Preheat the oven to 350°F.
In a mixing bowl, combine the egg, sugar, vanilla, and oil. Whisk together until fully incorporated.
Add the sour cream and milk and combine.
In another mixing bowl, combine and mix the flour, baking powder, and salt. Gradually mix the dry ingredients Into the wet ingredients until a smooth batter remains.
Divide the batter into two bowls. Add the blue powder to one and the red powder to the other. Mix well until the desired color is reached.
Spray the two 6” cake pans with oil and pour each colored batter into the respective pan.
Place the pans on a baking sheet for convenience and cook at 350°F for 20 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
Once cooked, remove and set aside to completely cool before removing the cakes from the pan.
Once the cakes have cooled, crumble the cake and form them into 1 1/2” balls. Set aside. (See note)
Melt the almond bark in a bowl using a microwave. Heat 30 seconds at a time until fully melted. Add a splash of oil if needed.
Dip the cake pop stick into the melted chocolate about a half inch. Then stick it into the cake ball. Repeat for all the cake balls.
Take the cake pops that were first to receive their sticks and dip them into the melted chocolate until fully coated. Place upright in a holder or foam base to allow the chocolate to harden. Make sure you know which cake pop is the desired color. Add the sprinkles on top of the cake pops before the chocolate hardens.