Chocolate, three times over
Starbucks Chocolate Cake Pops: Calories and Price
Chocolate cake, chocolate buttercream and a chocolate shell: how Starbucks builds its Chocolate Cake Pop, which chocolate to dip with (and how to melt it so it does not seize), and a from-scratch recipe for 24 pops with a box-mix shortcut.
Quick answer. The Starbucks Chocolate Cake Pop is chocolate cake blended with chocolate buttercream, dipped in a chocolaty coating and topped with white sprinkles. One 38 g pop has 150 calories and 16 g of sugar and costs about $3.95. Below is a from-scratch version that makes 24.
- Calories: 150
- Sugar: 16 g
- Average US price: $3.95
Checked October 2026. Prices are average US prices and vary by store.
The Starbucks Chocolate Cake Pop, Layer by Layer
| Layer | What it is |
|---|---|
| Center | Moist chocolate cake mixed with chocolate buttercream until dense and fudgy |
| Shell | Dark chocolaty coating that sets firm and glossy |
| Topping | White nonpareil sprinkles |
| Stick | A lollipop stick, so it eats in about three bites |
| Chocolate Cake Pop (1 pop, 38 g) | Amount |
|---|---|
| Calories | 150 |
| Total fat | 8 g (5 g saturated) |
| Carbohydrates | 21 g (1 g fiber) |
| Sugar | 16 g |
| Protein | 2 g |
| Sodium | 60 mg |
| Average price | $3.95 |
It is the lowest-calorie pop on the menu, 10 calories under the Birthday Cake Pop. For every flavor (Birthday, Hedgehog, Unicorn) and our vanilla home version, see the Starbucks cake pops page, and the full bakery case on the food menu.
Choosing (and Melting) the Chocolate
The coating is where most homemade cake pops go wrong. Here is how the options compare:
| Coating | Pros | Cons | Best for |
|---|---|---|---|
| Chocolate candy melts | Easy, sets glossy and firm, no tempering | Sweeter, less real-chocolate flavor | Beginners and the Starbucks look |
| Chocolate-flavored compound coating (almond bark) | Melts smoothly, sets fast | Mild flavor | Large batches |
| Real chocolate chips or bars + coconut oil | Best flavor | Can stay soft or streaky unless tempered | Flavor-first pops; keep chilled |
| Tempered real chocolate | Snappy shell, great flavor | Takes skill and a thermometer | Experienced bakers |
- Melt low and slow: microwave at 50% power in 30-second bursts, stirring each time. Overheated chocolate turns thick and grainy.
- Keep water out: even a drop makes chocolate seize.
- Use a tall, narrow mug so you can dip each pop in one motion.
- Thin with coconut oil (1 to 2 teaspoons per 12 oz), not milk or water.
Chocolate Cake Pops From Scratch
Chocolate cake
- ¾ cup (95 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup (80 ml) milk
- ¼ cup (60 ml) vegetable oil
- ½ teaspoon vanilla extract
- ⅓ cup (80 ml) hot coffee or hot water
Chocolate buttercream
- 3 tablespoons (42 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 tablespoon milk
Coating and decoration
- 12 oz (340 g) dark or milk chocolate candy melts (or chopped chocolate-flavored coating)
- 1 to 2 teaspoons coconut oil, to thin
- 2 tablespoons white nonpareil sprinkles
- 24 lollipop sticks
Instructions
- Bake the cake. Heat the oven to 350°F (175°C) and grease an 8×8-inch pan. Whisk the flour, cocoa, sugar, baking soda, baking powder and salt. Whisk in the egg, milk, oil and vanilla, then the hot coffee. Pour into the pan and bake 25 to 30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
- Make the chocolate buttercream. Beat the butter, powdered sugar, cocoa and milk until smooth and fluffy, about 2 minutes.
- Crumble and bind. Crumble the cooled cake into fine crumbs. Add the buttercream 1 tablespoon at a time and mix until the mixture holds together like soft dough when squeezed.
- Roll. Scoop 25 g portions (about 1 ½ tablespoons) and roll into smooth balls. Chill in the fridge 30 minutes until firm.
- Melt the coating. Microwave the candy melts in a tall mug in 30-second bursts at 50% power, stirring between each, until smooth. Stir in coconut oil until it flows off a spoon.
- Anchor the sticks. Dip ½ inch of each stick into the coating and push it halfway into a ball. Let set 5 minutes.
- Dip and decorate. Dip each pop straight down until covered, lift out, tap gently to let excess drip off, then sprinkle with nonpareils before it sets. Stand upright in a foam block or box to dry, about 15 minutes.
Box-mix shortcut
Bake one box of devil’s food or chocolate cake mix in a 9×13 pan as directed. Cool, crumble and mix in about ½ cup of chocolate frosting, adding more a spoonful at a time until it holds. One box makes about 40 to 48 pops. Coat as above.
Chocolate cake pop variations
- Milk chocolate: milk chocolate melts and chocolate sprinkles.
- White chocolate: white coating over the chocolate center for a cookies-and-cream look.
- Brownie pops: use baked brownies and skip most of the frosting; brownies bind on their own.
- German chocolate: add 2 tablespoons toasted coconut and chopped pecans to the cake mixture.
- Dubai chocolate-style: mix 1 tablespoon pistachio cream into the center and top with toasted shredded phyllo (kataifi).
Tips and storage
- Too much frosting makes greasy pops; stop as soon as the mix holds a ball.
- Chill, do not freeze, before dipping; frozen balls crack the coating as they warm.
- Keep balls about 25 g so they stay on the stick.
- Storage: airtight at room temperature up to 2 days, in the fridge up to 1 week, or frozen up to 1 month. Bring chilled pops to room temperature before serving.
- More fixes (cracks, leaks, sliding pops) are in our cake pop troubleshooting table.
Watch: Starbucks Chocolate Cake Pop at home
Chocolate Cake Pop FAQs
What is in the Starbucks Chocolate Cake Pop?
Chocolate cake mixed with chocolate buttercream, dipped in a chocolaty coating and finished with white sprinkles. Each pop weighs 38 g.
How many calories are in a Starbucks Chocolate Cake Pop?
150 calories, with 8 g of fat (5 g saturated), 21 g of carbohydrates, 16 g of sugar and 2 g of protein.
How much is a Starbucks Chocolate Cake Pop?
About $3.95 at average US prices; prices vary by store.
What is the best chocolate for cake pops?
Candy melts or chocolate-flavored compound coating are easiest because they set firm and glossy without tempering. Real chocolate tastes richer but needs tempering, or a little coconut oil, to set well.
How do you melt chocolate for cake pops?
Melt in a tall, narrow mug in the microwave at 50% power in 30-second bursts, stirring each time. Thin with 1 to 2 teaspoons of coconut oil if it is too thick.
Can I make chocolate cake pops with a box mix?
Yes. Bake a devil’s food or chocolate cake mix in a 9×13 pan, cool, crumble and mix with about ½ cup chocolate frosting. One box makes about 40 to 48 pops.
How long do chocolate cake pops last?
Up to 2 days at room temperature in an airtight container, 1 week in the fridge, or 1 month frozen.
Are Starbucks cake pops vegan?
No. They contain eggs and dairy.
Starbucks nutrition is from starbucks.com (October 2026). Prices are average US prices and vary by store. Homemade nutrition will vary. starbukmenu.com is not affiliated with Starbucks Corporation.
