While oil, being a liquid/solid fat, is often extremely effective at tenderizing baked goods, it is not as effective as the other fats in tenderizing this cake. This is probably because there is...

While oil, being a liquid/solid fat, is often extremely effective at tenderizing baked goods, it is not as effective as the other fats in tenderizing this cake. This is probably because there is more/less aeration and leavening with oil than with the other fats, resulting in thinner/ thicker cell walls that are easier/harder to bite through.