homemade buttercream to mix in with the cake to make cake pops? No, so I usually used storebought. Not anymore!

These cake pops are made with cake and melting chocolate. That's it! They have a creamy soft filling, and honestly, I think they taste better made without frosting. Don't worry; they are still ridiculously sweet, and because I use the best ingredients, they are loaded with rich flavor.

Here are a few other flavors that I've made: cookies and cream cake pops, Andes mint chocolate cake pops, and birthday cake pops.

This is JUST CAKE mashed up. No frosting.

8 Tips for Making The Best Homemade Cake Pops

I learned how to make THE BEST cake pop filling from TINA B COOKING IT UP. Tina said that the best cake pops start with a really moist cake and shared her tips for achieving that by adding sour cream and pudding mix to her cake batter. She then lets her cake cool, then uses a stand mixer with a paddle attachment to mix it into a moist dough-like consistency WITHOUT vanilla frosting to bind the cake balls together.

I learned from Cookies for Days that you can put the baked cake straight from the oven into the stand mixer, not waiting for it to cool. I'm impatient, so I went that route, and it worked great!

1. Making the batter: add a box of pudding mix and a bit of sour cream, and use butter instead of oil.
2. Baking the cake: DO NOT overbake the cake. I check mine at least 5 minutes early and keep checking for doneness with a toothpick. As soon as the toothpick comes out clear, I remove the cake from the oven.
3. Mashing the cake: Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved.
4. Shaping the cake pop balls: use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball.
5. Chilling the dough: Don't freeze the cake pop balls before coating them in candy melts. Chilling in the refrigerator for 20 minutes works just fine. We just want to cool them off and allow them to slightly firm up. Frozen cake pops or really cold cake pops will crack once dipped in chocolate. Slightly chilled or room temperature pops work best. I chill them in the fridge for 20 minutes (this helps them set up and dry out a little on the outside).
6. Adding lollipop sticks: Dip the tip of each cake pop stick into the pink candy melts before sliding it into the cake pop. Allow it to harden (keep the pops out at room temp, do not place back into the refrigerator). This will keep the stick secure when you dip the cake pop later.
7. Dipping the pops: You want a smooth, dippable candy melts. If your candy melts seem a little thick, add a teaspoon or two of shortening or coconut oil and stir that into the warm melting chocolates. I find that I don't have to do that when using almond bark, but it's helpful when using Wilton candy melts. That's just me, if you've had success dipping without adding shortening or coconut oil, keep doing that. Let the melted candy melts sit for a couple of minutes before dipping.
8. Perfectly shaped pops: To keep pops upright while the chocolate coating hardens, place them into a styrofoam block or cardboard box with holes poked into it. This keeps the pops perfectly round vs having a flat side from placing them onto parchment paper to harden.

Just look at that fudgy center. So rich and creamy.

Copycat Starbucks Cake Pop Ingredients

Scroll down for a printable recipe card version

• 1 (13.25-ounce) box of French Vanilla cake mix (Betty Crocker is my go-to)
• 1 (3.4-ounce) box of instant vanilla pudding
• 1 cup water
• 3 eggs
• ½ cup (1 stick) butter, melted*
• 3 Tbsp. sour cream
• 12 ounces pink candy melts (Wilton)
• sprinkles

More Helpful Supplies

• 6" lollipop sticks
• styrofoam blocks or cake pop stand

*Most cake mixes call for ⅓ or ½ cup of oil. For cake pops, just use ½ cup of butter.

Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.

Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.

Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it's ready.

Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball. Place the balls of cake onto a baking sheet lined with parchment paper or foil to keep them from sticking.

Chill the balls in the refrigerator for 20-30 minutes.

Melt ¼ cup of the pink candy melts according to the package instructions. Dip the tip of each lollipop stick into melted candy, then slide the stick into the cake pop ball about ¾ of the way into the ball. Repeat for all cake pops.

Let sit until the candy melts have hardened and the pops have come to room temperature (or close to it). 20-30 minutes.

Melt the remaining candy melts according to the package instructions. Add any leftover melted candy used for dipping the sticks and stir. If the candy melts seem thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.

Pour candy melts into a glass or cup.

Dip cake pops into the candy melts and tap the stick against the side of the cup to allow excess chocolate to drip off.

Immediately add the sprinkles.

Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.

This recipe makes 24-28 cake pops.

How To Store Starbucks Cake Pops

Store at room temp: Place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

How To Freeze Cake Pops

Place the cake pops into an airtight container, and they'll stay fresh for at least a month or two in the freezer. To thaw, place the container on the counter (with the lid ON) and let them sit out for a few hours to come to room temperature. You can also place the container in the refrigerator and let them thaw overnight. I haven't had any issues with condensation thawing them this way.

Copycat Starbucks Cake Pops Recipe

Print Pin

5 from 1 vote

Copycat Starbucks Cake Pops

Soft and delicious birthday cake pops made without frosting! You'll need a hot cake, melting chocolate, and sprinkles.

Course Dessert

Cuisine American

Keyword bakerella, no frosting cake pops, pink cake pops, starbucks, vanilla cake pops

Prep Time 1 hour hour

Cook Time 23 minutes minutes

chill and rest 1 hour hour

Total Time 2 hours hours 23 minutes minutes

Servings 26 pops

Calories 95kcal

Ingredients

• 1 13.25 ounce box French vanilla cake mix Betty Crocker
• 1 3.4 ounce box of instant vanilla pudding
• 1 cup water
• 3 eggs
• ½ cup butter melted
• 3 Tbsp. sour cream
• 12 ounces pink candy melts
• sprinkles

More Supplies

• 6" lollipop sticks
• styrofoam blocks or cake pop holder

Instructions

• Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
• Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

  Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake, start checking for doneness early.
• Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it's ready.
• Use a 2 Tbsp. cookie scoop to portion the dough then mash each ball between your hands a few times to soften each ball before rolling into a smooth ball. Place the balls of cake onto a baking sheet lined with parchment paper or foil to keep them from sticking.
• Chill balls in the refrigerator for 20 minutes (DO NOT FREEZE).
• Melt ¼ cup of pink candy melts according to the package instructions. Dip the tip of each lollipop stick into melted candy, then slide the stick into the cake pop ball about ¾ of the way into the ball. Repeat for all cake pops.
• Let sit at room temperature until the candy melts have hardened and the pops have come to room temperature (or close to it), at least 20 minutes.
• Melt the remaining candy melts according to the package instructions. Add back any leftover melted candy used for dipping the sticks and stir. If the candy melts seem thick, add a teaspoon or two of shortening or coconut oil and stir until smooth. Let it sit for a few minutes to cool down slightly before dipping the cake pops.
• Pour the melted candy into a glass or cup.
• Dip cake pops into the candy melts and tap the stick against the side of the cup to allow excess chocolate to drip off.

  Immediately add the sprinkles.

  If the candy melts cool off too much and start to thicken, pop the cup back into the microwave for 15-20 seconds and stir. Continue dipping.)
• Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.

Video

Notes

HOW TO STORE CAKE POPS

Store at room temperature: place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

Nutrition

Calories: 95kcal

The easiest cookies and cream cake pops! Dipped in white chocolate and sprinkled with Oreo cookie crumbs, they are as fun to eat as they are to make. This post contains affiliate links.

You might also like our brownie pops or brownie truffles!

Watch our step by step video!

Last year, I saw quite a few methods shared for making cake pops WITHOUT frosting and was intrigued. I don’t like storebought frosting, but was it worth making homemade buttercream to mix in with the cake to make cake pops? No, so I usually used storebought, but not anymore!

I’ve been making cake pops using this method with success and will never go back. They turn out perfect every time! Above is a tray that I sent to a youth group activity recently. They were a huge hit! Grab all of my cake pop recipes below:

Birthday Cake Pops (yellow cake)

Andes Mint Cake Pops (chocolate cake)

Copycat Starbucks Cake Pops (vanilla cake)

Easy Cookies and Cream Cake Pops

Cookies and cream cake pops are made with dark chocolate cake, almond bark, and crushed Oreos. That’s it! They have a creamy soft filling, and honestly, I think they taste better made without frosting. Don’t worry; they are still sweet, and because I use the best ingredients, they are loaded with rich flavor.

One batch makes 24-28 cake balls. When you consider that they are often sold for over $2 each, it’s much more cost-effective to make your own at home. Cake pops store well at room temperature or chilled. You can also freeze them for longer storage. So, go ahead and make an entire batch to snack on for a while.

This is JUST CAKE mashed up. No frosting. No cream cheese.

8 TIPS FOR MAKING THE BEST Cookies and Cream CAKE POPS

I learned how to make THE BEST cake pop filling from TINA B COOKING IT UP. Tina said that the best cake pops start with a really moist cake and shared her tips for achieving that by adding sour cream and pudding mix to her cake batter. She then lets her cake cool and then uses a stand mixer with a paddle attachment to mix it into a moist dough-like consistency WITHOUT chocolate or vanilla frosting.

1. Making the batter: add a box of pudding mix and a bit of sour cream, and use butter instead of oil.
2. Baking the cake: DO NOT overbake the cake. I check mine at least 5 minutes early and keep checking for doneness with a toothpick. As soon as the toothpick comes out clear, I remove the cake from the oven.
3. Mashing the cake: Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved.
4. Shaping the cake pop balls: Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball.
5. Chilling the dough: Don’t freeze the cake pop balls before coating them in chocolate. Chilling in the refrigerator for 20 minutes works just fine. We just want to cool them off and allow them to slightly firm up. Frozen cake pops or really cold cake pops will crack once dipped in chocolate. Slightly chilled or room temperature pops work best. I chill for 20-30 minutes (this helps them set up and dry out a little).
6. Adding lollipop sticks: Dip the tip of each stick into melted white chocolate before sliding it into the cake pop. Allow it to harden (keep the pops out at room temp, do not place back into the refrigerator). This will keep the stick secure when you dip the cake pops later.
7. Dipping the pops: You want a smooth, dippable chocolate for the chocolate coating. If your candy melts seem a little thick, add a teaspoon or two of shortening or coconut oil and stir that into the warm melting chocolates. I find that I don’t have to do that when using almond bark, but it’s helpful when using Wilton candy melts. That’s just me; if you’ve had success dipping without adding shortening or coconut oil, keep doing that. Let the melted candy melts/chocolate sit for a couple of minutes before dipping so that they aren’t too hot.
8. Perfectly shaped pops: To keep pops upright while the chocolate hardens, place them into a block of styrofoam. This keeps the pops perfectly round vs having a flat side from placing them onto parchment paper to harden.

Just look at that fudgy center. So rich and creamy.

Cookies and Cream CAKE POPs INGREDIENTS

Scroll down for a printable recipe card

• 1 (13.25-ounce) box of chocolate cake mix (Betty Crocker is my go-to)
• 1 (3.4-ounce) box of instant chocolate pudding
• 1 cup water
• 3 eggs
• ½ cup (1 stick) butter, melted*
• 3 Tbsp. sour cream
• 6 Oreo cookies, crushed into crumbs
• 12 ounces white almond bark (or vanilla flavored candy melts)

More Helpful Supplies

• 6″ lollipop sticks
• styrofoam blocks or cake pop stand

*Most cake mixes call for ⅓ or ½ cup of oil. For cake pops, just use ½ cup of butter.

Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.

Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.

Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.

Blend the cookies into fine crumbs in a blender or food processor.

Melt the remaining melted candy coating according to the package instructions (I usually use a microwave, but a double boiler works great too). Add any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.

Pour melting chocolate into a glass or cup.

Dip cake pops into the white chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.

Immediately sprinkle with crushed Oreos.

Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam block.

This recipe makes 24-28 cake pops.

How To Store OREO Cake Pops

Store at room temperature: Place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

How To Freeze Cake Pops

Place the cake pops into an airtight container, and they'll stay fresh for at least a month or two in the freezer. To thaw, place the container on the counter (with the lid ON) and let them sit out for a few hours to come to room temperature. You can also place the container in the refrigerator and let them thaw overnight. I haven't had any issues with condensation thawing them this way.

Cookies and Cream Cake Pops Recipe

Print Pin

5 from 1 vote

Cookies and Cream Cake Pops

The easiest cookies and cream cake pops! Dipped in white chocolate and sprinkled with cookie crumbs, they are as fun to eat as they are to make.

Course Dessert

Cuisine American

Keyword cake pops, cookies and cream, oreo cake pops, starbucks cake pops

Prep Time 1 hour hour 15 minutes minutes

Cook Time 23 minutes minutes

chill and rest 1 hour hour

Total Time 2 hours hours 38 minutes minutes

Servings 26 pops

Calories 165kcal

Ingredients

• 1 13.25 oz. box of chocolate cake mix (Betty Crocker is my go-to)
• 1 3.4 oz. box of instant chocolate pudding
• 1 cup water
• 3 eggs
• ½ cup 1 stick butter melted
• 3 Tbsp. sour cream
• 6 Oreo cookies crushed into crumbs
• 12 ounces white almond bark

Instructions

• Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
• Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).
• Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.
• Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.
• Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball. Place the balls of cake onto a foil or parchment paper lined baking sheet to keep them from sticking.
• Chill the balls in the refrigerator for 20-30 minutes.
• Melt ¼ cup of white candy melts according to the package instructions. Dip the tip of each lollipop stick into melted white chocolate, then slide the stick into the cake pop ball about ¾ of the way into the ball. Repeat for all cake pops.
• Let sit until the melting chocolate has hardened and the pops have come to room temperature (or close to it). 20-30 minutes.
• Blend the cookies into fine crumbs.
• Melt the remaining white chocolate according to the package instructions. Add any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.
• Pour melting chocolate into a glass or cup.
• Dip cake pops into the white chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.
• Immediately sprinkle with crushed Oreos.
• Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.

Video

Notes

HOW TO STORE CAKE POPS

Store at room temperature: Place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

Nutrition

Calories: 165kcal

Andes Mint cake pops are rich and smooth, with chocolate and mint flavoring. One batch makes 26 cake pops. This post contains affiliate links.

You might also like my brownie pops or brownie truffles!

Watch our step by step video!

Last year, I saw quite a few methods shared for making cake pops WITHOUT frosting and was intrigued. I don’t like storebought frosting, but was it worth making homemade buttercream to mix in with the cake to make cake pops? No, so I usually used storebought, but not anymore.

I’ve been making cake pops using this method with success and will never go back. They turn out perfect every time! Grab all of these variations below:

Birthday Cake Pops

Cookies and Cream Cake Pops

Copycat Starbucks Cake Pops

I recently made a bunch to send with my kids to a youth group activity. They were a big hit, but the mint ones were the favorite of the night.

Andes Mint Cake Pops

Andes Mint cake pops are made with cake, melting chocolate, and Andes mints. That’s it! They have a creamy soft filling, and honestly, I think they taste better made without frosting. Don’t worry; they are still sweet, and because I use the best ingredients, they are loaded with rich flavor. My mint cake pops are topped with chopped candies and are each stuffed with an Andes mint inside.

One batch makes 24-28 pops. When you consider that they are often sold for over $2 each, it’s much more cost-effective to make your own at home. Cake pops store well at room temperature or chilled. You can also freeze them for longer storage. So, go ahead and make an entire batch to snack on for a while.

This is JUST CAKE mashed up. No frosting.

8 TIPS FOR MAKING THE BEST CAKE POPS

1. Making the batter: add a box of pudding mix and a bit of sour cream, and use butter instead of oil.
2. Baking the cake: DO NOT overbake the cake. I check mine at least 5 minutes early and keep checking for doneness with a toothpick. As soon as the toothpick comes out clear, I remove the cake from the oven.
3. Mashing the cake: Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved.
4. Shaping the cake pop balls: Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before shaping.
5. Adding mints and lollipop sticks: You'll press ½ of an Andes mint candy into the cake pop portion, then fold the sides over to cover and roll it into a ball WHILE THE MASHED CAKE IS HOT. This will allow the mint to melt in the center. I let mine sit for 5 minutes, then slide lollipop sticks into each cake pop ball. The tray of cake pops are chilled, which will make them easier to dip, and it also hardens the mint around each lollipop stick.
6. Chilling the dough: Don’t freeze the cake pop balls before coating them in chocolate. Chilling in the refrigerator for 20 minutes works just fine. We just want to cool them off and allow them to slightly firm up. Frozen cake pops or really cold cake pops will crack once dipped in chocolate. Slightly chilled or room temperature pops work best. I chill them for 20-30 minutes (this helps them set up and dry out a little), then I let them stand at room temperature for at least 20 minutes before dipping.
7. Dipping the pops: You want a smooth, dippable chocolate. If your candy melts seem a little thick, add a teaspoon or two of shortening or coconut oil and stir that into the warm melting chocolates. I find that I don’t have to do that when using almond bark or Ghirardelli melts, but it’s helpful when using Wilton candy melts. That’s just me; if you’ve had success dipping without adding shortening or coconut oil, keep doing that. Let the melted candy melts/chocolate sit for a couple of minutes before dipping so that they aren't too hot.
8. Perfectly shaped pops: To keep pops upright while the chocolate hardens, place them into a block of styrofoam. This keeps the pops perfectly round vs having a flat side from placing them onto parchment paper to harden.

Just look at that fudgy center. So rich and creamy.

BIRTHDAY CAKE POP INGREDIENTS

Scroll down for a printable version

• 1 (13.25-ounce) box of chocolate cake mix (Betty Crocker is my go-to)
• 1 (3.4-ounce) box of instant chocolate pudding
• 1 cup water
• 3 eggs
• ½ cup (1 stick) butter, melted*
• 3 Tbsp. sour cream
• ¼ teaspoon peppermint extract.
• 1 (4.67-ounce) box Andes mints
• 12 ounces melting chocolate or chocolate almond bark

More Helpful Supplies

• 6″ lollipop sticks
• styrofoam blocks or cake pop stand

*Most cake mixes call for ⅓ or ½ cup of oil. For cake pops, just use ½ cup of butter.

Mix cake mix with pudding mix, eggs, water, melted butter, sour cream, and peppermint extract in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.

Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.

While the cake bakes, cut 14 Andes mints in half (to put in the center of each cake pop).  Cut a few more into tiny pieces (to sprinkle on top of each cake pop). Set to the side.

Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.

Remove chilled cake balls from the refrigerator and let them sit 20-30 minutes before dipping in chocolate. You want them to be close to room temp (NOT FROZEN or overly chilled).

Melt the chocolate wafers or chocolate almond bark according to the package instructions. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.

Pour melting chocolate into a glass or cup.

Dip cake pops into the melted chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.

Immediately add chopped mints to the top of each pop.

Stand cake pops upright to harden. The easiest way to do this is to use a cake pop standor styrofoam blocks.

This recipe makes 24-28 cake pops.

HOW TO STORE Chocolate Mint CAKE POPS

Store at room temperature: Place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

HOW TO FREEZE CAKE POPS

Place the cake pops into an airtight container, and they'll stay fresh for at least a month or two in the freezer. To thaw, place the container on the counter (with the lid ON) and let them sit out for a few hours to come to room temperature. You can also place the container in the refrigerator and let them thaw overnight. I haven't had any issues with condensation thawing them this way.

Chocolate Mint Cake Pops Recipe (Without Frosting)

Print Pin

5 from 1 vote

Andes Mint Cake Pops

Andes Mint cake pops are rich and smooth, with chocolate and mint flavoring. One batch makes 26 cake pops.

Course Dessert

Cuisine American

Keyword andes mints, cake pop truffles, chocolate mint cake pops, grasshopper cake pops, thin mint pops

Prep Time 1 hour hour 15 minutes minutes

Cook Time 23 minutes minutes

chill and rest 1 hour hour

Total Time 2 hours hours 38 minutes minutes

Servings 26 pops

Calories 100kcal

Ingredients

• 1 13.25 oz. box of chocolate cake mix (Betty Crocker is my go-to)
• 1 3.4 oz. box of instant chocolate pudding
• 1 cup water
• 3 eggs
• ½ cup 1 stick butter melted
• 3 Tbsp. sour cream
• ¼ teaspoon peppermint extract.
• 1 4.67 oz. box Andes mints
• 12 ounces melting chocolate or chocolate almond bark
• 1-2 teaspoons shortening or coconut oil optional

Instructions

• Mix cake mix with pudding mix, eggs, water, melted butter, sour cream, and peppermint extract in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
• Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).
• Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.
• While the cake bakes, cut 14 Andes mints in half (to put in the center of each cake pop).  Cut a few more into tiny pieces (to sprinkle on top of each cake pop). Set to the side.
• Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.
• WHILE THE CAKE IS HOT, use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften.
• Press a piece of Andes mint into the center, fold the sides over, and then roll into a ball. Place the cake balls onto a baking sheet lined with parchment paper or foil to keep them from sticking.

  Note: WORK QUICKLY. You want to press the candies into the center of each cake pop WHILE THE MIXTURE IS STILL HOT so that the candy melts before sliding the lollipop stick into the center.
• Let cake pop balls stand on the tray for 5 minutes to allow the candy centers to soften. Slide lollipop sticks about ¾ of the way into each ball.

  If a few of the cake balls aren't hot enough and the stick won't easily slide into the center because the candy hasn't melted, microwave them for 10-15 seconds, let them sit for a minute, and then try again. This might happen to the last 4 to 6 balls that you roll at the end.
• Chill the balls in the refrigerator for 20-30 minutes to set up. This will harden the candy centers around the lollipop sticks.
• Remove the chilled cake pops from the refrigerator and let them sit on the counter for 20-30 minutes before dipping them in chocolate. You want them to be close to room temp (NOT FROZEN or overly chilled).
• Melt the chocolate wafers or chocolate almond bark according to the package instructions. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.
• Pour melting chocolate into a glass or cup.
• Dip cake pops into melted chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.
• Immediately add chopped mints to the top of each pop.
• Stand cake pops upright to harden. The easiest way to do this is to use a cake pop standor styrofoam blocks.

Video

Notes

HOW TO STORE CHOCOLATE MINT CAKE POPS

Store at room temperature: Place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

Nutrition

Calories: 100kcal

Soft and delicious birthday cake pops made without frosting! You'll need a hot cake, melting chocolate, and sprinkles. This post contains affiliate links.

You might also like our brownie pops, which are made without frosting—just brownies mashed up and dipped in chocolate.

Watch our step-by-step video!

My kids have always loved cake pops. They are so colorful and fun and are pretty easy to make, too. I made dozens and dozens for a church fundraiser years ago with the teenagers from our congregation. We didn't use sticks and sold them as "cake truffles". They sold like crazy, and we made them in so many flavor combinations. Last year I saw quite a few methods shared for making cake pops WITHOUT frosting and was intrigued. I don't like storebought frosting, but was it worth making homemade buttercream to mix in with the cake to make cake pops? No, so I usually used storebought. Until now.

Birthday Cake Pops

These cake pops are made with cake and melting chocolate. That's it! They have a creamy soft filling, and honestly, I think they taste better made without frosting. Don't worry; they are still ridiculously sweet, and because I use the best ingredients, they are loaded with rich flavor.

One batch makes 24-28 pops. When you consider that they are often sold for over $2 each, it's much more cost-effective to make your own at home. Cake pops store well at room temperature or chilled. You can also freeze them for longer storage. So go ahead and make an entire batch to snack on for a while.

Here are a few other flavors that I've made: cookies and cream cake pops, Andes mint cake pops and Copycat Starbucks cake pops.

This is JUST CAKE mashed up. No frosting.

8 Tips for Making The Best Cake Pops

I learned how to make THE BEST cake pop filling from TINA B COOKING IT UP. Tina said that the best cake pops start with a really moist cake and shared her tips for achieving that by adding sour cream and pudding mix to her cake batter. She then lets her cake cool, then uses a stand mixer with a paddle attachment to mix it into a moist dough-like consistency WITHOUT frosting.

I learned from Cookies for Days that you can put the baked cake straight from the oven into the stand mixer, not waiting for it to cool. I'm impatient, so I went that route, and it worked great! The cake is so soft and forms easily into smooth balls; there is literally no need to add frosting to it. It wasn't too hot to work with my hands. I also tried another method, which had me cover the cake pan with foil for 10 minutes as soon as the cake came out of the oven and then mix it with a paddle attachment, but I didn't notice much of a difference between that and just using the hot cake right out of the oven.

1. Making the batter: add a box of pudding mix and a bit of sour cream, and use butter instead of oil.
2. Baking the cake: DO NOT overbake the cake. I check mine at least 5 minutes early and keep checking for doneness with a toothpick. As soon as the toothpick comes out clear, I remove the cake from the oven.
3. Mashing the cake: Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved.
4. Shaping the cake pop balls: use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball.
5. Chilling the dough: Don't freeze the cake pop balls before coating them in chocolate. Chilling in the refrigerator for 20 minutes works just fine. We just want to cool them off and allow them to slightly firm up. Frozen cake pops or really cold cake pops will crack once dipped in chocolate. Slightly chilled or room temperature pops work best. I chill them for 20 minutes (this helps them set up and dry out a little on the outside).
6. Adding lollipop sticks: Dip the tip of each stick into melting chocolate before sliding it into the cake pop. Allow it to harden (keep the pops out at room temp, do not place back into the refrigerator). This will keep the stick secure when you go to dip the cake pop.
7. Dipping the pops: You want a smooth, dippable chocolate. If your candy melts seem a little thick, add a teaspoon or two of shortening or coconut oil and stir that into the warm melting chocolates. I find that I don't have to do that when using almond bark, but it's helpful when using Wilton candy melts. That's just me, if you've had success dipping without adding shortening or coconut oil, keep doing that. Let the melted candy melts/chocolate sit for a couple of minutes before dipping.
8. Perfectly shaped pops: To keep pops upright while the chocolate hardens, place them into a block of styrofoam. This keeps the pops perfectly round vs having a flat side from placing them onto parchment paper to harden.

Just look at that fudgy center. So rich and creamy. I call these birthday cake pops because they are made with yellow cake mix, dipped in white chocolate, and covered in colorful sprinkles. They are a great all-around cake pop!

Birthday Cake Pop Ingredients

scroll down for a printable version

• 1 (13.25 ounce) box of yellow cake mix (Betty Crocker is my go-to)
• 1 (3.4 ounce) box of instant vanilla pudding
• 1 cup water
• 3 eggs
• ½ cup (1 stick) butter, melted*
• 3 Tbsp. sour cream
• 12 ounces melting chocolate or white almond bark
• sprinkles

More Helpful Supplies

• 6" lollipop sticks
• styrofoam blocks or cake pop stand

*Most cake mixes call for ⅓ or ½ cup of oil. For cake pops, just use ½ cup butter.

Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.

Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.

Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it's ready.

Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball. Place the balls of cake onto a baking sheet lined with parchment paper or foil to keep them from sticking.

Chill the balls in the refrigerator for 20-30 minutes.

Melt ¼ cup of white candy melts according to the package instructions. Dip the tip of each lollipop stick into melted white chocolate, then slide the stick into the cake pop ball, about ¾ of the way into the ball. Repeat for all cake pops.

Let sit until the melting chocolate has hardened and the pops have come to room temperature (or close to it). 20-30 minutes.

Melt the remaining white chocolate according to the package instructions. Add any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.

Pour melting chocolate into a glass or cup.

Dip cake pops into the white chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.

Immediately add sprinkles.

Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.

This recipe makes 24-28 cake pops.

How To Store Birthday Cake Pops

Store at room temp: Place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

How To Freeze Cake Pops

Place the cake pops into an airtight container, and they'll stay fresh for at least a month or two in the freezer. To thaw, place the container on the counter (with the lid ON) and let them sit out for a few hours to come to room temperature. You can also place the container in the refrigerator and let them thaw overnight. I haven't had any issues with condensation thawing them this way.

Birthday Cake Pops Recipe

Print Pin

5 from 1 vote

Birthday Cake Pops

Soft and delicious birthday cake pops made without frosting! You'll need a hot cake, melting chocolate, and sprinkles.

Course Dessert

Cuisine American

Keyword bakerella, birthday cake pops, cake pops, starbucks

Prep Time 1 hour hour

Cook Time 23 minutes minutes

chill and rest 1 hour hour

Total Time 2 hours hours 23 minutes minutes

Servings 26

Calories 95kcal

Ingredients

• 1 13.25 ounce box yellow cake mix Betty Crocker
• 1 3.4 ounce box of instant vanilla pudding
• 1 cup water
• 3 eggs
• ½ cup butter melted
• 3 Tbsp. sour cream
• 12 ounces melting chocolate or white almond bark
• sprinkles

More Supplies

• 6" lollipop sticks
• styrofoam blocks or cake pop holder

Instructions

• Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
• Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

  Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake, start checking for doneness early.
• Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it's ready.
• Use a 2 Tbsp. cookie scoop to portion the dough then mash each ball between your hands a few times to soften each ball before rolling into a smooth ball. Place the balls of cake onto a baking sheet lined with parchment paper or foil to keep them from sticking.
• Chill balls in the refrigerator for 20 minutes (DO NOT FREEZE).
• Melt ¼ cup of white candy melts according to the package instructions. Dip the tip of each lollipop stick into melted white chocolate then slide the stick into the cake pop ball, about ¾ of the way into the ball. Repeat for all cake pops.
• Let sit at room temperature until the melting chocolate has hardened and the pops have come to room temperature (or close to it), at least 20 minutes.
• Melt the remaining white chocolate according to the package instructions. Add back any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth. Let melted chocolate sit for a few minutes to cool down slightly.
• Pour melting chocolate into a glass or cup.
• Dip cake pops into the white chocolate, and tap the stick against the side of the cup to allow excess chocolate to drip off.

  Immediately add sprinkles.

  (If the chocolate cools off too much and starts to thicken, pop it back into the microwave for 15-20 seconds and stir. Continue dipping.)
• Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.

Video

Notes

HOW TO STORE BIRTHDAY CAKE POPS

Store at room temperature: place cake pops into an airtight container and store for up to 5 days.

Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.

Nutrition

Calories: 95kcal