I need some tips on how to get a better/smaller texture using box cake mixes. I've tried every combination of fast, slow, long and short and still don't get the desired results. Any suggestions?

Have you tried sifting all your ingredients. We do and seem to get good results.

what end result are you looking for??? I sift my cake mix, and add a box of pudding mix and sometimes use the extender (for 1/4 sheet cakes) and my result is a dense yet tender cake that's yummy and good for carving as well.

Sifting the box mix is amazing.

To be honest, whenI first saw the idea that people sifted a cake mix, I thought, "geesh, some people have too much time on their hands!" But when I tried it, omg, I was convinced and hooked! The smoothest batter in the world .... very silky! Less time to run the mixer...... I was running the mixer for such a long time to get to that silky smooth stage, but with sifting, you really just run the mixer long enough to get all the dry ingredients wet.

ANd the texture ..... Euphoria!!!! The most beautiful cake texture I've ever seen!!

Can you tell I am just hooked on this technique!!???

I have been sifting my cake mixes as well and it amazes me how many hard lumps are in my sifter at the end...

how many time do you sift the mix for?

I only sift once.

Yeppers! Sifting does make an amazing difference. Also, if you are doing the extender or the WASC, I have found that using cake flour really gives a tight pretty texture to the cake.

Happy Baking!
Pat