Butter Substitute for Baking
Butter provides fat, flavor, moisture, and helps with leavening in baked goods. When substituting, consider what role butter plays in your specific recipe — fat for tenderness, or solid fat for flakiness.
Best Substitutes
Vegetable or Canola Oil
- Ratio / Amount Guide
- Use ¾ cup oil per 1 cup butter.
- Flavor / Texture Notes
- Neutral flavor. Creates moister, denser texture.
- Best For
- Cakes, muffins, quick breads
Coconut Oil
- Ratio / Amount Guide
- 1:1 by weight (solid coconut oil for solid butter, melted for melted).
- Flavor / Texture Notes
- May add subtle coconut flavor (use refined for neutral).
- Best For
- Cookies, cakes, tropical-flavored recipes
Margarine (baking type)
- Ratio / Amount Guide
- 1:1 replacement.
- Flavor / Texture Notes
- Close to butter. Check that fat content is at least 80%.
- Best For
- Most baking recipes
Applesauce
- Ratio / Amount Guide
- ½ cup applesauce per 1 cup butter (for reduced-fat baking).
- Flavor / Texture Notes
- Adds moisture and mild sweetness. Much less fat.
- Best For
- Low-fat cakes, muffins
Greek Yogurt
- Ratio / Amount Guide
- ½ cup Greek yogurt per 1 cup butter.
- Flavor / Texture Notes
- Tangy. Reduces fat significantly.
- Best For
- Reduced-fat cakes, muffins
When Not to Substitute
- Puff pastry, croissants, and laminated doughs — solid butter layers are essential
- Buttercream frosting — butter's flavor and texture are irreplaceable
- When butter flavor is the star (shortbread, butter cookies)
FAQ
Can I use oil instead of butter in cookies?+
Yes, but use ¾ the amount. Cookies will be softer and chewier rather than crispy. They won't spread as much.
Related Substitutions
Egg Substitute for Baking
Eggs serve multiple purposes in baking: binding, leavening, moisture, and richness. The best substitute depends on what role the egg plays in your specific recipe.
Buttermilk Substitute for Baking
Don't have buttermilk? You can easily make a substitute with ingredients you likely already have. The key is to add acidity to regular milk, which mimics buttermilk's tangy flavor and its reaction with baking soda.