Starbucks Copycat Birthday Cake Pops

Preheat the oven to 325‑350°F (162‑350°F). Adjust the temperature according to the instructions on the cake mix box and the size of your baking pan.

In a large mixing bowl, combine the vanilla cake mix, neutral oil, milk (or water), eggs, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until just combined.

Pour the batter into a greased or lined pan and bake. About 2‑4 minutes before the recommended bake time ends, insert a toothpick into the center; it should come out clean. Do not over‑bake.

While the cake is still hot, transfer it to a large stand‑mixing bowl. Using the paddle attachment on low speed (or a hand mixer), crumble the cake until no large pieces remain.

In a separate small bowl, whisk together the butter, powdered sugar, vanilla, milk, and salt to form a smooth buttercream. Add the buttercream to the crumbled cake and mix on medium speed until fully incorporated.

Shape the mixture into uniform balls about 1¼ in (3 cm) in diameter, roughly 30 g each. Place the balls on a parchment‑lined tray and freeze for 15 minutes, then let them sit at room temperature for 10 minutes while you melt the candy melts.

Melt a small portion of the pink candy melts in the microwave, heating in 15‑30‑second intervals and stirring until smooth and thin. Dip the tip of each lollipop stick into the melt, then insert the stick halfway into a cake ball. Return the assembled pops to the freezer for another 15 minutes to set the initial coating.

Remove the pops from the freezer and allow them to reach room temperature (about 10 minutes). Melt the remaining candy melts to a thin, glossy consistency. Fully dip each cake pop, ensuring the candy coating covers the ball all the way to the stick.

Hold the stick with one hand and gently tap the pop with the other hand to let excess melt drip off. Avoid re‑dipping, as extra weight can cause the pop to detach.

Immediately sprinkle the still‑wet coating with white nonpareils or sprinkles. Place the finished pops upright in a styrofoam block or cake pop stand to dry completely. Repeat until all pops are coated and decorated.