Cakes

1 article

A baker examines two bowls of cake batter, one made with shortening and the other with oil, to illustrate the differences in texture.

Substituting Oil for Shortening in Cakes: Challenges

In hot, summery conditions, buttercream frosting made with shortening held its shape perfectly, while an all-butter version melted and spread, according to King Arthur Baking .

Alex Chen·May 15, 2026