Ingredients
Equipment
Method
Prepare and Bake the Cake
- Prepare and bake the vanilla cake mix according to the directions on the box. Add 1/4 cup sour cream and 1 teaspoon vanilla bean paste (or high-quality vanilla extract) to the cake batter before baking for enhanced moisture and a deep, delicious vanilla flavor. Make sure not to overcook the cake, as a slightly moist cake is key for a workable cake pop dough.
Form the Cake Dough
- Immediately after taking the cake out of the oven, pour the hot cake directly into the bowl of a stand mixer. Now, add in the powdered sugar and the 1/2 teaspoon of vanilla extract. Using the paddle attachment, mix on low speed until a cohesive, dense dough forms. The dough should be easily pressed together into a ball, resembling firm cookie dough, and should not be sticky or too wet.
Roll Cake Balls
- Portion out the cake dough into roughly 1.5-inch balls. You can use your hands to roll them into a tight sphere or use a cake pop press for uniform shapes. Aim for about 20-24 cake balls from one cake mix.
Initial Chilling
- Place the rolled cake balls on a cookie sheet. Then, transfer the cookie sheet into the freezer to chill for 10-15 minutes. This chilling time helps firm up the cake balls so they hold their shape and prevents them from crumbling when you insert the lollipop sticks. The cake balls should be firm to the touch but not completely frozen solid.
Melt the Candy Melts
- While the cake balls are chilling, gently melt your light pink color melts. Use a microwave (in short 30-second bursts, stirring well after each interval) or a double boiler. Be careful not to overheat. The consistency should be fluid enough for dipping, but not too thin.
Insert Lollipop Sticks
- Once the chocolate coating is melted and the cake balls are chilled, remove them from the freezer. Dip each lollipop stick into the candy melt about 1/2 inch. Then, immediately press the coated stick into the center of each chilled cake ball. This acts as a "glue" to prevent the cake pop from falling off the stick.
Set the Sticks
- Return the cake balls with the inserted sticks to the fridge or freezer for another 5-10 minutes. This quick chill helps the chocolate set firmly around the stick, ensuring extra stability for dipping.
Dip the Cake Pops
- Once the chocolate on the sticks is set, pour the remaining melted candy melt into a tall, skinny jar or glass. Dip each cake pop one by one, ensuring the entire cake ball is coated. Gently tap and rotate the cake pop to allow any excess melted chocolate to drip off. While the coating is still wet, immediately add your white nonpareils sprinkles or any other desired decorations.
Allow to Set
- Allow the candy melt to set completely while the cake pop is right side up. You can poke holes into a cardboard box or a foam block to help them stand up straight to dry. Once the coating is firm, your cake pops are ready!
Serve and Enjoy
- Serve your beautiful homemade Starbucks Cake Pops as is, or package them up individually for gifts. Enjoy these delightful treats immediately. Store any leftovers at room temperature for up to 3 days in an airtight container.
Nutrition
Notes
For perfect cake pops, ensure optimal dough consistency and precise chilling. Avoid overcooking the cake and melt candy melts gently for a smooth finish. Store in an airtight container: 3 days room temp, 1 week refrigerated, or up to 1 month frozen. Allow to thaw before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.