Boxed cake mix hacks are ruining homemade bakes

I see people bragging about adding pudding or extra eggs to boxed mix and calling it 'homemade' and it bugs me. Last month I spent 4 hours on a from-scratch red velvet for my sister's shower in Austin, and someone told me her boxed version with sour cream tasted the same. It doesn't, and if you rely on those shortcuts you'll never learn how flour and butter actually work together. Has anyone else hit that wall where a mix hack just falls flat, or am I the only one who cares about the difference?

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phoenix_bailey1mo ago

Read a food science blog that tested boxed vs scratch cakes blind and even the scratch-haters picked the scratch ones when they could see the crumb texture. The issue is people compare flavor alone and miss the whole bite, the density, the way it holds up next day. I'd rather eat a slightly imperfect homemade cake that tells a story than a perfect boxed one that tastes like a bakery copy.

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