Why Use Canola Vs Butter In Making Red Velvet Cake?

Decorating By Neidalee15 Updated 14 Sep 2009 , 2:11am by JanH

Neidalee15 Posted 13 Sep 2009 , 3:08pm
post #1 of 3

Hello,

I found that using canola oil vs butter in making red velvet cake was so much more moist. It was excellent! In all other cake recipes butter is normally called rather than oil. Also, when would you use cake flour vs all purpose. It is better to use all purpose flour when making cake with fruit, such as pineapple cake.

Thank you so much for your help!

Neida

2 replies
KitchenKat Posted 14 Sep 2009 , 1:23am
post #2 of 3

Oil is used in place of butter for cakes that have to be refrigerated and perhaps eaten cold. Typically that would be cakes with cream, cream cheese and other perishable fillings. Oil makes for a moister but less flavorful cake. This is why oil is usually use for stronger flavored & distinctly flavored cakes like carrot, chocolate, red velvet.

Cake flour makes for a more tender cake because it contains less protein than APF. Protein binds with liquids in the batter and form gluten. The more protein in the flour, the more gluten forms and the tougher & sturdier the cake.

The recipe will tell you whether to use cake or APF. Don't substitute unless you know what you're doing
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JanH Posted 14 Sep 2009 , 2:11am
post #3 of 3

There are two types of raised cakes: foam and butter. icon_smile.gif

Of course there are different categories of foam cake, but all butter cakes use butter.

To learn more about the different categories of cakes, and the why's of common cake baking ingredients:

www.joyofbaking.com

In addition, the site really helps with understanding the science behind baking and includes help with all cake making techniques.

HTH

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