It is difficult to answer your question without more details such as the recipeâs mixing method, accompanying ingredients and the margarine you intend to use.
The responses range from âno problemâ to âbig problemâ. 
Generally speakingâ¦solid, stick margarine with 80% fat is intended to be a butter substitute.
What would happen if you replace a buttercake recipe with margarine??
You wouldn't have a butter cake any more. Butter has a melting point in the 80's. It has a better feel on the palate than margarine does. Butter will leave a clean feel. Margarine will leave an oily feel to the palate.
Mike
For clarificationâ¦
In the USA, the legal acceptable minimum fat content of both butter and margarine is 80%.
There are âmargarine-likeâ products that people confuse with real margarine. Imperial 65% Vegetable Oil Spread is one of these products.
Margarine can be designed to have an identical mouthfeel as butter.
I prefer real butter; however, if you add lots of flavors and extenders to your âbutter cakeâ, margarine works just fine.
For clarificationâ¦
In the USA, the legal acceptable minimum fat content of both butter and margarine is 80%.
There are âmargarine-likeâ products that people confuse with real margarine. Imperial 65% Vegetable Oil Spread is one of these products.
Margarine can be designed to have an identical mouthfeel as butter.
I prefer real butter; however, if you add lots of flavors and extenders to your âbutter cakeâ, margarine works just fine.
It's not the amount of fat, it's the type of fat. Different fats have lower melting points. Crisco has a higher melting point than butter has. That's why Crisco will leave an oily feel.
Mike
Depending on what I'm baking, I will use half butter and half margarine. BUT, I only use margarine that has 1oo calories per serving and 11 grams of fat, which means it has more fat then water. I like Land O Lakes brand, but the WalMart brand is better then most of the leading brands. If you use half butter & half margarine, you will get the great taste of butter and the good texture of the fat content of the margarine and save a little cash
I use margarine all the time in my icing recipes.Butter is just too expensive to use at $3.99 lb.I have tried the recipe boths ways and tasted both and there was no real difference to me...I have never had a customer complain about the taste.It all depends on you and personal preference.
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