Why use margarine in cakes?

Answer 1

It is soft at room temp, which makes it easy when the recipe tells you to cream the butter and sugar together. However apart from that margarine makes fairly bad cakes; no real taste, poor keeping quality etc... If you want to make cakes with less saturated fat in than butter-based cakes, look for recipes that use oil instead of butter. But using margarine instead of butter is not a good alternative - the make up of margarine is very different to butter which affects recipes a lot.

Answer 2

You really don't need margarine; you can use butter, shortening, vegetable oil, etc. Most cakes need some fat or oil in the recipe.

Just avoid strongly flavored fats like lard that might give the cake an unpleasant note.

Answer 3

It is cheaper and softer than butter. I hope that is what you meant. Sorry if it isn't.

Answer 4

You can always substitute unsalted butter for margarine. Margarine is used in most recipes because it has become the "healthier" alternative to butter, as it contains substantially less fat.

Answer 5

It makes it more stuck together

Answer 6

Because it's low in fat