Scratch recipes take a lot of work, all of the measuring, special ingredients, much less the extra baking time. I have notice it you are just baking a basic white or yellow most customer seem to associate scratch cake with pound cake. Most people have eaten box cake mix so much that they automatically assume that is how cake is suppose to taste.
There are endless ways that you can tweak a box cake mix, such as pudding, extract, sour cream, and the list go on. Next time you take an order for a cake or just have some friends around, do a taste test of scratch versus box and see what reaction you get. I can almost bet they will pick the box cake mix if you put frosting or icing on the cake samples.
The human is a creature of habit, so unless they have a very versatile pallette they will go box.
If you ever have a question please feel free to comment and I will get back to you asap.
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