Why do cake mixes use oil if you are not supposed to in a from scratch?

You're right, oil is not typically used in from-scratch cakes, especially those made with butter. However, cake mixes do use oil because it offers several advantages:

* Moistness and Texture: Oil helps create a tender, moist crumb. It emulsifies the water in the batter, preventing the gluten from developing too much and leading to a chewy texture.

* Shelf Life: Oil helps preserve the cake mix, making it stable for longer periods on the shelf.

* Convenience: Using oil simplifies the process of mixing. It readily combines with the dry ingredients, resulting in a smoother batter.

While you can make a moist and delicious cake from scratch without using oil, cake mixes rely on it for:

* Simplicity: It eliminates the need for a separate step of creaming butter and sugar, making the mixing process faster and easier.

* Consistency: Oil provides consistent results, ensuring the cake turns out well every time.

* Cost-Effectiveness: Oil is generally less expensive than butter, making cake mixes more affordable to produce.

However, it's important to note that some from-scratch cake recipes do use oil, particularly those aimed at a moist and dense texture like pound cakes or oil-based cakes. In these cases, oil is used for its unique qualities and not as a substitute for butter.

Ultimately, the use of oil in cake mixes is a matter of convenience, affordability, and achieving a specific texture that aligns with the expectations of a boxed cake.