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Tried making a cake with olive oil instead of butter and the texture was wild
I was out of butter for a chocolate cake recipe, so I swapped in a cup of extra virgin olive oil. The batter looked fine, but after 45 minutes in the oven, the crumb was super dense and almost rubbery. I learned that olive oil has a different fat structure that doesn't trap air like creamed butter does. Has anyone else had a weird texture swap that actually worked out okay?
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patricia_schmidt142mo ago
My friend Sarah tried mayo in brownies once and they were surprisingly moist.
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lilykelly2mo ago
Wow @patricia_schmidt14, that's the secret ingredient logic right there.
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wilson.kelly1mo agoTop Commenter
Okay but mayo in brownies is actually a thing! My aunt does it and they come out super soft.
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