For Moist Chocolate Cake?
3/4 cup = 164g
Stays Moist 5+ Days
vs 2 days with butter
Side-by-Side Comparison
| Aspect | Butter Cake | Oil Cake ⭐ |
|---|---|---|
| Moisture Level | Moderate, dries quickly | Ultra-moist, stays fresh |
| Texture | Dense, tight crumb | Tender, soft, fluffy |
| Shelf Life | 2-3 days room temp | 5-7 days room temp |
| Chocolate Flavor | Good (butter adds flavor) | Intense (oil is neutral) |
| When Cold | Firms up, dry texture | Stays soft & moist |
| Ease of Making | Creaming required | Simple mixing, no creaming |
Why Oil Wins for Chocolate Cake
✅ Oil Advantages
Stays Liquid
Oil is liquid at room temp AND when refrigerated. Keeps cake tender always.
Neutral Flavor
Lets chocolate flavor shine. Butter can overpower delicate cocoa notes.
Easy Method
No creaming butter. Just whisk wet ingredients together. Beginner-friendly!
Better Structure
Oil coats flour proteins differently, creating more tender crumb.
⚠️ Butter Drawbacks
Dries Out Fast
Butter solidifies when cold. Day-old butter cake can feel dry.
Flavor Competition
Butter flavor can mask chocolate, especially with dark cocoa powder.
Temperature Fussy
Butter must be exact temperature (65°F) for proper creaming.
Denser Texture
Creates tighter crumb. Can be heavy with chocolate.
Professional Baker Insight:
"For chocolate cake specifically, oil is superior. The moisture retention is unmatched, and it lets the chocolate be the star. We use oil in all our best-selling chocolate cakes." - King Arthur Baking
Ultra-Moist Chocolate Cake
📝 Ingredients (9-inch rounds x2)
- Vegetable oil 3/4 cup (164g)
- Granulated sugar 1.75 cups (350g)
- Eggs 3 large
- Vanilla extract 2 tsp
- All-purpose flour 1.75 cups (220g)
- Cocoa powder 3/4 cup (65g)
- Baking powder 1.5 tsp
- Baking soda 1.5 tsp
- Salt 3/4 tsp
- Buttermilk 1 cup (240ml)
- Hot coffee 1 cup (240ml)
👨🍳 Instructions
-
1
Preheat 350°F. Grease two 9-inch pans.
-
2
Whisk oil, sugar, eggs, vanilla
Beat 2 min until frothy
-
3
Sift flour, cocoa, baking powder, baking soda, salt
-
4
Add dry to wet alternating with buttermilk
3 additions dry, 2 additions buttermilk
-
5
Stir in hot coffee
Batter will be thin - this is correct!
-
6
Bake 30-35 min. Toothpick should have moist crumbs.
-
7
Cool completely before frosting (2 hours).
Common Questions
Can I use half butter, half oil?
Yes! Use 1/3 cup melted butter + 1/3 cup oil (about 6 tbsp each). Gets butter flavor + oil moisture. Still better than 100% butter.
What kind of oil should I use?
Vegetable, canola, or light olive oil. All neutral flavor. DON'T use extra virgin olive oil (too strong).
Why does the recipe use hot coffee?
Hot liquid "blooms" the cocoa powder, intensifying chocolate flavor. Coffee enhances chocolate without adding coffee taste. Can substitute hot water.