If you looking to have a light moist cake which is better? Does using oil or butter affect the texture of the cake or how long it will stay fresh for?
Oh and also which types of butter or oils is best to use for baking. Thanks
One of the most moist cakes i make has sunflower oil in the recipe instead of butter. It turns out fab everytime. I don't know for sure if this is the reason for the moistness but my other cakes that have butter in them are never as moist as the one with the oil in.
Thanks I'm wondering if you can use both oil and butter in a cake so that you have the taste from the butter and the moistness from the oil.