Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon unsweetened cocoa powder
In a separate bowl, whisk together buttermilk, oil, egg, vanilla extract, and red food coloring.
1 cup buttermilk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the vinegar. The batter will fizz slightly.
1 teaspoon white distilled vinegar
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, crumble the cake into a large bowl.
Using a stand or normal mixer, beat the cream cheese together with butter until smooth and creamy. Add confectioners' sugar until the frosting is smooth.
8 ounces cream cheese, 4 tablespoons butter, 3 cups confectioners' sugar
Mix the frosting into the cake crumble to create a doughy mixture.
Roll the cake mixture into 1-inch balls. Place on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
Melt the white candy melts or coating chocolate according to package instructions.
12 ounces white candy melts or coating chocolate
Dip the tip of a lollipop stick into the melted coating, then insert it into a cake ball. Dip the entire cake ball into the melted coating, tapping off any excess. Immediately decorate with sprinkles, if desired.
Lollipop sticks, 12 ounces white candy melts or coating chocolate, Sprinkles
Place the cake pops back on the parchment-lined baking sheet and let the coating set completely. Store in the refrigerator until ready to serve.
