bhenjee

We're often buying these ready-made cakes at our local grocery stores. Just basic sponge cakes in varying flavors like vanilla, lemon or marble. They're a major yummer and extremely high on the calorie count. I was checking out the ingredients the other day and it seems like they all have canola oil (or some other kinda oil) in them as opposed to butter.

I've done so many google checks and most of the ppl recommend butter to use instead of oil in a cake recipe. I've also made tons of cakes in this lifetime and most of them have turned out pretty decent but none of them are as moist as the ones as these grocery store ones. I'm thinking if the main reason is because I use butter, and they use oil.

Also, all the reputed chefs I know from foodtv, I was going thru their recipes and it seems like they all use butter. I recently also made the basic yellow cake from the joyofbaking site (minus the chocolate frosting) and she said it should be extremely moist n blah, but it was ok. Not as greasy like the grocery store ones. I've also this Martha Stewart baking handbook and all her recipes mainly state butter as an ingredient. NOONE uses oil... why??

I just threw in a cake batter in the oven than I made with oil right now. I'm hoping I didn't skrew it up. What do you guys mostly use for an extremely moist pound/ sponge/ yellow cake??

dildirani

I normally use half oil and half butter when baking. Makes it much more softer, lighter and moist.

Gina~

Oil usually makes a cake very dense.. I prefer using butter too.. the cake turns-out fluffy and yummy!

bhenjee

last night my cake-makin was a disaster. I followed a lemon pudding cake recipe and it couldn't be worse. I got all worked up with the oil substitution while baking it and I had originally halved the recipe to make just one loaf. The original was for 2 loaves, but I forgot to halve the recipe for the lemon glaze...

It was lemony, disgusting, bitter n sour, and it tasted like oil. YUCKKKKKK! had to toss it out
never again! and you're right Gina, it was too dense. Like it almost didn't rise..
back to butter..

fara

I use oil in two of my cakes, carrot and strawberry... they turn out pretty good.

bhenjee

Hey fara, post your recipe please!

Sara516

maybe there's a connection between the oil and all the other ingredients (prservatives, etc etc) that go into store-bought-cakes? im assuming that home-made cakes are all fresh (eggs, batter what?) i do't bake so idk. =/

DigitalDomain

Oil cakes turn out great. Have been making them since 5/6 years now. Try putting oil in brownies instead of butter they turn out great... melt in your mouth kinda great.

bhenjee

Really?? kewll.. What kinda oil do you use? Post a recipe please, or atleast what ratio of substitution do you use? Like how much oil (and again, what type..) do you substitute for a cup of butter?

bhenjee

Possibly, but I also vaguely remember this aunty who used to make these really yum homemade cakes and she always generally informed us that she makes them with oil.. I've looked all over the internet, can't seem to find a decent recipe.

DigitalDomain

I use olive, canola and vegetable oils all work great. Keep in mind though, olive oil has a stronger taste, I use it for breads only. You don't need a lot of oil, if a recipe asks for a cup of butter, 1/2 cup of oil is all you need.

I do a lot of experiments (love baking!) and try to make low fat versions. No one can tell they are low fat! Have tons of recipes, modified versions of recipes and my own recipes as well. Do you need a specific recipe?

Here is a very simple brownie recipe. I've tried this recipe with 1/4 cup of oil as well, turns out great!

Heavenly Brownies

Ingredients

2 Eggs
3/4 Cup sugar
1/2 Cup oil
2 Tablespoons Cocoa
1 Cup flour
2 tsp of baking powder
1 tsp Vanilla

Procedure

1. Beat eggs until light.
2. Add sugar, oil, and vanilla. Blend.
3. Add sifted flour, baking powder, and cocoa. Don't over mix.
4. Pour into a square 8" x 8" greased pan. Bake for 20 minutes at 350°F/175 °C.

I can guarantee you'll love these brownies Let me know how they turn out...

bhenjee

^ohhh yummm O. DD you're a sweetie
but I'm not such a brownie/ choc fan (plus I'm preggers.. so can't take the C's)
sure, if you have it then I'd really like an oil based recipe for a tender yellow cake or pound cake or lemon cake... (just plain stuff)

DigitalDomain

Thank you B

oooh Congrats!! Why don't you take the "C" out of the recipe! You'll have white brownies it'll be just as good

I'll pm you some recipes in a few days....till then try this without the "C"

wishkamar

That's true...The other day, I baked banana chocolate walnut brownies using Chef Michael Smith's recipe and i substituted oil for butter. They turned out absolutely yummilicious. I am not a fan of butter/margarine for two reasons; first because I don't like the smell and taste of them and second because they are not heart friendly.

dildirani

Vegetable oil is the best too use for baking. All the others are too pungent and leave an aftertaste.

DigitalDomain

That's right and Butter cakes are too dense whereas oil cakes are kinda fluffy and light.

bhenjee

so DD and wishkamar n dildirani, post your recipes please.

LIke I said, I have ZERO cake recipes that use oil in them. Or else gimme the right substitution.. n i heart Michael Smith so I'll definitely give this recipe a shot, but again, how much butter was he using ( I still have to look it up) and how much oil did you substitute for it??