I Asked 4 Professional Bakers for Their Favorite Boxed Cake Mix and They All Said the Same Thing

You might assume that pastry chefs stay as far away from boxed cake mix as possible. And while that is mostly true, I’m going to let you in on a secret. Even professional bakers keep boxed cake mix in their pantries for cake-related emergencies. Sometimes you find yourself in need of cake ASAP and without the mental or emotional capacity to bake something from scratch. We’ve all been there. When mixed and baked with care, a good cake mix can be extraordinary.

For times like these, I asked four lovely baking professionals to share their favorite brands, as well as some tips and tricks for making a boxed mix taste homemade. And guess what? They all picked the same one.

Our Panel of Cake Mix-Judging Pros

What To Look for in Boxed Cake Mixes

• Identifiable ingredients. Ideally, a boxed cake mix should have recognizable, pronounceable ingredients like enriched flour, sugar, and leavening agents, such as baking soda and powder. Our chefs agree that while some preservatives are necessary in these shelf-stable products, they tend to avoid products with excessive amounts of artificial flavors and colors.
• Flavor. There is something extremely nostalgic about the artificial, buttery vanilla flavor of a boxed mix. These products are in a category of their own when it comes to flavor. That being said, our pros tend to avoid mixes with aggressive, often chemical tastes. They recommend starting with a basic yellow or white cake mix and adding additional flavoring (like citrus zest, for example), rather than opting for pre-flavored mixes, such as lemon, lime, or strawberry.
• Texture. One of the magical qualities of the best boxed cake mixes is that they bake up fluffy, moist, and tall. Fletcher says, “The good thing about boxed cake mixes is that most if not all are oil-based, which ALWAYS makes for a more moist cake that doesn’t dry out or get crumbly fast.” The texture of a premium boxed mix is pretty difficult to replicate from scratch, and achieving this ineffable texture was top of mind for our panel.

The Best Boxed Cake Mix, According to Pro Bakers

There are a few truly good boxed cake mixes that are readily available these days, but when making their ultimate decisions, our professionals chose to lean into the qualities that make a boxed mix different from a homemade cake. There is something extra fun and casual about breaking out a boxed mix. For this reason the winner, hands down, is Pillsbury Funfetti Cake Mix.

Theoktisto says, “It reminds me of high school and the endless sugary sweets we consumed with no consequences. It has that fake vanilla flavor and also the flavor of sprinkles (is that a thing?). It’s tender and sweet and has a flavor everyone seems to love.”

Pillsbury also won our taste test of confetti cake boxed mixes, with our tester remarking on its “familiar, delicious vanilla flavor,” adding that it’s “a soft, spongy cake that tastes like it came straight from a bakery.”

Runners-Up for the Best Boxed Cake Mix

• Duncan Hines Yellow Cake Mix: Theoktisto loves this brand for sheet cakes. The flavor and texture of this mix is great on its own and also stands up to countless variations. Further endorsement: this mix took top spot in our taste test of nine yellow cake mixes.
• Miss Jones Organic Vanilla Cake Mix: Lolley loves this brand for its simple, organic ingredients, noting that the instructions call for real milk and butter. She even developed a wonderful pineapple-ginger upside-down cake recipe using this product a few years ago.
• Betty Crocker Super Moist Yellow Cake Mix: Fletcher grew up with this Betty Crocker classic in her pantry. She recalls, “Something my mom used to do a lot is slice strawberries (or any fruit really) and let the slices macerate in sugar until they were really juicy, then spoon it over the top. I always used to sneak a few bites of the sugary fruit when she was on the phone.”

How To Bake Boxed Cake Mix Like a Pastry Chef

Pastry chefs are pretty meticulous folks. They know how to weigh ingredients and execute recipes with surgical precision. But I’m about to let you in on another secret: Bakers are even better at breaking the rules, and that’s just what these chefs do with boxed cake mix. Here are some helpful tips directly from the pros:

• Don’t add water. Theoktisto says, “You can substitute the water in box cake mixes with sour cream. This yields a tighter crumb and a flavor that reads a little more homemade.” Scelzo seconds this opinion, and Lolley suggests whole milk or buttermilk to replace water.
• Don’t add oil. All of our professionals agreed that replacing oil with melted butter is a game-changer.
• Boost the flavor. Scelzo suggests adding vanilla and a dash of salt to the batter, and in the case of a chocolate mix, she adds a pinch of espresso powder to amplify the flavor.
• Change the game. Theoktisto makes something entirely different with boxed cake mix: “I like to turn white cake mixes into a coconut poke cake. When the baked cake is still warm—poke holes all over and pour a can of cream of coconut over the top. Let it cool and then top with Cool Whip and toasted coconut flakes. It’s really delicious and great for feeding a crowd.”
• Freeze your layers. Because boxed mixes tend to be so airy, be sure to freeze your layers before attempting to frost them. Simply wrap each layer in plastic wrap and pop into the freezer for at least two hours. You’ll have a much easier time slathering that cake with frosting.
• Focus on the filling and frosting. Fletcher suggests spending any extra energy on a spectacular filling or frosting when using a store bought cake mix. She recommends ganache, whipped cream, caramel, or jam, to name just a few. A tried-and-true buttercream or cream cheese frosting is never a bad idea when it comes to dressing up a boxed mix.

Life seems to be busier than ever these days and sometimes you just need to bake a stress-free cake. Thanks to these tips, tricks, and recommendations, I think we can all feel a bit less guilty about stashing a box of cake mix in our pantries.