Line two baking sheets with parchment paper and set aside.

In an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Add in the vanilla extract and butter extract (if using).

Once combined, add the 1½ cups of flour, yellow cake mix, and salt.

Mix on medium speed for 1-2 minutes until fully incorporated.

Add in the milk until the mixture becomes wet enough that when pressed together it holds form.

Remove the bowl from the electric mixer and add in the 2 tablespoons of sprinkles.

Knead the dough and sprinkles together until the sprinkles are incorporated throughout the dough.

Scoop out 1 tablespoon sized dough and roll each into a ball, placing each ball onto the parchment lined baking sheets.

Once formed, place the balls in the refrigerator for 30 minutes to chill.

Melt half the white chocolate in a microwave safe bowl in 30-second intervals, stirring between each until fully melted.

Dip a dough ball into the melted chocolate until fully covered.

Allow any excess chocolate to drip off, then return ball onto the parchment covered tray.

Immediately place a pinch of rainbow sprinkles on top of the wet white chocolate for decoration.

If the chocolate begins to firm up, microwave again for 10-20 seconds until melted enough to work with.

Heat the remaining white chocolate to coat the remaining dough balls.

Once all cake balls are dipped, place them in the refrigerator to set completely until serving.