Recipe for cake that will give the texture of a box mix?

I don't think it's the same crumb, but the Hershey Perfectly Chocolate chocolate cake is very moist and yummy... give it a try! hope it's what you are looking for!
all the white cakes i've tried have come out more like a pound cake. I too am very curious to find a great white cake that has a lighter fluffier crumb and is still moist. can't figure out how the store bakeries do it!

I'm a little confused. If you like Duncan Hines so much then why not just use that? I've never heard of trying to make a scratch cake turn out like a boxed cake - only the other way around. I personally am a huge fan of the white almond sour cream cake recipe from this website and the Cake Mix Doctor's book. To me, they make boxed cake mixes taste much more like scratch cakes. Good luck to you.

search for the scratch wasc cake recipe. It is supposed to be like to box version.

I use the wasc scratch recipe and love it! Super moist, light and tasty. It's been awhile since I've had a white cake from a mix but I'm guessing the scratch wasc is pretty similar

Cloetzu, Cook's Illustrated has this recipe....they actually set out to create a scratch butter cake that was light and fluffy.

Cook's Illustrated Fluffy Yellow Layer Cake


2 1/2   cups cake flour , plus extra for dusting pans
1 1/4   teaspoons baking powder
1/4   teaspoon baking soda
3/4   teaspoon table salt
1 3/4   cups sugar (12 1/4 ounces)
10   tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly
1   cup buttermilk , room temperature
3   tablespoons vegetable oil
2   teaspoons vanilla extract
6   large egg yolks , room temperature
3   large egg whites , room temperature
Instructions


1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.


2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.


3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.


4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.


5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

Here's the link for the WASC scratch cake:

http://cakecentral.com/recipes/2165/a-better-white-scratch-cake

I have a recipe from baking911, where she makes a scratch cake that has the texture of a box cake. Yes, SCRATCH to box texture. Can you believe it. I love some scratch. i love some box extenders, etc. Every one likes different things. Glad it is ALL out there.

Please check this out. Great read and knowledge ,etc.


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