Erin’s Recipe Rundown
My kids love getting a cake pop in the Starbucks drive-through, so I wanted to recreate that same fun and flavor at home—but in a completely gluten-free version.
To keep things easy, I use a box cake mix for the base. After testing the filling with both powdered sugar and vanilla, and a simple buttercream, I found that the buttercream adds the best flavor and texture. These cake pops also freeze beautifully, so you can stash a batch in the freezer and have one ready whenever a craving strikes.
Top Tips: Make sure you don’t overbake the cake. You’ll also want to mix the cake pop filling into the cake while it’s still hot from the oven for the best texture.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this recipe. Jump to the recipe card below for the exact measurements.
Gluten-free cake mix: I love using King Arthur Gluten-Free Classic Yellow Cake Mix for this recipe. It’s reliably moist, fluffy, and rolls into balls easily every time!
Candy melts/sprinkles: For that iconic Starbucks look, use these light pink candy melts and white sprinkles.
Cake pop sticks and stand: I use these cake pop sticks and cake pop stands for easy assembly! You can also use a Styrofoam block, floral foam, upside-down colander, cardboard box with small holes, or tall cups filled with rice or sugar to hold the pops upright while they dry.
How to Make Gluten-Free Cake Pops
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Bake the cake: Bake the cake as directed. Don’t overbake (slightly underbaking is okay), a moist cake will roll into balls more easily.
Crumble the cake: Transfer the warm cake to a mixer and crumble, then add powdered sugar and vanilla. Mix until it holds together well.
Roll into cake balls: Scoop about 2 tablespoons at a time, roll into balls, and place on a parchment-lined sheet. Chill for 15 minutes to firm up and ensure a smooth candy melt coating.
Melt the chocolate: Put the candy melts in a narrow mug for the most even coverage when dipping. Melt in the microwave, stirring every 30 seconds until smooth. Don’t overdo it or the candy will dry and crumble—it will continue to melt as you stir! Stir in food coloring if using.
Assemble the pops: Dip the tip of each stick into the chocolate to help the cake pop stick, then top with a cake ball. Dip into the melted candy coating, twisting until fully coated. Add sprinkles right away so they stick before the chocolate sets. Place on the cake pop stand and let set completely before serving.
MORE Gluten-free recipes to try
Gluten-Free Starbucks-Style Cake Pops (Easy Recipe with Box Cake Mix)
Ingredients
For the cake
- 1 box King Arthur Gluten-Free Classic Yellow Cake Mix
- 8 tablespoons (113g) butter, at room temperature
- 2 tablespoons vegetable oil
- 4 large eggs
- ⅔ cup (160ml) milk
For the buttercream
- ¼ cup (56g) butter, at room temperature
- 1 cup (150g) powdered sugar
- 1 tablesoon heavy cream or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For dipping & decorating
Instructions
- Preheat the oven to 350°. Lightly grease two 8-inch round baking pans with cooking spray.
- Prepare the cake mix using the butter, oil, eggs, and milk as directed on the box.
- Bake in the prepared pans until golden brown and a toothpick inserted into the middle comes out clean, about 22-26 minutes. Do not overbake, or the cake will be dry.
- Immediately after removing from the oven, transfer the hot cake to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the cake crumbles. Let the cake mixture sit to cool slightly while you make the buttercream (you still want it to be somewhat warm when you shape the cake pops.)
- For the buttercream: In medium bowl using a hand mixer, beat the butter on medium-high speed until creamy, about 1 minutes. Add the powdered sugar along with the cream/milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for another minute.
- Add the buttercream to the cake crumbs and continue mixing until the mixture is moist and holds together, about 2 minutes.
- While the cake mixture is still warm, scoop about 2 tablespoons at a time and roll into balls between your hands, then place on a parchment-lined baking sheet.
- Place in the freezer until firm, about 15 minutes.
- Melt the candy melts a microwave-safe bowl, stirring every 30 seconds until smooth.
- Remove the cake balls from the fridge. Dip the tip of each cake pop stick into the melted chocolate, then insert into the center of a cake ball. Dip the entire cake pop into the melted chocolate, lifting and twisting gently until the dripping slows. Immediately decorate with sprinkles. Place upright in a cake pop stand.
- Allow the cake pops to completely set before serving.
