FAQ

• 🫒 Which oil to use in soft cakes?

  When a recipe calls for oil instead of butter, the question is always the same:
  better seed oil or extra virgin olive oil?
  The answer is: it depends on the cake and the aroma you want to achieve.
  
  ✅ Seed oil (the most neutral choice)
  It’s perfect for:
  very soft cakes
  bundt cakes, pound cakes, orange bread
  citrus or yogurt cakes
  👉 It has a neutral flavor, doesn’t overpower other ingredients, and ensures long-lasting softness.
  The best for cakes:
  high oleic sunflower seed oil
  corn oil
  
  🫒 Extra virgin olive oil (only if delicate)
  It can be used, but with care.
  It’s good if:
  it’s very delicate
  it’s neither bitter nor pungent
  you want a more “rustic” note
  👉 In citrus cakes, it can work but should not dominate.
  
  ❌ Oils to avoid
  For soft cakes, it’s best to avoid:
  extra virgin oils that are too intense
  oils with a bitter taste
  unrefined oils with a strong aroma
  They risk overpowering the cake’s fragrance.
  
  ✨ Practical tip
  If you want to play it safe and never go wrong:
  👉 high oleic sunflower seed oil
  It guarantees:
  clean taste
  soft dough
  balanced result
  
  ⚖️ Corn oil or sunflower oil?
  Both work well, with a small difference:
  High oleic sunflower oil → even more neutral, slightly more stable
  Corn oil → slightly more aromatic, but still delicate
  👉 In the final result, the difference is minimal: you can safely use whatever you have in the pantry

• 🧈 Instead of oil, how much butter to use?
  

  👉 Yes, you can use butter, but it must be melted, preferably warm, not hot
  📏 Correct quantity
  Oil → 115 g melted butter
  
  🔄 Oil vs Butter: what really changes
  With oil:
  cake is more moist
  stays soft longer
  With butter:
  more classic taste
  slightly denser texture
  👉 With the warm orange juice finale, even with butter, the cake remains super soft.

• Can I reduce the sugar without compromising the result?

  The amount I used for this bundt cake is already low, and indeed the final taste is not that of a cloying dessert, quite the opposite!
  If you really want to reduce it, yes, you can reduce it by up to 15%, which is 20 GRAMS LESS. Beyond this threshold, the cake LOSES STRUCTURE and color.

• Can I substitute the sugar?

  Yes, but it’s important to know how the result changes.
  Cane sugar
  You can use it in the same amount, and the bundt cake will be slightly darker with a warmer aroma.
  Coconut sugar
  1:1 substitution, gives a more intense flavor and an amber color.
  Honey or maple syrup
  Yes, but slightly reduce the liquids in the batter. The cake might be even more moist, so I recommend pouring a little orange juice and seeing how the structure reacts.
  Erythritol or sweeteners
  Possible, but the texture will be drier. Better to use them only in part, not 100%.
  👉 Honest advice: for this recipe, regular sugar remains the best choice if you seek softness and structure.

• Can I substitute the all-purpose flour?

  Absolutely yes. Here are the various possibilities:
  1) Flour 0 or Type 1 and Type 2
  Direct substitution, same quantity. Great result.
  However, it’s worth noting that:
  🌾 Type 1
  It’s a semi-whole flour. Contains a higher dose of bran and wheat germ compared to regular 00 or 0.
  It has a more intense and fragrant taste and is excellent for pound cakes, bundt cakes, and cookies to which you want to give a rustic touch but still need to remain soft. Absorbs slightly more liquids than 00.
  🌾 Type 2
  Is defined as “coarse semi-whole flour”. It’s very close to whole flour but with a slightly finer grain size.
  Rich in fibers, minerals, and vitamins, it has a darker color and a very pronounced taste, almost like hazelnut.
  Perfect for rustic tartlets, shortcrust pastry, and dry biscuits. Being very rich in fibers, it makes the doughs less “elastic” and more compact, ideal for those looking for a healthier and more satiating breakfast.
  
  If you’re looking for a middle ground between the “refined” white and the “extreme” whole, Type 1 is your ally for softness, while Type 2 is perfect for crunchiness and old-fashioned taste. Therefore, in this case, I would say that Type 1 is more suitable, while I would use Type 2 for a nice tart or cookies.
  
  2) Whole flour
  Use about 70-80% of the dose and add a little more liquids because it absorbs more than 00.
  
  3)Spelt
  An excellent alternative if you like desserts with a more rustic and fragrant flavor.
  
  4)Gluten-free
  Use a specific mix for cakes. You can add a spoonful of yogurt or more juice for extra softness.
  
  ⚖️ Are the doses the same?
  It depends on the type of flour you use.
  ✔️ Same dose as 00 flour if you choose:
  flour 0
  flour 1
  flour type 2
  light spelt flour
  👉 With these flours, you DO NOT need to change the doses.
  
  ⚠️ When NOT to use the same dose
  You need to be careful with:
  whole flour
  gluten-free mix
  very absorbent flours
  In these cases:
  use 70-80% of the dose or add a little more liquids until you get the right consistency.