Why don't supermarket cakes have that familiar scent anymore?

[SupermarketCake]

Ever since the ban on partially hydrogenated oils in 2018, the supermarket cakes (particularly the chocolate cakes with chocolate frosting...I don't remember whether the vanilla varieties had the same scent, as I haven't eaten as many of those) no longer have that overpowering scent they used to have (which was my favorite scent in the world...save the culinary snobbery, not interested).

What's the reason for this? Did the oils being partially hydrogenated rather than fully hydrogenated really affect the scent that dramatically, or might they have changed something else when reformulating stuff? It's hard for me to believe just changing the hydrogenation of soybean, cottonseed, and palm oils would change the scent from overpowering to close to nonexistent.

I want to try to recreate that scent on my own, but I haven't had any luck with what I've tried so far with mixing frostings. I figure the frosting is likely the main thing responsible for the smell, but maybe I'm wrong?

 

[retired baker]

do they even bake in those stores, I doubt it.
If they do its going to be from bagged mix.

 

[Sweet1]

I dont know from where you come from but maybe you can find something here, it seems to me that they have a lot of different cake supplies. You try it, or find some other similar cake supplies... maybe you can find it. good luck x) . I know it is true that the glaze may contribute a lot to the aroma, but the layers of the cake can also play a role. maybe you should experiment with both?

 

[Steelman]

The change in scent is probably because the ban on partially hydrogenated oils made manufacturers use different fats that don’t smell the same. The old oils had a unique smell that’s hard to copy with the new ingredients. To get a similar scent, you might try using butter or butter flavoring in your frosting. This could help bring back some of that old aroma.

 

[Mona]

The change in scent from supermarket cakes is mainly due to the switch from partially hydrogenated oils (PHOs) to other fats after the 2018 ban. PHOs provided a distinctive aroma and texture, which is hard to replicate exactly with alternatives like palm oil or non-hydrogenated vegetable oils. To try and recreate that scent, you could experiment with a blend of high-quality butter and vegetable shortening, and also explore different flavor extracts that might mimic the rich aroma you miss.

 

[SupermarketCake]

They use the same source for the oils (soybean, cottonseed, palm), the only difference is the partial hydrogenation vs. fully hydrogenated/unhydrogenated. Did hydrogenation really make that big a difference in scent?

 

[Mona]

That’s such an interesting observation! I remember that distinctive scent too; it was almost comforting. It’s likely that the change in oils has a significant impact on the aroma, as partially hydrogenated oils can contribute not just to texture but also to flavor and scent in baked goods. When they reformulated, they might have altered other ingredients to maintain taste or texture, which could also affect the smell.

If you're looking to recreate that scent, maybe try experimenting with flavor extracts or even some food-safe flavoring oils that mimic that chocolatey aroma. Sometimes, using a bit of cocoa powder with the frosting can also enhance the scent. Have you tried blending different types of chocolate or even adding a hint of vanilla to your frosting experiments? I’d love to hear what works for you! Click here to get more info.