On top of her list for no-compromise oil cakes is chiffon. If a cake is perfumed with fragrant spices or loaded with carrots and nuts, the flavor difference that comes from oil or butter is negligible. How Long Should You Wait Before Taking Cookies, Cakes, and Brownies Out of Their Pans. Ad Choices, Why We Love to Bake With Oil Instead of Butter (Sometimes). The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Did You Know About Sweet Ecstasy's Secret PBJ Burger? It's that last attribute that seems to have given some people (including some of my Epicurious coworkers) the impression that oil cakes are inferior to butter cakes. I would not recommend doing this, unless you fully understand the chemistry of the recipe. I rarely ever freeze cakes, the reason being that I find them to make my cakes dry and dense. While butter has saturated fatty acids, oil has unsaturated fatty acids. The substitution will work with cake, brownie, muffin, and cookie recipes, but your results may vary from recipe to recipe. Here to give you tasty recipes that will nourish your sweet tooth, as well as the part of you that simply loves to bake! Cakes based on either ingredient can have a lot of flavor, depending on the other ingredients that are used in the recipe. Since oil is lighter than butter (1 cup of melted butter weighs about 227 grams; 1 cup of vegetable or other neutral oil weighs about 218 grams), the texture of oil cakes is lighter too. Beranbaum is also a fan of walnut oil and other nut oils, which can also be used in place of a neutral oil, in equal amounts. Baking truly is a science, such that simple tweaks can result in noticeable differences. Most American butter, on the other hand, is comprised of just 80% fat; the other 20% is made up of about 5% milk solids and 15% water. It might create a more dense texture though!