I have a request for chocolate cake, from a customer who specifically requested butter as an ingredient. I usually use the Dark Chocolate cake recipe from this site, which uses half a cup of oil and no butter. If I wanted to make the same cake, would I just use half a cup of melted butter instead?
And vice versa, most of my other recipes are butter-based. Could I sub oil for some of the butter?
Thanks for any help!
Sometimes that works out for other people--it doesn't usually work out for me.
But butter has water in it--kind of a lot nowadays too so if It was me, I'd hold back on some of the liqiud in the recipe and up the butter itself a few tablespoons-ish.
Someone smart will chime in who does it--
Me? I would find a specific recipe that already has butter but...
Toba's got a chocolate cake with butter~~
Have I b*tched lately about how my husband moved my cake books and I can't find anything anymore? grr
But I imagine all the biggies have butter based choco cakes--Scott Clark Woolley's choco cake is pretty famous--not sure about the butter factor.
Colette's chocolate cake in the Christmas book is made with shortening.
Y'know what though--I'd a never taken the order.
Yes Scott's uses butter
Baking 9-1-1 has a chocolate cake using butter.
Thanks! I'll think I'll just experiment with subbing half of the oil with butter and maybe reducing the liquids just a bit. It's only an 8" round, so it's not 'specially high risk. I'm sure it will be fine - I just need to be able to look the customer in the eye and tell her there's butter in it!!
You know what I do? If a customer asks for a 'butter' cake, I add in a tbsp of butter flavor and possibly sub some of the water for melted butter. I dont omit the oil though. The oil is what makes it moist, if you sub with butter most of the water evaporates and your cake ends up dry.
You know what I do? If a customer asks for a 'butter' cake, I add in a tbsp of butter flavor and possibly sub some of the water for melted butter. I dont omit the oil though. The oil is what makes it moist, if you sub with butter most of the water evaporates and your cake ends up dry.
I was reading this thread hoping someone more knowledgeable than me would address this. Anytime I've used butter in a cake, it's been brittle and dry. I read on another thread that oil is 'fat" but butter is "milk and water" (simplistically speaking). Jayde, your explanation helps me understand the "why" of my failed cakes!
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