A general rule when baking is to avoid using low or reduced fat products instead of full fat ones, and chef Mary Berry always opts for real butter and margarine for her cakes.

In 2011, Berry explained to The Independent that these low and reduced fat products “tend to be full of water,” which can negatively impact your cake’s texture and taste.

The high fat content of butter and margarine (with a minimum of 80% fat) is essential for achieving airy, tender cakes with a fine crumb structure and buttery flavor.

Butter’s high fat content also discourages the gluten protein network in wheat flour from over-developing, making for a lighter cake texture rather than dense.

Conversely, the extra moisture in low fat butter will over-hydrate batter and make cakes that are overly dense. It also melts easier, resulting in undesirably flat bakes.