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Best Butter Substitutes for Cake

Tested ratios for perfect cake every time

Professional bakers and home cooks alike frequently need butter alternatives for cake, and understanding the science helps you choose wisely. Butter contributes moisture, binding, and lift in cake recipes, so your substitute must replicate these properties. Vegetable Oil ranks highest for this application, used at ¾ cup per cup per original amount, delivering Moister, doesn't cream, different texture texture similarity. Vegan Butter offers comparable performance at 1 cup per cup with Very similar to butter impact on the final product. The key difference lies in moisture content and binding strength—Vegetable Oil excels when moisture, binding, matters most. However, skip Vegetable Oil for cookies to avoid disappointing results. This calculator automatically adjusts ratios for cake specifically, accounting for how each substitute behaves in this recipe type. Explore all 7 options below with detailed texture notes and dietary tags to find your perfect match.

Updated Feb 2026

Substitution Calculator

Automatically adjusts substitutes based on your recipe type.

Tip: Changing what you're making may change the recommended substitutes.

⚠️ When NOT to Use These Substitutes

Not every substitute works in every situation. Here are important warnings to keep in mind:

  • CookiesAffects: Unsweetened Applesauce, Greek Yogurt, Mashed Avocado
  • When coconut flavor is unwantedAffects: Coconut Oil
  • Frostings (different melting point)Affects: Coconut Oil
  • Recipes requiring creamingAffects: Vegetable Oil
  • Cookies (will spread too much)Affects: Vegetable Oil
  • FrostingsAffects: Vegetable Oil
  • When whole-food ingredients preferredAffects: Vegan Butter
  • Soy allergies (check brand)Affects: Vegan Butter

💡Pro Tips for Best Results

  • ✓Add ¼ teaspoon extra baking powder when using egg substitutes to maintain lift.
  • ✓Reduce oven temperature by 25°F when using fruit-based substitutes to prevent over-browning.
  • ✓Let batter rest 2-3 minutes after mixing to allow binding agents to hydrate.
  • ✓Vegan butter sticks work 1:1 but may contain more water—reduce other liquids slightly.

Frequently Asked Questions

Quick answers to common questions about these substitutes

What are the best substitutes for butter?
The top butter substitutes are Coconut Oil (1 cup per cup), Vegetable Oil (3/4 cup per cup), and Vegan Butter. Coconut Oil works best in cookies and brownies. Vegetable Oil is ideal for cake and brownies. Each option has different texture impacts—use our calculator to compare exact ratios for your recipe.
Can I make cake without butter?
Yes, you can make cake without butter. Use Vegetable Oil at 3/4 cup per cup for similar results. Vegan Butter also works at 1 cup per cup. In cake, butter provides moisture and structure, so choose substitutes rated for that texture goal. Our calculator shows context-adjusted ratios and texture impact for cake specifically.
How does replacing butter affect cake texture?
Replacing butter in cake may slightly change texture depending on your substitute choice. Vegetable Oil typically produces Moister, doesn't cream, different texture texture impact. Vegan Butter creates Very similar to butter changes. For cake specifically, butter contributes moisture and structure, so substitutes rated "similar" or "slightly different" will give the closest results.
What is the ratio for substituting butter?
Standard butter substitution ratios: Coconut Oil uses 1 cup per cup, while Vegetable Oil uses 3/4 cup per cup. These ratios may vary by recipe type—our calculator adjusts amounts based on context (baking, cooking, sauces) and your specific quantity needs. Always check the texture impact rating when choosing between options.
Will my recipe taste different with a butter substitute?
Taste and texture changes depend on your substitute choice. Coconut Oil produces medium taste impact with Similar to butter, slight coconut flavor texture changes. Vegetable Oil has none taste impact. Substitutes rated "similar" or "neutral" taste closest to original. For best results, match the substitute to your recipe type—baked goods vs. cooking vs. sauces all have different recommendations.
When should I NOT use a butter substitute?
Avoid using Coconut Oil in frosting because it may affect texture negatively. When coconut flavor is unwanted Check each substitute's "avoid in" list before choosing—our calculator shows warnings for recipe types that don't work well with specific alternatives.
Can I use multiple butter substitutes in one recipe?
Yes, combining substitutes can work, but requires careful ratio adjustments. For example, you might use half Coconut Oil (1 cup per cup ÷ 2) and half Vegetable Oil (3/4 cup per cup ÷ 2) to balance texture and flavor. This works best when one substitute provides richness and another adds moisture. Start with small batches to test results.
Can I use Coconut Oil in cake if I'm out of butter?
Yes, Coconut Oil works well in cake as an butter substitute. Use 1 cup per cup for each butter required. In cake specifically, this produces Similar to butter, slight coconut flavor texture results. Allow 2-3 minutes resting time if the substitute needs to hydrate.
What is the best butter substitute without banana?
If you want to avoid banana, try Vegetable Oil at 3/4 cup per cup per butter. This option has Moister, doesn't cream, different texture texture impact and none taste impact. It works well in cake and brownies and doesn't add any banana flavor to your recipe.

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