Yes, you can use both butter and vegetable oil in a cake recipe to achieve a fluffy and moist cake. Combining these two fats can provide a balance of flavor and moisture that enhances the texture of the cake. Here's how you can do it:
Start with a standard cake recipe that calls for butter as the fat ingredient.
Instead of using only butter, you can use a combination of melted butter and vegetable oil. For example, if the recipe calls for 1 cup of butter, you can use 1/2 cup (1 stick) of melted butter and 1/2 cup of vegetable oil.
Melt the butter and allow it to cool slightly before incorporating it into the batter.
Combine the melted butter and vegetable oil, and then add this mixture to the other wet ingredients, such as eggs and milk.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter, as this can result in a dense cake.
The combination of butter and vegetable oil can provide a rich flavor from the butter and extra moisture from the oil, leading to a soft and fluffy cake. Keep in mind that the exact ratios may vary depending on the specific cake recipe and personal preferences. Feel free to experiment and adjust the amounts to suit your taste.