Half Butter Half Oil Cake Recipe
Do you love cakes? If your answer is yes, then you’re going to love this delicious half butter half oil cake recipe. It is the perfect way to satisfy your sweet tooth cravings without having to worry about your waistline. This recipe is really simple to make and can be enjoyed by anyone. Plus, the combination of butter and oil make this cake super moist and delicious!
Ingredients
This cake recipe only requires a few ingredients that you may already have in your pantry. Here is a list of ingredients that you will need to make this delicious cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter (softened)
- ½ cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
Now that you have all of the ingredients, it’s time to get baking! Here is a step-by-step guide to making this delicious half butter half oil cake.
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar. Then, add the eggs one at a time, mixing well after each addition.
4. Add the oil and mix until fully incorporated.
5. Slowly add in the dry ingredients, alternating between the milk and the dry ingredients until everything is combined.
6. Finally, add in the vanilla and almond extract.
7. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool for about 10 minutes before removing it from the pan. Serve the cake warm or at room temperature.
Nutrition
This half butter half oil cake recipe is not only delicious, but it’s also nutritious! Each slice of this cake contains approximately:
- 238 calories
- 11 grams of fat
- 30 grams of carbohydrates
- 3 grams of protein
- 1 gram of fiber
The butter and oil in this recipe provide a good source of healthy fats, while the all-purpose flour and sugar provide complex carbohydrates for sustained energy throughout the day. Plus, the addition of eggs and milk add some extra protein and calcium for a well-rounded snack or dessert.
Serving Suggestions
This half butter half oil cake is perfect for any occasion. It can be served as a snack, dessert, or even as a breakfast treat. If you’re looking to dress it up a bit, you can top it with a dollop of whipped cream and some fresh berries. You could also drizzle it with a simple glaze, such as a mixture of powdered sugar and a few tablespoons of milk.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days. If you plan on freezing it, you can wrap it tightly in plastic wrap or foil and store it in the freezer for up to 2 months.
Variations
This recipe can also be easily adapted to suit your tastes. If you don’t like almond extract, you can substitute it with lemon or orange zest for a citrusy flavor. You can also add in different mix-ins, such as chocolate chips, nuts, or dried fruit.
Conclusion
This half butter half oil cake recipe is a great way to satisfy your sweet tooth without having to worry about your waistline. It is easy to make and can be enjoyed by anyone. Plus, it’s a great snack or dessert that can be served at any occasion. So, the next time you’re in the mood for a delicious and nutritious cake, give this recipe a try!
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