Preheat oven to 325°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt

In a separate bowl, whisk together your buttermilk, oil, egg, vanilla, vinegar, and food coloring

Pour your dry ingredients into the bowl with your wet and whisk until mostly combined and then carefully pour in your boiling water, whisking until smooth. The batter will be a little runny, don’t worry!

Pour the batter into the lined cake pan and bake on the middle rack for 35-38 minutes, or until a toothpick inserted comes out clean

Allow the cake to cool in the pan for 10 minutes before removing and transferring to a mixing bowl

You can use a stand mixer, starting off low and working towards a medium-low speed to break up your cake into crumbles or use your hands. Make sure to break up any cake clumps, you want your crumbles fine.

Make your cream cheese frosting in a medium bowl with a hand mixer by beating together your cream cheese and salted butter until smooth. Then sift in your powdered sugar, mix, and add your vanilla and milk, beating until fully combined

Reserve a tablespoon of your crumbs before adding half a cup of your cream cheese frosting and mix it in completely. Squeeze your dough together, if it holds without crumbling you don’t need any more frosting, you should be able to squish it together almost like Play-Doh. If it seems a little dry, add in more frosting, a fourth of a cup at a time, until you get the desired consistency

Place your mixture into a ball on a piece of foil and wrap tightly before placing it in the fridge to cool for 30 minutes. This will make it easier to roll and cut your dough as well as help give your cake “pops” a smooth finish

Once chilled, roll your cake pop dough between two sheets of parchment paper to ½-inch thickness. Use a 2-inch round cookie cutter and cut out 25 circles, re-rolling the dough as needed. Lay them out in one layer across a sheet of parchment paper (I just re-used the ones I rolled them in between)

Once you’ve cut out all of your shapes, pour your white chocolate and canola oil into a microwave-safe glass or pitcher and microwave for 30 seconds. Stir, and return for another 15 seconds, stir, and repeat in 15-second intervals until your chocolate is smooth and completely melted

Using a fork, drizzle your white chocolate over all your cake “pops” and quickly sprinkle with a few crumbles before the chocolate starts to dry. Allow the cake “pops” to set for at least 10 minutes or until the chocolate has fully hardened and enjoy