Full Answer
Can oil be substituted for butter in pound cake?
The interesting part comes when you replace butter with extra virgin olive oil (or another vegetable oil). You get a soft, moist pound cake, which keeps for longer.
Is cake better with oil or butter?
The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.
What happens when you use oil instead of butter in baking?
Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.
Is oil and butter interchangeable in cake?
Substitute 3/4 of the melted butter in a recipe with oil. Because butter is about 80 percent fat and 20 percent water, and oil is 100 percent fat, when substituting oil for melted butter in baking recipes it is a good idea to use a little less oil, about 3/4 to 7/8 the amount of butter.
How much oil is half a cup of butter?
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How much oil do I substitute for butter?
There is not really a hard and fast rule to the right amount of oil to replace butter, but you can typically use about three-quarters of the amount of butter that is called for in the recipe. For instance, if the recipe calls for 10 tablespoons of butter, you can use about 7 1/2 tablespoons of oil.
Does oil make cake dense?
Because oil stays a liquid at room temperature, the texture of baked goods that use oil is satisfyingly moist. Oil "can create a denser, richer product, which can be ideal in things like fudgy brownies or some cakes," pastry chef Rachel Rathget of Husk Nashville explained to HuffPost.
Which oil is best for cake baking?
Canola oilChoosing a vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
How much oil do you put in a cake?
Instead, a small amount of oil, or one or two tablespoons can be added to the recipe, without reducing the amount of butter in the recipe. The key is to not add too much oil, otherwise the cake becomes too heavy and compact, or worse, greasy and will fall in the center.
What makes cake more moist butter or oil?
Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.
What happens if too much oil in cake?
Oil will effect the texture of the cake. It usually produces a lighter cake than using butter, but adding too much I imagine it would make the cake heavier and mushier, probably wouldn't cook through right.
What is the best substitute for butter in baking?
In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods. ... Avocados. ... Mashed bananas. ... Greek yogurt. ... Nut butters. ... Pumpkin purée.
Why is butter better for cakes?
For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.
Why do we use fat butter or oil in cake batter?
Fat acts as a tenderizer in cake batter. First, because it adds moisture and richness to the cake and, second, because fat interferes with gluten formation in the flour and with coagulation of the eggs. Solid fats, like butter and shortening, are also the vehicle for creating air pockets in the cake batter.
Is it better to use oil than butter?
Although butter contains saturated fats but these fats are heart-healthy while the poly-unsaturated fat (omega 6 fatty acid) in oils are unwanted fats which may cause inflammation, and should be avoided.
Which Butter Substitute Should I Use?
Remember, we're talking about substitutions in baking—not in other forms of cooking.
1. Applesauce
You can replace butter in baking recipes with unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe. Doing so is helpful if you are watching fat calories, need to add a little more fiber, or just don't have enough butter for a recipe.
2. Vegetable Oil
You can substitute three-quarters of a cup of vegetable oil for every one cup of butter called for. This has worked well for me in all manner of baking recipes to date, although vegetable oil does not have as many health benefits as some of the other possible substitutions.
3. Buttermilk
You can substitute half a cup of buttermilk for every one cup of butter. This has worked well for me in all recipes I've tried it with—with the exception of pie crust. It changed the consistency of the dough too much and made it crumbly, instead of flaky.
4. Avocado
You can substitute pureed avocado in equal parts for the amount of butter called for, especially if you want a higher fiber, higher vitamin K/C/B-5/B-6/E alternative. I have not yet found a baking recipe this did not work well with. I've even spread this on toast instead of butter, and it was delicious!
5. Greek Yogurt
For a higher protein substitution, use half of the amount of Greek yogurt as the amount of butter. This substitution works especially well in cakes because it creates a velvety texture. (I also use Greek yogurt instead of butter when making mashed potatoes, and my husband has never noticed a difference once I switched!)
6. Pumpkin Puree
For every cup of butter called for in a recipe, you could use three-quarters of a cup of pumpkin (or butternut squash, hubbard squash, or other similar squash) puree. (As a side note, if you're looking for a substitute for oil in a baking recipe, you can substitute an equal amount of pumpkin puree.)
