Starbucks cake pop recipe solves the ever lasting question of how to make cake portable–it’s whimsical, fun and delicious cake on a stick. With how-to video.
What’s not to like about a portable pastry creation? This has been an emerging trend popping up in specialty bake shops, on blogs like Bakerella and even touted by Martha Stewart.
Here is Starbucks cake pops most popular flavor, birthday cake. And below is a how-to video that demonstates the making of Starbucks cake pops.
Starbucks Cake Pops recipe how-to video
Starbucks Birthday Cake Pop Recipe Ingredients
For the Vanilla Cake
- 1 cup butter (2 sticks), room temperature
- 1 1/2 cups sugar
- 2 tablepoons vanilla
- 4 eggs
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole or skim milk
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, room temperature
- 1/2 cup whole or skim milk
- 2 tablespoons vanilla extract
- 3 3/4 cups confectioners sugar
For White Chocolate Icing
- 2 cups white chocolate
- Red food coloring, several drops to reach desired color
- White sprinkles, for garnish
Starbucks Birthday Cake Pop Recipe Directions
Make the Vanilla Cake
- Preheat the oven to 350 F. Grease and flour a 9×13 baking pan.
- In a large bowl, cream the butter, sugar, and vanilla.
- Add the eggs, one at a time; mixing after each egg to incorporate.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add half the flour mixture to the wet ingredients; mix until smooth.
- Add approximately ½ of the milk to the batter and mix. Alternately add the remaining flour and milk to the batter; stirring after each addition.
- Mix the batter until it is smooth and contains no lumps.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a knife comes out clean when inserted into the center of the cake.
Make the Vanilla Buttercream Frosting
- In a large bowl, use an electric mixer to cream the butter, milk, and vanilla.
- Add confectioners sugar 1 cup at a time, beating until smooth after each addition.
Assembling the Cake Pops
- Using a food processor, blend the vanilla cake until it becomes fine crumbs.
- In a large bowl, combine the vanilla cake crumbs with the vanilla buttercream frosting. Add 1 cup of frosting and stir until well-combined. Add more frosting, a tablespoon at a time, until the cake is moist enough to maintain its shape when rolled into a ball.
- Taking 2 tablespoons of the cake mixture in the palm of your hand, shape the pop into a 1 ½ inch ball.
- Place the cake balls onto a cookie sheet lined with parchment paper and chill in the refrigerator or freezer for 5 – 10 minutes.
- While the cake pops are chilling, prepare the icing. Melt the white chocolate in a double boiler on the stove or in the microwave. Stir the mixture continuously until the chocolate has melted. If the chocolate begins to seize (harden) add a teaspoon of boiled water to soften it and continue stirring.
- Once the white chocolate has melted, add a few drops of red food coloring to the icing until the desired color is achieved.
- Take the chilled cake pops out of the refrigerator/freezer and place a lollipop stick in each pop. To decorate the pops, dip them individually into the icing and garnish with white sprinkles. Use an upside-down colander to hold the lollipop sticks separately so that the icing hardens without loosing its shape.
Another Variation of Starbucks Cake Pops
I am a huge fan of Starbucks cake pops. They are a bite-sized piece of heaven, but instead of having my husband run out every couple of days to satisfy my sweet tooth, I decided to take things into my own hands.Cake pops are easily made with your own two hands, not a mold or a pan, in this very simple recipe.
First, bake a cake according to the package instructions. You can choose any flavor you desire. I used chocolate and vanilla.
Let cool completely (1-1 1/2 hours).
Crumble cake into very small pieces in a bowl.
Mix with frosting (choose a flavor that complements cake) until it’s sticky consistency that forms easily into balls. Note: Too much or not enough frosting will not form balls well, so start off with little and add more gradually.
Roll cake into balls.
Put on a baking sheet covered with wax paper and chill in fridge for 1-1/2 hrs. or until firm.
Melt chocolate pieces in microwave according to package instructions.
Dip lollipop stick in the melted chocolate and insert into cake ball.
Return the cake pop to the fridge until the chocolate hardens (couple minutes).
Dip the cake pop into melted chocolate and allow it to drip down the sides. You can sprinkle with various toppings to dress them up.
Insert the cake pop into a styrofoam piece to dry (you can get these at any craft store).
Perfect indulgence for parties and cook-outs, and not as overwhelming as a large slice of cake!