Substitute for Butter in Cake: Moist and Tender Results
When making cake, the best substitute for butter is Vegetable Oil. Oil produces a moister cake that stays fresh longer. Use 3/4 the amount since oil is 100% fat while butter is 80%. The cake will be denser but incredibly moist and tender. Butter provides flavor, moisture, and tenderness in cake. Creaming butter with sugar traps air for a lighter crumb. The substitute needs to provide fat for tenderness and ideally allow for some aeration.
Best Substitute
Vegetable Oil
3/4 cup oil per cup of butter
Oil produces a moister cake that stays fresh longer. Use 3/4 the amount since oil is 100% fat while butter is 80%. The cake will be denser but incredibly moist and tender.
What else can I use instead of butter in cake?
Vegan Butter
1 cup vegan butter per cup of butter
Can be creamed with sugar exactly like dairy butter. Closest results to a traditional butter cake.
Greek Yogurt
1/2 cup Greek yogurt + 1/4 cup oil per cup of butter
Adds moisture and tang. Creates a tender, moist crumb with less fat. Excellent in chocolate and spice cakes.
Unsweetened Applesauce
1/2 cup applesauce + 1/4 cup oil per cup of butter
Reduces fat while keeping cake moist. Add 1/4 cup oil to maintain some richness. Best in spice or carrot cake.
Frequently Asked Questions
What can I use instead of butter in cake?
Vegetable oil is the best substitute: use 3/4 cup per cup of butter. Oil makes cake moister and keeps it fresh longer. For results closest to butter cake, use vegan butter as a 1:1 swap.
Does cake taste different without butter?
Oil-based cakes are moister and softer but lack butter's flavor. Add 1 teaspoon vanilla extract for extra richness. Vegan butter produces cake that tastes nearly identical to butter cake.