Instant Pot Copycat Starbucks Cake Pops Recipe

This post may contain affiliate links

Hiiiiii… my name is Rachel and I am kinda, sorta, obsessed with cake pops. It’s true. Once, my ‘true love’ was cupcakes. But nowadays it’s those perfect little bite-sized perfections of dessert — cake pops. And, of course, I love my local pop-maker, I sometimes just like to spoil my kids with this homemade Instant Pot Copycat Starbucks Cake Pops Recipe.

Why the instant pot for cake pops?

If you’ve experimented with the Instant Pot you’ll know — pressure cooking any food — entree or dessert — makes it super moist and extra delicious. Pressure cooking holds the moisture of food and creates an extra boost of flavor. I could seriously use my Instant Pot for everything.

Also, cake pops are expensive. Like, they can be really expensive — especially with three kids who want (at least) one! But making them in the Instant Pot? So incredibly inexpensive. I mean, I more than get my use out of my Instant Pot, especially with all of the dinners I make in it. But the other items, I mostly have on hand (minus the sticks

What you’ll need for this recipe:

For the cake:

1 cup butter, room temperature
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 tablespoons vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups flour
1 cup milk

For the chocolate coating:

6 blocks of Almond Bark (12 oz)
1 tablespoon vegetable oil
1/2 container cream cheese frosting
1 drop pink gel food coloring
70 Treat sticks
1 package white round sprinkles

How to make Instant Pot Copycat Starbucks Cake Pops

How to make the cake

1. In a large bowl, beat together your sugar and butter. Mix until incorporated.
2. Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated.
3. While alternating, in your flour and milk a little bit each time. Mix until incorporated.
4. Prepare your instant pot spring form cake pan by placing Parchment paper on the flat plate. Put the springform pan on top of it and close shop. Remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray, or grease with butter.
5. Fill your pan 3/4 of the way with the batter.
6. Fill your instant pot with 2 cups of water. Placed the trivet inside and place your cake on top of the trivet.
7. Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes. 
8. Once your instant pot has finished cooking, do a manual released by pulling the ceiling valve towards you to remove any pressure.
9. With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.

How to make the chocolate coating

1. While your cake is cooling, add in a small bowl together your Almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted.
2. Add one small drop of pink food coloring to your chocolate mixture. Stir well.
3. Add your cake to a large bowl as well as your frosting. Mix well.
4. Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet.
5. Once this is done, transfer your cake balls to the freezer for about 15 minutes too hard and slightly and cool.
6. After the 15 minutes, remove the cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot.
7. Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl.
8. I used a cake pop decorating stand, but you can use even a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate dries.
9. Continue and repeat until you have made all your cake pops! Enjoy!

Save this recipe card for later!

PIN FOR LATER