Vegetable oil, particularly canola oil, is generally considered the best oil for baking cakes because of its neutral flavor and ability to create a moist texture.
Why Vegetable Oil is a Good Choice
- Neutral Flavor: Canola oil, a common type of vegetable oil, doesn't impart a strong flavor to the cake. This allows the intended flavors, like vanilla, chocolate, or fruit, to shine through.
- Moisture: Vegetable oils, including canola oil, are liquid at room temperature. This liquid fat contributes to a moister cake compared to solid fats like butter (unless butter is creamed properly).
- Availability and Cost: Vegetable oils are widely available and typically more economical than other types of oils, such as olive oil.
Other Suitable Oils
While vegetable oil is often recommended, other oils can also be used successfully in cakes:
- Canola Oil: As mentioned above, canola oil is a popular choice due to its neutral flavor and affordability.
- Sunflower Oil: Similar to canola oil, sunflower oil has a mild flavor that won't overpower the other ingredients.
- Avocado Oil: Refined avocado oil also has a neutral flavor and can be a healthy alternative. However, ensure it's refined, as unrefined avocado oil has a distinct flavor.
- Coconut Oil (Refined): Refined coconut oil has a neutral flavor, while unrefined coconut oil will impart a coconut flavor to the cake.
- Olive Oil (Light/Mild): While not the most common choice, a light or mild olive oil can be used in some cakes, particularly those with fruity or nutty flavors. Be mindful of the olive oil's flavor, as it can be noticeable.
Oils to Avoid
- Strong-Flavored Oils: Avoid using oils with strong flavors, such as toasted sesame oil, unless the recipe specifically calls for it.
In summary, for most cakes, a neutral-flavored vegetable oil like canola or sunflower oil will produce the best results.
