Forget what you heard about oil cakes.
—none of those cakes came out of the oven with the telltale velvety texture that defines chiffon cake.
Since oil is lighter than butter , the texture of oil cakes is lighter too. In addition, oil is comprised of 100% fat. Most American butter, on the other hand, is comprised of just 80% fat; the other 20% is made up of about 5% milk solids and 15% water. The water that's present in butter strengthens the gluten in a cake's flour, resulting in a crumb that's more dense and not quite as tender as a cake made with oil.
Beranbaum also highlights the versatility of oil cakes over butter cakes, noting that you can swap in "a small amount of lemon or tangerine oil" Beranbaum is also a fan of walnut oil and other nut oils, which can also be used
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