Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles coarse crumbs.

Add the eggs, buttermilk, and vanilla extract. Beat on medium speed for 2-3 minutes until the batter is smooth and well combined.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Once the cake is completely cooled, crumble it into a large mixing bowl using your hands. Ensure there are no large chunks.

Add about 1/2 cup of frosting to the crumbled cake. Mix until the mixture holds together when pressed. You may need to add more frosting depending on the moisture of your cake.

Using a cookie scoop, portion out the cake mixture and roll it into balls, about 1 inch in diameter.

Place the cake balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.

Melt the white candy melts in a microwave-safe bowl according to package instructions, stirring until smooth.

Dip the tip of a lollipop stick into the melted candy, then insert it into the center of each cake ball. This helps secure the stick.

Dip each cake pop into the melted white candy, allowing excess to drip off. Place back on the parchment paper.

Melt the red and blue candy melts separately. Drizzle or dip the cake pops in red and blue chocolate to create a festive design.

While the coating is still wet, sprinkle with red, white, and blue sprinkles for decoration.

Allow the cake pops to set completely at room temperature or in the refrigerator.