Preparation

• Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
• Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 3 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
• Add the dry ingredients and milk to the bowl with the wet ingredients and mix on low speed until combined. Pour and spread the batter evenly into the prepared pan. Bake for 30–36 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely in the pan set on a wire rack.
• Make the frosting: Beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract and mix to combine. Increase to high speed and beat for 3 full minutes.
• Crumble the cooled cake into the bowl on top of the frosting. Turn the mixer on low speed and beat until combined.
• Scoop 1 Tablespoon (about 20g) of cake/frosting mixture and roll into a ball. Place on a lined baking sheet. Refrigerate for 2 hours, or freeze for 1 hour to set the shape.
• Melt the chocolate or candy melts in a 2-cup liquid measuring cup in 20-second increments until melted and smooth.
• Coat the cake balls: Dip the end of a lollipop stick into the coating, then insert into the center of the cake ball. Dip the cake ball into the coating until completely covered and gently tap the stick against the edge to allow excess coating to drip off.
• Decorate with sprinkles and place upright into a styrofoam block or box. Repeat with remaining cake balls.
• Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.