Experts and BHG readers answer.
Can I substitute oil for shortening in a cake recipe?
Could you please help with a recipe? When a cake recipe ask for shortening, can you use oil instead? Thank You
Using oil vs. shortening will change the texture of baked goods. The shortening, being a solid fat, will add more air to the batter when beaten in, giving the end product more of a cakey structure rather than the more dense structures oil will give.