Ok...quick question...if you use butter instead of oil, do you melt it or just soften it? Does it rise the same? Is the taste difference noticeable?
Well, in my opinion, you do not always get good results if you substitute butter for where oil is called for. I know there are cake mixes out there that are now formulated to handle the addition of butter, but not all of them handle it well without other adjustments. Nor do all cake recipes.
Generally where you might have issues is in a white cake recipe that calls for oil and you substitute butter. The butter in some cases will give you a much more dense texture and sometimes a dry texture. Usually, especially in a from scratch white cake, the better white cakes are made using shortening. Of course with the cake mixes, you would use oil.
A lot of chocolate cake recipes are more forgiving if you substitute butter for oil but there still may be a difference in texture due to the fact these are different types of fat and the ratio of the other ingredients in relationship to shortening or oil can vary when butter is used.
I soften the butter by beating, I don't melt it unless that is called for.
There is a difference in the taste when you use butter instead of oil or shortening. If you grew up with butter based cakes, it is a significant taste difference.
Yes, it can effect how your cake rises, sometimes when you substitute like this, your cake will not rise as high, but this again varies according to what recipe or cake mix you are using. It is really an experimentation process.
This is one case of a recipe where butter can be substituted where I really loved the result. You might like to try it. It will give you about 6 1/2 cups of batter when using Duncan Hines Cake Mixes. As with all things, not all batters rise the same amount so the Wilton guides for batter amounts are a starting point.
Auzzi From the Wilton Site's Extendacake Pound Cake
1 pkg of any kind of cake mix to which you add all of the ingredients called for on the box, so you add the eggs, water or milk, and oil called for.
In addition you add:
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup Crisco oil -*** she substitutes 1/2 cup softened butter instead and so did I - wonderful!
2/3 cup water
I beat the butter, then added all of the ingredients the cake mix called for and then all of the other ingredients. Then I blended on low for 1 minute, then 2 minutes on medium, scraping the bowl down. Generally, cook at 325F for the larger cakes, 350 for smaller and you will need to add baking time, perhaps about 10-15 minutes to the times given on the cake mix box. I checked every 5 minutes or so over the cake mix times.
Every time I make this I want to hug Auzzi, it is great!
Hugs Squirrelly
Not to beat you with over the head with another vote ... butter!!!
Unless the client specificially requests marg. for sentimental reasons or something.
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