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 divide a dry 16 oz cake mix in half and make 2, 6 in cakes cooked on seperate days. I am widowed and cooking for 1.
Sorry Eric, I have no tried this myself, so I can’t say for certain. You might try baking them at the same time and freezing one of them
It would have been very helpful if you had listed the total cups of batter for each mix. I need to know how many cups batter in Pillsbury? I’m making 2 boxes, 1 white & 1 Devils food to make 4 ea 9″ marble layers. It would be difficult to eyeball exact amount of batter in each. Any idea how much batter in the Pillsbury? I cannot find the answer anywhere in the internet, not even on Pillsbury site.
Hi Pat, unfortunately I don’t have the answer at this time. Can you measure out the batter before you start pouring in your pans? You could also try weighing it if you have a scale, and then dividing it accordingly.
Can I use a full 16 oz box of Betty Crocker pound cake mix to make a tall 8 in cake? If so whatās an estimated baking time?
Hi Ellen, I am sorry I can’t answer that. I haven’t done it myself. When baking 8 inch cakes, I usually start at 20 minutes and assess from there.
Hi!
I would like to ask – how much cake batter ( in grams) should I bake so that I get 1 kg of ready dry cake? Would love to get the answer for this asap. Thanks!
Hi there, our cake mixes are 15.25 ounces. I am sorry I am not sure how else to answer your question. This website is what I use to convert dry measurements. https://www.convert-me.com/en/convert/cooking/
I don’t understand why Betty Crocker cream cheese icing has no flavor of cream cheese at all. What a fail on my cake
Hi Hilda, I am not sure I’ve try Betty Crocker’s cream cheese icing before.
Thanks so much for this interesting blog. You really did a great job accounting for all the various factors: amount of liquid, size of pan and measuring the same amount of prepared batter into each pan. Very scientific! Well done!
Awesome, thank you Kathleen!
My mother always said Duncan Hines was best. For many years I baked cakes for a living and only used their mixes. I still prefer them. I also make a lot of cinnamon rolls using the yellow mix. It has (by far) the best flavor of any mix. Yesterday I made a double batch (60 rolls) and used one of the other brands. My son bought me the wrong brand! The quality and flavor is totally different and I almost want to throw them all away.
You know, I’ve never tried cake mix cinnamon rolls and they seem SO amazing!
Hi Kaykay!
Will you share your recipe for the cinnamon rolls? š
Great post! I’ll be working on a basics blog post soon too and will include links to these. Sometimes you gotta bring it back to the basics. For the record, I am a Pillsbury girl all the way! It might be the branding and colors (which always get me) but it is what it is! Ha!
I guess when you bake as much as we do, these thing matter!
when you can’t make from scratch Duncan Hines is the one to use! I go by the direction on the pk. but always add either a couple of tbl. of sour cream or 2 tbl. of melted butter for extra moist /flavor!
Thanks Wendy for your feedback! Happy baking!
I don’t know why anyone would think that 15.25 ounces of cake mix could make the same size cakes as an 18.25 ounce mix, no matter how much extra leavening or whatever the manufacturer puts in it. Still, the mix boxes claim it does. Why won’t they just be honest? I just finished baking a Duncan Hines Classic White cake mix batter and it made a very nice 7 inch by 11 inch cake at a little over one inch high. I have tried the D.H. batter in a 9 x 13 pan and it comes out about half an inch high which I find unacceptable. I prefer the D.H. brand, but I resent having to open two boxes of mix to get the amount of product I need to make a nine inch cake. The main selling point of these mixes is that they are easy and quick. Now they are neither if one is to get an appropriate sized cake.
Hi there. Thank you for your comment. I totally understand the frustration. All of my recipes use a 15.25 oz size but I hardly ever make a 9inch cake, I always make an 8inch cake. I’ve never tried using two boxes. However I am confused why your 9-13 pan was only half an inch high, I agree that seems small! Most of the time I use Betty Crocker and my 9-13 inch cakes are definitely higher.
To make 24 cupcakes you have to add 1/3 cup more of the batter to DH!
I buy two mixes just to make up what they take now…. big mistake when they changed the amount .. but we all know itās about money and us having to buy double ??
Yeah it’s unfortunate some mixes don’t make 24 cupcakes anymore.
Everything looks so delicious! Thanks for share!!
Hi you inspire me so much, however, I have to bake some eggless cupcakes for my daughter’s school cake sale and I was considering using box cakes.
What can I use to substitute the eggs and still make the cake fluffy and moist???
Sprouts has egg replacement you can use!
Hello, I have a question How can you use a box cake mix using a a Wolfgang puck 1.5 mini rice cooker? I have searched and can’t find a recipe for measurement s can you please help. I’m just one person and want cake:)
Thank you,please email if you can
Hi Linda, I am not sure what the Wolfgang Puck 1.5 mini rice cooker is or how you would make a cake in a rice cooker. If you are looking for a single serving cake, I might suggest looking for recipes for “mug cakes”. There are quite a few on the internet.
Thanks so much this info, it explains a lot.
Great Information. I tried to tell my daughter that Duncan Hines was the best.
Thank You for taking the time out of your schedule for doing this experiment.
If you’re short on time and aren’t confident in the kitchen, cake mixes are an easy way to whip up a sweet treat. Whether you make it from scratch or out of a pack, a good cake should be slightly moist and evenly risen with an even colour and thin crust. It should melt in your mouth when eaten and not be too sweet or have a chemical or salty taste or aftertaste.
Good information. Thank you
This was an amazing scientific experiment! I didn’t know you were a scientist for your other job. Thank you so much for taking the time to do this–and so thoroughly! Submit this to America’s Test Kitchen (or Milk Street now.)
Thanks, Julianne.
Can’t wait for what you come up with next! No other blogger I came across has ever taken the time to do this š
~A
Great post Julianne….and a lot of work! I have never had much luck with the Pillbury mix as it never rises. I’ve been told that maybe it’s because of the elevation and living in the southeast? Duncan Hines has always been my favorite go to cake mix. It always rises nice and has a great taste and texture….never dry.
I also find Duncan Hines my go to cake mix. I just made a cake using their yellow cake mix. Instead of using water I used milk (but left the other ingredients the same). It was super thick but was turned out so moist. Easily the best cake I’ve ever made (and I bake a lot).
Thanks for the side-by-side comparison, Julianne! š
I agree! Itās the only mix I choose to bake my cakes! The mixes make great cookies too!
Love this post Julianne! Such great tips, thanks for sharing!