Cakes made with cooking oils boast an extra-light crumb and are undeniably moist compared to those made with butter.Bonus points? Neutral oils won’t add any strong flavors, so they provide the ultimate canvas for tasty mix-ins—from a spiced cake spin on classic zucchini bread to an orange blossom-scented strawberry cornmeal cake.Berry and Mascarpone Chantilly Layer CakeView RecipeChai-Zucchini Loaf Cakes with Cinnamon GlazeView RecipeHoney-Lavender Bundt CakeView RecipeMint Chip Sheet CakeView RecipePeanut Butter and Honey CakeView RecipeLemon Meringue CakeView RecipeStrawberry-Orange Blossom Cornmeal CakeView Recipe Oil Cakes: Our Baking Showdown When a baking recipe calls for oil or “neutral oil,” most of us instinctively grab vegetable oil.

But there is a whole pantry of options out there, options that come with not only different price points and potential health perks but also different baking outcomes.Read More

Read More