Baking spread vs butter

[Nadia1502]

Hi, today I thought I’d do a taste test making two cakes using Asda Best for Baking spread for one and the other with unsalted butter. I found both cakes light and fluffy, the butter one was richer but the main result I’m a little confused about is it was less dry than the cake made with baking spread. A quick google of “stork vs butter” brings up a similar taste test which found the same result, but I was surprised as I thought baking spread-as it’s oil based- would be more moist. Has anyone else found a similar result?

Butter is ~80% fat, whereas Stork is 70% - the extra fat probably helps with the moistness. I've always found that the extra fluffiness given by Stork doesn't make up for the loss of flavour.

Thanks for the reply. Yes that makes sense, you’re probably right. I wonder if adding a bit of oil to make up for the loss of fat would compensate, in terms of moistness. ~runs back to the kitchen~

Oil Didn’t actually make a difference. Butter it is

I like Stork for cakes but if you want a really moist cake, don't use either, use vegetable oil. Makes chocolate cake amazingly moist!