It's pretty hard. There are a ton of people who can make a cake from a box, but not "from scratch". It's a really precise, easy way to get the basics done. Doing it yourself means the ratio is never quite the same as last time, even if you try really hard. Especially if one of the ingredients is a lot smaller quantity than the others, making it really hard to measure accurately.

The answer is probably to make your own "box mix" by doing a 10x batch at once, mixing it all up really good, and then storing of them in the freezer until needed. But I've never tried that, so it might have problems that I don't foresee.

It's a lot easier to make from a box.

> There are a ton of people who can make a cake from a box, but not "from scratch"

Growing up is figuring out there are no monsters under your bed but that you're sharing the planet with them

> It's pretty hard. There are a ton of people who can make a cake from a box, but not "from scratch".

I don't buy it. A basic cake recipe is simple measuring (with enough tolerance that anyone can do it), mixing and pouring. No special skills required.

> Doing it yourself means the ratio is never quite the same as last time, even if you try really hard.

Ok, for sufficiently small values of "not quite the same", but so what? There's going to be more significant differences in your eating experience than the cake having a tiny bit more sugar or whatever. And companies change their mix all the time too.