Copycat Starbucks Birthday Cake Pops
Serving Size / Yield
- Cake Pop
- 1 C. butter
- 1 ½ C. sugar
- 2 T. vanilla
- 4 eggs
- 3 C. flour
- 1 T. baking powder
- ½ T. salt
- 1 C. whole milk
- Vanilla Buttercream Frosting
- ½ C. butter
- ½ C. whole milk
- 2 T. vanilla
- 3 ¾ C. powdered sugar
- Chocolate Icing
- 2 C. semisweet chocolate chips
- 2 T. butter
Make the cake pop cake by first preheating the oven to 350 degrees. Prepare a 9x13-inch baking dish by greasing and flouring it. Set aside.
Combine butter, sugar, vanilla, and eggs with an electric mixer in a large bowl. In a separate bowl mix together flour, baking powder, and salt. Add the dry ingredients into the wet ingredients in two batches, mixing well after addition.
Add in mix and continue mixing until there remains no lumps in the batter. Pour the batter into the greased cake pan and cook for 30-35 minutes.
Mix the buttercream frosting while the cake is baking. Beat butter, milk, and vanilla in a large bowl with an electric mixer. Add in powdered sugar 1 cup at a time and beat until smooth.
Once the cake has cooked and cooled, use a food processor to blend the cake until it becomes crumbs. Mix the cake crumbs with the buttercream frosting in a large bowl. 1 cup at a time until the cake is moist enough to remain in rolled balls. Make 2 tablespoon sized balls out of the cake and set on a cookie sheet lined with parchment paper. Freeze the cake for 10 minutes.
While the cake is cooking make the chocolate Icing. In a microwavable bowl heat butter and chocolate for 2 minutes, stirring at 20 second intervals. You can use white or dark chocolate depending on desired effect.
Remove the frozen cake from the freezer and stick with lollipop sticks. Dip the cake into the desired icing and cover with your choice of sprinkles.