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Published on 25 October 2022

How does oil influence the taste of a cake?

oil influence

Olive oil

For baking and desserts, olive oil can be substituted for vegetable oil in the majority of recipes. In contrast to vegetable oil, which is virtually flavourless, olive oil has a richer, grassier flavour, so it is obvious that anything you cook or bake with it will have a distinct flavour. But it won't ever be extremely overwhelming (depending on the type and quality of olive oil you use).

However, if baking is done incorrectly, it could take away from the taste of the cake. In addition to flavour, you should consider the fact that, despite not being significantly different, different cooking temperatures are better suited for different types of vegetable oil. While vegetable oil works best for cooking at high temperatures, olive oil is ideal for cooking at moderate or lower temperatures.

Walnut oil

 Walnut oil is not as well known as other oils. It is obtained by pressing dried or roasted walnuts. In contrast to conventional vegetable oils, which are designed for cooking, this specialised oil is primarily intended for uses requiring little or no heat.

Walnuts could become bitter if heated. It is, however excellent for dressings and drizzles thanks to its delightfully complex flavour and perfume. So keep this oil for salads and avoid using it in cakes.

Avocado oil

 Avocado oil is a good alternative for baking as it has one of the highest smoke points and does not oxidise easily. This means that you will not have to worry about a change in the taste of your cake. Avocado oil has a simple, pleasant, buttery, mildly grassy flavour that is comparable to the taste of fresh avocados.

Its flavour is more neutral than olive oil, so it won't significantly alter the flavour of your baked products and ruin your bread, muffins, cakes, and other baked goods.

When heated, the unsaturated fat in avocado oil won't solidify into solid blocks. For the aforementioned reasons, avocado oil is a great option for cakes. Its cost is the sole drawback.

Coconut oil 

The versatility of coconut oil, both in and out of the kitchen, is one of its best qualities. Coconut works really well as a 1:1 substitution for butter in baking and cooking. However, coconut oil is quite flavourful and will impact the taste of your cake (unless you use deodorised coconut oil) and might not work well with all cake flavours.

Rapeseed oil

The oil is not only a nutritious superstar; it is also a culinary superstar because it can be used for virtually anything without smoking or burning. Since rapeseed oil has such a mild and delicate flavour, it blends well with pretty much everything. In a variety of sweet and savoury foods, including cakes, biscuits, soups, and casseroles, rapeseed oil can be used in place of butter and other fats. Rapeseed oil can cut saturated fat in a family favourite like carrot cake by up to 60%, making it a healthier option.

We hope this article has helped you better understand how the type of oil used in your cake can affect its taste, texture, and appearance. At Cakes & Bakes, we use rapeseed oil in all of our cakes for all of its qualities. It consistently offers great results and optimal taste, so we can offer the best experience to all our customers. Why not try one of our delicious cakes to test it for yourself? Visit our website to discover our wide range of cakes, cupcakes, brownies, and cookies!