When you substitute Olive Oil for vegetable oil does it cause your cake to take longer to cook?

Do you substitute equal amounts or do you need to cut back on the Olive Oil amount? I have trouble getting my cake done and for years I have


cooked this recipe for years and never had this problem until the last few times I cooked it.When you substitute Olive Oil for vegetable oil does it cause your cake to take longer to cook?
There are a lot of factors that can change how a cake is baked that will change from day to day. Even little things like the temperature of the kitchen can throw off your cooking times. Because if this it is impossible to have a recipe that says ';cook for 34 minutes 15 seconds'; and have it come out perfect every time. Sometimes there will be a difference of several minutes in baking times.





Changing cooking oils should always be substituted in equal amounts. If the recipe calls for 1 cup, then use 1 cup of whatever oil.





The best way to tell if your cake is done is with the toothpick test. When the cake is getting close to being finished, simply poke a toothpick into the top of the cake and pull it out. If it comes out clean then your cake is done.





You never want to open the oven before the cake is 3/4 done. Use the baking time on your recipe and don't open the oven until after this 3/4 time mark has passed. You also want to take the cake out of the oven as soon as it is done as leaving it in for longer will dry out your cake. Finally when you take the cake out of the oven, you want to flip the cake out onto a rack (covered with a towel) since the pan will continue to bake the cake even after it is out of the oven.





Hopefully using some of these tricks, and all those mentioned will get your recipe tasting better than it ever did before.





Hope this helps


CheersWhen you substitute Olive Oil for vegetable oil does it cause your cake to take longer to cook?
Since you should be using the same amount of oil, regardless of type, baking time should be the same. Only a slight difference in taste.





Is your oven temp accurate? Is this the same oven or a new one? You might want to check it with a cheap oven thermometer. Do other things seem to cook properly? Have you changed how you measure the flour or type of flour?





I'm just trying to give you some other things to think about if a successful recipe is no longer such a success!
olive oil is much '; slimier'; that some of the other oils and that is due to the fact it is a monounsaturated oil, most of the others are polyunsaturated, it changes the taste of cakes completely over sunflower or corn oil, I hate its taste and texture
Olive oil is not intended to be used in cakes, it's for salads primarily.


Use a light oil instead, like Canola, Safflower, or Corn Oil.