Substituting oil for butter in a butter recipe cake mix???

Question

I bought a butter recipe yellow cake mix, and have no butter (doh!). How much oil should I substitute for the missing butter?

Answer 1

how much butter? 1/2 cup melted? then 1/2 cup oil.

Answer 2

You won't be happy with the results. Butter when creamed with the sugar entrains air and is part of what makes the cake light. With oil that wouldn't happen. Carrot cakes are often made with oil, think of how heavy and dense they are. Not what you want for a butter cake. You can use margerine (yuck, hydrogenated fat), but margerine contains a lot of water so you'd need to reduce some of the other liquid that goes into the cake otherwise you'll have a gummy cake.

Answer 3

I agree with the person who said you may need a little more butter than the amount of oil called for. I just substituted 4Tb melted butter for the 2Tb of oil called for in a cake mix and it worked very well.

Answer 4

1 cup butter = 1 cup oil.
just try with oil. Result will be good. cake will be very soft. and also u can store in the refrigerator. Thawing is not required. reduce liquid volume instead. need to beat batter very well. initially just beat and sugar and add oil along with flour while mixing.

Answer 5

1/2 cup.. probably.....How much butter does it call for? If it is 1 stick, 1 stick of butter is equal to half a cup liquid. If it calls for more than 1 stick adjust accordingly.

Answer 6

No, you probably could use margerine, but butter is better, it adds a nice flavor too, so just go out and buy some butter.

Answer 7

you can use pure ghee instead of butter. if the receipe requires 1 cup of butter then you can add 3/4 cup ghee instead of that. or use equal quantity margarine

Answer 8

none. it won't work.

butter is a hard fat and oil is liquid fat. the butter isn't for oil or flavour but helps the cake get firm. i don't hink that oil will work.

Answer 9

No, it will be too soft. Margarine will work.