If any of the following applies to you, you may need to make this Starbucks Copycat Chocolate Cake Pops recipe. 1) You treat yourself (or your kids) to one or two almost every time you go to Starbucks. 2) You have a party or special occasion coming up and you KNOW these would be an absolute HIT. Or 3) you're determined to boycott Starbucks, but you'd hate to miss out on your favorite chocolatey-cakey delicious cake pops.
Whatever your reason may be, you're in good hands. Let's make you a batch of these beloved chocolate cake pops. They're perfect for parties, get-togethers, or just for the family to enjoy. This one recipe will make you about 30 cake pops for a FRACTION of the cost, they taste better than Starbucks', and the best part - it will give you so much confidence to make ANY cake pops in the future.
I learned SO MUCH about cake pops from Cooking With Karli and of course Angie Dudley, aka Bakerella. I'm determined to make Angie's Easter Bunny Cake Pops - they are beyond adorable! I highly recommend reading their blogs for more inspiration!
Be sure to check out my Starbucks Copycat Birthday Cake Pops - I'll be making the Cookies And Cream version very soon!
Jump to:
- Why It's Worth It To Make Cake Pops At Home
- Store-Bought Cake Mix Vs From Scratch
- Elevating The Cake Box Recipe
- Frosting or Buttercream?
- Key Notes About A Few Ingredients
- How To Make Starbucks Copycat Chocolate Cake Pops
- Suzy's Tips For Success
- Best Way To Store Cake Pops
- FAQ
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- Starbucks Copycat Chocolate Cake Pops
Why It's Worth It To Make Cake Pops At Home
This single recipe can yield around 30 cake pops. To buy 30 Starbucks cake pops near me, at $3.25 each, I would spend $97.50. Wow! How much are they near you? The money you would save really doesn't need to be disputed, right? Even after buying the supplies and ingredients for this recipe, that total wouldn't even come close. If we did rough math, I'd estimate it will cost around 35¢ a cake pop to make them at home. And once you learn the basic fundamentals, your bite-size treats will come out perfectly rolled, moist and fluffy, and your friends will be SO IMPRESSED.
Store-Bought Cake Mix Vs From Scratch
You will find many online recipes building your own cake mix. By all means, use them! I'm a big fan of creating cake from scratch so I tried a few myself. But since cake pops required a little extra work later during assembly, we're going to take a shortcut by using store-bought cake box mix. Do they turn out just as delicious? Absolutely. Maybe even more so.
Elevating The Cake Box Recipe
What do I mean by "elevate" and why do we do it? We're ADDING an extra egg and using milk INSTEAD of water. This hack is nothing new - so many of you have told me you use this HACK when baking cupcakes! The milk creates better overall flavor and the extra egg adds a little more richness. But most importantly, it adds a little more moisture to help bind the cake when it's time to roll cake pops into shape.
Frosting or Buttercream?
Before you answer that question, you need to know you can roll these cake pops by just binding warm crumbled cake all by itself. No frosting or buttercream. This is the way many of you have told me you make your cake pops. Or you could add a little vanilla and powdered sugar for more flavor. Yet I find these ideas yield drier lumpier cake pops. It requires a little more moisture. The most common ingredient people add - store-bought frosting. It works great, however frosting is way too sweet. At least for me.
So what makes the closest COPYCAT CAKE POP - Chocolate Buttercream. Well, you can whip that up in a bowl in seconds! It is what Starbucks' uses. And after trying all the popular methods I described, I am convinced adding chocolate buttercream makes the most tasty fluffy cake pops that's EASY to assemble.
Key Notes About A Few Ingredients
- Use any store-bought chocolate cake mix: Betty Crocker, Duncan Hines, Pillsbury, Kroger - any brand works. And I apologize if any of these brands are on the boycott list.
- Oil or butter for the cake batter: A few people have told me they will substitute butter instead of the oil. Butter is always more flavorful, but I find oil does a better job keeping the cake moist which is especially essential for cake pops. So I recommend oil for cake pops, and perhaps butter for classic cakes.
- Candy melts for coating: Feel free to use true chocolate, but I find melting dark cocoa candy melts to be much easier. You won't need to worry about proper tempering. My favorites are from Michael's Arts & Crafts - Dark Cocoa Sweet Tooth Fairy® Meltables. They melt into a thin consistency and the color is a perfect match to the original. You can also find similar brands at Walmart and Amazon.
How To Make Starbucks Copycat Chocolate Cake Pops
Elevate cake box mix by adding an extra egg and milk instead of water.
Use any size pan(s) listed on cake box, greased and/or lined. Do not over-bake.
Add HOT baked cake to mixer and crumble immediately using paddle attachment. You can also use handheld mixer or crumble by hand.
Make a quick homemade chocolate buttercream.
Add buttercream to crumbled cake and mix.
Roll into 30g balls, approx 1¼ inch or 3cm in diameter.
Chill cake balls in freezer for 15 mins. Do not step any chilling steps.
Melt candy melts according to package instructions. Dip tip of lollipop stick.
Insert dipped lollipop stick halfway through center of cake pop.
Chill cake pops in freezer once more for 15 mins. *DO NOT SKIP THIS STEP*
Submerge entire cake pop until it meets candy melt & stick. Dunk only once, do not re-dip.
Gently tap stick until excess candy melt drips off.
Sprinkle nonpareils over an empty bowl quickly before candy melt dries.
A styrofoam block works great to keep cake pops vertical until they fully set.
Suzy's Tips For Success
- Use one baking pan: I used two round pans mainly for video purposes. Use one rectangular 9x13-inch greased/lined pan if you have one to reduce washing two pans.
- Make a habit of checking your cake BEFORE bake time is done: You can always bake longer, but you can't go back if you over-bake. It's always a good practice to check ANY bakes a few minutes prior. It is especially important here since over-baking leads to dry cake. Dry cake is more difficult to roll into balls, and you end up with crumbly lumpy cake pops.
- Add HOT cake to mixer immediately after baking: Do not cool cake before mixing. The steam from the baked cake helps keep crumbled cake soft and moist.
- Avoid rolling BIG cake pops: One of the biggest problems people face later on during assembly is the cake pop balls not staying attached to the lollipop sticks. I highly suggest using a kitchen scale to weigh them and stay under 30 grams, or 1¼-inch (3cm) in diameter.
- Melting candy melts: Melt only a small amount to dip tips of the lollipop sticks. Melt the rest when submerging the entire cake pop. Follow the package melting instructions. I find using a glass bowl or cup deep enough to submerge the full cake pop ball in short increments in the microwave works the best. You want a fairly thin consistency.
- Insert dipped lollipop sticks HALFWAY into cake pop: If you go too far, the cake pop will fall apart. If not enough, then it won't stay attached to the stick. Don't worry, you'll find the sweet spot!
- CHILL CAKE POPS AT EVERY STAGE: This is the step you DO NOT SKIP. Chill cake pops in freezer after rolling into balls. This allows the cake to bind together. Chill them after attaching dipped lollipop sticks. The candy melt on the tip of the stick will set and act as an adhesive to keep them together. Skipping this step is the most common reason why cake pops do not stay attached to the lollipop sticks.
- To avoid cracking: Once you've chilled the cake pops, transfer them to the counter for 10 minutes BEFORE dipping in candy melt. Cracks usually happen when different temperatures play a tug of war. So when cake pops are too cold and/or the melted candy melt is too warm, cracks may appear. To prevent this, bring the cake pops closer to room temperature and melt the candy melts in short increments according to package instructions.
- Dunk cake pop only ONCE and allow excess candy melt to drip off: Submerge the entire cake pop ball ONCE until it meets the set candy melt and lollipop stick. Our goal is to apply only one coating of candy melt as best as you can. Dunking your cake pop more than once will create a heavier candy coating, which may result in cake pop falling off the stick due to its weight. Be sure to tap the lollipop stick for a few minutes after dipping to allow all the excess candy melt to drip off.
- Adding sprinkles and drying cake pops: Candy melts dry fairly quickly, so sprinkle your nonpareils fast. A styrofoam block works great in keeping cake pops upright. If you have trouble finding one, you can also poke holes using an empty cardboard box.
Best Way To Store Cake Pops
Cake pops can be kept at room temperature in airtight container for up to 2 days. If not consumed, you can store in fridge individually wrapped or in an airtight container for 2 weeks or up to 3 months in the freezer.
FAQ
It's most likely the cake was over-baked. Be sure to set a timer and check your cake a few minutes before your bake time is done.
Cracks usually happen when different temperatures play a tug of war. So when cake pops are too cold and/or the melted candy melt is too warm, cracks may appear. To prevent this, bring the cake pops to room temperature. Melt the candy melts in short increments according to package instructions and stir consistently. You want to make sure not to dip your cake pops in extremely hot candy melt.
Make sure you do not roll your cake pops too large. 30 grams or 1¼-inch (3cm) in diameter or smaller is perfect. CHILL your cake pops at every stage. Chill after rolling ball and once again after inserting your dipped stick. If you skip these steps, the candy melt does not have time to set and act as an adhesive. And finally, do not dip your cake pop into your candy melt more than once. This will create a heavy coating and adds weight to your cake pop. Dip once and shake off the excess candy melt gently.
Find an empty cardboard box. Poke small holes into the box big enough to hold the cake pop sticks upright while they dry.
My favorite candy melt is from Michael's Arts & Crafts - Dark Cocoa Sweet Tooth Fairy® Meltables. They melt into a thin consistency and the color is a perfect match to the original. Melting wafers or almond bark also work, they're usually available at Walmart, Target, Amazon, etc. You can definitely use regular melted chocolate, however each of the finished coating and shine may differ slightly.
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Equipment
- stand mixer or handheld mixer optional
- large mixing bowl
- small mixing bowl
- cake baking pan(s)
- lollipop sticks
Ingredients
Cake
- 1 box 13.25oz chocolate cake mix
- ⅓ cup neutral oil vegetable, avocado, canola, etc.
- 1 cup milk or water
- 4 large eggs
Chocolate Buttercream
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1½ tablespoon cocoa powder
- ½ teaspoon vanilla extract
- pinch salt
- 1 teaspoon milk add more if needed
Coating
- 12 oz dark cocoa candy melts
- white nonpareils or sprinkles
Instructions
- Preheat oven to 325-350℉ (162-175℃). Refer to recipe on cake box for exact temperature depending on your baking pan size.
- Combine all cake ingredients in a large bowl. Pour batter into greased/lined pan and transfer into oven. Stick a toothpick in the center of cake to see if it comes out clean 2-4 mins PRIOR to the end of bake time. DO NOT OVER BAKE.1 box 13.25oz chocolate cake mix, ⅓ cup neutral oil, 1 cup milk or water, 4 large eggs
- Transfer baked cake into a large stand mixing bowl immediately while it's still hot. Crumble cake on low speed using a paddle attachment until no large pieces remain. You can also use a handheld mixer or crumble slightly cooled cake by hand.
- In a small mixing bowl, combine all buttercream ingredients sifting in powdered sugar and cocoa powder. Stir well until fairly smooth, small lumps is common. Add all the buttercream to the crumbled cake and mix until fully incorporated.¼ cup unsalted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, pinch salt, 1 teaspoon milk , 1½ tablespoon cocoa powder
- Roll cake pops approx 1¼-inch (3cm) in diameter or 30g each. Chill cake pops in freezer for 15 mins, then bring them back to room temperature for 10 mins as you melt your candy melt.
- Melt a small amount of candy melts in microwave according to package instructions. Best way I found is heat and stir in 15-30 sec increments until thin and smooth. Dip tip of lollipop stick into candy melt, then gently insert dipped tip into the cake balls halfway in. Repeat to all cake balls, then chill again in freezer for 15 mins.12 oz dark cocoa candy melts
- Take cake pops out of the freezer and bring them back to room temperature for 10 mins. Melt the remaining candy melts until desired thin consistency. Dip cake pop into melted candy melt, making sure it's submerged all the way to the stick. This will help adhere the cake pop and prevent it from falling off the stick.
- Holding the stick with one hand, use your other hand to gently tap cake pop until all excess candy melt has dripped off. You want to achieve one even coating. Do not dunk again, as this extra weight may cause your cake pop to detach from the stick.
- Decorate with sprinkles or nonpareils quickly. Place finished cake pops into a styrofoam block to keep them upright as it dries. Repeat until all cake pops are dipped and sprinkled.white nonpareils or sprinkles
Notes
Nutrition
Looking for other recipes like this?
Rabia Shaen says
Hi
Can i use any chocolate mix ?(brand)
And for vanilla cake pops can i use velvety vanilla cake mix ?
Suzy says
Hi, Rabia. Yes, I used a few different brands of cake mixes and they should all work! Each box was labeled 13.25oz or 375 grams. Betty Crocker (and maybe other brands) have changed the box quantity over the years. Just something to take note of. So if you have a box with a larger quantity, you may yield more cake pops than I did. Just to cover the ratios, I would recommend using the correct measurements listed on the recipe.
Gayle Lacy says
Hello. Thank you for a delicious recipe! was wondering if store bought buttercream frosting works as good?
Suzy says
Yes, Gayle. You can most definitely use store bought frosting to add to your cake pops. I just prefer the homemade one I included in the recipe because it's not as cloyingly sweet. Either way, it acts as a great binder for the pops as you roll them.
Shawnna says
If using store bought frosting, how much do I use to equal the same amount of homemade frosting in your recipe?
Suzy says
Hello Shawnna! I would suggest perhaps 1/3 cup or 80 grams would be plenty. Mix and you can gauge to see if the cake crumbs needs more.
ilovechocolate says
Hi! I was wondering if semi-sweet or bittersweet chocolate chips melted would substitue for the candy melts?
Suzy says
Yes! Please check your previous comment - I answered it as best I can there. Good luck - let me know how it turns out!
ilovechocolate says
Hi! Do semi-sweet or bittersweet chocolate chips works okay as a substitute for the candy melts?
Thanks.
Suzy says
Yes, you can use them however chocolate chips melt differently than real chocolate or candy melts since they have a coating. Try melt a small amount in a bowl to check the consistency. Many bakers will add a little amount of coconut oil to thin it if needed.
Yusra Anes says
Hello, I wanted to know how much buttercream i have to add.
Is there a quantity?
Suzy says
Hello Yusra! Yes, I included the chocolate buttercream in the recipe. Once mixed, I added that entire mixture into the crumbled cake. Hope this helps!
Erika H says
Hello Suzy
Instead of making round ball cake pops, would this recipe be suitable to roll out and make the circle cake pops?
Thank You
Erika
Suzy says
Hello Erika! Sure, you could make various shapes instead of round all cake pops. Just test them out and make sure they do not exceed 30g and cake pop sticks can be properly inserted.