Can you use olive oil in yellow cake?

While olive oil can technically be used as a substitute for vegetable oil in a yellow cake recipe, it is not typically recommended due to its strong flavor and aroma, which can significantly alter the taste and texture of the cake. Olive oil is best suited for recipes where its unique flavor profile complements the other ingredients, such as certain Mediterranean-inspired desserts or savory cakes.

If you do choose to use olive oil in a yellow cake, it is generally advisable to use a mild or extra-virgin olive oil to minimize the impact on the cake's flavor. Additionally, you may need to adjust the other ingredients in the recipe, such as reducing the amount of sugar or other flavorings, to balance out the strong olive oil taste.

For a more traditional and flavorful yellow cake, it is generally recommended to use a neutral-tasting oil such as canola or vegetable oil, which will allow the other ingredients to shine through without overpowering them.