"One piece of evidence is that there are actually quite a few cake mixes out there sold in bulk and specifically marketed to bakeries. A 50-pound bag of red velvet cake mix doesn't have a lot of uses aside from a fairly large-scale operation. But beyond that, there are plenty of bakery employees on the internet spilling the beans."
"Home bakers know that there are plenty of ways to improve store-bought cake mix and make it taste like bakery-quality. You can, for example, season the cake mix with warm spices in order to add an interesting new aroma to it, or use milk in a store-bought cake mix to give it more of a scratch-made flavor and texture."
"Professional bakers may also use tricks like replacing oil with butter or adding extra eggs in order to improve the quality of a packaged mix. The downside to a packaged mix, of course, is that it comes with lots of adjuncts and preservatives. Things like sodium silicoaluminate and tetrasodium pyrophosphate don't show up on vintage cake recipes."
Professional bakeries frequently utilize bulk cake mixes as their foundation, despite the common assumption that all baked goods are made from scratch. Evidence includes bulk cake mixes specifically marketed to bakeries and bakery employees confirming this practice online. However, using a mix as a base doesn't diminish the baker's craft, as professionals employ various enhancement techniques. These include replacing oil with butter, adding extra eggs, using milk instead of water, and incorporating warm spices to improve flavor and texture. While packaged mixes contain preservatives and additives like sodium silicoaluminate and tetrasodium pyrophosphate that aren't found in traditional recipes, bakeries rely on these products to solve operational challenges.
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