If you’re a serious cake artist, butter-based cakes will likely make your work easier. They each achieve different results, so which is better? Be it oil, butter, lard, margarine or vegetable shortening, each is highly dependent on personal taste and the type of product you are creating. It’s better to avoid olive oil when baking though and instead go for something with a more neutral flavour, such as vegetable oil. Lastly, one can enhance cake flavor by using a small amount of nut oil or fruit oil to the recipe. Mary Richardson Oil VsButter In Baking What Does Science Say About Fats. These kinds of cakes keep really well over time--at room temperature for up to 5 days, refrigerated up to 10 days, or frozen for up to 10 months. Kindly clear my doubt. However, I beg to differ. I would not recommend doing this, unless you fully understand the chemistry of the recipe. Oil cake? For example, if the recipe calls for 1 cup of butter, substitute … It is made from churned cream, a process that separates the butterfat from the buttermilk. Rise: As we’ve discussed before in our articles on Sifting Flour, and What Do Eggs Do in a Cake and How Does Baking Powder Work, each ingredient that makes up a basic cake batter has a hugely important role to play in leavening the bake while cooking. Cakes made with oil tend to be very moist and also tender, think Carrot Cake. Because butter-based cakes are more dense, this makes them ideal for carving. Let your butter come to room temperature if baking a sponge, keep it as cool as possible in the refrigerator if making pastry or scones. It is typically made from cow’s milk and is yellow in colour. Chocolate cake has the reputation of being dry, so adding oil to the batter, whether on its own or in addition to the butter, will really help the moistness of the cake. Asian cooking uses many different types of oil from peanut to sesame, Western style cooking, on the other hand, relies a bit more on butter and sometimes olive oil. I do know that butter has water in it--hence 100 calories per T of butter vs 120 calories per T of vegetable oil. Loved for its ease of spreading and scooping, margarine has long been a choice ingredient for bakers as its soft texture makes it light work to whip up into buttercream frosting or to cream into sugar for a sponge cake. Hi! Ad Choices, Why We Love to Bake With Oil Instead of Butter (Sometimes). I personally don't believe you get the same results and can just sub in oil for butter or vice versa without a change in texture. If the water content is too high it won't be suitable for baking but each tub will give you a recommendation for its uses and tell you whether it can be used for that purpose. Unless directly instructed, it is always better to use butter rather than margarine as your solid fat in baking. Oil is lighter than butter (1 cup of vegetable oil weighs about 218 grams; 1 cup of melted butter weighs about 227 grams) and in addition, oil is 100% fat. Margarine contains fat, as butter does, but it also contains trans-fats due to the hydrogenation process which you may wish to avoid. Read the Oil vs. A solid fat, butter adds a wonderful flavour to baked goods that isn’t as intense as something like olive oil. That's not always a bad thing: for cakes where structural integrity is a priority (like in a many-tiered wedding cake, that extra structure might be a necessity. This is to do with how the fats shorten gluten strands, slowing down the process of gluten formation to create a more tender end product. Beating oil with sugar and eggs will give a very light texture. What do you typically use in your cake recipes? In some cases it may be possible to switch between oil and butter in a cake recipe but it is not something we recommend. Love baking? For the latter ones it is usually best to wait until they get to room temperature so as to soften up the crumb. Don’t worry, there is no taste of bacon or pork in lard, it is very neutral tasting and is also good for frying and roasting. If you are truly interested in substituting, ask the person who created the recipe. Butter in Muffins, Cakes, etc. Here are some suggestions and insights for baking with butter or oil. Oil and butter are widely used in kitchens across the world to come up with a variety of mouth-watering delicacies. This is due to how liquid cake fats such as oil do not solidify when they cool. It's pretty much good to go straight from the fridge. Here's why. Some of my colleagues think oil cakes age better than butter cakes, becoming more moist and tender as the days go by, but Beranbaum attributes that not to the type of fat used in the cake, but to the fruits and vegetables so often added to oil cakes: carrots, apples, zucchini, banana. Look on the label to check your margarine or non-dairy spread is suitable for baking. Built by Embark. C’mon!” I would be the gal who answers, “Mehhhh. Flavour: Fat plays an essential role in adding flavour, moistness and richness to any baked food. If oil were used instead the cake would taste bland and be much less appealing. I have a major sweet tooth, but about 90% of the time, cakes are just okay at best.