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For the cake:
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Preheat oven to 350 F; spray a 9x13 pan with cooking spray and set aside.
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In a medium bowl, whisk together milk, egg whites, vanilla and food coloring; set aside.
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In the large bowl of an electric mixer, whisk together flour, sugar, baking powder and salt; add butter and beat on low speed until all of the ingredients are in wet lumps.
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Add half of the milk mixture and beat on medium speed for 1-2 minutes or just until combined; scrape the sides of the bowl with a spatula and then add remaining milk mixture; beat on medium speed just until combined without over-mixing.
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Pour batter into prepared pan and bake 25-35 minutes or until a knife comes out clean after inserting it into the center. Remove from the oven and set aside to cool while you prepare buttercream.
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Cake recipe adapted from Baking Bites.
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For the buttercream:
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Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy.
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Add one cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring. Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy.
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To prepare the cake pops:
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Line a baking sheet with wax paper and set aside.
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Break the cooled cake into pieces and place them in a large bowl; crumble cake into small crumbs with your fingers.
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Add buttercream to the cake and mix with a spoon until all of thecake crumbs are coated.
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Use a medium cookie dough scoop or large spoon to scoop balls of dough onto a wax paper-lined baking sheet. Use your hands to roll the cake scoops into balls.
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Cover the sheet with another sheet of wax paper and place it in the freezer for at least two hours.
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Prepare another baking sheet with wax paper for finished pops.
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Once cake balls are frozen, you can make them into pops.
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Put the white chocolate in a heat-safe bowl and place it over a pot of simmering water (or you can use a double boiler); stir chocolate constantly until melted (you can also melt the white chocolate in the microwave in 30 second heat bursts).
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Remove balls from the freezer; dip the top of each lollipop stick about 1/3 of an inch into the melted white chocolate and immediately press the stick into the cake ball two thirds of the way through.
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Once complete, dip each cake pop, one at a time, into the white chocolate; lightly tap off excess chocolate and place cake pop on the wax paper lined baking tray; decorate with sprinkles immediately before chocolate hardens.
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Repeat until all cake pops are dipped and decorated.
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Allow to cool and for chocolate to harden before serving.
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Cake pops inspired by the amazing Bakerella.
