Out of Shortening, one case
Shortening substitute for cake: moist, tender cakes
5 options, ranked, with the exact amount
Use Butter
Same amount as the shortening
The best shortening substitutes for cake are butter (1:1 ratio) for rich flavor, vegetable oil (1:1 ratio) for moist texture, or a combination of both. Butter adds flavor while oil creates very moist cakes.
- The tweak —
- Cream room temperature butter with sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, then alternate dry and wet ingredients.
- Best for —
- pound cakes
One casethe full shortening card
Why it works
ShorteningShortening provides solid fat that creates structure and tenderness in cakes. Butter adds flavor and moisture, while oil creates very moist cakes. The choice of substitute significantly affects the final cake texture and flavor profile.
Every option, one card
Ranked| # | Substitute | Instead of shortening |
|---|---|---|
| 1 | Butterpound cakes | Same amount |
| 2 | Vegetable oilsheet cakes | Same amount |
| 3 | Half butter, half oilall cake types | Same amount½ butter + ½ oil |
| 4 | Coconut oilvegan cakes | Same amount |
| 5 | Applesaucelow-fat cakes | ½ cup applesauce per 1 cup shortening |
Butter
rich, buttery
Butter is the most popular shortening substitute for cakes. It adds rich, buttery flavor and creates tender, moist cakes. Cream butter with sugar until light and fluffy for best results.
- Best for
- pound cakes, butter cakes, when you want rich flavor, traditional cakes
- Texture
- tender, moist
- Prep
- Cream room temperature butter with sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, then alternate dry and wet ingredients.
Adds rich, buttery flavor and creates tender, moist cakes.
Vegetable oil
neutral taste · very moist, tender
Vegetable oil creates very moist, tender cakes with neutral flavor. It's easier to work with than solid fats and produces consistently moist results. Good for sheet cakes and moist cake recipes.
- Best for
- sheet cakes, moist cakes, when you want easy preparation, carrot cakes
- Prep
- Mix oil directly with wet ingredients, then add to flour mixture. Mix just until combined to avoid tough cakes.
Creates very moist, tender cakes with neutral flavor.
Half butter, half oil
rich, balanced
This combination gives you the flavor of butter with the moisture of oil. It creates cakes that are both flavorful and very moist, often considered the best of both worlds.
- Best for
- all cake types, balanced flavor and moisture, professional results
- Texture
- very moist, tender
- Prep
- Cream butter with sugar, then add oil and mix well. Add eggs one at a time, then alternate dry and wet ingredients.
Combines flavor of butter with moisture of oil.
Coconut oil
subtle coconut
Coconut oil works well for vegan cakes and creates moist results. It's solid at room temperature and has a subtle coconut flavor that works well in many cake recipes.
- Best for
- vegan cakes, tropical-flavored cakes, when avoiding animal products, coconut cakes
- Texture
- moist, tender
- Prep
- Melt coconut oil and let cool slightly. Mix with wet ingredients, then add to flour mixture. Mix just until combined.
Solid at room temperature, good for vegan cakes.
Applesauce
slightly sweet, apple
Applesauce is a low-fat option that adds moisture and natural sweetness to cakes. Use half the amount of shortening and reduce other liquids slightly.
- Best for
- low-fat cakes, healthy cakes, when you want natural sweetness, spice cakes
- Texture
- moist, dense
- Prep
- Use ½ cup applesauce for every 1 cup shortening. Reduce other liquids by 1-2 tablespoons. Mix with wet ingredients.
Low-fat option that adds moisture and natural sweetness.
How it behaves in this recipe
- Pound cakes
- Butter works best for pound cakes. The rich flavor and dense texture are good for this traditional cake.
- Sheet cakes
- Vegetable oil works well for sheet cakes. It creates very moist cakes that are easy to work with and frost.
- Carrot cakes
- Vegetable oil or half butter, half oil work well for carrot cakes. The moisture helps keep the cake tender with the added carrots.
- Chocolate cakes
- Butter works best for chocolate cakes. The rich flavor complements chocolate well.
- Vegan cakes
- Coconut oil or vegetable oil work best for vegan cakes. Both provide the necessary fat content for tender texture.
Tips for substituting shortening
8 tips- For rich flavor, use butter and cream it well with sugar
- For very moist cakes, use vegetable oil or half butter, half oil
- Don't overmix the batter after adding flour to avoid tough cakes
- Use room temperature ingredients for best results
- Grease and flour pans well or use parchment paper
- Test for doneness with a toothpick - it should come out clean
- Cool cakes completely before frosting
- Store cakes covered to maintain moisture
Notes on shortening
- Half butter, half oil for balanced flavor and moisture
- All butter for maximum flavor
- All oil for maximum moisture
- Coconut oil for vegan options
- Applesauce for low-fat options
Questions
6 questionsCan I substitute butter for shortening in cake?
Yes, butter can be substituted for shortening in cake using a 1:1 ratio. Butter adds rich flavor and creates tender, moist cakes. Cream butter with sugar until light and fluffy for best results.
What's the best shortening substitute for moist cake?
Vegetable oil creates the most moist cakes as a shortening substitute. It's liquid at room temperature and creates very tender, moist results with neutral flavor.
Why do my cakes turn out dry?
Dry cakes are usually caused by overbaking or overmixing. Check for doneness a few minutes before the recommended time, and mix just until combined after adding flour.
Can I use coconut oil instead of shortening in cake?
Yes, coconut oil works well as a shortening substitute in cakes. Melt it first, then let it cool slightly before mixing with other ingredients. It adds a subtle coconut flavor.
What's the difference between shortening and butter in cake?
Shortening creates more tender, moist cakes with neutral flavor, while butter adds rich, buttery taste. Shortening produces more consistent results, while butter adds flavor and complexity.
How do I make a low-fat cake without shortening?
Use applesauce as a shortening substitute, using half the amount. Reduce other liquids slightly and expect a denser, more moist cake with natural sweetness.