How to replace butter with EVOO in baking: amounts and conversion table

Olio extravergine, burro, impasto e plumcake su un piano da cucina

To replace butter with extra virgin olive oil in baking, start with about 75 g of oil for every 100 g of butter. This is a practical rule, not a universal formula. It works best for cakes, muffins, loaf cakes and recipes using melted butter. If butter and sugar must be creamed, the change can alter volume and texture.

In brief

  • Use roughly 75% of the butter weight.
  • The swap is easiest when the recipe calls for melted butter.
  • It is not mechanically equivalent in recipes based on creaming butter and sugar.
  • Oil lacks the water and milk solids found in butter.
  • Choose mild or robust EVOO to suit the dessert.

Butter-to-EVOO conversion table

ButterApproximate EVOO
50 g38 g
80 g60 g
100 g75 g
120 g90 g
150 g113 g
200 g150 g

University Cooperative Extension guides commonly give the same starting ratio: one cup of butter to three quarters of a cup of oil. Weighing is more reliable than estimating with a glass or spoon.

Why not use the same amount?

Butter and oil are not identical ingredients. Under EU rules, butter contains at least 80% but less than 90% milk fat, with up to 16% water and 2% non-fat milk solids. EVOO is a liquid fat and does not supply that water or those milk solids. Using 100 g of oil for 100 g of butter would therefore raise the actual fat content.

When does the replacement work best?

Simple cakes, muffins and loaf cakes

Batters in which fat is mixed as a liquid are the easiest candidates. Citrus, cocoa, fruit, nuts and spices often work well with EVOO.

Brownies and recipes with melted butter

When butter is melted first, its mechanical role is closer to that of liquid oil, although flavour, density and crust may still differ.

Recipes designed for oil

For the most predictable result, use a recipe developed with oil from the start, so liquids, flour, eggs and leavening are already balanced.

When not to swap blindly

Creamed butter and sugar

Creaming incorporates air into a plastic solid fat. Liquid oil cannot retain air in the same way, so cookies and creamed cakes may spread more or rise less.

Shortcrust, puff pastry and laminated doughs

Solid butter helps create friability or layers. The 75% rule cannot reproduce that structure.

Buttercreams and firm fillings

Butter sets as it cools; EVOO remains liquid and is not a direct replacement.

Which EVOO should you choose?

  • Mild: for vanilla, milk flavours, delicate fruit and white chocolate.
  • Medium or grassy: for dark cocoa, citrus, almonds, walnuts, honey and spices.
  • Very bitter or pungent: not defective, but likely to become a clear part of the dessert.

Five practical steps

  1. Check whether the butter is melted or creamed.
  2. Multiply the butter weight by 0.75.
  3. Weigh the oil.
  4. Emulsify it thoroughly with eggs or other liquids.
  5. Check doneness a few minutes early because browning and timing may change.

Do not automatically add water to compensate: eggs, milk, yoghurt or fruit may already supply enough moisture. For a delicate formula, use an oil-based recipe or test half a batch.

FAQ

How much EVOO replaces 100 g of butter?

About 75 g as a practical starting point.

How much oil replaces 150 g of butter?

About 112–113 g.

Can I replace butter with EVOO in cookies?

Not always directly. If the formula uses creamed butter for structure, shape and texture can change substantially.

Will EVOO change the cake’s flavour?

Yes. A mild oil is discreet; a grassy, bitter or pungent oil is more noticeable.

Should I change the oven temperature?

Start with the recipe’s temperature, but check earlier because moisture and browning may differ.

Conclusion

For simple cakes and melted-butter recipes, 75 g of EVOO per 100 g of butter is a useful starting point. For creamed, laminated or highly technical recipes, choose a formula designed for oil.

Sources and further reading