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

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar together until creamed, about 3 minutes. Add the egg and vanilla extract and beat on high speed 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. Tent with aluminum foil if browning too quickly.

Allow the cake to cool completely in the pan on a wire rack.

To make the frosting, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract and mix on low speed. Increase to high speed and beat for 3 minutes.

Crumble the cooled cake into the bowl with the frosting. Mix on low speed until combined, ensuring there are no large lumps.

Scoop 1 Tablespoon (about 20g) of the cake/frosting mixture and roll it into a ball. Place the balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour to set the shape. Re-roll the chilled balls if needed.

Melt the chocolate or candy melts in a measuring cup in the microwave in 20-second increments, stirring until melted and smooth.

Coat the cake balls: Remove a few from the refrigerator. Dip the end of a lollipop stick into the coating, then insert it into the center of a cake ball. Dip the cake ball into the coating until completely covered, tapping to remove excess. Decorate the top with sprinkles.

Place the coated cake pops upright in 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.