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.

In a large bowl, beat the butter and sugar together until creamed, about 3 minutes. Add the egg and vanilla extract and beat until combined.

Add the dry ingredients and milk to the wet ingredients and mix on low speed until combined. Stir with a spatula to ensure there are no large lumps.

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.

In another bowl, beat the butter until creamy. Add confectioners’ sugar, heavy cream, and vanilla extract and mix until combined. Increase to high speed and beat for 3 full minutes.

Crumble the cooled cake into the bowl with the frosting. 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 measuring cup in the microwave in 20-second increments until melted and smooth.

Remove 2 or 3 cake balls from the refrigerator at a time. Dip the end of a lollipop stick into the coating, then insert it into the center of the cake ball. Dip the cake ball into the coating until covered.

Tap off excess coating and decorate the top with sprinkles. Place upright into a styrofoam block or box. Repeat with remaining cake balls.

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