We had pro bakers taste test boxed yellow cake mixes — this one reigned supreme

This was the first cake we tasted, and even though I didn't tell the other bakers which cake was which, it was obvious that this was the 365 mix, as it was noticeably more pale than the others. This was also the one cake that was made with milk instead of water. 

"Light," was how Lower described its appearance, while Huston wrote, "Not yellow." This wasn't too surprising, since this mix was the only one of the bunch that didn't contain artificial food coloring. In my opinion, a yellow cake should, in fact, be yellow, but I was curious to see how it did in the taste and texture department. 

My first thought upon taking a bite was that it felt a little sticky, with a somewhat dry crumb. "Light crumb, but claggy," wrote Huston. "Oily and dense," said Lower. As for flavor, we tasted some vanilla and all felt it was on the sweeter side, but maybe a bit bland. Overall, we rated it a 4.5 — a decent option for anyone looking to avoid artificial food dyes. 

Baking note: This was the only mix that required scissors to cut open the bag; not a huge downside, but good to know!

In contrast, the second cake we tasted was the most yellow-looking — almost too yellow. The Pillsbury mix contains both yellow and red food coloring, which likely contributed to its turmeric-like color. 

Golden hue aside, Huston thought the cake looked "spongey, light and airy," while Lower picked up more "oily" vibes. Regarding taste, Huston and I described the flavor as "artificial," though we all agreed it had that nostalgic boxed cake mix factor we'd remembered from childhood. (I said I thought it smelled exactly like instant vanilla pudding, and everyone agreed.) Texturally, Lower wrote, "super tender," with Huston adding, "loose, light, soft crumb." 

We thought it warranted a 4.5 — a few points for texture, with some subtracted for the iffy taste and less-than-appealing appearance. 

Baking note: This cake finished baking much quicker than the box said (28 minutes versus 34-38 minutes). Always check early, since all ovens are different! 

Betty Crocker is one of the brands most synonymous with boxed cake mix, so it's no surprise it ranked so well. Aside from the fact that it collapsed a bit in the middle, we all appreciated its more natural-looking yellow tint, which Huston named "most appealing color."

In terms of texture, we all described it as nice and light with a little bounce, though Huston did note that it was "less cohesive" and more likely to fall apart on the fork. Taste-wise, Lower and Huston wrote, "balanced" with "no forward note," and I called it "pleasant" with no aftertaste, unlike the previous two cakes. 

We were a bit divided on this one, as Huston ranked it higher than the rest. Lower and I gave it an ever-so-slightly lower score, but I certainly wouldn't turn down a slice. Very solid!

Baking notes: My cake finished baking in 25-26 minutes, so on the early end of the suggested 26-31 minutes. Also, it smelled divine when I took it out of the oven!

Last, but certainly not least, the Duncan Hines cake had a light, uniform yellow color similar to Betty Crocker, and Lower felt it had the "best overall bake" of all the cakes. Huston also called it the "best looking," and we both commented on its loftiness, as it managed to avoid sinking down like some of the others. 

I really liked its fluffy, tender texture, and Lower described it as having the "perfect crumb." Huston added, "airy crumb, but cohesive," and "moist, but holding structure." Lower and I agreed that it didn't possess a "dominating sweetness," while Huston wrote, "Good flavor, less artificial, but doesn't taste like a yellow cake; more vanilla."

Because of its standout texture and not-overwhelming sweetness, Lower and I named this our favorite (and Huston still rated it a close second). When you ask professional cake bakers to rate a boxed cake mix, chances are it'll never get a perfect score — but with an impressive 7.5, this one is likely as good as it gets. 

Baking notes: I was able to take this cake out of the oven after 25 minutes, so the box's estimate of 24-28 minutes was pretty spot-on.

Nordic Ware is one of my go-to brands for baking and cooking equipment, and this cake pan is no exception. It's durable with nice, straight sides (a must for a professional look), and the aluminum cools down quickly. You'll want two of these for making a layer cake. 

(Note: None of the directions said to do this, but I usually line my cake pans with parchment paper to prevent sticking. That said, I didn't have an issue with any of the cakes releasing during this test.)

Unless you're attempting something like, say, meringues, most home cooks can get away with a compact hand mixer rather than splurging on a bulky stand mixer. This is the one I used to make these cakes, and I've had it for about a decade. It's still going strong!

Metal mixing bowls are my favorite because they won't break if they accidentally slip off the counter — they're nice and sturdy. Plus, they're heat-safe in case I need to melt chocolate over simmering water, and I think they look really nice too. 

A just-flexible-enough silicone spatula is a must in my kitchen, whether I'm mixing up cake batter or stirring a sauce (the end gets into corners better than a wooden spoon). For this test, I used it to get every last drop of batter out of my bowl and into my cake pans, then smoothed everything out. 

These racks are essential for ensuring air can circulate around your cakes, which allows them to cool more quickly and evenly. I like this grid-style, since nothing aside from doll's food is likely to slip through the openings. 

My Oxo oven mitt is one of my most-reached-for kitchen essentials. Its silicone upper offers excellent grip and heat protection, but it's not rigid — I can easily move my fingers when they're inside the glove.