Butter or Margarine in cakes

[3wheels]

Which do you prefer? Is margarine ok to use in cakes, does it taste ok? I'm getting annoyed with trying to remember to keep my butter out of the fridge to soften if I'm going to bake so wondering which margarine would be best to use. Thank you. X

I use Stork, but always add vanilla extract in plain sponge cakes. Stork makes much lighter cakes than butter, and it beat butter in a blind taste test on my family.

Easy way of getting butter to room temp without a microwave - cut into cubes, put in a bowl of lukewarm water for 5 minutes. Remove and shake off any water droplets.

Husband tells me to use butter but soften in microwave first (chef) and also to put a splash of boiling water in.

Margarine does make for a lighter texture, but I only use butter purely because of the crap margarine’s made from

Stork makes an amazing cake but the ingredients really put me off! So stork for best and butter (1 ingredient! Can’t argue with that) the rest of the time.

unsalted butter here and my sponges are light!

50:50 unsalted butter:vegetable oil gives a delicious, moist cake that rises well (despite being gluten-free!)

Margarine comes from the devil’s own arse crack

This article reviews methods to soften butter when you’re in a rush.

www.google.co.uk/amp/s/www.thekitchn.com/best-butter-softening-method-22969578%3famp=1

Margarine is vile, couldn’t have in the fridge never mind a cake!

butter

or in some cases, lard.

@Chicchicchicchiclana

"Margarine tastes disgusting in cakes"

don't you mean

"Margarine tastes disgusting"

Well yes, but I wanted to underscore the point in relation to the OP’s question.

It is the devil incarnate.

I think I might stick with butter!! I'll give the softening methods a go.
As a previous poster said; if you add water you get a softer sponge, so if I add a bit of boiling water to my butter it'll soften and I'll get a lighter sponge - happy days!! :)

I only buy butter so that’s what I use

Always works well though so wouldn’t see why there would be a need for two products in the fridge

I use butter for all baking.

I won't have margarine in the house, it's rank.

I am trying to minimise omega 6 in my diet so am only using butter, lard or olive oil.

I can taste butter in cakes, delicious. Ones with margarine taste weird I hate margarine. It's usually in sandwiches made in cafés. Disgusting.

In defence of margarine some decades ago I had it for the first time in stotties in Newcastle. Quite thick layer under the cheese or ham or whatever. First time I’d had margarine. Spent some time slightly addicted to them and loved the taste. Not had since but I can remember that taste really clearly. May buy some for old times sake. Why aye.

The only thing margarine gets used for in this house is cake.
If I'm making flavoured cake, I use margarine (chocolate, coffee, lemon etc).
But if I'm making plain sponge, or cherry cake I use butter.
Butter for biscuits and icing tho.

Margarine is disgusting. I bought some recently (for cakes - I would never use it as a spread) because I may have a dairy intolerance. The cake's texture was good, but it had a kind of plasticky tang.

I use olive oil spread for my many cakes which seems to be the best of both worlds. Never had a complaint from anyone.

My sister makes a gorgeous sponge and swears by I can't believe it's not butter. Also beating it with the sugar for ages and using room temp eggs. I love her cakes!

Stork for sponges gets a lighter finish. Butter for obviously buttery things like shortbread or flopjock.

@Shoutymomma

Stork for sponges gets a lighter finish. Butter for obviously buttery things like shortbread or flopjock.

at flopjock!!

Have visions of impotent Scotsmen dancing in my head now!

Good butter - it's usually softer than the cheap stuff and gives a lighter result (also makes better pastry) . Or, where appropriate, oil.

I use stork for cakes, makes a lovely sponge! Don't be tempted to use the tesco "spread" that's next to the stork, it is totally different and will make a crappy flat cake.