Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.

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. Give the thick batter a quick stir with a spatula to ensure there are no large lumps at the bottom of the bowl.

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.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

Add confectioners’ sugar, heavy cream, and vanilla extract and mix on low speed to combine. Increase to high speed and beat for 3 full minutes.

Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low speed and beat the frosting and cake crumbles together until combined.

Scoop 1 Tablespoon (about 20g) of cake/frosting mixture and roll into a ball. Place balls 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 the microwave in 20-second increments, stirring after each increment, until melted and smooth.

Remove just 2 or 3 cake balls from the refrigerator at a time. Dip the end of a lollipop stick about ½ inch into the coating, then insert the coated end into the center of the cake ball.

Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick.

Very gently tap the stick against the edge of the measuring cup to allow excess coating to drip off. Decorate the top with sprinkles and place upright into a styrofoam block or box.

Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.