Make Starbucks Chocolate Cake Pops Recipe at home with this easy recipe. Moist chocolate cake, creamy frosting, and a rich candy coating create the perfect bite-sized treat.
If you love the rich, chocolatey bite-sized treats from Starbucks, you’ll enjoy making these Chocolate Cake Pops at home. This easy recipe combines moist chocolate cake crumbs with creamy frosting, rolled into perfect little balls and dipped in smooth chocolate coating.
Whether you’re serving them at a birthday party, holiday gathering, or just as an everyday sweet snack, these cake pops are sure to impress. These taste just like the ones at Starbucks for a fraction of the price.
Starbucks fans will also love Starbucks Marshmallow Dream Bar.
Table of contents
Why We Love This
- Rich and fudgy. The chocolate cake crumbs combined with creamy frosting create an irresistibly moist and dense texture.
- Bite-sized and fun. Perfectly portioned for snacking, parties, or gifts. Easy to enjoy without any mess.
- Customizable. You can dip them in different chocolate coatings or decorate with sprinkles to match any occasion.
- No fancy equipment needed. Made with simple ingredients and basic tools, perfect for home bakers of all skill levels.
- Great make-ahead treat. Copycat Starbucks Cake Pops can be prepared in advance and stored, making them convenient for busy days or special events.
Ingredients
- Chocolate cake mix. Use your favorite boxed chocolate cake mix along with the ingredients listed on the package to bake the cake.
- Chocolate frosting. Store-bought frosting works great to bind the cake crumbs into moist, flavorful cake balls.
- Chocolate candy melts. Melted candy coating creates a smooth, glossy shell for dipping the cake pops.
- Sprinkles. White sprinkles add a festive touch, but you can use any color or style you like.
- Lollipop sticks. Essential for holding and serving the cake pops easily.
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. Do not freeze for longer than 15 minutes or the final product will not turn out. The chocolate will become too cold, and the sprinkles will not 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. Insert upright into stand or styrofoam block and top with sprinkles. 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.
Step 12. Repeat until all the cake pops are coated. Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!
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.
Pro Tips
- Use Cold Cake: Chill the baked cake before mixing with frosting to make shaping easier.
- Consistent Size: Use a small cookie scoop or teaspoon to portion cake balls evenly for uniform pops.
- Chill Before Dipping: Refrigerate or freeze cake balls for 15–30 minutes before dipping in chocolate to prevent cracking.
- Thin the Coating: If the chocolate is too thick, add a small amount of shortening or vegetable oil for smooth dipping.
- Insert Sticks Carefully: Dip the stick in melted chocolate before inserting into the cake ball to help it stay in place.
- Decorate Quickly: Add sprinkles or toppings immediately after dipping before the coating sets.
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.
- Seasonal Themes: Decorate with holiday-themed sprinkles or drizzle for Christmas, Halloween, or birthdays.
- Mini Pops: Make smaller bite-sized cake pops for easier snacking or party platters.
More Copycat Starbucks Recipes
- Starbucks Pumpkin Bread Recipe
- Starbucks Brownies Recipe
- Copycat Starbucks Lemon Loaf Recipe
- Starbucks Cake Pops Recipe
More Cake Pop Recipes
- Birthday Cake Pops
- Copycat Starbucks Birthday Cake Pops Recipe
- Brownie Cake Pops Recipe
- Minecraft Cake Pops Recipe
- Red Velvet Cake Balls Recipe
- Vanilla Cake Balls Recipe
Please 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!
