Butter to Oil Conversion Chart
| Butter | Oil (Volume) | Oil (Weight) |
|---|---|---|
| 1 cup (227g) | ¾ cup (180ml) | 190g |
| ½ cup (1 stick) | 6 tbsp (90ml) | 95g |
| 1 tbsp (14g) | 2¼ tsp (11ml) | 12g |
| 1 tsp (5g) | ¾ tsp (4ml) | 4g |
Butter to Oil Converter: Perfect Substitution Every Time
Replace butter with oil accurately using our Butter to Oil Converter. Get volume or weight equivalents — ideal for vegan baking, moist cakes, and dairy-free recipes.
Why Substitute Butter with Oil?
- Moisture: Oil keeps cakes tender longer
- Vegan: No dairy
- Convenience: No softening needed
- Health: Lower saturated fat (depends on oil)
Golden Rule: ¾ Rule
Use ¾ the volume of butter:
- 1 cup butter → ¾ cup oil
- ½ cup butter → 6 tbsp oil
- 1 tbsp butter → 2¼ tsp oil
Weight vs Volume
- Butter: 227g per cup
- Oil: ~215g per cup (varies slightly)
- Weight is more accurate
Oil Types & Adjustments
- Neutral oils (canola, vegetable): Direct swap
- Olive oil: Use light for baking
- Coconut oil (liquid): Same ratio
- Avoid strong flavors in delicate cakes
Baking Tips
- Oil makes denser, moister cakes
- May reduce rise slightly
- Best in muffins, quick breads, brownies
- Not ideal for cookies or pie crust
When NOT to Substitute
- Flaky pastries
- Shortbread
- Buttercream
- Where creaming is key
Pro Tips
- Measure oil in liquid cups
- Reduce sugar slightly if oil is sweeter
- Add 1–2 tbsp milk if batter is thick
- Store oil cakes at room temp
Pair with Other Tools
Need full conversions? Use Baking Conversion Calculator. Scale recipe? Try Recipe Scaling.
Conclusion
Swap confidently. Use the Butter to Oil Converter for perfect results in every dairy-free or moist bake. Explore more in Everyday Calculators.