What is the difference in making a cake with 100 percent butter versus half shortening and butter?

Cakes made with 100% butter tend to have a richer, more flavorful taste, a finer crumb, and a higher browning rate than cakes made with shortening. Additionally, butter cakes tend to be more moist and tender than shortening cakes. This difference in texture is due to the fact that butter contains a higher percentage of water than shortening. As a result, butter cakes retain more moisture during baking, resulting in a softer, more tender cake.

Cakes made with half shortening and butter can have a slightly less flavorful taste, a coarser crumb, and a lower browning rate than 100% butter cakes. However, shortening cakes tend to be more stable and have a longer shelf life than butter cakes. This is because shortening does not contain any water, so it is less likely to spoil or become rancid.

Ultimately, the decision of whether to use 100% butter or half shortening and butter in a cake recipe depends on your personal preferences and the desired results. If you are looking for a rich, flavorful cake with a fine crumb, then you should use 100% butter. If you are looking for a more stable cake with a longer shelf life, then you should use half shortening and butter.

Here is a table summarizing the key differences between cakes made with 100% butter and cakes made with half shortening and butter:

| Characteristic | 100% Butter | Half Shortening and Butter |

|---|---|---|

| Taste | Rich, flavorful | Slightly less flavorful |

| Crumb | Fine | Coarser |

| Browning rate | High | Low |

| Moisture | Moist, tender | Less moist, less tender |

| Stability | Less stable | More stable |

| Shelf life | Shorter | Longer |