Cake • 1 ½ cups cake flour (168g) • 1 cup granulated sugar (200g) • ¾ teaspoon baking powder • ¼ teaspoon baking soda • ¼ heaping teaspoon salt • 6 Tbsp unsalted butter melted (85g) • ¼ cup vegetable or canola oil (60ml) • ½ cup sour cream (113g) • 1 large egg + 1 large egg yolk room temperature preferred • 1 teaspoon vanilla extract • ¼ cup whole milk

Frosting • ½ cup unsalted butter softened (113g) • 2 cups powdered sugar (250g) • 1 teaspoon vanilla extract • Pinch of salt • 1-2 Tablespoon heavy cream Assembly • 15 oz chocolate or white chocolate melting wafers or almond bark or temper 15 oz  of chocolate • Sprinkles for decorating, optional

In a large mixing bowl whisk together cake flour, sugar, baking powder, baking soda, and salt until well-combined.

Add melted butter and oil and use a spoon or spatula to stir until completely combined.

Add sour cream, egg, egg yolk, and vanilla extract and stir until well-combined.

Add milk and stir until batter is smooth and uniform.

Pour batter into prepared pan. 

Bake on 350F for 32-35 minutes (begin checking at 28 minutes if using 9” pan) or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to cool completely. Prepare frosting while cake cools.

Place butter in a mixing bowl and use an electric mixer to beat until creamy.

With mixer on low-speed, gradually stir in powdered sugar until combined.

Add vanilla, salt, and 1 tablespoon of cream and stir until well-incorporated and frosting is smooth. If frosting seems stiff, stir in remaining tablespoon of cream.

Use your hands to crumble cooled cake into a large bowl. Don’t mash it, just break it into small pieces.

Add frosting to the bowl and, using your electric mixer, stir on low-speed until mixture is mostly combined and will cling together if you pinch it with your fingers.

Scoop dough by level 1 ½ Tbsp and roll between your palms to make a smooth ball. Place on a wax paper lined baking sheet. Transfer to freezer for 30 minutes.

Flip two cardboard egg cartons upside down and use a skewer to pierce a hole in the center of each protruding cup. Check that your cake pop stick will fit. 

When cake pops are nearly finished chilling, prepare your chocolate by melting according to package directions.

Remove cake pops from freezer. Take a cake pop stick and dip the very end in chocolate, then insert this halfway into the cake pop.

Immediately add sprinkles after dipping each one. Repeat until all cake pops have been dipped. Allow chocolate to harden before enjoying or storing.