Substitute for Oil (for Baking)
Neutral oil (vegetable, canola, etc.) called for in cake, muffin, and quick bread recipes.
The Best Substitute
The Professor's top pick for replacing oil (for baking) is Melted Butter at a ratio of 7/8 cup melted butter = 1 cup oil. This works well for cakes, muffins, brownies, quick breads. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Melted Butter
Flavor impact: Adds rich butter flavor. Baked goods may be slightly denser since butter contains water that oil does not.
Greek Yogurt
Flavor impact: Creates a denser, moister crumb. Significantly reduces fat and calories. Adds a slight tang.
Melted butter improves nearly every baked good that calls for oil. The exception is angel food cake and chiffon cake, where oil's neutral flavor and liquid state are essential.
Frequently Asked Questions
Oil produces a moister crumb because it stays liquid at room temperature. Butter-based baked goods tend to be richer but can dry out faster.
The Bottom Line
If you are out of oil (for baking), the best all-around substitute is melted butter. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role oil (for baking) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology