Hi Everyone,
I was just wondering if you use real butter in the cakes or something like Blue Bonnett? If you used both, could you really tell the difference? I'm just wondering. I just started making cakes when I found cc, and since just assumed that in cake recipes, I'm supposed to use real butter. However, I normally bake a lot of cookies, bars, brownies, pastries, and such and started using real butter in those recipes as well. I did not see that much difference in most of them, few seemed to taste better, but one, the last one I made this last weekend, just absolutely flopped. So, this made me wonder: does reall butter makes a difference in a cake recipe? Thought asking the experts will be the best. Thanks you all for input.
Pebbles : )

I bake from scratch, about 75% of my recipes call for butter the rest oil or shortening.

I always use real butter when it's called for in a recipe whether it's cakes, cookies, muffins, or bread. I notice a difference in the flavor, texture and overall finished product.

Yes. Always.

All my cakes and cookies are baked from scratch and I only use real butter. I love the taste (plus, most margarines in the UK don't have a high enough fat content and the cakes just don't work!!)

I almost always use butter. I can tell the difference between the textures in using oil and shortening. I think the carrot cake and red velvet icings are the only ones I don't use butter with.

I find my scratch cakes made with butter to be way to moist and soft to decorate neatly. What am I doing wrong?

I too always use real butter, unsalted, sweet butter, not salted when a recipe calls for butter. I can taste the difference. If there is a problem with the cake, it is probably the recipe and not the butter

I always use butter.

Butter all the way, from the cakes to the buttercream frosting.

The ONLY exception is 2 or 3 recipes that I use canola oil in.

Always unsalted real butter. It gives great flavor & texture. Also, unless the recipe was designed for margarine, they some times don't bake right. I do have a banana recipe that uses oil, but even added butter & it gave it a great cake texture.

Always unsalted real butter. It gives great flavor & texture. Also, unless the recipe was designed for margarine, they some times don't bake right. I do have a banana recipe that uses oil, but even added butter & it gave it a great cake texture.

I grew up on margarine, being told it was better for you. One day I compared the fat grams, calories, etc. and since then have been buying butter not only for cakes and icings, but instead of margarine for everything. Margarine has been banned from my home. I usually use salted butter in my icing because the salt helps cut down on the sweetness and bring out the flavor of the icing. In cakes, the recipe usually indicates which to use. Some say unsalted + some salt or use unsalted and add no additional salt.

Thanks you all for input. That's what I thought! Thanks again, P

i only use real butter if the recipe calls for butter, unless like carrot cake / red velvet where my recipes use oil, so i will use oil.

i don't have a recipe that calls for shortening in the cake yet. i've seen a few, but at the moment, still reluctant to try them or keep them in my recipe box.

I use either butter or vegetable oil. Margarine is not allowed in my house. I don't eat fake food.

Butters better! Only butter in everything here!