Why do cake mixes use oil if you are not supposed to use oil in a cake from scratch?

Answer 1

Many 'from scratch' cake recipes do use oil. Recipes for carrot cake commonly use oil rather than butter. Butter and oil can be substituted in cake recipes, but the flavour of the cake will be affected. Also, take into account that butter is about 15% water.

Oils used in cakes are usually chosen for their neutral flavour as some oils can taste very savoury.

One advantage of butter in cakes and other baking is it melts at body temperature giving a pleasurable "melt in the mouth" feeling.

Answer 2

It isn't so much that cakes need oil, but they need something to keep them moist, which is what gives cakes their soft texture. You can substitute oil with various other ingredients, such as applesauce (the most popular substitution, since it is the healthiest choice), yogurt (be careful of the flavor), melted butter or margerine, or bananas (but the cake will take on a banana flavor).

Answer 3

Oil is used because it is easy. For a mix, you can use any kind of shortening, butter, margarine, solid shortening, even lard if you really had to. Melt it and let it cool. The finished cake may be slightly heavier than with oil, but not so much that it will cause a problem.

Answer 4

This is to give a moist and solid feeling to the cake,but it is better to use butter instead as it coats the flour, but not quite as fully, especially not in the creaming method. If you use the method where you beat the butter into the flour and sugar, etc, and then add eggs and liquid, you will get a better coating and a nicer crumb, a more moist feeling. However, you will not have as big of a rise.

Answer 5

as a binder and to make to cake more moist

Answer 6

Oil makes a cake moist. I personally like to stick to butter and just use sour cream or milk to give a cake that extra bit of moistness, sour cream works great. 2 tbs is enough to use.

Answer 7

To increase the richness of the cake.