Pink Cake Pops (Starbucks Copycat Recipe)
These Pink Vanilla Cake Pops are the perfect sweet treat for any celebration! With a soft, moist vanilla cake center coated in pink candy melts and topped with white sprinkles, they’re as fun to make as they are to eat and they taste exactly like the pink birthday cake pops from Starbucks!
Get ready to impress with these adorable Pink Vanilla Cake Pops! These bite-sized treats start with a classic vanilla cake, crumbled and mixed with frosting for a perfectly soft texture, then dipped in a smooth pink candy coating for a picture-perfect finish. Whether you’re making them for a birthday party, baby shower, or just a fun weekend treat, these cake pops are guaranteed to be a hit. Plus, they’re easy to customize with different sprinkles or drizzle designs to match any occasion!
Need more party food? You will LOVE these ham and cheese sliders or mini pigs in a blanket!
Ingredients Needed
For the Cake Pops:
- Classic Cake Mix: A simple base for the cake—Duncan Hines is a great choice, but any brand will work.
- Eggs, Oil & Water: Follow the instructions on your specific cake mix box for exact amounts.
- Vanilla Frosting: Helps bind the crumbled cake together into smooth, rollable cake balls.
For the Coating & Decoration:
- Pink Candy Melts: Creates a smooth, colorful shell for the cake pops.
- White Sprinkles: Adds a decorative touch and a bit of texture.
- Cake Pop Sticks: Essential for turning cake balls into cake pops.
How to Make Copycat Starbucks Pink Cake Pops
Preheat the oven to the temperature listed on the cake mix box. Grease a baking pan. In a bowl, combine the cake mix, eggs, oil, and water, mixing until smooth.
Pour the batter into the prepared pan and bake according to the package instructions. Let the cake cool completely.
Crumble the cooled cake into fine crumbs using your hands or a food processor.
Stir in the vanilla frosting until the mixture holds together.
Roll the mixture into small, even-sized balls and place them on a parchment-lined baking sheet. Freeze the cake balls for 15–20 minutes until firm.
Melt the pink candy melts according to package instructions, stirring until smooth.
Dip the tip of each cake pop stick into the melted candy, then insert it halfway into a cake ball.
Dip the entire cake pop into the melted candy, turning to coat evenly. Let any excess drip off.
While still wet, decorate with white sprinkles.
Place cake pops upright in a styrofoam block or cake pop stand to dry completely.
How to Store
Store cake pops in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze uncoated cake balls for up to 2 months, then dip when ready to serve.
Substitutions and Variations
- Different Cake Flavors: Use chocolate, strawberry, or funfetti cake mix for variety.
- Alternative Frosting: Swap vanilla frosting for cream cheese or chocolate frosting.
- Color Variations: Try white, blue, or purple candy melts for different occasions.
- Drizzle Effect: Use melted white chocolate to drizzle over the cake pops for a fancy touch.
Tips for Making
- Use a cookie scoop to ensure all cake balls are the same size.
- If the cake mixture feels too dry, add a little more frosting, one teaspoon at a time.
- To avoid cracking, let the cake pops come to room temperature before dipping into the warm candy melts.
- If the candy coating is too thick, add a teaspoon of vegetable shortening or coconut oil to thin it out.
- Work in batches when dipping to keep the cake pops from getting too soft.
Common FAQs
Yes! You can prepare and freeze the cake balls in advance, then dip them in candy melts before serving.
Cracks occur when the cake balls are too cold and the candy coating is too hot. Let the cake balls sit at room temperature for a few minutes before dipping.
Dipping the stick in melted candy before inserting it into the cake ball helps secure it in place.
Pink Starbucks Cake Pops
Ingredients
- 1 box classic cake mix
- eggs oil, and water (check the box of your cake mix for quantities)
- 1/4 cup vanilla frosting
- 12 oz pink candy melts
- White sprinkles
Instructions
- Preheat the oven according to the temperature on the cake mix box and lightly grease a baking pan.
- In a mixing bowl, whisk together the cake mix, eggs, oil, and water until smooth and lump-free.
- Pour the batter into the prepared pan and bake as directed on the package. Allow the cake to cool fully before handling.
- Break the cooled cake into small crumbs using your hands or a food processor.
- Add the vanilla frosting and mix until the texture becomes dough-like and holds together when pressed.
- Scoop out portions of the mixture and roll them into evenly sized balls, placing them on a parchment-lined tray.
- Place the tray in the freezer for 15–20 minutes until the cake balls become firm.
- Melt the pink candy melts as instructed on the package, stirring until smooth and glossy.
- Dip the end of a cake pop stick into the melted candy, then insert it halfway into a cake ball to secure it.
- Submerge the entire cake ball in the melted candy, gently twirling to coat evenly. Let any extra coating drip off.
- Sprinkle white decorations over the coated cake pop while the candy is still wet.
- Set the cake pops upright in a holder or block of styrofoam and let them harden completely.
- Once firm, they are ready to serve. Store any leftovers in an airtight container to keep them fresh.
