Vanilla Cake Pops Starbucks Copycat Recipe

This easy cake pop recipe will remind of you those tasty vanilla cake pops dipped in pink chocolatey coating at a famous coffee house. It doesn’t even need to be your birthday to indulge in this treat!

Chances are you’ve seen these cake pops at your local Starbucks. You may have even bought one a time or two.

They are an indulgent sweet treat, perfect for snacking on the go. The cake pop is made of vanilla cake and icing, dipped in a pink colored chocolate coating, with sprinkles to top it all off. 

It’s on a stick which makes it easy to eat just about anywhere. 

BUT if you’re anything like me, one of these yummy cake pops can go fast. And a two dollars or more per pop, it can certainly add up.

If you want to know the cake pop recipe so you can make these at home for yourself or even to share at a party or celebration, keep reading. 

What Do I Need To Make Cake Pops?

Ingredients: 

Cake: 

• 1 cup butter, room temperature 
• 2 cups granulated sugar 
• ½ cup vegetable oil 
• 4 eggs 
• 2 tablespoons vanilla extract 
• 2 teaspoons baking powder 
• 1 teaspoon kosher salt 
• 3 cups flour 
• 1 cup milk (I used 1%, but you can use any.)
• ½ container cream cheese frosting

Outer chocolate coating: 

• 6 blocks of Almond Bark (12 oz) 
• 1 tablespoon vegetable oil
• 1 drop pink gel food coloring
• treat sticks
• 1 package white round sprinkles

How To Make Cake Pops Step By Step

In a large bowl, beat together your sugar and butter. Mix until incorporated. 

Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated. 

Add in the flour and milk, while alternating between the flour and milk, a little bit each time. Mix until incorporated. 

Prepare your Instant Pot spring form cake pan by placing parchment paper on the flat plate. Put the springform pan on top of it and close the clip. Remove any remaining parchment that is sticking out by using scissors or ripping it off. Spray with cooking spray or grease with butter. 

Fill your cake pan ¾ of the way with the batter. 

Fill your instant pot with 2 cups of water. Place the trivet inside of the Instant Pot and place your cake on top of the trivet. 

Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes on high pressure.  

Once your instant pot has finished cooking, do a manual release by pulling the ceiling valve towards you to remove any pressure. 

With a towel or mini silicone mitts, pull the trivet out of the instant pot using the two handles. Transfer to the cooling sheet and allow the cake to completely cool. 

While your cake is cooling, in a small bowl add together your almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted. 

Add one small drop of pink food coloring to your chocolate mixture. Stir well. 

Add your cake to a large bowl as well as your frosting. Mix well. 

Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet. 

Once you have all the cake you want to be scooped into balls, transfer your cake balls to the freezer for about 15 minutes to harden slightly and cool. 

After the 15 minutes, remove your cake balls. Take a treat stick and dip it quickly into the chocolate. This will act as “glue” and help your cake ball stick better on the treat stick.  Put the lightly coated treat stick into the cake pop.

Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl. 

Use a cake pop decorating stand, or you can even use a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate coating dries. 

Continue and repeat until you have made all your cake pops! Enjoy! 

FAQ: Cake Pop Recipe Tips and Tricks

Why is my cake pop cracking?

Cracking is caused by the different temperatures of the cake and the candy coating. To prevent cracking, avoid dipping cold cake pops in extremely hot chocolate coating.  Keeping both the cake balls and candy coating at room temperature will prevent cracking issues.

Why are my cake pops falling off the stick?

You made your cake pops too big. The larger the ball the more it weighs and the harder it will be to stay on the stick. 

Going overboard on the amount of icing in the cake mixture can cause them to be too heavy. Its a good idea to start out small and slowly add more until the mixture reaches the consistency of clay or play dough.

Why is my cake pop leaking?

Make sure you coat the entire surface of your cake pop! Exposed spots or weak spots can lead to holes. This is also easily fixed by covering that hole with additional coating.

How To Store Cake Pops

This recipe makes plenty of cake pops so if you want to keep these treats to enjoy for later,  you have a couple of options. 

First, be sure the pops are completely dry.

You can wrap each individual cake pop in plastic wrap and then cover that aliminum foil. Place each wrapped cake pop in an airtight container. 

Alternatively, you can also store all the cake pops in an airtight container lined with a paper towel on the bottom. 

Wrapped cake pop are good in the refrigerator for 1 week. They are good in the freezer for up to one month. 

Cake Pop Recipe Alternatives

This cake pop tutorial does use an instant pot to cook the cake. I do not recommend you try making this or any Instant Pot cake without a pan. Do not put batter directly in the bottom of the Instant Pot.

If you do not own an instant pot or want to skip the oven entirely, try this no-bake cake batter cake pop alternative by Her Modern Kitchen.

If you’ve ever wondered how to make the cake pops from Starbucks, this copycat recipe is a pretty good substitute! Tell me how yours came out!