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