Does margarine make a lighter cake?

It's a bit of a myth that margarine makes a lighter cake than butter. While margarine can indeed make a cake lighter, it's not because of the ingredient itself, but rather because of the way it's typically used.

Here's the breakdown:

Why margarine can make a lighter cake:

* Lower fat content: Margarine typically has a lower fat content than butter. This means that you might need to use less of it, resulting in a slightly lighter cake.

* More aeration: Some types of margarine (especially those containing trans fats) are more easily aerated than butter, which means they incorporate more air during creaming. This extra air contributes to a lighter texture.

However, it's not always true:

* Moisture content: Margarine often contains less water than butter, which can make the cake drier. This can counteract the perceived "lightness" effect.

* Flavor: Butter provides a richer, more nuanced flavor that many bakers prefer. This difference in taste can affect the overall perception of the cake's texture, even if it's technically "lighter."

* Type of margarine: The type of margarine used can also influence the cake's texture. Some margarines contain more trans fats than others, which can affect the final result.

In conclusion:

While margarine can technically make a cake lighter, it's not guaranteed and depends heavily on the specific ingredients and recipe. Butter often provides a more flavorful and ultimately more enjoyable cake, even if it's slightly denser.

Ultimately, the best way to determine which ingredient is best for your cake is to experiment and see what works best for your palate and preferred texture.