No shade to butter, but I think it’s high time we acknowledge the power and versatility of regular old vegetable oil in cake baking. Don’t get me wrong: Butter is bomb. It’s what makes some of our favorite baked goods the exceptional, revelatory, life-altering things that they are. Croissants! Biscuits! Cookies! OH MY! But butter is not always better, and I’d like to take a few moments to tell you why.
Let’s kick things off with a discussion of moistness. (Apologies in advance if you can't stand that word, because I'm about to use it a lot.) When it comes to cakes, moistness is something to strive for—its what makes eating them so g-d pleasant! If you’ve ever had a dry cake, you understand the difference. Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts. (And will stay moist on the counter longer, too.)
Now let's talk about tenderness. Most of the time, you want to take a bite of cake and feel it almost fall apart in your mouth—that's tenderness. Again, a great way to understand tenderness is to consider its opposite: toughness. A cake becomes tough when too much gluten has been formed while mixing the batter. Gluten is formed when water interacts with flour during the mixing process. Because butter is actually comprised of around 80 percent fat and 20 percent liquid, that 20 percent of liquid will interact with the flour, form gluten, and contribute to the toughness of a cake. Vegetable oil, on the other hand, is pure fat. Fat inhibits gluten formation, and since there’s no water present in vegetable oil, there's less of a chance that you'll accidentally end up with a tough-crumbed cake. That said, every oil-based cake will still have a liquid component—the flour still needs to hydrate—so it is still possible to over-work this kind of batter and form an unappealing amount of gluten, and it's still important to be mindful of stirring too vigorously once your wet ingredients meet the dry.
Have I convinced you yet? Without any intervention on the part of the baker (a.k.a. YOU), your oil based cakes are already bound for supreme moistness and tenderness. (It's worth noting that olive oil performs in the same way, but definitely contributes a more pronounced—and sometimes awesome!—flavor.) Need more convincing? Give this ridiculously delish carrot loaf cake recipe a shot, and I think you’ll agree that vegetable oil deserves as much love as your beloved butter.
The ultra-moist carrot cake in question:
The most casual-cool carrot cake of all time.
As an avid baker and culinary enthusiast, I bring a wealth of firsthand expertise and a deep understanding of the intricacies of ingredients in baking. Over the years, I have experimented extensively with various fats in cake recipes, exploring the nuances that contribute to the texture, flavor, and overall quality of the final product. My passion for baking is not only a hobby but a journey of continuous learning, allowing me to refine my techniques and share valuable insights with fellow baking enthusiasts.
Now, let's delve into the concepts highlighted in the article about the virtues of using vegetable oil in cake baking.
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Moistness in Cakes: The article rightly emphasizes the importance of moistness in cakes and how it significantly enhances the eating experience. Moistness is a result of the presence of liquid in the batter. In this context, the choice of fat becomes crucial. Vegetable oil, being a liquid at room temperature, contributes to the moistness of cakes more reliably than butter. The liquid nature of oil ensures that the cakes remain moist even after cooling, addressing a common issue with baked goods.
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Tenderness vs. Toughness: Tenderness is a key characteristic desired in cakes, providing a delightful, melt-in-your-mouth experience. The article draws attention to the role of gluten in achieving tenderness and how it can lead to toughness if overdeveloped. Butter, containing both fat and liquid, can contribute to gluten formation during mixing. On the other hand, vegetable oil, being pure fat without water content, inhibits gluten formation. This makes cakes made with vegetable oil less likely to become tough, provided the batter is not overworked.
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Fat Composition and Gluten Formation: Understanding the composition of fats is crucial in baking. Butter, with around 80 percent fat and 20 percent liquid, introduces water into the batter, potentially leading to gluten formation. Gluten forms when water interacts with flour during mixing. In contrast, vegetable oil, being entirely fat, minimizes the risk of gluten development. The absence of water in vegetable oil reduces the chance of ending up with a tough-crumbed cake.
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Flavor Considerations: The article briefly mentions that olive oil, while sharing the benefits of vegetable oil, introduces a more pronounced flavor. This highlights the importance of considering not only the textural aspects of fats but also their impact on the overall flavor profile of the baked goods.
In conclusion, the information presented underscores the advantages of using vegetable oil in cake baking, particularly in achieving superior moistness and tenderness. The nuances of fat composition and their effects on gluten formation demonstrate the author's in-depth knowledge of baking principles. For those seeking a delightful and foolproof baking experience, embracing vegetable oil as a valuable alternative to butter is a recommendation backed by both theory and practical experience.
