substituting oil for butter in cakes...

Joined Jan 5, 2008
Do you ever substitute oil for butter in your cakes?  If so, how do you work out how much oil you should use in a recipe compared to butter?
I am hoping this substitution might make my cakes a bit more moist to last longer in a bain marie without drying out.
Joined Apr 3, 2008
I'm not a baker but I know that in Greece butter is often overlooked as an ingredient.  I've eaten cookies, cakes, and other baked goods made with pure olive oil and they've been delicious.  I wouldn't know how to do it myself but I can attest to the fact that if done right you get excellent results.

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