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.
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.
