Half Butter/half Oil...tried It?

Baking By DH2008 Updated 5 Jun 2011 , 12:05am by DH2008

DH2008 Posted 4 Jun 2011 , 4:01pm
post #1 of 5

I have a vanilla recipe that I love but would like to make it a tad bit moist. It calls for 2/3 cup butter. Do you think if I do 1/3 cup butter & 1/3 cup oil that would do it? Anyone this? Thanks.

4 replies
DH2008 Posted 4 Jun 2011 , 10:56pm
post #2 of 5

46 views & no responses? Anyone try this or have any suggestions when it comes to scratch cakes? Please.... icon_cry.gif

katnmouse Posted 4 Jun 2011 , 11:09pm
post #3 of 5

I have a recipe for a 7 flavor pound cake that calls for 2 sticks (1 cup) butter and a half cup veg. oil. It is a moist and delicious cake. I've also made pound cakes with all butter and they have been much drier than my beloved 7 flavor cake. Is the difference the oil? I'm going to say yes...but I don't know cake science well enough to tell you if swapping 1/2 your butter for equal oil will work because butter is a fat and water combo and oil is 100% fat.

dulcecakes Posted 5 Jun 2011 , 12:01am
post #4 of 5

I too had this problem with my vanilla cake- great flavor-really dry and all butter. I swaped out 1/2 of the butter for oil and it was great, however, when I tried it with cupcakes they colapsed, so I would say, give it a try and proceed with caution, adjusting the ratio as neccesary. HTH.

DH2008 Posted 5 Jun 2011 , 12:05am
post #5 of 5

Thanks sooo very much. I figured somebody's tried it icon_wink.gif Guess ill be next.

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