Can you use milk as a substitute for vegetable oil in cake recipe?

You can't directly substitute milk for vegetable oil in a cake recipe. Here's why:

* Fat Content: Vegetable oil is a pure fat, while milk is mostly water with some fat and protein. The fat in oil provides the moisture, tenderness, and richness in cakes, which milk can't replicate on its own.

* Texture: The fat in oil helps create a tender crumb in cake. Milk alone won't provide this same texture.

* Emulsification: Oil helps bind ingredients together, creating a smooth batter. Milk doesn't have the same emulsifying properties.

What to do instead:

* Use a Recipe Specifically Designed for Milk: Look for cake recipes that specifically call for milk as a primary ingredient. These recipes often include other ingredients to compensate for the lack of oil.

* Use a Milk-Based Substitute: You can try using a dairy-based alternative like buttermilk or sour cream, which will provide a similar level of moisture and tang.

* Use a Fat-Free Substitute: If you need to avoid oil, consider using applesauce or mashed banana as a substitute. These will provide moisture and a slightly different flavor.

Remember: Substituting ingredients can affect the final outcome of your cake. It's best to use a recipe that's specifically designed for the ingredient you want to use.