cake needs oil to help it stay moist and rich also it helps it bind, not as much as the eggs do but you still dont have to put oil in the cake mix. You can put the cake mix in a bowl...add one egg...and about 3/4 of a cup of pop(it depends on white or chocolate...if chocolate than you should use a darker pop, if it is a white or yellow cake than use like Sprite and 7 up...stuff like that) after just follow the directions on the box like grease the pan and the temperature and all the other stuff!!!!!!!!!!!!!!! You will have as much fun i did from learning from my mistakes and always think of solutions not problems
There are higher chances of your cake sticking on the pan.
The major difference between a sponge cake and a butter cake is that a sponge cake has no fat in it, should be light in texture. A sponge cake not stored correctly will go dry quickly. A cake with butter in is a firmer moist cake which should keep longer.
margerine or soya butter
do you want a salty cake
You can, but peanut butter had a different consistency and texture and taste than regular butter. It will change how the final cake come out.
If the butter is melted before being added to the sugar, the cake batter may result in a denser texture. Melted butter doesn't incorporate air into the batter as well as softened butter does, which can affect the cake's rise. Additionally, the sugar may not dissolve as effectively, potentially leading to a grainy texture. Overall, while the cake may still bake, the final product may differ in texture and lightness.
Usually a whole cake has more calories than a stick of butter.
A list of creamy cakes includes Angel food cake, Carrot cake, butter cake, Butterfly cake, Easter Cake, Dobos cake, Gooey butter cake, and many others.
The taste isn't AS rich, especially if you are making white cake.
it makes the cake thicker and fattning
Possibly. Since the main ingredient is butter, they could be almost any flavor.
Definitely not. You can include some peanut butter if you want the flavor, but peanut butter isn't pure fat like butter so you'll still need most of the butter.