Try it one for one. Yes, there is some milk in the butter that would be getting replaced with oil, but a little extra fat just means a more tender cake. If you don't like the results try replacing the butter 20% with milk and 80% with oil (a tablespoon of butter weighs 14g and 11g of that is fat)
I use Extra light virgin olive oil instead of butter/margarine. It keeps the cake moist longer among other benefits like taste light & fluffy texture...etc I buy it by bulk at Sam's it can be kinda pricey at the regular grocery stores. It's a direct swap...so if it calls for 1/3 cup of butter/margarine then I use 1/3 cup of the oil.
And the price has stayed constant even tho' other dairy items have gone up
It would depend on the recipe. If it is a recipe that requires the butter and sugar to be creamed it might not work too well.
It would depend on the recipe. If it is a recipe that requires the butter and sugar to be creamed it might not work too well.
so true never thought about that. Great point
I knew a gentlemen when I was growing up that used to use butter flavored Crisco...I wonder would that work with the new Crisco if it needed to be creamed ... hmmm
Depends on your recipe - I actually just did an extensive test on replacing my existing butter white cake recipe with oil. It did NOT work. General baking science is you should not replace a solid fat with a liquid fat. Oil is 100% fat, butter is only 80%, oil does not hold air like butter does so you need to adjust your egg to accommodate and hold the air, yet lessen your milk/buttermilk by 20% to accommodate for the extra water in the butter. Anyway, it's not a simple matter of replacing it 1=1. White cake is tricky, so I might have had luck using a different recipe like a chocolate butter, but I doubt it.
I did, however have total success replacing butter with shortening 1=1. Side by side with the same cake made with butter it looked and tasted exactly the same. My tasters couldn't tell a difference.
Jen
well, first of all are you talking scratch or mix?
I'm afraid of changing scratch recipes and stick to whatever the creator says.
Mix, I have successfully exchanged butter, standard vegetable oil, canola oil, sunflower oil and applesauce (yes, applesauce), measure for measure. No issues.
Depends on your recipe - I actually just did an extensive test on replacing my existing butter white cake recipe with oil. It did NOT work. General baking science is you should not replace a solid fat with a liquid fat. Oil is 100% fat, butter is only 80%, oil does not hold air like butter does so you need to adjust your egg to accommodate and hold the air, yet lessen your milk/buttermilk by 20% to accommodate for the extra water in the butter. Anyway, it's not a simple matter of replacing it 1=1. White cake is tricky, so I might have had luck using a different recipe like a chocolate butter, but I doubt it.
I did, however have total success replacing butter with shortening 1=1. Side by side with the same cake made with butter it looked and tasted exactly the same. My tasters couldn't tell a difference.
Jen
Ditto here and what everybody else said.
When you substitute oil, you need to only substitute 80% of what the butter is called for. Then you need to add 20% more liquid.
So for instance if the butter is 8 oz, 80% is 6.4 ounces of oil and another 1.6 oz of liquid.
However, if it is a recipe where you cream the butter/sugar together you will get a different cake. it will be heavier and denser due to the lack of air incorporated into the creaming process. You may like it, how knows. It is at least worth a baking experiment to see if it works. They will be edible, you just need to define your meaning of edible! 
If you use all oil, try the one-bowl method or the two-stage method. Google both terms and you will find explanations on how to use those two mixing methods.
Quote by @%username% on %date%
%body%
