Magazine · Baking
Which oil is best for baking?
In cakes and doughs, oil keeps the crumb moist. We show which oils suit baking , and which would ruin the taste.
The oils
What counts in baking
Neutral taste, the right richness
For most cakes you want a neutral oil that does not overpower the flavour and keeps the crumb moist. The oven heat is enclosed and gentler than a frying pan, so the smoke point matters less than the taste.
For special bakes, a mild aromatic oil can add character , but only where it fits.
Werbung
Olivenöl
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Good choices
- Neutral all-rounders: refined rapeseed oil, mild sunflower oil , clean taste, let the cake shine.
- Mild and fruity: a light olive oil works in some Mediterranean bakes and breads.
- Coconut oil: solid at room temperature, gives certain bakes a particular bite and a hint of flavour.
- Avoid strong oils: walnut, pumpkin seed or toasted sesame oil overpower most cakes.
Said honestly
For everyday baking, a neutral oil at a fair price is perfectly fine , you taste the cake, not the oil. Save the fine, aromatic oils for the cold kitchen, where their flavour actually comes through. We make no health promises. We give you the facts, the decision stays with you.
Sources and further reading
- Cooking oil , Wikipedia