Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there’s more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten. If you have a traditional all-butter cake that

Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Contiinue beating, adding 2 eggs at a time, until well mixed. Add 2 teaspoons vanilla.

For the sponge. Preheat the oven to 180°C (375F, gas mark 4) Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) Cream the caster sugar

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans, line with parchment, and then grease and flour again. Cream together the butter and sugar until light and fluffy. Add oil and eggs, one at a time, until incorporated. Mix in the food coloring, vinegar, and vanilla extract.

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royal thai butter cake recipe