This Vanilla Cake Pops Recipe takes inspiration from Starbucks’ well-loved birthday cake pops. These delightful treats feature a blend of vanilla cake, frosting, and a pink candy coating, making them utterly irresistible.
If you’re eager to create these mini desserts for a special occasion, you might also want to explore my easy red velvet cake pops (VIDEO) or no-bake Oreo cake pops (VIDEO) for additional ideas!
Recipe Details
Anyone who has been to Starbucks is likely familiar with their signature pink birthday cake pops available among other sweet selections or on the menu. This Vanilla Cake Pops recipe enables you to replicate these moist and delicious treats right in your own kitchen.
- TASTE: The cake pops boast a sweet, chocolaty flavor profile with a distinct vanilla essence, while the pink coating enhances the classic birthday cake experience.
- TEXTURE: The interior of these pops is remarkably moist, perfectly balanced by a satisfying hard candy shell on the exterior.
- TIME: This recipe takes approximately 1 hour and 20 minutes from start to finish.
- EASE: This cake pop recipe is easy to follow, relying on box cake mix and melted chocolate for the coating.
What you’ll need
Ingredient Notes
- White cake mix – Prepare using eggs, water, and oil.
- Vanilla frosting – Choose white frosting for the best outcome.
- Candy melts – Any color is fine, but pink resembles the ones at Starbucks.
- Crisco shortening – This ingredient contributes to a shiny finish on the candy coating.
- Cake pop former – A 1 1/4-inch diameter mold (or small cookie scoop) is recommended for shaping.
- Sprinkles – I used white nonpareils, but you can select any sprinkles you prefer.
- Lollipop sticks – Any type you choose will suffice.
Add-ins and Substitutions
- Substitute cream cheese – If frosting is lacking, cream cheese can effectively bind the crumbs.
- Add flavoring – To add variety, you can enhance the cake with lemon using lemon extract and zest, or try other flavors like mint, caramel, or banana extracts.
- Substitute coconut oil – Coconut oil can replace shortening to achieve a glossy finish on the outer layer of the cake pops.
- Changethe sprinkles – You can easily swap these for melted chocolate drizzle, shredded coconut, or chopped nuts instead of traditional sprinkles.
How to Create Vanilla Cake Pops
- Bake the cake. Make your vanilla cake and check doneness using a toothpick. Once done, let it cool and trim away any browned edges with a knife.
- Crumble the cake. Break the cooled cake into smaller fragments and combine it with the frosting.
- Shape the cake balls. Form the mixed crumbs into balls using your hands or a shaping tool.
- Get the pop sticks ready. Dip the end of each cake pop stick into melted candy melts, and then insert each stick halfway into the cake ball.
- Chill them. Put the vanilla cake pops in the freezer for about 15 minutes.
- Coat and decorate the cake pops. Pour melted candy melts into a tall, narrow container and plunge each cake pop into the coating. After dipping, gently shake off any excess coating, then finish by adding nonpareils on top.
- Let them set. Position the finished vanilla cake pops into a block of styrofoam to help them cool and stabilize.
Pro Tip: If your melted candy coating is too thick, blending in some shortening like Crisco or coconut oil can create a smoother texture.
Recipe Tips
- Mix the frosting and cake thoroughly. To check if the frosting and cake crumbs are adequately combined, squeeze a handful together to ensure there are no visible streaks of frosting left.
- Trim the baked cake’s outer layer. This section can tend to be drier than the rest and may affect the texture of the cake balls.
- Dip the pops with care. When submerging the cake pop into the candy coating, avoid twisting it. Instead, lower it straight in and then gently pull it back out to minimize the risk of breakage.
- Tap the pops after coating. After dipping the cake pops into the melted candy, quickly tap your hand holding the cake pop to remove any excess coating.
FAQs
A cake pop is made by crumbling a baked cake into fine pieces, mixing it with frosting, and then forming that blend into a small cake ball. This ball is placed on a stick and covered with melted candy melts.
To avoid cracking, it’s important to maintain steady temperatures. If your cake pops have cracks, it may be due to them being too cold when they came into contact with the hot candy melts. This sudden temperature shift can cause the candy melts to crack.
Serving Suggestions
These Vanilla Cake Pops are delightfully moist and sweet, coated in a rich chocolate layer. They go beautifully with a variety of other treats including cake pops, cookies, cakes, and coffee.
- Cake pops: Pair these vanilla cake pops with Chocolate Cake Pops, Oreo Cake Pops (VIDEO), or Red Velvet Cake Pops (VIDEO). You might also consider Red Velvet Cake Balls.
- Cookies: Enhance the experience with Almond Flour Chocolate Chip Cookies, Double Chocolate Cookies (VIDEO), Chewy Nutella Cookies, or White Chocolate Macadamia Nut Cookies.
- Cakes: Serve them alongside a piece of New York Style Cheesecake, Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Chocolate Honey Cake (also called Spartak Cake).
- Beverages: Delight in these homemade cake pops with a Pumpkin Spice Latte, Brown Sugar Boba, Iced Caramel Macchiato, or a warm cup of Hot Chocolate.
Prepare This Recipe in Advance
Make ahead: You can create these cake pops in advance and keep them in an airtight container at room temperature in a cool, dry area. Coat them just before serving.
Storage: Store the cake pops at room temperature in an airtight container for up to one week. Refrigerating them may cause condensation to accumulate on the pops.
Freezing: Cake pops can be wrapped individually and stored in the freezer for up to three months; however, the candy coating may become soft or melted due to moisture when thawed. It is recommended to freeze the cake pops uncoated and add the coating only after they have thawed.
Discover More Tempting Cakes!
This recipe was originally published on April 30, 2015, and has since been updated.
Detailed Recipe Instructions
- Store the cake pops at room temperature to avoid condensation that can occur when refrigerating them.
- Thoroughly mix the frosting and cake – Press a handful together to check that no visible swirls of frosting remain, indicating a proper blend.
- Remove and discard the outer layer of the baked cake – This part often tends to be drier, which could lead to the cake balls crumbling.
- Carefully coat the pops – When dipping, steer clear of swirling. Instead, directly lower the cake pop into the candy coating and then gently lift it out to minimize the risk of breakage.
- Tap the pops after dipping – Once dipped in the melted candy, gently tap the hand holding the cake pop to remove any excess coating.
Serving: 1cake pop | Calories: 119kcal | Carbohydrates: 22g | Fat: 3g | Saturated Fat: 2g | Sodium: 157mg | Potassium: 13mg | Sugar: 13g | Calcium: 47mg | Iron: 0.4mg
