Is cake better with oil or butter?

Oil makes cakes moister, lighter, and last longer, staying soft even when cold, ideal for fluffy cakes, while butter adds a rich, classic flavor and a slightly denser, more tender crumb, great for flavor-forward cakes like pound cake, though it can firm up when chilled. You can substitute, but use about 3/4 the amount of oil for butter and expect a texture change, or use both for balanced moisture, tenderness, and flavor.

Is oil or butter better for cakes?

MOISTNESS Oil-Based Cakes: - The oil in these cakes keeps them exceptionally moist, even after a few days. - Ideal for cakes that need to stay fresh for longer periods. Butter-Based Cakes: - While butter adds flavor, it can also make cakes dry faster. - Best enjoyed within a day or two of baking.

What's the secret to a super moist cake?

To make your cakes moist, try a few key tips. Replace some butter with oil, as it adds extra moisture to the cake. Avoid overmixing the batter, which can make the cake dense and dry. Incorporate ingredients like sour cream or yogurt to enhance richness and softness.

What do bakers put on cake to keep it moist?

Simple Syrup for Cakes

In short, it keeps cake moist. Most often, pastry chefs who do intricate designs use simple syrup to keep cakes moist during all steps of the decorating process because it can sometimes take days to build a cake.

Why do chefs use butter instead of oil?

Chefs use butter for its rich flavor, glossy texture, and emulsifying properties, especially in sauces and baking, while oil is chosen for high-heat searing, creating crispiness, and adding moisture without heaviness; often, they're combined—oil for heat, butter for flavor—to get the best of both worlds, matching the fat to the cuisine and desired result. 

The BAKING MISTAKES you didn't know you were making!

What happens if you use oil instead of butter in a cake?

Butter can create a slightly denser texture, which oil can result in a lighter fluffier cake. Again, a lot of it is down to personal preference, and recipes can choose one ingredient over another as they've been tried and tested many times to get the best result.

Why does Gordon Ramsay use so much butter?

It seems to be one of the go-to ingredients he reaches for to boost flavor and add moisture to a long list of dishes. For instance, when making chicken Parmesan, Ramsay tosses butter into his frying oil to give the dish rich nuttiness and to help create the perfect crust.

What ingredient will make a cake more moist?

To make a cake more moist, add fats and liquids like oil, buttermilk, yogurt, or sour cream, which create a tender crumb; use fruit purées (like applesauce) for natural moisture; or add a pudding mix to boxed cakes; also, consider using cake flour and avoiding overmixing. After baking, brushing layers with simple syrup adds significant moisture, notes KitchenAid and Everything Just Baked. 

Why do bakers put sugar water on cakes before frosting?

A cake soak is liquid that is brushed directly onto each cake layer after baking but before frosting and filling. The liquid “soaks” into the cake, adding more moisture to prevent the cake from drying out and infusing additional flavor and/or sweetness.

What is a secret ingredient to moisten cakes?

Professional bakers often rely on fat to help tenderise cake batters, ensuring a moist crumb that's not dry or crumbly. A key ingredient in achieving this is a high-quality butter or oil, which adds to the cake's richness. For a truly exceptional texture, consider integrating real butter.

How do I know if I overmixed my cake batter?

You can tell if cake batter is overmixed when it becomes shiny and smooth, looks elastic or stretchy, feels thick and gluey, or has a dull, deflated appearance, indicating too much gluten has developed, leading to a tough, rubbery, or dense cake instead of a light, fluffy one. The key is to stop mixing as soon as dry streaks disappear and ingredients are just combined, not perfectly uniform. 

What makes a cake moist and fluffy without?

Seven Bakery Secrets to Incredibly Moist Cakes Every Time

• Use Buttermilk Instead of Milk.
• Add Vegetable Oil.
• Use Instant Clearjel or Instant Pudding Mix.
• Use the Right Recipe.
• Don't Overbake.
• Bake in Sheet Pans Instead of individual Cake Pans.
• Use a Simple Syrup or Glaze.

What does adding pudding to cake mix do?

Adding instant pudding mix to cake mix makes the cake significantly moister, richer, denser, and more tender, adding a subtle flavor boost and a texture closer to a pound cake or homemade cake, thanks to ingredients like cornstarch, sugar, and gelatin in the mix. It traps moisture, keeping the cake softer and fresher longer, and is a popular hack for elevating boxed cake mixes. 

Can I use both butter and oil in cake?

Yes! Some recipes combine both butter and oil to balance flavor and texture.

Does adding more butter make a cake moist?

Fat doesn't make cake moist - only moisture (things that contain water) can do that. Oil makes cake soft and tender. 2. Tempering eggs is fussy and as long as you heat them gently, there's no need to dirty more bowls.

How do bakeries get their cakes so moist?

Many professional bakers turn to simple syrup to help keep cakes moist until they are assembled and iced. To make your simple syrup, combine equal parts water and granulated sugar and heat on the stove, stirring until the sugar dissolves.

Should I defrost cake before frosting?

For perfect frosting, pull your frozen cake layers out 30-60 minutes before decorating. Unwrap them while still semi-frozen to prevent sogginess, then let them sit at room temp until firm but not fully thawed. Frosting slightly cool layers makes it easier and reduces crumbs.

How do I make my cake more dense and moist?

10 ways to make cake moist

1. Use the correct temperature and baking time. Consider lowering your oven temperature slightly when baking a cake. ...
2. Use vegetable oil. ...
3. Use buttermilk instead of milk. ...
4. Add instant pudding mix. ...
5. Add mayonnaise. ...
6. Use simple syrup or glaze. ...
7. Use cake flour. ...
8. Don't overmix.

How are nothing bundt cakes so moist?

What makes this Nothing Bundt Cake so moist? The incredible, long lasting moisture is the signature quality of this cake, and it comes from a powerful combination of two key ingredients: instant pudding mix and sour cream.

What oil is best for cake?

Whenever possible, use canola oil for baking.

Its neutral taste will not give your cake any undesirable flavor, and you can keep the focus on the flavors in your cake, especially if you are using premium ingredients in your cake such as vanilla beans and high quality chocolate.

Do cardiologists recommend butter?

Most cardiologists recommend limiting butter due to its high saturated fat content, which can raise bad cholesterol, but opinions vary, with some suggesting small amounts are fine in a balanced diet or if replaced with healthier fats like olive oil or avocado, rather than trans-fatty margarines, focusing more on overall eating patterns like Mediterranean diets. The consensus leans towards replacing butter with unsaturated fats (plant oils, avocado, nuts) and focusing on whole foods for better heart health.
 

Which chef made Gordon Ramsey cry?

The chef who famously made Gordon Ramsay cry was his mentor, Marco Pierre White, during Ramsay's early years working under him at Harveys Restaurant in London. White, a legendary and famously tough chef, yelled at the young Ramsay, leading Ramsay to break down in tears in a corner of the kitchen, an event confirmed by both chefs.
 

What condition does Gordon Ramsay have?

Gordon Ramsay's recent health news focuses on his successful treatment for basal cell carcinoma, a common form of skin cancer, which he shared in August 2025, urging sun safety; he also previously dealt with the physical aftermath of a serious bicycle accident in 2024 and has discussed his journey to significant weight loss through fitness and diet, overcoming past struggles with feeling heavy.
 

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