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Shortening vs. butter in a layer cake

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Shortening vs. butter in a layer cake

rockycat | Jun 1, 2010 06:51 AM

I'm trying to develop a pineapple margarita layer cake for a party in a few days. I am not looking to use a boxed mix or bottled margarita mix. I believe I've got the flavorings worked out but I'm a little uncertain of the cake recipe itself.

I am looking at two different cake recipes, one which calls for buttermilk as the liquid and uses the one bowl method, and another which uses pinepple juice and the creaming method. What surprised me, though, is that both recipes call for shortening rather than butter. I don't believe I've ever made a layer cake with shortening. Will there be any difference in texture or volume due to the shortening? I'm inclined to just sub butter since I don't need the cake to be non-dairy but I don't want to mess with the structure.

I'm going to stop by the library at lunch to check out Shirley Corriher's Bakewise to see if she addresses this question, but in the meanwhile, does anyone have any thoughts on this matter?

Thanks.

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