Butter to Oil Converter

Butter is around 80% fat and 20% water and milk solids (UK butter is a minimum 80% milkfat under the Spreadable Fats Marketing Standards), while oil is nearly 100% fat. So you need less oil to provide the same fat. This converter matches by fat content: oil weight = butter weight × 0.80. As a quicker kitchen rule of thumb, many bakers use ¾ (use ¾ cup of oil per cup of butter, i.e. × 0.75) — at 200 g butter that is 150 g of oil versus 160 g here, so both are within the normal range.

Yes. Butter gives bakes a firmer texture and richer flavour, while oil produces a moister, more tender crumb. Oil-based cakes tend to stay moist longer. The choice depends on the style of bake you want.

For neutral flavour, use sunflower or vegetable oil. Olive oil adds a fruity note that works well in citrus cakes and Mediterranean bakes. Coconut oil gives a subtle coconut flavour and solidifies when cool, making it a closer substitute for butter's texture.

Generally no adjustment is needed for a simple swap. However, since butter contains water, you might find oil-based versions slightly richer. If the batter seems too wet, reduce any additional liquid by 1-2 tablespoons.

Not exactly. Butter is about 80% fat and 20% water and milk solids, which contribute to flavour, colour, and structure. Oil-based cakes tend to be moister and denser, while butter-based cakes are lighter and more flavourful. Oil works best in recipes where moisture is important, such as carrot cake or chocolate cake.