Do you have an example of these unreachable ingredients? The main ones - dextrose, whey, emulsifiers - can be found at any supermarket as "bread improver" or "dough conditioner" mix.

Maybe expectations for cake in the USA are different from the rest of the world, like it is for sliced bread (soft as a pillow). I seriously doubt bakeries in most of europe use cake mixes, or at least nothing with a similar laundry list of chemicals.