The differences are a bit more nuanced Richard. You could certainly used clarified butter in your cakes for a longer lasting level of moistness, but clarified butter won't coat the flour and prevent protein development the same way that oil does. If you would like to make an all butter cake last a bit longer and don't have oil handy, you could clarify some of the butter and try using that for 25% or 50% of what's called for in the recipe. Let us know what works for you!

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