These copycat Starbucks Chocolate Cake Pops are dense, fudgy chocolate cake balls dipped in a chocolate candy coating and topped with the signature white sprinkles. They start with a boxed cake mix, so you can make 24 at home for about $8.67 total, or just $0.36 each, for less than the cost of a few at the coffee shop.
My kids love helping roll the cake balls, dip them in chocolate, and add the sprinkles. They’re a fun treat to make together for birthday parties, holiday trays, or an afternoon in the kitchen.
Why You’ll Love This Recipe!
- A fraction of the Starbucks price – 24 cake pops from one box of cake mix.
- Rich and fudgy. The chocolate cake crumbs combined with creamy frosting create an irresistibly moist and dense texture.
- No fancy equipment needed. Made with simple ingredients and basic tools, perfect for home bakers of all skill levels.
- Great make-ahead treat. Roll the cake balls up to 6 weeks ahead and freeze them, then dip the day of your party.
After many years of making dessert recipes for my family, I’ve learned that the secret to good cake pops is getting the cake and frosting ratio right. Adding just enough frosting helps the cake hold its shape without making the centers too soft or sticky.
Starbucks fans will also love my Starbucks Marshmallow Dream Bar, Starbucks Brownies, and Starbucks lemon cake pops.
Starbucks vs. Homemade: The Real Cost
One Starbucks chocolate cake pop costs about $3.25. A box of cake mix, a little frosting, and a bag of candy melts make about 24 cake pops for roughly $8.67 total, or about $0.36 each. For a birthday party or class treat, that’s a savings of nearly $69 compared to buying 24 at Starbucks.
Ingredients
- Chocolate cake mix. Use your favorite boxed chocolate cake mix along with the ingredients listed on the package to bake the cake.
- Chocolate candy melts. One 16-oz bag. Candy melts set firm and smooth without tempering, which is why they’re easier than real chocolate for dipping.
- Lollipop sticks. About 24 (6-inch sticks work well).
- Chocolate frosting. You only need ⅓ cup of store-bought fudge frosting. Just enough to hold the crumbs together keeps the cake pops dense and fudgy like Starbucks, and firm enough to stay on the stick.
- White nonpareil sprinkles. Those tiny white sprinkles are the Starbucks signature look.
Get the complete list of ingredients and full recipe in the recipe card at the bottom of this post.
Step By Step Instructions
Step 1. Make the cake and bake the cake batter according to box instructions in a 9X13 pan. Remove from oven and let the cake cool at room temperature before removing.
Step 2. Once cooled, remove the cake from the dish.
Step 3. Remove the outside layer from the cake and throw it away.
Step 4. Crumble up the remaining cake into a large mixing bowl by hand or use a fork.
Step 5. Add the frosting to your crumbled cake and stir everything together until well combined. It should be a smooth and creamy texture once everything is mixed.
Step 6. Shape the mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to make it easy.
Step 7. Put the chocolate candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
Step 8. Dip each cake pop stick into the melted candy.
Step 9. Then place into the cake balls about halfway into the balls. This will help the stick to adhere firmly to the cake and not shift. Then place in the freezer for 10-15 minutes. Freeze for 10–15 minutes, just until firm. Don’t leave them longer. Very cold cake balls make the warm coating crack as it sets, and the sprinkles won’t stick.
Step 10. After the cake pops have been chilled, dip each cake pop into the melted candy melts. Make sure that the candy covers the cake pop completely. Allow the excess chocolate to drip off the back into the bowl.
Step 11. Add the white sprinkles right away, before the coating sets, then stand the cake pop upright in a Styrofoam block or cake pop stand.
Step 12. Repeat with the rest of the cake pops and let them set completely before serving.
Pro Tips
- Consistent size: Use a cookie scoop so every pop is the same size and looks bakery-perfect on a tray.
- Don’t over-freeze: 10–15 minutes in the freezer is enough. Rock-hard balls crack the coating as it sets.
- Thin the coating: If the candy melts are too thick, stir in a little vegetable oil or shortening, ½ teaspoon at a time.
- Use a tall, narrow cup for dipping: A mug lets you dunk the whole ball in one motion instead of rolling it around.
- If your coating cracks: The cake balls were too cold. Let them sit at room temperature for a few minutes before dipping.
Storage
Room Temperature: Keep cake pops at room temp in an airtight container for up to 7 days if the coating is fully set.
Freezer: Freeze uncoated cake balls (before dipping) for up to 6 weeks. Thaw in the fridge, then dip in chocolate when ready to serve.
Avoid Moisture: Place parchment paper between layers to prevent sticking and condensation.
Variations
- Flavor the Cake: Swap chocolate cake for vanilla, red velvet, or funfetti for a new twist.
- Different Frosting: Use cream cheese frosting, peanut butter frosting, or salted caramel frosting to mix things up.
- Candy Coatings: Dip in white chocolate, dark chocolate, or colored candy melts for variety.
- Add Toppings: Sprinkle crushed nuts, coconut, sprinkles, or mini chocolate chips on top.
- Mini Pops: Make smaller bite-sized cake pops for easier snacking or party platters.
- Brownie pops: Swap the cake mix for a brownie mix for an even fudgier center, like my brownie cake pops.
- Seasonal themes: Use holiday sprinkles or a colored drizzle. For ideas, see my Halloween cake pops and Christmas tree cake pops.
FAQ
Chocolate cake mixed with chocolate frosting, rolled into a ball, dipped in a chocolate coating, and topped with white sprinkles. This copycat uses the same layers with a boxed cake mix and store-bought frosting.
Starbucks lists about 150 calories per cake pop. One of these homemade cake pops is about 158 calories.
About $4.05 each at my local Starbucks. A whole batch of 24 at home costs about $8.67.
Either the stick wasn’t dipped in melted candy before going into the ball, or the mixture had too much frosting and is too soft to grip the stick. Dip the stick first and stick with ⅓ cup of frosting.
Yes. Freeze the uncoated cake balls for up to 6 weeks, thaw in the fridge, then dip. Finished cake pops keep at room temperature for up to 1 week.
For even more flavors, see my full list of cake pop recipes. Find more easy cake-mix treats in my cake recipes.
More Cake Pop Recipes
Try this Copycat Starbucks Cake Pop Recipe and see how delicious it is. Once you make it, come back and leave a comment and star rating.
Starbucks Chocolate Cake Pops Recipe
Ingredients
- 1 box Chocolate Cake Mix 15 oz
- *Plus ingredients to prepare the cake on the back of the box
- 1/3 cup Chocolate Fudge Frosting I use pre-made
- 16 oz. Chocolate Candy Melts
- Sprinkles optional
- Lollipop Sticks
See how we calculate recipe costs.
Instructions
- Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
- Remove the cake from the pan. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
- Add the frosting to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the chocolate candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
- Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!
