Fat Chance: Is Butter Really Better?


You might think twice before eating food items that have a lot of butter in it. But doesn’t the aroma of baked items drag you to the nearby bakery shop? Everybody knows how much fat a cake consists of. However, fat is, considered an important element in baking. It makes the cake moist, tender and gives flavor and texture as well. But different fats contribute to different aspects of a cake. Thereby it is essential to determine the type that is necessary for the cake. However, the question is, Is butter really better?

Fat Chance: Is Butter Really Better?
Fat Chance: Is Butter Really Better?

How To Determine The Best Fat?

Before baking, you need to know which fat component can be, used to make your cake the champion of all cakes. Butter adds flavor to the cake, while oil provides moisture. Shortening is, done for aeration. However, margarine is a combination of all aspects. You can use any of these and discover the results to determine the appropriate type of fat that can be used.

Is Oil Or Butter Really Better?

Substituting oil for butter is an excellent choice in terms of fat. It results in the moistest of cakes. Even though you would expect it to be short and dense, it isn’t. However, it might have a bit coarser and more open crumb. But the texture is in no way unpleasant. The assumption that an oil cake will taste flat isn’t correct either. It will have a neutral taste of the flavor that is, added.

Fat Chance: Is Butter Really Better?
Fat Chance: Is Butter Really Better?

Using Shortening Over Butter

Shortening isn’t really a good choice of fat. It will only make the cake tall and light in density. However, the texture will be coarse, crumbly, and dry. The flavor can be, considered edible. The only component that makes it the least favorite option is the texture of the cake.

Can Margarine Be Considered As The Correct Fat?

A cake made with margarine is as moist as an oil cake. The only difference is the texture; it isn’t as light. It also contains more air pockets and is a bit coarser than the other cakes. The margarine cake tastes a bit salty because of the salt present on the margarine. It can pass as a decent alternative as it fulfills quite a few requirements. However, it isn’t the greatest one.

Is Butter Really Better?

When it comes to preparing a butter cake, the results are quite predictable. When it comes to a butter cake, the flavor does not stand out as much as you would expect it to be. However, it does lead to a cake with a fine texture. The crumb size is also smaller than the other cakes that have more open crumbs. Even though the butter cake will have less height, it isn’t overly dense. After seeing the results of all these elements, you might want to replace the fat factor. You can, at times, use oil instead of butter. Moreover, using oil won’t affect the taste of the cake. The use of oil will instead make the cake moister.

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