Preheat oven to 325°F.

Butter and line the bottom of an 8” cake pan with parchment paper and set aside.

In a medium mixing bowl, beat eggs, sugar and vanilla extract together until light and creamy.

Sift together flour and baking powder, stir in the salt and mix with a whisk to distribute evenly. Add the flour mixture to the egg mixture and stir until incorporated.

Microwave milk and butter in a heatproof bowl or glass measuring cup for 40 - 60 seconds until the butter is completely melted. Add oil and stir to mix. Add the warm liquid to the mixing bowl and stir until completely smooth.

Transfer the cake batter into the cake pan and bake in the middle oven rack for about 32 minutes until a toothpick inserted in the middle comes out clean with just a few crumbs attached.

Remove from the oven and allow to cool on a wire rack for 10 - 15 minutes before removing the cake from the pan and allow to cool completely on a wire rack.

When the cake is completely cool, make the frosting. Add softened cream cheese and butter to a medium mixing bowl and beat with the balloon whip until creamy. Add powdered sugar, and vanilla extract. Stir to incorporate, then turn the mixer on high speed and beat until the frosting is fluffy.

Crumble up the cake and add it to the frosting. Fit the mixer with the paddle attachment and mix until completely incorporated. The mixture should look like cookie dough.

Use a medium cookie scoop to portion the cake mixture and roll into balls. This will make about 24 cake balls. Put the cake balls on a parchment-lined baking sheet and refrigerate for 1 - 2 hours.

Add sprinkles over the chocolate coating before it dries completely. Allow the cake pop to dry by sticking the end of the lollipop stick into a foam block or setting the cake pop on a parchment-lined baking sheet.