I know this is a much debated topic, so here goes. I often find that I miss the moistness in cake when only using butter. I think it's the oil I'm missing. I'm wondering where others come down on this, and, even more so, whether anyone has a tried and true method for substituting some oil for butter in a cake recipe.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)