Substitute for Butter in baking
Quick answer
For most baked goods, refined coconut oil is the closest solid-fat swap. Use 7/8 cup coconut oil for each cup of butter to account for coconut oil being nearly 100% fat; vegetable shortening can be used at 1:1 when structure matters more than flavor. Neither fully replicates butter's water content or dairy flavor.
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| Rank | Substitute | Substitution ratio | What to expect |
|---|---|---|---|
| #1 | Coconut oil (refined) | 7/8 cup coconut oil per 1 cup butter (solid state preferred for creaming) | Refined coconut oil has no coconut flavor and behaves closest to butter in solid-at-room-temperature structure. The slightly reduced amount accounts for coconut oil being nearly 100% fat while butter also contains water and milk solids. Works well in cookies, quick breads, and cakes. Cookies may spread more and bake up crisper because coconut oil melts at a lower point than butter. It does not cream with sugar as effectively, so expect less lift in layer cakes. |
| #2 | Vegetable shortening | 1 cup shortening per 1 cup butter; add 1/4 tsp fine salt per cup if recipe is savory or calls for salted butter | Shortening is 100% fat (butter is ~80%), so it produces a very tender, stable crumb. Pie crusts and biscuits hold their structure well. The tradeoff is flavor — shortening is completely neutral and contributes none of butter's dairy richness. Cookies made with shortening are puffier and softer but taste noticeably blander. Widely endorsed by America's Test Kitchen for pie dough when flakiness is the priority. |
| #3 | Unsweetened applesauce | 1/2 cup applesauce per 1 cup butter (replaces half the fat — not a full swap) | A partial swap only. Works in moisture-rich recipes like banana bread, muffins, and brownies where density is acceptable. Replaces fat with water and sugar, so the result is noticeably denser and chewier with less browning. Does not work as a full replacement — the structure collapses. Do not use in cookies, layer cakes, or anything that requires creaming. |
| #4 | Neutral vegetable oil or canola oil | 3/4 cup oil per 1 cup butter | Oil is 100% fat vs. butter's ~80%, so you reduce the amount. Produces a moist, tender crumb in cakes and quick breads but cannot cream with sugar, so it's unsuitable for any recipe where creaming is the leavening mechanism. Cookies baked with oil spread flat and turn greasy. Best used in recipes already written for oil (e.g., chiffon cake, carrot cake) or when swapping in a pinch for quick breads and muffins. Flavor is neutral to bland. |
Why baking is different
Butter does three distinct jobs in baking: it contributes fat for tenderness, water (about 16–18%) that converts to steam for lift, and milk solids that brown and add flavor. No single substitute replicates all three simultaneously. The right swap depends heavily on the specific recipe — what provides structure in a cookie (solid fat that resolves during creaming) is different from what keeps a quick bread moist (liquid fat mixed into batter).
Common mistakes
The most common error is using a 1:1 oil-for-butter swap without adjusting for oil's higher fat concentration — this leads to greasy, dense results. A second frequent mistake is treating all baked goods as interchangeable: applesauce or yogurt may work in a muffin but will ruin a sugar cookie. Finally, using virgin (unrefined) coconut oil when you want a neutral result will add a distinct coconut flavor that dominates delicate baked goods like vanilla cake or shortbread.
Butter is the default fat in most Western baking recipes for good reason — it contributes flavor, structure, and steam in a combination that’s genuinely hard to replicate cleanly. When you need a substitute, the decision tree is straightforward: if the recipe relies on creaming (most cookies and layer cakes), you need a solid fat — refined coconut oil or shortening. If the recipe uses melted butter or calls for mixing fat into a wet batter (quick breads, brownies, muffins), liquid oil or even a partial applesauce swap becomes viable.
None of these options is a transparent drop-in. Every substitute involves a real tradeoff in flavor, texture, or both — the goal is choosing the tradeoff that matters least for the specific recipe you’re making. Refined coconut oil comes closest overall, but shortening is the stronger pick when structure and flakiness are the priority (pie crust, biscuits) and flavor can come from other sources.
Frequently asked questions
- Can I substitute olive oil for butter in baking?
- In small amounts (up to 1/4 cup), extra-light olive oil works in quick breads and muffins without strongly affecting flavor. Regular or extra-virgin olive oil has a pronounced taste that will come through in most baked goods, especially anything delicately flavored. Use the 3/4 cup oil per 1 cup butter ratio and expect a denser result than you'd get with butter.
- Does substituting butter change bake time or temperature?
- Usually not significantly, but oil-based batters can bake slightly faster since there's no water to cook off. Start checking a few minutes early. Shortening-based doughs behave similarly to butter in timing. Applesauce substitutions add moisture and may need 3–5 extra minutes.
- What's the best butter substitute for making cookies specifically?
- Refined coconut oil at 7/8 cup per cup of butter is the most reliable option. Expect slightly more spread and a crisper edge. Shortening at 1:1 produces a puffier, softer cookie but with noticeably less flavor. Liquid-oil swaps are not recommended for cookies — they spread flat and turn greasy.
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