America’s Test Kitchen tested eight boxed chocolate cake mixes and shared clear, practical guidance for home bakers who love cooking, recipes, bon apetit. The team compared texture, chocolate intensity, and how each mix responds to simple ingredient swaps and frosting. The result: two standout mixes, a few nostalgic choices, and one to avoid — all explained in a cheerful, no-nonsense way that helps readers choose the right mix and get the most chocolate for their effort.
Top takeaways at a glance
- Best overall: A mail-order mix with both Dutch and black cocoa (rich, dark, intensely chocolatey).
- Best supermarket option: A Ghirardelli mix that delivers deep chocolate and a pleasant texture.
- Convenience tip: Choose mixes that call for water and oil rather than milk and butter — they often taste more chocolate-forward.
- Frosting matters: A good homemade frosting can erase much of the difference between boxed and homemade cakes.
How the tasting worked
The testers sampled four of the eight mixes side-by-side, evaluating two main qualities: chocolate intensity and crumb texture. They noted whether mixes used Dutch-processed cocoa or natural cocoa, and paid attention to special additions like tiny chocolate chips that can add a bright chocolate “wisp.”
One memorable piece of advice from the table:
"You do not ever, ever... ever have permission to buy frosting."That playful decree underscored a serious point — good frosting dramatically elevates boxed cake mixes.
What made the winners stand out
The two top contenders tied on overall enjoyment. One used a combination of Dutch cocoa and black cocoa, which lowers acidity and supercharges chocolate flavor and color. The other supermarket favorite added a little extra chocolate interest with tiny chips and Dutch cocoa for balance. Both mixes produced moist, tender crumb with bold chocolate notes.
Why Dutch and black cocoa matter
Dutch-processed cocoa is treated to reduce acidity, producing smoother, more intense chocolate notes. Black cocoa is essentially extra-dutched: it yields an almost ink-dark cake and a pronounced chocolate punch. Mixes containing one or both of these cocoas scored highest in chocolate intensity.
Common pitfalls and what to avoid
- Mixes made with natural cocoa tended to taste muted — sometimes described as “is this chocolate?”
- Some mixes produced a dry, sawdusty or abrasive texture that undermined enjoyment even if the flavor was passable.
- Mixes that require milk and butter can mute chocolate flavor; water and oil versions often taste richer.
Quick tips to make boxed mixes taste homemade
- Follow the mix’s egg instructions — all tested mixes called for eggs.
- Prefer water + oil over milk + butter when the mix offers the option — it often enhances chocolate notes.
- Add a handful of mini chocolate chips to the batter for little bursts of chocolate.
- Top with a well-made homemade frosting — it can transform a boxed cake to something you'd happily serve at a celebration.
Final thoughts
For anyone who loves cooking, recipes, bon apetit, the verdict is encouraging: boxed chocolate cake mixes can be excellent shortcuts. Pick a mix with Dutch or black cocoa or the supermarket Ghirardelli option for reliable chocolate intensity. Use water and oil when possible, toss in some mini chips if desired, and never underestimate the power of a homemade frosting to make a box mix sing.
When in doubt, reach for the dark, fudgy option — it’s the safest path to a crowd-pleasing slice that tastes indulgent without hours in the kitchen. Cooking, recipes, bon apetit — together they make boxed cake feel like a treat worth sharing.
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