Is there a cake recipe using canola oil instead of butter?

[Sussan Estela Olaya]

Hi Soumya.

Welcome to the Scoolinary community, and thank you for your question!

Most of our cake recipes are formulated with butter because it provides better flavor, a lighter texture, and a more tender crumb due to its water content and milk solids. However, we understand that you’re looking for an option with canola oil.

You could try our vanilla muffin recipe made with extra virgin olive oil (EVOO) and replace it with canola oil, as its structure and preparation method are similar to those of a cake.

https://recipes.scoolinary.com/evoo-cupcakes

I’m also attaching these three recipes that use oil in their preparation, though they are not vanilla-flavored. You might find them interesting.

https://recipes.scoolinary.com/carrot-cake

https://recipes.scoolinary.com/pumpkin-and-walnut-cake

https://recipes.scoolinary.com/spiced-carrot-cake

Why is butter better for cakes?

Flavor: Butter contains compounds that enhance the cake’s aroma and depth of flavor.

Texture: It creates a lighter, more tender crumb, especially when creamed with sugar to incorporate air.

Structure: Its water content helps with gluten formation and moisture retention.

How to substitute butter with oil?

If your recipe calls for butter and you want to replace it with canola oil, follow these guidelines:

Use 80% oil instead of butter. For example, if the recipe calls for 100 g of butter, use 80 g of oil.

Since oil doesn’t contain water, the cake may turn out moister. If the batter seems too dense, you can add a bit more liquid (milk or yogurt) to balance it out.

If you try the recipe with oil, you may notice a slightly different texture, but it will still be a delicious cake.

Let us know how it turns out!

Best regards.

recipes.scoolinary.com

EVOO Cupcakes - Scoolinary Recipes

EVOO Cupcakes - Scoolinary Recipes