Out of Butter, one case
Butter substitute for cake
5 options, ranked, with the exact amount
Use Stick margarine or vegan butter block
1 cup for every cup of butter
For a cake that creams butter and sugar, use the same amount of stick margarine or a vegan butter block. For a cake or box mix that uses melted butter, use ¾ cup neutral oil per cup of butter. Applesauce or yogurt can replace up to half the butter if you want less fat.
- Verdict —
- Tweak it
- The tweak —
- Use a firm stick at cool room temperature, about 65°F.
- Best for —
- pound cake and yellow cake
- Pantry —
- Likely in your cupboard
One casethe full butter card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup butter | Verdict |
|---|---|---|---|
| 1 | Stick margarine or vegan butter blockpound cake and yellow cake | 1 cupTweak it | Tweak it |
| 2 | Vegetable or canola oilbox cake mix | ¾ cupTweak it | Tweak it |
| 3 | Shorteningwhite cake | 1 cupTweak it | Tweak it |
| 4 | Unsweetened applesaucespice and carrot cakes | ½ cupYou'll taste it | You'll taste it |
| 5 | Plain Greek yogurtchocolate cake | ½ cupYou'll taste it | You'll taste it |
Stick margarine or vegan butter block
milder than butter
A solid fat with about 80% fat creams with sugar and traps air, which is what gives a butter cake its rise.
- Best for
- pound cake and yellow cake, layer cakes that start by creaming, cupcakes
- Prep
- Use a firm stick at cool room temperature, about 65°F.
- Where it fails
- Tub spreads. The extra water makes a gummy, sunken cake.
Vegetable or canola oil
neutral; moister and slightly denser
Oil cakes are moist and keep well. The cake leans on the eggs and leavening for lift.
- Best for
- box cake mix, chocolate, carrot and spice cakes, snack cakes and loaf cakes
- Prep
- Use ¾ cup per cup of butter and whisk it with the eggs and sugar for a minute before adding flour.
- Suits
- vegan
- Where it fails
- Pound cake and other cakes that depend on creamed butter for their lift.
Shortening
neutral taste
Creams well and makes a light, white crumb.
- Best for
- white cake, wedding-style layer cakes, high-ratio cakes
- Prep
- Add 2 tbsp milk per cup. If the recipe used salted butter, also add ¼ tsp salt per stick replaced.
- Suits
- vegan
- Where it fails
- Cakes where butter is the main flavor.
Unsweetened applesauce
slightly fruity; softer and more cake-like
Replaces half the butter; keep the other half as butter or oil. All applesauce makes a rubbery cake.
- Best for
- spice and carrot cakes, muffins, lower-fat snack cakes
- Prep
- Use ½ cup applesauce plus ½ cup butter per cup of butter called for.
- Suits
- vegan
- Where it fails
- Layer cakes that must hold a stack, and any swap of more than half the fat.
Plain Greek yogurt
tangy; a tighter, moist crumb
Adds moisture and tang while replacing half the butter.
- Best for
- chocolate cake, lemon and berry cakes, coffee cake
- Prep
- Use ½ cup full-fat yogurt plus ½ cup butter per cup of butter called for.
- Contains
- dairy
- Where it fails
- Replacing all the butter, which leaves the cake dense and tough.
Tips for substituting butter
4 tips- Look at the method first. 'Cream butter and sugar' needs a solid fat; 'melted butter' or a box mix can take oil.
- For a box mix that lists ½ cup butter, use 6 tbsp oil.
- Oil cakes dome less and brown less. Bake to a clean toothpick, not to color.
- With applesauce, expect to bake about 5 minutes longer, because the extra water slows the center. With either one, test with a toothpick and do not go by color.
Questions
4 questionsCan I use oil instead of butter in cake?
Yes, when the recipe melts the butter or you are using a mix. Use ¾ cup oil per cup of butter. For a creamed butter cake, use stick margarine or shortening so the batter still holds air.
What can I use instead of butter in a box cake mix?
Vegetable or canola oil at ¾ the amount, or the same amount of melted stick margarine. Many mixes are written for oil in the first place.
Can I use applesauce instead of butter in cake?
For up to half of it. Use equal volume of unsweetened applesauce for the half you replace. Past half, the cake turns rubbery because fat is what keeps the crumb tender.
Does margarine work the same as butter in cake?
A firm stick with about 80% fat does. The cake is a little less rich. Tub and light margarines do not work.