Cake is one of those foods that just always seems to make everything better.
It’s the perfect food for celebrations, gatherings, or just when you feel like you need a little something sweet and comforting.
I know I can always count on cake to brighten my day!
But what do you do when you’re out of one of the key ingredients? Can you substitute butter for oil in cake, and vice versa?
You can substitute butter for oil in cake. Even though the texture may be slightly different, your cake will still come out delicious. The key is to use the right amount. If you want to use oil instead of butter, you should use 3/4 cup of oil for every 1 cup of butter.
You can also try using half butter and half oil in your recipe to get the best of both worlds.
Now let’s dive in and explore this topic a little further!
Is It Better To Use Butter Or Oil In Cakes?
The advantage of using oil instead of butter is that your cake will be less likely to dry out.
If you’re planning on storing your cake for a few days, then using oil is definitely the way to go.
Butter can also be a great option for cakes, especially if you’re looking for that rich and creamy flavor.
Neither butter or oil is ultimately better in cakes, as it all depends on your personal preferences.
If you like a dense and rich cake, then you should use butter. If you want a light and fluffy cake, then oil is the way to go.
Both will work just fine in your cake recipe.
If you’re looking for a (slightly) healthier option, however, then you may want to use oil instead of butter.
Oil has less saturated fat than butter, so it’s a better choice if you’re trying to watch your fat intake.
So go ahead and bake with confidence, knowing that either butter or oil will work perfectly in your recipe.
Even if your cake mix calls specifically for oil, you can use butter as well.
You can use different types of oil too. I personally love using coconut oil in my cake recipes.
Coconut oil gives the cake a really nice flavor and makes it super moist.
Can I Substitute Melted Butter For Oil In Carrot Cake?
You can substitute melted butter for oil in carrot cake. Carrot cake is a little different than other cakes, because it already has a lot of moisture in it from the carrots.
This means that you can get away with using less oil (or butter) and your cake will still be just as moist as a regular cake.
Generally speaking, the ratio for substituting melted butter for oil in carrot cake is 1:1. So if your recipe calls for 1 cup of oil, you would use 1 cup of melted butter instead and the other way around as well.
Of course, this is just a general guideline and you may need to experiment a bit to get the exact ratio that works best for your cake.
If you find that your cake batter is too dry, you can always add a little bit more oil or butter, depending on which one you decide to use.
Can You Substitute Butter For Oil In Chocolate Cake?
You can definitely substitute butter for oil in chocolate cake. As chocolate cake is usually quite dense, using oil instead of butter will make it a little lighter and fluffier.
If you want to use oil in your chocolate cake, you should use 3/4 cup of oil for every 1 cup of butter.
Remember to add a little bit extra oil if you find that your cake batter is too dry.
Your chocolate cake will come out mouth-wateringly delicious!
Can You Substitute Butter For Oil In Cupcakes?
You can substitute butter for oil in cupcakes. When using oil instead of butter in cupcakes, you should use 3/4 cup of oil for every 1 cup of butter.
Cupcakes made with oil tend to be a little lighter and more moist than those made with butter.
On top of that, you’ll be able to store your cupcakes for longer if you use oil instead of butter.
Can You Substitute Butter For Oil In A Bundt Cake?
You can absolutely substitute butter for oil in a Bundt cake.
If you decide to use oil instead of butter, your Bundt cake will be tasting lighter and more moist.
You can use 3/4 cup of oil for every 1 cup of butter.
Bundt cake is delicious, and using oil instead of butter is a great way to give it a lighter texture.
Can You Substitute Butter For Oil In A Pound Cake?
Pound cakes also lend themselves perfectly to using oil instead of butter.
As with other cakes, you should use 3/4 cup of oil for every 1 cup of butter.
Pound cake is a dense cake, so using oil instead of butter will result in a lighter and more damp cake.
You can experiment with different types of oil to see which one you like best.
Even though it may sound a bit questionable, olive oil for example is actually really good in pound cake.
It gives the cake a really nice flavor, and you won’t be able to taste the olive oil at all.
Can You Substitute Butter For Oil In Banana Cake?
Banana cake, or banana bread, is another type of cake where you can substitute oil for butter.
As with the other types of cakes mentioned in this article, you should use 3/4 cup of oil for every 1 cup of butter.
Banana cake is a really moist cake due to the other main ingredients (bananas!), so using oil instead of butter will result in an even more deliciously moist and tasty cake.
Can You Substitute Butter For Oil In Red Velvet Cake?
Lastly, you can also substitute butter for oil in red velvet cake.
As with the other cakes, you should use 3/4 cup of oil for every 1 cup of butter.
Canola oil or vegetable oil are good choices, but you can also use olive oil if you want to experiment a bit!
Should You Use Salted Or Unsalted Butter For Cake Mix?
Most recipes call for unsalted butter, but you can use salted butter if that’s all you have.
The key is to use less salt in the recipe.
If your recipe calls for a pinch of salt and you’re using salted butter already, make sure to not add any additional salt.
This way, your cake won’t end up being too salty.
Other Questions You May Have
What is the best oil to substitute for butter in cake to get a similar rich flavor and creamy texture?
Butter adds richness, structure and delicious flavor that is hard to fully replicate. However, coconut or other cooking oils like almond oil or walnut oil can impart flavors that are somewhat similar to butter due to their higher saturated fat content.
Their solid fat content also allows them to act more like butter flavor in baked goods compared to very liquid oils.
Always use high-quality, expeller-pressed versions of these oils for the best results.
How does the amount of oil used compare to the amount of butter in a recipe?
As a general rule of thumb, you can substitute 3/4 cup of oil for 1 cup (2 sticks) of butter in most baking recipes. The oil acts as a liquid fat in the batter in much the same way that butter does. Start by replacing the butter in a recipe with an equal amount of oil and adjust to taste from there.
Can olive oil be used in place of butter in cake recipes meant for serving at room temperature?
For cakes that are meant to be enjoyed at room temperature rather than straight from the oven, extra virgin olive oil can be a good choice. With its higher smoke point, extra-virgin olive oil won’t break down as quickly at room temperatures compared to butter.
Its robust, nutty flavor also tends to hold up well long after baking. Just use a mild amount to avoid overwhelming the other flavors.
Can coconut oil or nut butters be used in place of butter in my favorite recipes?
Coconut oil and nut butters like almond or peanut butter can often work well as a regular butter substitute. They provide similar saturated fat content and flavors without the dairy.
Coconut oil and nut butters also have the advantage of being solid at room temperature like butter, making them easy to cream into batters and blend into doughs. Just be sure to use moderate amounts to avoid overwhelming other flavors.
What oil has a neutral flavor that won’t compete with other ingredients in recipes?
Oils with a very mild, neutral taste like grapeseed, canola, or vegetable oil tend to work best for baked goods where you don’t want one flavor to stand out more than the others. Their light flavor allows the other ingredients to really shine through without distraction.
Can olive oil be used in place of butter in boxed cake mix recipes?
While olive oil can work well in homemade cakes, its strong flavor is usually too strong for more delicate boxed cake mixes. For mixes, a lighter-flavored oil such as canola or vegetable oil is the best choice. Their neutral taste prevents overwhelming the other flavors in the cake mix recipe.
What can I use instead of butter or oil in cakes?
Here are some options for substituting oil or butter in cakes:
- Applesauce: Unsweetened applesauce can replace up to half the oil or butter in recipes without significantly changing flavor. The high water content adds moisture.
- Yogurt: Plain Greek or regular yogurt works well, using about 1/4 less than the amount of butter called for. Yogurt adds moisture, tang and lightness.
- Banana: Overripe banana is a good fat replacer, using 1 banana per 1/3 cup of butter or oil. It adds moisture, sweetness and texture.
- Avocado: Mash ripe avocado to replace up to half the butter or oil. It adds moisture, creaminess and nutrients.
- Nut butters: Smooth nut butters like almond or peanut butter can work well, using the same amount as butter. They add flavor and a similar consistency.
- Pureed beans: Pureed chickpeas, white beans or black beans can stand in for a portion of fat. Start with 1/4 cup per 1/3 cup butter or oil.
In Conclusion
As you can see, you can substitute butter for oil in most cakes.
Make sure to use the right ratio and to experiment a bit to find the perfect combination for your cake.
Generally speaking, in order to replace butter with oil in a cake recipe, you should use 3/4 cup of oil for every 1 cup of butter.
Cakes made with oil tend to be tasting a little bit lighter and more moist than those made with butter.
On top of that, you’ll be able to store your cake or cupcakes for longer if you use oil instead of butter.
So, next time you’re in the mood for cake but don’t have any butter, don’t worry.
You can substitute oil and still have a delicious cake to serve your guests (or keep it all to yourself)!