I have the same Question. Why isn’t the oil added in the confluence of wet ingredients instead of at the end of mixing? What is the “why?”

What is preventing one from adding the oil to the wet ingredients? There MUST be a reason it’s added at the end. What about the physical properties (the physics, the food chemistry) of this step being what it is creates a better cake than if one just added the oil during the confluence of the wet ingredients?

Totally nerdy, I know. However adding the oil at the end seems like an extra step I’d love to omit. But mostly I want to know the “why” and the science behind it. So, yeah, back to nerdy. 🤓😃