Has anyone had success in exchanging some of the butter for oil in an all-butter recipe? I know Vreeke has done that with her Red Velvet cake that she has posted here, but wondering about other cakes.
I know many who love that “moister” texture so much that they want some oil in their cake. But I am wondering if I could keep the taste and satisfy the moistness-lovers at the same time.
Is this possible?
Yes, and I think it sounds like a great idea! Again, keep in mind that regular, unclarified butter is about 80% fat with most of the rest being liquid. So if you are replacing, say 30 grams of butter (about one ounce) with oil, you should use 24 grams of oil and 6 grams of water (or milk) as the substitution.
As far as how and when to add the oil, I have no idea. Any suggestions, anyone?
Keep us posted the results if you decide to try, please!