Ingredients
Equipment
Method
Prepare the Cake
- First, bake your vanilla cake according to the package directions for a 9x13 inch pan. Allow the cake to cool completely in the pan on a wire rack.
Crumble and Mix the Cake Base
- Once the cake is fully cooled, gently crumble it into a large mixing bowl. Make sure there are no large lumps remaining.
- Add the softened unsalted butter, softened full-fat cream cheese, and vanilla extract to the crumbled cake. Mix these ingredients together with your hands or a sturdy spoon until the mixture is fully combined and has the consistency of a thick dough. It should be moist enough to hold its shape when pressed together but not sticky.
Shape and Chill the Cake Balls
- Scoop out approximately 1-inch portions of the cake mixture. Roll each portion firmly between your palms to form smooth, uniform cake balls. This step requires a bit of pressure to ensure they are dense and crack-free.
- Place the rolled cake balls onto a baking sheet lined with parchment paper. Once all the cake balls are formed, place the baking sheet in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes, to chill thoroughly.
Melt the Chocolate Coating
- While the cake balls are chilling, prepare your chocolate coating. In a microwave-safe bowl, melt the white candy melts or white chocolate chips in 30-second intervals, stirring well after each interval, until completely smooth.
- If the chocolate seems too thick, stir in 1-2 tablespoons of coconut oil or shortening until you reach a pourable consistency. The consistency should be thin enough to coat easily but thick enough to adhere without dripping excessively.
Dip the Cake Pops
- Take a lollipop stick and dip the tip about half an inch into the melted chocolate. Immediately insert the chocolate-dipped end of the stick into the center of a chilled cake ball, going about halfway through. Let this "glue" set for a few seconds.
- Once the glue is set, fully submerge each cake pop into the melted chocolate, rotating gently to ensure a complete and even coating. Carefully tap the stick against the edge of the bowl to remove any excess chocolate. If you desire, add sprinkles or other decorations immediately while the chocolate is still wet.
Set and Serve
- Insert the dipped cake pops into a block of styrofoam or a cake pop stand to allow the chocolate coating to fully set. This can take about 15-30 minutes at room temperature, or you can place them back in the refrigerator for quicker setting.
- Once the chocolate is firm, your homemade Starbucks Cake Pops are ready to enjoy.
Nutrition
Notes
This recipe uses a unique cream cheese twist for moistness and easy handling. Chill cake balls thoroughly. Melt chocolate carefully, thinning if needed. Dip sticks in chocolate first, then cake balls, tapping off excess. Decorate immediately. Store un-dipped cake balls for 4 days refrigerated or 1 month frozen. Finished cake pops last 1 week refrigerated; thaw slowly. Nutrition information is estimated based on common ingredients and serving sizes and may vary.