Can canola or vegetable oil be used as a substitute for butter in cake?

You can use canola or vegetable oil as a substitute for butter in cake, but it will change the texture and flavor of the cake.

Here's what to expect:

* Texture: Cakes made with oil will be more tender and moist than butter cakes. This is because oil doesn't solidify like butter does, resulting in a cake that doesn't have the same crumbly texture.

* Flavor: Oil cakes will have a slightly different flavor profile than butter cakes. While you won't taste the oil itself, the absence of butter's richness might be noticeable.

* Appearance: Oil cakes often have a lighter and airier appearance than butter cakes.

Tips for Using Oil in Cake:

* Adjust the recipe: You'll need to adjust the recipe slightly when using oil. Most recipes call for a 1:1 substitution (e.g., replace 1 cup of butter with 1 cup of oil). However, some recipes may require additional liquid or a bit more leavening agent to compensate for the difference in texture.

* Choose the right oil: Canola oil is a neutral-flavored option that works well in most cakes. You can also use vegetable oil, but it may have a slight flavor that some people find undesirable.

* Use high-quality oil: The quality of the oil can affect the flavor of the cake. Choose a high-quality, refined oil for best results.

Overall:

Using canola or vegetable oil as a substitute for butter in cake can work well, but it will change the texture and flavor of the cake. If you're looking for a moist and tender cake, oil is a good choice. However, if you prefer the classic buttery flavor and crumbly texture, stick with butter.