What's a good substitute for butter when baking a cake?

Question

Please help me. I don't like butter...

Answer 1

shortening (Crisco or butter flavored Crisco) or margarine.

Answer 2

If you need to make the cake low-fat, you can substitute the applesauce for the fat in any recipe except white or yellow cake because then you'll taste the apples. But it is good in any other kind of cake. What I'd do, though is bump up the baking powder or baking soda just a little bit because of the heaviness of the applesauce. If your recipe calls for 1/2 c butter, use just a little less applesauce. Works great in Banana Bread, Applesauce cake, Pumpkin Bread, any kind that has something else in it with a lot of flavor.

Answer 3

If you are baking cookies, you can use APPLESAUCE. It makes the cookies extremely moist and gooey, and I love them that way. Also, it is much healthier than either butter, margarine, or crisco. I am not sure if it would work in a cake, may want to give it a try!

Answer 4

of direction. The trick to utilising butter in issues like cake is to cream the butter with the sugar. If that won't attainable (such as you're utilising a cake blend the place the flour and sugar are already mixed) then soften the butter and pour in a skinny flow mutually as blending nicely. Oil replaced into in basic terms utilized in baking tarts whilst boxed tarts got here out (no longer as a results of fact oil is greater acceptable). Boxed tarts pre-blend the flour and sugar and made it confusing to contain any fats different than a liquid one. As you recognize once you upload butter to flour, it creates a pastry. yet once you upload butter that has been creamed with sugar, it creates greater of a cake texture as a results of fact the butter is jumbled mutually greater acceptable. in actuality, it incredibly is the foremost clarification why boxed tarts are no longer extraordinarily much as good as scratch tarts.

Answer 5

It may sound a little weird but instead of butter or oil when baking alot of times I use mayo, it helps make it extremly moist. Try it you will be surprised!

Answer 6

sunflower oil wil do the job, but you still need a teaspoonfull of butter for the taste.
Greetings from Hamburg, Germany
Heinz

Answer 7

if you're going to bake it in, you won't taste it straight up.
so you really should just use the butter.

all other fats that are solid at room temperature are hydrogenated.
you're body know's how to process butter.

oh and margerine is always salted. when you bake you should use unsalted. it'll change the chemical balance.

but if you're really that dead-set, go with margerine.

!Alexiis

Answer 8

Margarine.

Answer 9

margarine for better taste, shortening for better texture, white margarine, vegetable oil, kind of oil can you use for subtitute a butter...

Answer 10

if you making chocolate cake you can use mayo. if not use veggie oil. I know the mayo thing sounds gross but it works....