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“If you want to make an even softer and fluffier cake with a greater rise, and one that stays softer for longer, you can substitute half of the butter for a neutral-tasting oil, such as sunflower, vegetable, or canola oil. ... Regular dairy butter is composed of about 80% fat, 15% water, and 5% milk solids - so when you're swapping butter for oil, it's not a 1:1 substitution. Instead, you need to replace the butter with 80% of oil and 15% of milk.” — Katarina Cermelj
If you want to make an even softer and fluffier cake with a greater rise, and one that stays softer for longer, you can substitute half of the butter for a neutral-tasting oil, such as sunflower, vegetable, or canola oil. ... Regular dairy butter is composed of about 80% fat, 15% water, and 5% milk solids - so when you're swapping butter for oil, it's not a 1:1 substitution. Instead, you need to replace the butter with 80% of oil and 15% of milk.