Subbing butter for vegetable shortening in a cake recipe
- nofunlatte Aug 2, 2011 09:49 AM
I'm going to bake a chocolate cake (for a layer cake) and I keep butter on hand, but not vegetable shortening. Can I make the substitution without much of a problem? I'm already subbing "homemade" cake flour (the AP-cornstarch sub) for the regular cake flour. I'd rather not buy ingredients that I won't use much (i.e. cake flour, veg. shortening)--they take up valuable space.
I'm trying again, as my first response didn't take. I would absolutely make the butter substitution. The texture will change a little -- not quite so light and airy -- but probably more delicious with the butter flavor. Your flour sub may do the same thing. Your cake will be a little more dense, but I don't think anyone will notice as they devour the chocolatey goodness. I always sub butter for shortening, texture be damned, as something about the mouthfeel of shortening is unappealing to me.