These Barbie Cake Pops are the perfect sweet treat! Whether you’re a Barbie lover or just like the color pink, they are perfect for you. The cake pops are easy to make, fun AND delicious!

Barbie cake pops on a plate with one having a bite taken out of it.

In my opinion, cake pops are the perfect sweet treat.

If you’re a cake lover like myself, you will LOVE these little bites of heaven.

The cake pop is soft and moist on the inside which perfectly contrasts the crunch of the chocolate shell and sprinkles on the outside.

An easy and delicious treats that require just a few ingredients!

Main Ingredients

Ingredients to make the cake pops.

Tips and Tricks

Chill the batter. When you chill the batter throughout the process of making the cake pops, it helps keep them together.

Nobody wants to grab a cake pop in their hand just for it to fall off the stick.

Add the sprinkles AFTER the bake is baked. By adding them after, the color doesn’t melt into the cake.

You not only get to see the colors better but they also add texture to the cake.

The perfect crunch. After coating each cake pop in chocolate and adding your desired decoration, put the cake pops in the fridge.

This will create a crunchy shell to contrast the moist cake.

How to Make Barbie Cake Pop

  1. First, prepare and bake the vanilla cake mix according to package instructions
  2. When the cake is cooled, crumble the pieces into a separate, large mixing bowl
  3. Add about 1 cup of frosting and 1/2 cup of rainbow sprinkles
  4. Use an electric hand mixer to combine the cake and frosting
  5. Chill the batter in the fridge for 30-45 minutes
  6. After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball
  7. Then place on a baking sheet lined with parchment paper
  8. Melt 1/4 cup of the candy melts in a microwave safe dish. Heat in 30 second intervals, mixing in between each until melted
  9. Remove the cake pop balls from the fridge
  10. Next, dip the end of the cake pop stick into the chocolate then into the cake pop ball
  11. Place back on the parchment paper
  12. Put the baking sheet back into the fridge to chill for 30-45 minutes or in the freezer for 20-30 minutes
  13. This gives plenty of time for the chocolate to set
  14. Now, melt about 1 cup of the pink chocolate wafers in a bowl
  15. Coat each cake pop in the pink chocolate
  16. Place back on the parchment paper and immediately top with sprinkles before the chocolate hardens
  17. Let the cake pops set completely
  18. Enjoy!
Vanilla cake baked in the pan.
Bake the cake
Vanilla cake pieces in a bowl.
Slice and add pieces to a bowl
Vanilla cake crumbled into a bowl.
Crumble the cake
Cake frosting and sprinkles in a bowl.
Add the frosting and sprinkles
Blend using an electric hand mixer.
Blend with hand mixer
Cake pop balls on a tray lined with parchment paper.
Form into balls after chilling dough
Cake pop balls with sticks added in.
Next, add in the cake pops sticks
Melted pink candy melts in bowl.
Melt the chocolate
Holding cake pop over chocolate.
Dip into the chocolate
Dipping cake pop in chocolate.
Coat all the sides
Cake pops on tray lined with parchment paper.
Transfer to the tray
Decorated cake pops on tray.
Lastly, add any decorations
Decorated cake pops on tray.
And let chill in the fridge
Cake pops with decorations and sprinkles in a serving bowl.
Enjoy!

Frequently Asked Questions

Can I use any brand of box cake mix?

Yes! Any brand will work, just make sure it is about 15-16.5 oz.

What is the best oil to use for making a box cake mix?

You can use avocado oil, a light olive oil, vegetable oil or canola oil. However, melted butter will also work at a 1:1 ratio!

Do I have to chill the batter before AND after forming the dough into balls?

Yes, if you don’t chill the batter, the cake pop won’t be able to hold up on the cake pop stick.

How do I add the chocolate stripe/zig-zag decoration on cake pops?

Do this after the cake pops are coated in chocolate and the chocolate has solidified.
Melt chocolate candy melts (color of your choice) in a bowl for 30 second increments until melted, stirring in between. Immediately transfer the chocolate to a piping bag and cut a small tip at the end.

Next, squeeze the piping bag as you quickly drag lines of chocolate across the cake pops to create zig zag lines. You can make the lines vertical, horizontal or diagonal.

What is the best way to store the Barbie Cake Pops?

Store in an airtight container in the fridge for up to 14 days.

Recipes for both Lemon Cake Pops and Orange Cake Pops coming SOON!

Holding a cake pop.

Barbie Cake Pops Recipe

Yield: 24 cake pops
These Barbie Cake Pops are the perfect sweet treat! Whether you're a Barbie lover or just like the color pink, they are perfect for you. The cake pops are easy to make, fun AND delicious!
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Ingredients
 

  • 16.5 oz Vanilla Box Cake Mix, plus ingredients according to package instructions
  • 1 cup Vanilla Frosting
  • 12 oz Pink Chocolate Candy Melts
  • 1/2 cup Rainbow Sprinkles , plus extra for decoration

Instructions
 

  • Prepare and bake the vanilla cake mix according to package instructions
  • Once the cake is baked, let cool completely in the pan before transferring to a cooling rack
  • When the cake is cooled, crumble the pieces into a separate, large mixing bowl
  • Add about 1 cup of frosting and 1/2 cup of rainbow sprinkles
  • Use an electric hand mixer to combine the cake and frosting
  • If needed, add an additional 1/4 cup of frosting until it reaches a smooth texture that can be rolled into a ball (I used about 1.5 cups of frosting)
  • Once combined and at the desired texture, chill the cake pop batter in the fridge for 30-45 minutes
  • After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball
  • Then place on a baking sheet lined with parchment paper
  • Repeat until all the dough has been used
  • Place the baking sheet in the fridge while you melt the pink chocolate wafers
  • Start by melting 1/4 cup of the pink candy melts in a microwave safe dish. Heat in 30 second intervals, mixing in between each until melted
  • Remove the cake pop balls from the fridge
  • Dip the end of a cake pop stick into the chocolate then into the cake pop ball
  • Place back on the parchment paper
  • Repeat until a stick has been placed in each cake pop
  • Put the baking sheet back into the fridge to chill for 30-45 minutes or in the freezer for 20-30 minutes
  • This gives plenty of time for the chocolate to set
  • Remove from the fridge/freezer
  • Now, melt about 1 cup of the pink chocolate wafers in a bowl. Heating for 30 second intervals and mixing in between each to not overheat
  • Coat each cake pop in the pink chocolate
  • Let the excess chocolate drip off
  • Place back on the parchment paper and immediately top with sprinkles before the chocolate hardens
  • Repeat steps 21-23 until all cake pops are coated
  • Let the cake pops set completely at room temperature. You can also place them in the fridge so that they get a nice crunch on the outside shell
  • Enjoy!

Nutrition

Serving: 1cake pop, Calories: 197kcal, Carbohydrates: 29g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 0.4mg, Sodium: 155mg, Potassium: 117mg, Fiber: 2g, Sugar: 18g, Vitamin A: 6IU, Calcium: 53mg, Iron: 2mg
Author: Jessica Selensky
Course: Dessert
Cuisine: American
Keywords: Barbie, Barbie Cake Pops, Cake and Frosting, Cake Pops, Dessert, Fun Desserts, Pink Desserts, Vanilla Cake Pops

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.