Out of Crisco, one case
Crisco substitute for cake
5 options, ranked, with the exact amount
Use Butter
Same amount as the Crisco
The best Crisco substitutes for cake are butter (1:1 ratio) for rich flavor and tenderness, coconut oil (1:1 ratio) for vegan options, or vegetable oil (1:1 ratio) for lighter texture. Each creates different cake characteristics.
- The tweak —
- Use room temperature butter for creaming. Beat butter and sugar until light and fluffy, then add eggs one at a time.
- Best for —
- layer cakes
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of Crisco |
|---|---|---|
| 1 | Butterlayer cakes | Same amount |
| 2 | Coconut oilvegan cakes | Same amount |
| 3 | Vegetable oillayer cakes | Same amount |
| 4 | Melted Criscolayer cakes | Same amount |
| 5 | Applesaucelayer cakes | 1 part for every 2 parts½ cup applesauce for 1 cup Crisco |
Butter
rich, buttery
Butter is the most popular substitute for Crisco in cakes. It adds rich, buttery flavor and creates tender, moist cakes. Use room temperature butter for creaming methods.
- Best for
- layer cakes, cupcakes, pound cakes, sponge cakes, chiffon cakes
- Texture
- tender, moist
- Prep
- Use room temperature butter for creaming. Beat butter and sugar until light and fluffy, then add eggs one at a time.
Adds rich, buttery flavor and creates tender, moist cakes.
Coconut oil
slight coconut flavor
Coconut oil works well in cakes and creates tender, moist results. It's good for vegan cakes and has a slight coconut flavor that works well in many recipes.
- Best for
- vegan cakes, layer cakes, cupcakes, pound cakes
- Texture
- tender, moist
- Prep
- Use room temperature coconut oil. If it's too hard, warm slightly to soften, then cool to room temperature.
Solid at room temperature, works well for vegan cakes.
Vegetable oil
neutral taste · lighter, more tender
Vegetable oil creates lighter, more tender cakes than Crisco. It's liquid at room temperature and has neutral flavor, making it a versatile choice.
- Best for
- layer cakes, cupcakes, pound cakes, sponge cakes
- Prep
- Use vegetable oil directly in cake batter. No melting or preparation needed.
Creates lighter, more tender cakes.
Melted Crisco
neutral taste · similar to original
Melted Crisco works as a direct substitute for solid Crisco in cakes. It provides the same fat content and texture while being easier to mix into the batter.
- Best for
- layer cakes, cupcakes, pound cakes, sponge cakes
- Prep
- Melt Crisco completely and let it cool to room temperature before adding to cake batter.
Most similar to original recipe.
Applesauce
slight apple flavor
Applesauce is a low-fat, low-calorie substitute for Crisco in cakes. It adds moisture and natural sweetness, but the cake will be denser.
- Best for
- layer cakes, cupcakes, pound cakes, sponge cakes
- Texture
- denser, moist
- Prep
- Use unsweetened applesauce. Reduce sugar in recipe by ¼ cup per cup of applesauce used.
Low-fat option that adds moisture and sweetness.
How it behaves in this recipe
Cake texture depends heavily on the fat used. Butter creates tender, moist cakes with rich flavor. Oil creates lighter, more tender cakes. The key is choosing the right fat for your desired cake characteristics and using the proper mixing method.
Tips for substituting Crisco
10 tips- For creaming method cakes, use room temperature butter
- For oil-based cakes, use liquid oil directly
- For melted fat cakes, melt the fat and let it cool to room temperature
- Don't overmix the batter - this makes cakes tough
- Use the right amount of batter - too much or too little affects texture
- Bake cakes until a toothpick inserted in the center comes out clean
- Let cakes cool in the pan for 10 minutes before removing
- For layer cakes, level the tops before frosting
- Store cakes properly to maintain freshness
- Test your substitution in a small batch before making large quantities
Notes on Crisco
- For rich flavor, use butter
- For lighter texture, use vegetable oil
- For vegan options, use coconut oil
- For low-fat options, use applesauce
- For neutral flavor, use melted Crisco or vegetable oil
- For creaming methods, use room temperature butter
Questions
5 questionsCan I use butter instead of Crisco in cake?
Yes, butter can be substituted for Crisco in cakes using a 1:1 ratio. Butter adds rich flavor and creates tender, moist cakes. The cake may be slightly denser than with Crisco.
What's the best Crisco substitute for moist cake?
Butter is the best substitute for moist cake. It adds rich flavor and creates tender, moist cakes. Use room temperature butter for creaming methods or melted butter for oil-based recipes.
Can I use coconut oil instead of Crisco in cake?
Yes, coconut oil works well as a Crisco substitute in cakes. Use a 1:1 ratio and room temperature coconut oil. The cake will have a slight coconut flavor and be tender and moist.
How do I substitute Crisco for butter in a cake recipe?
Use a 1:1 ratio of Crisco to butter. Since Crisco doesn't contain water like butter, you may need to add a bit more liquid. The cake will be lighter and have neutral flavor instead of buttery flavor.
Why is my cake denser when I use butter instead of Crisco?
Butter contains water and milk solids while Crisco is pure fat. This can make cakes denser. To prevent this, use room temperature butter and don't overmix the batter. You may also need to adjust the liquid content slightly.