Fats & Oils
Vegetable Oil
Neutral-flavored oil derived from plants, creating moist, tender baked goods with a long shelf life.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 218 | 7.7 | 230 |
| ¾ cup | 164 | 5.8 | 173 |
| ⅔ cup | 145 | 5.1 | 154 |
| ½ cup | 109 | 3.8 | 115 |
| ⅓ cup | 73 | 2.6 | 77 |
| ¼ cup | 55 | 1.9 | 58 |
| 1 tbsp | 14 | 0.5 | 14 |
| 1 tsp | 4.5 | 0.2 | 4.5 |
Lighter than butter. Use neutral-flavored oils (canola, soybean) for best results.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories884
Protein0g
Carbohydrates0g
Fat100g
Sodium0mg
History
Vegetable oils became popular in baking in the early 20th century as industrial extraction methods improved. During World War II, butter shortages increased oil use in home baking. Its neutral flavor and liquid form at room temperature make it ideal for cakes that need to stay moist for days.
Baking Tips
- 1Creates moister cakes than butter
- 2Does not cream — mix with sugar or wet ingredients
- 3Neutral flavor lets other ingredients shine
- 4Muffins and quick breads stay moist longer
Storage
How to Store
Cool, dark place
Shelf Life: 6-12 months
Substitutes
- Canola oil
- Sunflower oil
- Melted butter (for flavor)