Hi all.. just was wondering what kind of oil you guys use in your cakes.... be it boxed or scratch...
No oil. Salted butter (bar) is the best way to go.
I'm the opposite of Grettel. I use unsalted butter only for my baked goods and when it calls for oil I use either canola or vegetable oil.
canola, vegetable..... it's all the same to me.
Regular 'ole vegetable oil here....
Unsalted butter most of the time. Salted butter isn't ideal for baking because the quantity of salt varies widely and can throw off the chemistry; better to use unsalted and add the salt the recipe calls for.
When I use oil, I use canola oil, because it's one of the "better for you" monounsaturated oils. I'm actually working on converting a couple of my scratch recipes to use canola oil instead for this reason. I don't think I can get away with it with a vanilla cake, but have tried a couple contenders in chocolate.
No oil or butter or margerine....none of them.
I actually use unsweetened natural apple sauce in place of the oil. Same measurements. I feel it's healthier and no one has ever been able to tell, or has mentioned it if they've noticed. My hubby was really surprised the first time he caught me doing it and has begun to use it also when something calls for oil.
Somewhere on this site is a thread about using pumpkin puree to replace the oil, but I've never tried it.
If I use oil, it's usually canola.
I use only vegetable oil.
I don't use oil.... I substitute the amount of oil called for with Helman's Mayo....