It is not ideal for recipes that rely heavily on creaming butter and sugar for aeration, such as traditional pound cakes, unless the recipe is specifically designed for oil. Conversely, a milder, fruitier oil is better suited for vanilla cakes or citrus-based recipes where you want the sweetness to shine.
The Science Behind Olive Oil in Baked Goods
This high fat content means that cakes and quick breads made with olive oil tend to have a denser, moister, and more tender crumb. You can also use it in brownies and cookies, yielding a chewier texture that is often preferred over a crispier alternative.
Substitution Ratios and Adjustments Swapping olive oil for butter or other fats requires a bit of math. The antioxidants present in olive oil also act as natural preservatives, further slowing down the staling process.
The Science Behind Olive Oil in Baked Goods
It is a fantastic choice for making focaccia, where the oil pools in the pan to create a crispy, savory crust. Because oil is 100% fat while butter is only about 80% fat (with the rest being water), you cannot substitute it cup for cup.
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