Make a batch of gluten-free cake pops, just like Starbucks, with this easy recipe. Using a box mix and canned frosting, these delicious treats are simple to make and perfect for sharing.
Why You’ll Love This Recipe
- Easy and fun to make, ideal for bakers of any skill level.
- A great recipe for kids to help with.
- Holds up well for several days when stored properly.
- Tastes as good as the traditional coffee-shop versions.
- Perfect for parties, showers, or a sweet treat at home.
What people are saying:
“Your mom makes the best snacks!”
– My daughter’s friend after trying these cake pops
Simple Ingredients
- Gluten-free vanilla cake mix: Use your preferred high-quality mix. A boxed mix keeps this recipe quick and consistent.
- Ingredients for the cake mix: Follow the box directions (typically eggs, butter, and milk). Use dairy-free substitutions if needed.
- Gluten-free frosting: Canned frosting saves time—choose a labeled gluten-free option or use homemade buttercream.
- Candy melts or melting chocolate: Select melts or coating without gluten ingredients and avoid products with allergen statements indicating shared wheat lines if you need strict gluten avoidance.
- Sprinkles: Look for sprinkles labeled gluten-free or choose options without gluten in the ingredient list.
*See the recipe card below for exact amounts and full ingredient details.
Flavor Variations
Customize these cake pops by swapping cake mix, frosting, and coating to create different flavors. Ideas:
- Chocolate: Use gluten-free chocolate cake mix, chocolate frosting, and chocolate coating.
- Confetti: Use confetti (funfetti) gluten-free cake mix with vanilla frosting.
- Strawberry: Use vanilla cake mix with a bit of strawberry extract and strawberry frosting for a fruity pop.
- Carrot cake: Use carrot cake and cream cheese frosting for a rich, seasonal option.
Helpful Kitchen Tools
- 6-inch cake pop sticks or lollipop sticks.
- Tall microwave-safe cup or narrow vessel for melting and dipping the coating.
- 1-tablespoon cookie scoop for uniform cake balls.
- Cake pop stand or homemade holder (styrofoam, cardboard with holes, or mini-muffin liners) to keep pops upright while they set.
Step-by-Step Instructions
- Preheat oven to 350°F and grease a 13×9-inch pan. Prepare and bake the cake according to package instructions.
- While still warm, transfer the cake to a large bowl and crumble it using a hand or stand mixer. Break down any large pieces by hand so the crumbs are fine and even.
- Add about 1/2 cup canned vanilla frosting to the crumbled cake and mix until the mixture holds together when pressed. Add a little more frosting if needed.
- Use a 1-tablespoon scoop to portion the mixture, roll into balls, and place them on a parchment-lined baking sheet. Chill in the refrigerator 2–4 hours or freeze 30 minutes; cake balls must be cold before coating.
- Place candy melts in a tall, narrow microwave-safe cup and gently melt: 1 minute, stir, then 15–30 second bursts until smooth. A double boiler works too.
- Dip the tip of a stick into the melted coating, insert halfway into a cake ball, then dip the cake pop into the coating to cover. Tap the cup rim to release excess coating.
- Add sprinkles before the coating sets, then place the pop upright in a stand or holder until fully set. Repeat with remaining cake pops.
Storage
- Store at room temperature for short-term serving.
- Refrigerate for up to one week for longer storage.
- Cake pops can be frozen; the coating may feel slightly tacky after thawing but the taste is not affected.
Top Recipe Tips
- Chill cake balls thoroughly before dipping so the coating sets quickly and cleanly.
- Coat only a few at a time to keep the rest cold while you work.
- Work swiftly when dipping to prevent pops slipping off the stick.
- Avoid extreme temperature differences—very cold cake balls with very hot coating can cause cracking.
Recipe FAQs
High-quality mixes tend to perform best. Some bakers prefer King Arthur mixes for texture and consistency. Other labeled gluten-free mixes from major brands should also work, though textures can vary.
You can crumble warm cake with a mixer, which can be easier. If you prefer to crumble by hand, allow the cake to cool first.
Many canned frostings are labeled gluten-free; always check ingredient labels or a gluten-free claim to be certain.
A mold is optional. Rolling by hand with a scoop is quick and works well for most home cooks and is kid-friendly.
Cracks usually happen from temperature shock—very cold cake balls dipped in warm coating or vice versa. Let cake balls thaw slightly or cool the coating a bit before dipping.
Oozing can be caused by too much oil in the mix—either from the cake recipe or excess frosting. Use as little frosting as needed to bind the crumbs, and consider using butter instead of oil when making the cake.
More Gluten-Free Starbucks Recipes
If you enjoyed this easy cake pop recipe, try other gluten-free Starbucks-inspired treats and drinks for more homemade favorites.
Gluten-Free Cheese Danish Recipe-
Iced Chocolate Almond Milk Shaken Espresso (GF)
-
Dragon Drink Copycat
-
Homemade Pink Drink
Recipe
Gluten-Free Cake Pops
Katie Olesen
Equipment
- 48 lollipop sticks
- Cake pop stand or holder
Ingredients
- 1 box gluten-free vanilla cake mix (use your preferred brand)
- Ingredients called for on the cake mix box (eggs, milk, butter or dairy-free substitutions)
- 1/2 cup canned vanilla frosting (or homemade)
- 12 ounces pink candy melts or melting chocolate
- White nonpareils or preferred sprinkles
Instructions
- Preheat oven to 350°F and grease a 13×9-inch pan.
- Prepare the cake mix according to package directions, pour into the pan, and bake as directed.
- Transfer the warm cake to a large bowl and use a hand mixer to crumble it into fine crumbs.
- Add the frosting and mix until the crumbs hold together when pressed. Add a little more frosting if needed.
- Line a baking sheet with parchment. Scoop 1 tablespoon portions, roll into balls, place on the sheet, and chill 2–4 hours (or freeze 30 minutes).
- Melt the candy melts in a narrow cup in the microwave: 1 minute, stir, then 15–30 second intervals until smooth.
- Dip the tip of a stick into the melted coating, insert halfway into a cake ball, then dip the ball to coat fully. Tap to remove excess coating.
- Decorate with sprinkles before the coating sets and place upright in a stand until firm. Repeat with remaining balls.
Notes
- Store refrigerated up to 1 week.
- Keep most cake balls chilled and work with a few at a time while dipping.
- Work quickly while coating to avoid pops sliding off the sticks.
Estimated Nutrition
Calories: 80kcal
* Nutritional information is an estimate and should be used as a guideline.