Why are box cake mixes fluffier than homemade?

Box cake mixes aren't actually fluffier than homemade cakes, that's a common misconception!

Here's the breakdown:

* Box mixes rely on chemical leaveners: These are powders that release carbon dioxide when heated, creating air pockets and making the cake rise. This gives the impression of fluffiness, but it can also lead to a coarser texture.

* Homemade cakes use a variety of leavening agents: These include baking powder, baking soda, and sometimes even yeast. The combination of these, along with the proper technique, creates a more delicate and evenly distributed rise.

* Box mixes often have a higher ratio of shortening to flour: Shortening creates a tender crumb, but too much can result in a denser cake. Homemade cakes can use different fats like butter, oil, or a combination, allowing for more control over the texture.

* Homemade cakes benefit from proper creaming: This process incorporates air into the batter, which contributes significantly to the cake's rise and lightness. Box mixes may lack this step, resulting in a denser texture.

Therefore, the perceived "fluffiness" of box mixes is often due to the abundance of chemical leaveners and the lack of proper creaming.

A well-made homemade cake can be just as fluffy, if not more so, than a boxed cake. It just requires a little more time and effort to achieve the desired texture.