Made Stella’s Devil’s Food Cake into a Black Forest type deal for a party recently. Absolutely loved the dark chocolate flavour and everything, and it baked up really nicely even though I had to do some bad math to make it into 9×13 layers.
Anyways: my question is whether anybody has tried to make this recipe with oil instead of butter! As it stands, the recipe uses entirely butter, and it’s melted, not whipped or creamed. My preference in the cake world is for oil cakes, especially in how their flavour only gets better as it ages.
Would it destroy the texture or rise or something to use neutral oil in place of the butter? I’d just try it, but I don’t want to waste a ton of ingredients if somebody has already tried this without success.
by Automatic-Garlic-405
1 Comment
I haven’t tried but I have previously replaced part of the butter with oil in another chocolate cake recipe, so you could try and see! Maybe scale down the recipe to 1/4 for a test batch.
There are rules online saying to replace butter with 80% its weight in oil, and 20% its weight in milk which is what I followed. https://www.nigella.com/ask/oil-instead-of-butter-for-baking
I really like a combination of butter and oil for chocolate cake recipes, I find that butter adds a lot of flavor but I like the fact that oil lets the chocolate shine through and the cake stays soft even after refrigerating. Best of both worlds!