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Baking with Oil

I personally do not follow a completely dairy free diet. However, I never bake with butter and all my baking is done with oil. All my desserts, muffins, and more are made using oil.

In general, oil in baked goods makes for a superior texture than those made with butter.  Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Since oil is lighter than butter, the texture of oil cakes is lighter too. Also, since oil is 100% fat while most American butter 15% water.  This extra water strengthens the gluten resulting in a crumb that’s more dense and a less tender crumb.


I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, if preferred, oils with stronger flavors like coconut oil or olive oil can be used. 

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Converting Butter to Oil for Baking

This is the chart I use for baking. It isn’t extremely exact, but it is close enough that it’s not worth the head ache of being exact.

1/4 cup3 tablespoons
1/3 cup1/4 cup
1/2 cup1/3 cup
2/3 cup1/2 cup
3/4 cup2/3 cup
1 cup3/4 cup

Butter to Oil Conversion Chart

This is an exact chart. I never use it but I’m giving it here in case you want it.

1 teaspoon3/4 teaspoon
1 tablespoon2 ¼ teaspoons
1/4 cup3 tablespoons
1/3 cup1/4 cup
1/2 cup1/4 cup plus 2 tablespoons
2/3 cup1/2 cup
3/4 cup1/2 cup plus 1 tablespoon
1 cup3/4 cup

Pancakes stacked up on a plate
Almond Milk Pancakes
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