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.
46 views & no responses? Anyone try this or have any suggestions when it comes to scratch cakes? Please....
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.
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.
Thanks sooo very much. I figured somebody's tried it Guess ill be next.