In all cake recipe it is advised to use butter or margerine. but if it is not available can we use ordinary cooking oil . and the cake in this form will be tasty and raised as other one ?

thanks

I always replace butter/marg with olive oil when making chapaties,naans,bread etc but haven't tried with cakes yets (as I don't make cakes that often)

You could try making just a small plain simple basic cake with oil instead of butter and see what happens.

Steve

I think it might be easier to use melted butter in recipes that usually use oil - such as carrot cake, than to make changes the other way round.

Unless you are a confident baker, or can afford to make mistakes, I would always advise following a recipe correctly. I don't think butter and oil are always interchangeable, as in many cases adjustments to the amount of liquid would also be necessary to allow for oil giving a different consistency to the batter. Unless you have a lot of experience at baking cakes, and have tried the recipe with butter, you might not get the mix right.

Oil could probably be used in things like gingerbread, where the butter is usually melted, but you would only need 80g of oil for every 100g of butter in the recipe, and again, need to make adjustments to the liquid used to allow for a smaller volume of fat.

I think it is best to find recipes that use oil right from the start, if you prefer to cook with oil. Carrot cake is often made with oil, as I've already mentioned, and there are other reliable recipes around online that use oil, such as this chocolate cake: http://www.oxfam.org.uk/coolplanet/kidsweb/recipes/choccake.htm

Hi,

as already written you need a little bit experience to change butter with oil. I normaly use 20 to 30 % less oil, than butter and add a little bit liquid. The cake will raise normally, the taste depends on the oil you use. I would also suggest to try a recipe which already has oil in it. You will find enough on the www.

Catrin