Preheat oven to 350F (175C) and lightly grease an 8” or 9” (20 or 23cm) round cake pan with baking spray. Set aside.

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 and 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 or with a few moist crumbs.

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 and too thick, 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 piecey and mostly combined and will cling together if you pinch it between your fingers. Mixture will not be smooth and it’s better to not overdo this step (see video or photos in blog post if a visual is helpful).

Scoop dough by level 1 ½ Tablespoon and roll between your palms to make a smooth ball. Place on a wax paper lined baking sheet (don’t let the cake balls touch) and repeat until you have rolled all cake balls. Transfer to freezer and freeze for 30 minutes.

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

You’ll need a place for the chocolate on the cake pops to harden: 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 snugly in the hole.

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.

Turn the cake pop upside down and dip in chocolate until entire cake pop is covered. Lift from the cake pop and turn gently to allow the excess chocolate to drip back into the cup, then insert the stick into your egg carton holder. Space the cake pops far enough that they won’t touch and make sure to balance the egg carton (don’t place all on the same side or it will flip!).

Immediately add sprinkles after dipping each one (the chocolate hardens quickly). Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.