ABCs of Baking: O for Oils: (2024)

FAQs

What can I substitute for oil in baking? ›

Probably the biggest function of oil in most baking recipes is to keep your product moist. It basically captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!

If you don't have any vegetable oil on hand, you can substitute another neutral high-heat oil. Canola, safflower, peanut or grapeseed oils are all great choices. Refined versions can reach even higher temperatures than unrefined ones. (Check the label if you're unsure about what you have.)

Baking—You can use a fruit purée as a healthy (and delicious!) substitute for fats like oil, butter, or shortening. Some of my favorites include applesauce, mashed bananas, and puréed dates.

👇🏼 Substitute oil in baking with applesauce or Greek yogurt for a healthier alternative that cuts calories and fat, while still delivering a delicious sweet treat!

This is a healthier way to heat your foods, because oils with saturated fats are pretty resistant to heating, which means less degradation. The oils which should be avoided for cooking are oils like soybean, corn, canola, sunflower, and safflower.

Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense. The swap from vegetable to olive oil is a very simple one and is one you should make, for both flavor and health reasons.

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Is it better to use milk or water in cake mix? ›

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Whenever possible, use canola oil for baking.

Its neutral taste will not give your cake any undesirable flavor, and you can keep the focus on the flavors in your cake, especially if you are using premium ingredients in your cake such as vanilla beans and high quality chocolate.

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Canola, corn, grapeseed, safflower and sunflower oils

Subbing any of these plant-based oils with vegetable oil is the closest you'll get to the original ask. You can easily make a 1:1 swap for vegetable oil using any of these varieties.

Canola and vegetable oils are ideal for recipes where scale is paramount, such as when you're using large quantities for frying or baking. Other options, such as avocado and even peanut oils, can cost several times more and are best used in more sparing amounts if you're concerned with budget.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

Without some kind of fat, the flavor of the cake would fall flat and the cake would not have that soft texture you crave. However, you don't necessarily need oil specifically, but you do need some kind of fat or fat substitute.

To convert butter to oil, you'll want to use a 3:4 ratio instead — this means one equal part of oil equates to ¾ butter. Example: If a recipe calls for 2/3 cup of butter, use 1/2 cup of oil instead.