Butter (in Baking) Substitutes

Best substitute

⅞ cup oil per 1 cup butter

Great for moist cakes; you lose butter's flavor and no creaming.

All tested swaps

Neutral oil

quick breads, muffins, brownies

⅞ cup oil per 1 cup butter

Great for moist cakes; you lose butter's flavor and no creaming.

Why it works

Butter is ~80% fat and ~16% water. Oil is 100% fat, so you use a little less and adjust for the missing water in delicate recipes.

Common mistake

Swapping oil into recipes that rely on creaming butter and sugar for lift (like classic cakes) — the texture flattens.

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