Can You Substitute Butter for Oil in Baking? Ratios & Tips
Butter can replace vegetable oil in most baking recipes, adding rich flavor and slightly different texture. Since butter is only 80% fat (vs oil's 100%), you need a bit more to match the fat content.
Best Substitute
Melted Butter
7/8 cup (14 tbsp) melted butter per 1 cup oil
Melted butter replaces oil 1:1 in most baking recipes with slightly richer results. Use 7/8 cup for an exact fat match, or a full cup for convenience — the difference is minimal.
Other Options
Softened Butter (creamed)
1 cup softened butter per 1 cup oil
Cream softened butter with sugar for cakes and cookies. Creates a different texture (more structured, less dense) than oil-based recipes.
Ghee (clarified butter)
3/4 cup ghee per 1 cup oil
Ghee is 100% fat (like oil) so you need less. Adds a nutty, caramelized flavor. Higher smoke point than regular butter.
Coconut Oil (melted)
1 cup melted coconut oil per 1 cup vegetable oil
Use refined coconut oil for a neutral flavor. Adds slight richness. Solidifies when cool, which can affect texture in some recipes.
Frequently Asked Questions
Can you substitute butter for oil in baking?
Yes. Use 7/8 cup (14 tablespoons) of melted butter per 1 cup of vegetable oil. Butter adds a richer flavor and slightly different texture. Baked goods will be a bit more golden and flavorful.
Does butter make cakes denser than oil?
It depends on the method. Melted butter behaves similarly to oil and produces comparable moisture. Creamed butter creates more structure and lift but a slightly drier crumb. Oil-based cakes tend to be moister.