Preheat your oven to 350°F (175°C). In one bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt. In another, mix the wet ingredients: buttermilk, vegetable oil, egg, vanilla extract, vinegar, and red food coloring. Combine both mixtures, pour into a greased 9x13-inch pan, and bake for 30-35 minutes, or until a toothpick comes out clean. Allow the cake to cool completely.

In a mixing bowl, cream together the softened cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla extract until fluffy and well combined.

Once the cake is cooled, crumble it into fine crumbs. In a large bowl, combine the crumbled cake with the cream cheese frosting until it forms a dough-like consistency.

With your hands, scoop and roll the mixture into 1 to 1½-inch balls. Place them on a tray and refrigerate for at least 1 hour to firm up.

Melt a small amount of white chocolate in a microwave. Dip the end of each lollipop stick into the melted chocolate, then insert it halfway into each cake ball. Refrigerate again for about 15 minutes.

Melt the remaining white chocolate, and dip each cake pop to fully coat, gently tapping off any excess. While the coating is still wet, add sprinkles or edible glitter for decoration. Set the pops upright in a foam block or cake pop stand to dry completely.