What Kind of Oil Is Best for Baking a Cake?

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Some oils might alter the taste of your cake as well.
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A moist cake is the goal of every baker, but it's sometimes easier said than done. Using vegetable oil, such as canola oil for baking, can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes.

Canola oil is one of the most common cooking oils and combines ease of use, wide availability and health benefits with a relatively low expense. Most vegetable oils will work just fine in cake, but some alter the flavor of baked goods and some are expensive.

Tip

A variety of oils can be used for baking, but they vary in price. Some oils might alter the taste of your cake as well. Try canola oil for baking as a healthier option.

Read more: Which Cooking Oil is Best? The Pros and Cons of 16 Kinds

Best Oil for Baking

Canola oil has very little flavor, particularly when used in baked goods. It is considered a neutral-tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to carrot and spice, works well with canola oil.

Since the oil is not expensive you can splurge on other high-quality ingredients, such as real vanilla, because those will be the flavors that define the cake.

Compare Smoke Point

The Cleveland Clinic notes that smoke from cooking oil contains harmful toxins, so knowing the smoke point of cooking oil is important for health as well as flavor. An oil reaches its smoke point when it is heated to the point where begins to produce smoke. The flavor also begins to break down at that point.

The smoke point of canola oil is medium-high at 425 degrees Fahrenheit, which means that it will not break down and alter flavor at temperatures needed for baking. Most cakes are baked at less than 400 F.

Understand the Health Benefits

Canola oil is very low in saturated fat, which may raise cholesterol if you eat too much of it. It is also very high in monounsaturated fats, which may help prevent the risk of developing heart disease, diabetes and some cancers, points out the University of Michigan Health System. The oil is also a good source of omega-3 fatty acids which play a role in brain development.

Even though you use healthier canola oil for baking, you might still want to limit fat intake. A typical cake recipe calls for no more than ½ cup of oil so just watch your portion size to keep your fat intake down.

As an alternative, try using applesauce as a substitute for vegetable oil in cake, as recommended by the The University of Maine. Cut the oil measurement in half and replace this half with applesauce.

Read more: Can Too Much Extra Virgin Olive Oil Be Bad for Your Health?

Consider Olive Oil

Many people favor olive oil for everyday cooking but avoid it in baking because of the potential to impart a strong flavor, According to the University of Florida, refined olive oil, also called "light" is often preferable for baking, rather than a high-quality extra virgin oil. Light olive oil makes a cake very moist and does not impact the flavor.

Light olive oil has a high smoke point of more than 460 degrees Fahrenheit, according to the University of Arkansas, and is heart-healthy, making it a good alternative to canola oil.

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