All your boxed cake mix questions answered. This is the best guide for what types of cake mix to choose. What cake mix is the most chocolaty? What cake mix has the best rise? I’m answering all your questions.
The Best Boxed Cake Mixes
Listen, it’s no secret that we use a lot of cake mix around here. Why? Because I think anyone should be able to make something amazing and if that means you need to start with a cake mix, that’s okay with me.
In general, we are not just making a cake mix and slapping some canned frosting on it. In fact, I don’t think I’ve ever did that. I generally alter my cake mixes in some ways to make them taste even better.
I definitely have my preferred brands, and sometimes I’ll even specify that for you. This is deep dive into a variety of cake mixes that are available and to see how each one is different from one another.
The 3 Cake Mixes I Tested
All cake mixes offer a wide variety of flavors and some have pudding in the mix. There’s always chocolate, vanilla, devil’s food, Funfetti, maybe a lemon or red velvet.
For the purposes of this test, I used Devil’s Food and I am testing the top three brands: Betty Crocker, Pillsbury, and Duncan Hines.
There are certainly other brands available such as Ghirardelli, King Arthur Flour, Jiffy or even a generic store brand, but I felt that these were the top 3 most common brands when it comes to cake mix.
Ingredients Used
For the purposes of this experiment, I used only the ingredients called for on the box: water, oil and eggs. All three boxes were 15.25 ounces / 432 grams but each one varied in the liquid ingredients that are required.
- Betty Crocker: 1 ¼ cup water, ½ cup vegetable oil and 3 large eggs
- Pillsbury: 1 cup water, ½ cup vegetable oil and 3 large eggs
- Duncan Hines: 1 cup water 1/3 cup vegetable oil, 3 large eggs
How Each Cake Mix Varies
Betty Crocker
This cake mix was by far the thinnest, due to an extra ¼ cup of water. In fact, when I measured out the amount of batter in each prepared cake mix, there was an extra 1 cup of prepared batter in this box.
Pillsbury
This batter was the darkest in color, so it’s no surprise when you see my conclusion that this was the most chocolate-flavored cake.
Duncan Hines
This batter what the thickest, which makes sense because it has the least amount of liquid.
What Size Cake Pan Should I use?
For this post, I tested these cake mixes in two different sizes pans, both 8-inch and 9-inch and I did not use my beloved bake even stripes.
Two 9-inch pans will produce thinner layers whereas the 8-inch pans will be taller. Most boxed cake mixes provide baking times for 9-inch layers, but if you are making 8-inch layers, you may need to add additional baking time.
9-inch Cake Tests
How much batter I used: To keep things consistent, I am using 1 ½ cups of batter for each cake mix. As opposed to dividing the batter in half (because not each cake mix had the same amount of liquid batter), I wanted to control the amount of batter in each pan.
Baking times: Each cake was baked for 19 minutes.
8-inch Cake Test
- How much batter I used: 1 ¾ cups batter for each cake mix, which is 1/4 cup more than the 9-inch pans.
- Baking times Each one baked for 19 minutes except for Duncan Hines, which needed an extra 2 minutes.
Which Boxed Cake Mix is Best?
I fell this is really a personal preference. I don’t think you can go wrong with any of these, but they each have their own unique properties that make them a little but different. They were all moist and spongy, with varying flavors.
Betty Crocker
Rise: In both tests, the Better Crocker has the least amount of rise on the cake, which again might be due to the increased liquid in the batter. You can see it is significantly higher/taller.
Crumb: Betty Crocker had the most compact crumb but I also felt like it had the most air bubbles with Duncan Hines being a heavy competitor.
Pillsbury
Flavor: The Pillsbury cake had the best chocolate flavor.
Structure: In both cases, the Pillsbury one baked most unevenly, meaning that it needs to be torted if you are making a layer cake so the top is nice and flat.
Duncan Hines
Texture: The Duncan Hines cake had the lightest and fluffiest texture and it was also the most moist cake mix. This was surprising to me given that the batter was the thickest.
Flavor: This cake also has the most cocoa flavor, which is not to be confused with the best chocolate flavor (Pillsbury was the best in my opinion)
Rise: This cake also had the best rise. It should also be noted that Duncan Hines is a Wilton-approved cake mix that is used in their test kitchens.
How to Make a Boxed Mix Taste Better
You might be surprised to know that even bakeries will reach for cake mix from time to time and with a few alterations, you can make it taste even better. Sometime you’d never be able to tell it’s a cake mix.
- Vanilla extract: Always add 1-2 teaspoons of vanilla to your cake mixes (expect maybe lemon).
- Substitute with milk: Most cake mixes call for oil, water and eggs. Swap out the water for milk.
- Use melted butter: Some people swear by swapping melted butter for oil, but I think oil produces a better texture and moister crumb.
- Add sour cream: This really is the secret weapon. Adding 1/4-1/2 cup of sour cream to a cake mix makes the cake so much better.
- Extra Cocoa powder: For more chocolate flavor, try adding 2-4 tablespoons of cocoa powder.
- Add pudding mix: Even if the boxed mix already has it, people swear that adding a small box of pudding to the mix adds flavor and texture.
How Do I Prevent my Cakes from Sticking to the Pan?
I always recommend greasing the pans with Crisco and lining the bottom with parchment paper. This helps ensure the cake is released easily from the pans. If you don’t have parchment paper, then you can use a dusting of flour. For chocolate cakes, I use a combination of flour and cocoa powder.
Parchment paper is also nice because when I am cooling the cakes on the wire rack, the bottom of the cake won’t stick since it is lined with parchment paper. It also makes it easier to transport.
How Many Cupcakes Does a Boxed Mix Make?
This varies between brands. But generally, I get between 18-20 cupcakes from a box mix. This is using a standard large cookie scoop, about 3 tablespoons in size.
You might find my post tips for baking cupcakes to be helpful. I talk about how much batter for each cupcake and the different types of pans that are available.
More Baking Tutorials
Can I add lemon juice to a lemon cake mix and if so how much?
Thanks
Yes, you can use lemon juice. As it’s a liquid it would just replace the other liquid in the recipe. So if you have 1 cup of water for the recipe and you want to add 1/2 cup lemon juice, then you would use 1/2 cup lemon juice and 1/2 cup water to equal one cup.
Thank you so much !
This was the best ever explanation of baking ingredients. I had questions but you answered all of them 💕👍
I am so happy to hear that Lydia!
So is Dunkin Hein the best cake to make? And for layer cakes do I use 2 boxes? And does Dunkin Hein have pudding in mix?
I think that is subject to what you like the best. A lot of people prefer Duncan Hines. I personally like Betty Crocker. I gave my detailed conclusion of each one in the bottom of the post. For layer cakes, it would depend on the pan size and how thick you want the layers to actually be. I don’t believe Duncan Heins has pudding mix in their boxes but you’d have to check the product you’re buying. Things have changed a lot since posted in 2017, and personally, I bake from scratch almost exclusively now.
I have many cake recipes that call for adding pudding to the mix. Now that you have Bettty Crocker mixes with pudding already in the mix how do you adjust the recipe. Is there a full box of pudding in their mix? I have recipes for quick breads that call for a cake mix and a full box of pudding. How much pudding mix is actually in Betty Crocker cake mixes?
Anytime I was baking with a Betty Crocker mix, and I always added a pudding mix (3.4oz size) to the cake mix, even if it had pudding in the cake mix already. But I never made a quick bread with a cake mix, only cakes or cupcakes
I am going to make two round 9inches from this one box of Duncan hines. I only have one pan so will do one after the other. My question to you is, do i make the whole batter at once and then bake one after the other? will it mean the second cake will be less fluffy ? or do I whip half the batter for the first cake and the other half later on?
Hi there, you’ll need to prepare the whole cake mix together and just remix the batter before you bake the second cake
If I use extra eggs or butter, wouldn’t I need to reduce the water/milk?
Hi Carol- I can’t say as I have not tried it. I think with an extra egg you should okay to leave as is
I sift the cake box mix first, then no lumps in the mixing. I add 1 box of instant pudding to all my cake box mix. I exchange milk for the water, add required eggs. I also add 2 tablespoons full of regular mayonnaise into the mix, yes you heard me. That is similar to adding extra egg.
Thanks for sharing Barbara
Hi I use the Betty Crocker mix and it turns out yummy but I use one 9 inch pan so it rises in too much of a dome shape so that I have to cut a lot out to straighten it then cut horizontally through middle to get two layers for putting frosting etc. so my question is how do I avoid this too much dome shape which is also asymmetrical means more higher from one side? Also if I bake in two pans instead of one, what should the baking time be? I have only made three cakes with the baking time as mentioned on the box I.e 40-45 min. Kindly advice.
Hi Dia. Thanks for your note. If you see in my post, doming of a cake is normal, unless you’re using something like bake even stripes. 9 inch pans in particular are curved at the bottom edge, instead of straight up and down which I think is what causes the cake to be higher on one side than the other, also a common issue. Baking a whole cake mix in 1 pan is a lot, so I am not surprised that you have a large dome. In my post, I noted that I baked my 9 inch rounds for 19 minutes. But baking times are estimated as each oven and pan bakes differently. As a rule of thumb, I always put 15 minutes on the clock, check it and add time from there.
I have a recipe that says to add pudding mix to the cake mix. I’ve read many of the cake mixes already contain pudding mix, but it doesn’t state that on the package. Can I add more pudding mix? Should I refrain from adding it since it might already be in the cake mix. Not quite sure what to do. If you know, please post the answer. Thank You!
Hi Shannon- when in doubt, follow the recipe you are making. I often adding a box of pudding to a cake mix (even if the cake mix has pudding in it).
Can I bake 1 cake mix in an 11 inch pan?
Do you mean an 11 inch round? Yes but the cake will be thin
I’m furious. The Betty Crocker mix I just used had timing for a bundt cake, which implies that it will fill a bundt pan. Of course it doesn’t and my pretty little house shaped pan didn’t work out properly. Cake mixes have steadily shrunk over the years. I have lots of old recipes that call for an 18 ounce cake mix. Instead of skinflinting us, manufacturers need to provide the same amount for whatever price they need to charge.
Can I split an angel cake mix between 2 6” pans (3” high) making two cakes for twin grandchildren
Thanks!
Hi Jennifer, I am not as familiar with angel food cake, but a regular cake mix should be fine, you’ll just need to adjust the baking times accordingly.
You have your ounces and grams mixed up. It’s 15.25 ounces and 432 grams. 🙂
Oh I do!! Thank you Laurie!!
Here’s my “cake mix” enhancer method that I use:
Read the instructions on the box
Add 1 or 2 more eggs (your preference)
Replace the oil with melted butter but double the amount of butter
Replace the water with milk
Bake as directed on the box
Thanks for sharing Michelle!
Thanks for doing this. I always wondered why I thought Duncan Heinz was always the “fanciest” cake mix. My brain is weird, but there is actually a difference. Duncan Heinz seems to turn out the way I like my cakes.
Great Karen! Thanks for sharing!
I’ve read about “enhancing” box mixes by substituting whole milk for the water, melted butter for the oil, and increasing the number of eggs. The suggestions seem pretty consistent for milk to water (1 to 1), but the melted butter is inconsistent (everything from a couple of tablespoons in addition to the oil, to doubling the oil amount). Do you have any suggestions on tips to use to improve box mixes?
Hi Kimiko, yes there’s lot of recipes out there for improving cake mixes, personally the one I like is from The Cake Mix Doctor, and it uses the regular oil, eggs and water, but then adding vanilla extract and sour cream. I’ve never done the butter substituting for oil myself but I’ve heard it’s pretty common