Starbucks Pink Cake Pops Recipe

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Are you a fan of those fun little cake pops at Starbucks? Wondering if you could make Starbucks cake pops by yourself, in your kitchen? Well, guess what? That’s actually possible! 

This recipe is actually super easy, and if you’ve got a little time to spare, you can actually make these in a big batch too! 

These Starbucks copycat cake pops are incredibly delicious, and are perfect to serve at a party or just to gobble down when you’re hit by a sweet craving. Ready to give them a try? Here’s what you need to know beforehand. 

Need another treat for your pink party? Try these Pink Velvet Cupcakes, or make these Blue Macarons in pink.

Let Cool

Okay, so the recipe needs you to first let your Starbucks copycat cake pops cool down before you dip them in the chocolate coating mixture, and there’s a reason for that. If your cake pops are still warm, the chocolate coating will drip off the cake, and won’t harden like it is supposed to. 

Ideally, popping them in the freezer for a few minutes should get them to the right temperature. 

Coating Options

Chocolate is basically the only covering you can use to coat the cake pops. That’s simply because any other form of covering (such as frosting) would be runny and will easily melt off. 

So basically, you’ll either need cooking chocolate or chocolate chips or candy melts- either of these should work just fine, and should lend your cake pops that nice, uniform coating. 

Ingredients

• butter
• granulated sugar
• vegetable oil
• eggs
• vanilla extract
• baking powder
• kosher salt
• flour
• milk
• almond bark
• vegetable oil
• cream cheese frosting
• soft pink gel food coloring
• white round sprinkles

Supplies

• 70 treat sticks
• Cake pop stand
• Ball former

Variations

Our recipe calls for you to create the cake from scratch, which is great, but if you’re short of time, and are looking to whip these up quickly, you can always use a ready made boxed cake mix. 

It is best to stick to the basic vanilla flavor, but if you’re in the mood for something different, you can always try and experiment with other flavors too. 

How to Make Cake Pops

First, you need to mix the cake batter using the instructions in the recipe card below. Once the cake is mixed together, pour the batter into a pan and cook the cake in the Instant Pot.

Next, when the cake finishes cooking, you'll break up the cake and then mix it with cream cheese frosting.

After that, form cake balls and put them in the freezer to set while you melt the almond bark coating and mix in the pink gel food coloring.

For this step, you can use the Instant Pot double boiler method to melt the almond bark for our Starbucks pink cake pops, or you can use the microwave.

Insert a stick into the cake ball and then dip each of the cake balls into the pink coating. Immediately sprinkle with the sprinkles before the coating hardens.

Tips & Tricks

Cake pops can fall apart for a couple of reasons. You might have added a lot of icing into the mixture- more than needed. If that’s the case, place them on a tray lined with paper towels and refrigerate them overnight before working on them.

Another possible reason why the pops are falling apart is because you haven’t given them enough time to cool down and harden.

Make sure you allow them to freeze first before you dunk them in the chocolate. After dipping them in the chocolate, pop them back in the freezer and let them set completely before you serve them. 

Ended up making these in a huge batch? Store them in an airtight container and keep them in your refrigerator- they should stay good in there for 5-7 days.

FAQs

More Starbucks Copycat Recipes

Starbucks Copycat Salted Caramel Hot Chocolate, Starbucks Pumpkin Spice Coffee Creamer, and our Starbucks Copycat Egg Bites are all amazing treats to enjoy.

Recipe

Continue to Content

Yield: 70

Copycat Starbucks Cake Pops

Print

These copycat Starbucks Pink Cake Pops are an easy and fun birthday cake recipe to make. Cake balls are dipped in white chocolate that is mixed with pink food coloring.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

Supplies

• 70 treat sticks
• Cake pop stand
• Ball former

Cake

• 1 cup butter, softened to room temperature
• 2 cups granulated sugar
• 1/2 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.)
• Outer chocolate coating:
• 12 ounces almond bark
• 1 tablespoon vegetable oil
• 1/2 container cream cheese frosting
• 1 drop soft pink gel food coloring
• 1 package white round sprinkles

Instructions

1. In a large bowl, beat together your sugar and butter. Mix until incorporated.
2. Next, add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated.
3. While alternating, in your flour and milk a little bit each time. Mix until incorporated.
4. Prepare your instant pot springform cake pan by placing Parchment paper on the flat plate. Put the springform pan on top of it and close the top. Please remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray or grease with butter.
5. Fill your pan 3/4 of the way with the batter.
6. Fill your instant pot with 2 cups of water. Place the trivet inside and place your cake on top of the trivet.
7. Close the lid on your instant pot and ensure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes.
8. Once your instant pot has finished cooking, do a manual release by pulling the ceiling valve towards you to remove any pressure.
9. With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.
10. While your cake is cooling, add a small bowl 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.
11. Add one small drop of pink food coloring to your chocolate mixture. Stir well.
12. Add your cake to a large bowl as well as your frosting. Mix well.
13. Using a cookie scoop, or eyeballing the size ball you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet
14. Once done, transfer your cake balls to the freezer for about 15 minutes too hard and slightly and cool.
15. After 15 minutes, remove your cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot.
16. 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.
17. I used a cake pop decorating stand, but you can use even 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 dries.
18. Continue and repeat with the remaining cake pops.

Notes

Variations for Cake Pops Recipe

• Use additional drops of pink gel food coloring if needed to get the color you want.
• Make different colors of chocolate coating to have a variety of colors of cake pops.
  

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Nutrition Information

Yield

70

Serving Size

1
Amount Per Serving Calories 120Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 97mgCarbohydrates 12gFiber 1gSugar 6gProtein 2g

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