I am new to this forum.
I just bought Rose Levy Beranbaum’s book, Rose’s Heavenly Cakes. I came across a butter cake recipe - chocolate layer cake with caramel ganache. This recipe includes 2 tbsp canola oil For this recipe, RLB mentions “the small addition of oil results in a higher cake layer with a fine moister crumb”.
I know oil makes a cake tender and moist. Does oil also make a cake rise higher?