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+ servings

Black & White Cake Pops

Chocolate and vanilla cake are mashed together and dipped in white chocolate to make for a delicious cake bite on a stick.
Prep Time1 hr 10 mins
Cook Time20 mins
Cooling time1 hr
Total Time1 hr 30 mins
Servings: 3 dozen pops


For the vanilla cake:

  • ¼ cup butter unsalted, softened
  • ½ cup sugar
  • 3 tablespoons sour cream
  • 1 egg
  • 1 tsp pure vanilla extract
  • ¾ cup + 2 tablespoons flour
  • ¾ teaspoon baking powder
  • teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons water

For the chocolate cake:

  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons natural unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup hot water

For the frosting:

  • ½ cup butter unsalted, softened
  • 1 ½ cup powdered sugar
  • ½ tablespoon milk
  • ¼ teaspoon vanilla
  • teaspoon salt

For the cake pop assembly:

  • 20 ounces white chocolate melting chips
  • 36 candy sticks
  • 5 ounces dark chocolate melting chips


For the cakes:

  • Preheat oven to 350 degrees. Prepare round 9-inch cake pan by spraying with nonstick spray. Set aside.
  • Add sugar and butter to a mixing bowl fit for a stand mixer. Using the paddle attachment, cream together until light and fluffy, about 3 minutes. Add sour cream and mix until combined. Add 1 egg and mix until combined. Add vanilla and mix until combined.
  • In a separate medium bowl, mix flour, baking powder, and salt. In a small bowl, mix water and milk together. Add half of dry ingredients to batter and mix until combined. Add milk mixture and mix until combined. Add remaining dry ingredients and mix until combined. Add batter to prepared dish and spread into one even layer. Set aside while we make the chocolate cake batter. Both will bake at the same time.
  • For the chocolate cake, add the flour, sugar, cocoa powder, baking soda, and salt to a large bowl. Whisk together until combined. In a separate smaller bowl, whisk eggs, oil, and vanilla together until combined. Add the wet ingredients to the dry and fold a few times but not mixing completely. Add the hot water and mix together until all combined. Prepare square 9x9 square pan by spraying with nonstick spray. Add in chocolate cake batter and spread into one even layer.
  • Bake cakes side by side in preheated oven for about 18-20 minutes, or until toothpick comes out clean when inserted in the center. Vanilla cake may be ready before the chocolate cake. Let cakes cool completely before moving on.

For the frosting:

  • Once the cake is cool, prepare the frosting. Add butter to the bowl of stand mixer. With the paddle attachment, beat on medium high until ultra creamy, about 5 minutes. Add in powdered sugar and beat another 2 minutes. Add vanilla, salt, and milk and mix until combined. Remove half of the frosting and set aside in a separate bowl.

For the cake pop assembly:

  • Crumble the baked and cooled vanilla cake while still in the baking dish. Add crumbs to the prepared frosting left in the mixing bowl and mix together with the paddle attachment. It should only take 5-10 seconds to combine the two. Remove and place in a separate bowl. Set aside. Add crumbled chocolate cake to the mixing bowl, along with the remaining frosting. Mix with the paddle attachment until combined.
  • Line a baking sheet with parchment paper. Scoop out about 1/2 tablespoons of the vanilla cake mixture and 1/2 tablespoon of the chocolate cake mixture. Press firmly together and roll into a ball. Place on parchment paper. Repeat with rest of dough. Chill for about 1 hour in the fridge to let the balls firm up. This will make sure they stay on the stick.
  • When balls have chilled, place white chocolate melting discs into a 2-cup measuring cup or similar vessel that will be used for dipping. You'll only be able to fit about 10 ounces of chocolate into cup at a time. Microwave for about 30 seconds. Stir discs and then microwave another 30 seconds.
  • Before you get started, figure out how you want the cake pops to dry. I wanted mine completely round so I used an egg carton to keep them standing up while they dried. If you don't care, you can place them on a baking sheet lined with parchment paper to let them dry with a flat bottom.
  • Grab 1 ball from the fridge. Take a candy stick and dip it into melted white chocolate, about 1 inch deep. Place stick into cake ball and then dip into melted white chocolate. Gently tap on the end of the cup to shake off excess chocolate. Place into egg carton to dry or place flat onto lined baking sheet to dry. Repeat with remaining cake balls. I recommend leaving cake balls in fridge and simply removing them one by one for dipping. Once the white chocolate has dried, melt the dark chocolate and drizzle over the white chocolate in various patterns. I use a sandwich storage bag and snip off a corner to make my decorations more precise.
  • Once cake pops have dried, you can store them in a storage container at room temperature for up to 3 days.


Chocolate cake recipe adapted from Sally's Baking Addiction