Preheat the oven to 350°F (175°C). Lightly grease and line an 8-inch (20 cm) baking pan with non-stick spray or parchment paper.

In a large bowl, beat ¼ cup softened unsalted butter and ½ cup caster sugar together until pale and fluffy, about 2–3 minutes.

Add the 2 large eggs one at a time, beating well after each addition until fully incorporated.

In a smaller bowl, whisk together 2½ tbsp cooking oil, 1 tsp unsweetened cocoa powder, 2 tbsp red food coloring (liquid), and 1 tsp pure vanilla extract until smooth.

Stir the oil–cocoa–coloring mixture into the creamed butter and sugar mixture until combined. Add 2 tsp white vinegar and mix briefly to combine.

In a separate bowl, sift together 1¼ cups all-purpose flour, ½ tsp baking soda, and ½ tsp salt.

Add half of the dry ingredients to the wet mixture and mix until just combined. Add half of the ½ cup buttermilk and mix until just combined. Repeat with the remaining dry ingredients and the remaining buttermilk, mixing until the batter is smooth and even.

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and transfer the cake to a wire rack. Cool completely before proceeding (do not make the cake balls while the cake is warm).

While the cake cools, make the frosting: in a medium bowl, beat ⅓ cup softened unsalted butter and a pinch of salt for about 1 minute until smooth.

Gradually add 2 cups powdered sugar and beat until the mixture is fluffy.

Add ½ tsp pure vanilla extract, then add 5 tbsp heavy whipping cream while mixing. Beat until the frosting is smooth, light, and spreadable. Set the frosting aside.

When the cake is completely cool, crumble it finely with your hands or a fork into a large bowl.

Add the frosting to the crumbled cake a spoonful at a time, mixing after each addition, until the mixture holds together when pressed but is not overly wet.

Divide the mixture and roll into 15 even balls. Place the balls on a baking sheet lined with parchment paper.

Insert a cake pop stick into each ball (if using sticks) or leave as balls for stickless decorating, then chill in the refrigerator until firm, about 30–60 minutes.

Melt 2½ cups of your chosen chocolate (milk, dark, or white) in a microwave in 20–30 second bursts, stirring between bursts, or melt in a double boiler until smooth. If desired, add food coloring to the melted chocolate (note: white chocolate takes color best).

Dip each chilled cake pop into the melted chocolate, gently tapping or swirling to remove excess so the coating is even. Return each popped cake to an upright position in a styrofoam block or holder to set.

Decorate the coated cake pops as desired with sprinkles, crumbs, or extra chocolate drizzle. To make an eye, cut a larger white fondant circle and a smaller black fondant circle and attach them to the coated pop.

Allow the chocolate coating to set completely before serving.

Store finished cake pops in an airtight container in the refrigerator for up to 5 days.