The good ones are better than scratch cakes.
I’m referring to the basic mixes, not some specialty extravaganza you inherited from your Hungarian grandmother, with sour cream and ripe plums. Those types of cakes can only be made by scratch.
But the basic chocolate, vanilla, or gold cake layers are better than anything you can come up with, because science.
They will be the right cross between fluffy and moist. They will taste better because the chemists have come up with bakery emulsions that far outstrip so-called natural ingredients in flavor.
Canned frostings are terrible, though. My solution is to bake a box cake and cover it with homemade frosting.
One day I’ll experiment with a scratch cake and a bakery emulsion to see if I can match the box cake masters.
I realize that taste is subjective, and this goes against everything foodies believe, but I believe that most people, if given a blind taste test, would agree with me.
I make my own cookies, breads, pizza, and even a pretty good country phyllo dough. But cakes? I leave them to the boxes.