Starbucks Chocolate Cake Pops Copycat – The Ultimate DIY Recipe

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Starbucks Chocolate Cake Pops Copycat - The Ultimate DIY Recipe

This recipe gives you everything you need to recreate Starbucks' famous Chocolate Cake Pops in your kitchen. Perfect for a fun project, these cake pops are sure to be a hit at any party or as a cute homemade gift.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 Cake Pops

Calories 170 kcal

Equipment

• 1 Mixing bowls
• 1 Hand mixer or stand mixer
• 1 Baking sheet
• 1 Parchment paper
• 1 Cake pop sticks (or sturdy straws)
• 1 Microwave-safe bowl
• Cooling rack (optional)
• 1 Measuring cups and spoons

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup sugar granulated
• 1/4 cup cocoa powder unsweetened
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk whole
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg

For the Frosting:

• 1/4 cup unsalted butter (softened)
• 1 cup powdered sugar
• 2 tbsp cocoa powder unsweetened
• 1 tbsp whole milk
• 1/2 teaspoon vanilla extract

For the Chocolate Coating:

• 1 1/2 cups chocolate chips semi-sweet
• 1 tbsp vegetable oil (optional, for smoother coating)
• Sprinkles or other toppings (optional)

Instructions

 

• Step 1 - Prepare the Cake

  Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.In a mixing bowl, whisk together 1 cup of flour, 1/2 cup of sugar, 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.

  Add 1/2 cup of milk, 1/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 large egg to the dry ingredients. Mix until smooth and well combined.Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before moving on to the next step.
  
• Step 2 - Make the Frosting

  In a separate bowl, beat 1/4 cup of softened butter with a hand mixer until creamy .Add 1 cup of powdered sugar and 2 tablespoons of cocoa powder, mixing at low speed. Gradually add 1 tablespoon of milk and 1/2 teaspoon of vanilla extract, mixing until the frosting is smooth and fluffy.
  
• Step 3 - Crumble and Combine

  Once the cake is completely cooled, crumble it into fine crumbs in a large bowl. Add the frosting, a little at a time, and mix until the cake is moist enough to hold its shape when pressed. You may not need all the frosting.
  
• Step 4 - Form the Cake Balls

  Roll the cake mixture into 1-inch balls, and place them on a baking sheet lined with parchment paper. Insert a cake pop stick into each ball and freeze them for 15-20 minutes to firm up.
  

Video

Notes

• Smooth Coating: Add a small amount of vegetable oil to your melted chocolate for a smoother, shinier coating.
• Perfect Texture: If the cake pop mixture is too wet, freeze it longer before dipping in chocolate to achieve the perfect texture.
• Customization: Try swapping out the chocolate cake for vanilla or red velvet, or using different coatings like white chocolate or candy melts.

Keyword Cake, Cake Pops, Cakes, Dessert, Starbucks

Who doesn’t love a good Starbucks cake pop? These are sweet, chocolaty, and oh-so-pretty. They’re hard to resist when you’re grabbing a coffee, but wouldn’t it be even better if you could make them at home? Just think about it: you could whip up these tasty bites for way less money and tweak them however you like!

If you’ve ever wondered how to recreate Starbucks’ famous Chocolate Cake Pops in your kitchen, you’ve come to the right place. I’m giving you a full recipe.

Nutritional Value

@happytummy_702

Replying to @Meghan Starbucks Copycat Chocolate Cake Pops 🍫 Answering a few common questions after reading your comments. Full recipe below. Click comment on screen to see Birthday Cake Pop version 🍭 Yields 28-34 cake pops Cake 1-13.25oz (375g) any chocolate store cake mix 1/2 cup (118ml) neutral oil 1 cup (240ml) milk or water 4 large eggs Chocolate Buttercream 1/4 cup (56g) softened unsalted butter 1 cup (118g) powdered sugar 1.5 tbsp (10g) cocoa powder 1/2 tsp vanilla Pinch of salt Splash of milk (start w/ 1 tsp, add more until smooth) Coating 12oz (340g) dark chocolate candy melts White nonpareils 4-inch lollipop sticks Instructions 1. Preheat your oven – typically 325°- 350°F depending on what type of pan you’re using. 2. Combine all cake ingredients in a large bowl. Pour batter into lined or greased pan and transfer into oven. DO NOT OVER BAKE. Stick a toothpick in the center to see if it comes out clean 2-4 mins BEFORE box bake time is finished. 3. Transfer cake while it’s still hot into a large stand mixing bowl and crumble cake on low speed, using the paddle attachment until there are no large pieces. You can also wait till cake cools and crumble by hand. If you opt not to add buttercream, then you may have more difficulty rolling cake into balls. 4. In a small mixing bowl, sift in the powdered sugar and cocoa powder. Add in vanilla, salt, and milk. Mix with a spatula until fairly smooth, a little lumpy is alright. 5. Add buttercream to crumbled cake and mix on low until batter comes together. Roll cake pops weighing approx 27-30g each, or 1-1/4inch (3cm) in diameter. Chill in freezer uncovered for 15 mins, or 30 mins in fridge. 6. Melt your candy melts in microwave in 20-30 sec increments, or according to package instructions. You can also use a double boiler. Dip a lollipop stick into the candy melt, then gently stab the cake pop approx halfway. Repeat to all cake pops, then chill again in freezer for 15 mins. 7. Melt your chocolate again once pops are chilled. Dip and submerge the entire cake pop, insuring it meets where it was dipped previously. Holding the stick with one hand, use your other hand to gently tap until all excess chocolate has dripped off. You want to achieve one even coating. Do not dip again, as this extra weight may make your cake pop detach from the stick. 8. Decorate with sprinkles or nonpareils quickly before candy melt dries. Place sticks into a styrofoam block to dry. Repeat until all cake pops are dipped and sprinkled. **Cake pops can be kept at room temp for up to a week, sealed in airtight container in fridge for a month, or freeze in airtight bags for 1-3 months. Find more details and tips on my IG profile in story highlights 🤗 #cakepops #cakepoptutorial #cakepoprecipe #chocolatecakepops

♬ Live Your Beautiful Life – Gray Griggs

The Bottom Line

Making Starbucks Chocolate Cake Pops at home isn’t just about saving money (though that’s a nice bonus). It’s about having full control over your ingredients, customizing flavors, and crafting something with love.

You can get creative by swapping out the chocolate cake for other flavors, or trying different coatings like white chocolate or colorful candy melts. Plus, there’s a huge satisfaction in mastering a new recipe that rivals your favorite café treat, am I right?