Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.

In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar in a separate bowl until light and fluffy. Add the eggs and vanilla, mixing until combined.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.

Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool completely on a rack.

Beat the butter in a bowl until creamy.

Sift powdered sugar and cocoa powder into the butter, combining well.

Add milk a teaspoon at a time until your frosting reaches a smooth, spreadable consistency.

Crumble the cooled cake into fine crumbs using a food processor or fork.

Gradually mix frosting into the crumbs using your hands or a spatula until the mixture holds together but isn’t sticky.

Roll the mixture into 1-inch balls and place them on a lined baking tray. Chill in the refrigerator for 1–2 hours or freeze for 30 minutes.

Melt your chocolate candy melts in the microwave on 50% power, stirring every 30 seconds until smooth.

Dip the tip of a cake pop stick in the melted chocolate, then insert it halfway into a cake ball to secure the stick.

Dip the entire ball into the melted chocolate, letting any excess drip off. Add sprinkles or toppings immediately before the coating sets.

Place the dipped cake pops upright in a foam block or a stand to dry completely.