What kind of butter /marg do you use for sandwich type cakes?

[JinglingHellsBells]

I've been using butter for ages but sometimes the cakes come out slightly too moist/ greasy.

Mary Berry (in her new book) suggests 'baking block fat' which I think must be block Stork marg.

I'm a healthy eater (!), don't make cakes that often but I don't want to use marg that's full of all sorts, including palm oils.

What do youuse?

I use butter. I cannot say I have ever noticed my cake greasy though.

I use Stork, or the Aldi or Asda equivalent. Not the Tesco one though, it's too soft and melty and oily and doesn't produce good results!

Son has a dairy allergy and I use pure (sunflower spread). It's not as greasy as marg and I like it (as I am unable to use butter)

Stork, I find butter too rich

I always buy grass fed butter for us to eat as butter, as it's a different 'composition' and softer texture than butter from grain fed cows. (It's also supposed to be healthier which is why I buy it.) Just in case anyone want to read blog.bulletproof.com/health-benefits-grass-fed-butter/

However, sometimes in cakes it seems very rich and the cakes can look as if I've not put enough flour in.

I've used sunflower in the past and soya marg too.
I won't use sunflower now as it's mainly omega 6 fat which is not a good fat for health.

I always use Willow now which I think is a bit of a butter / marg mix up (not sure exactly to be honest) but cakes always turn out lovely

Been experimenting with this lately. I prefer the taste of butter and can always tell a Stork sponge by the taste but tbh the Stork sponge is usually nice and light with a nice texture and moistness - a Stork/butter mix is pretty good but the last couple I have made have been with spreadable butter, super easy to cream in and results have been lovely.

Stork. If it's good enough for Mrs Berry...

For cakes usually tub cooking marg - stork in a tub rather than a block.

I love butter but find it a bit OTT in a cake, and they rise better with marg. I will use mainly butter for butter icing or shortbread.

Stork for almost all cakery. I sometimes swap in some Danish salted butter block (lurpak or what have you) to make it juicier.