What You Can Use Instead of Oil in Cake Mix
The most reliable substitutes for oil in cake mix are applesauce, Greek yogurt, melted butter, and sour cream. Each one works because cake needs fat to bind ingredients and create a tender crumb—oil is just the easiest fat to pour. The substitute you choose depends on what you have on hand and what texture you want the finished cake to have.
Use a one-to-one ratio: if the recipe calls for one cup of oil, use one cup of your substitute. The cake will bake at the same temperature and for roughly the same time, though you may need to add a minute or two if you're using a thicker substitute like yogurt.
Key Takeaways
- Applesauce and Greek yogurt create moister, denser cakes and work best when you want a cake that stays soft for several days.
- Melted butter produces a richer flavor and slightly more tender crumb than oil, though it can make the cake feel heavier if you use all butter.
- Sour cream and plain yogurt add tang and moisture but will make the cake rise slightly less than oil would.
- Mashed banana and avocado work in a pinch but change the flavor noticeably and work best in chocolate or spiced cakes.
- Coconut oil is a one-to-one swap that behaves almost identically to vegetable oil and won't change the taste.
Applesauce: The Easiest Swap for Lower Fat
Applesauce is the most forgiving substitute because it mimics oil's job without adding much flavor of its own. Use unsweetened applesauce so you don't accidentally oversweeten the cake. The result is a cake that's noticeably moister and stays soft longer—sometimes for four or five days instead of two or three.
The trade-off is texture. Applesauce cakes are denser and less fluffy than oil-based cakes. If you're making a box mix that's supposed to be light and airy, applesauce will give you something closer to a brownie texture. This works beautifully for chocolate cakes, carrot cakes, and spice cakes, but less well for vanilla or lemon cakes where you want that tender, open crumb.
If you want to split the difference, use half applesauce and half oil, or half applesauce and half melted butter. This keeps the cake moist without losing all the lift.
Greek Yogurt and Sour Cream: Adding Moisture and Richness
Greek yogurt and sour cream both add tang and create a very moist cake. They're thicker than oil, so the batter will be thicker too—it'll look less pourable and more like thick pancake batter. This is normal. The cake will rise slightly less than it would with oil, so don't be alarmed if it doesn't dome as much.
Greek yogurt produces a cake that's almost creamy inside, which pairs well with fruit-flavored mixes or chocolate. Sour cream does the same thing but with a sharper tang. Both will keep the cake tender for several days. If you use sour cream, reduce the baking soda in the recipe by one-quarter teaspoon per cup of sour cream, because sour cream is acidic and will react with the baking soda—too much reaction and your cake will taste metallic.
Plain yogurt works the same way as sour cream but with less tang. Avoid flavored yogurts, which will throw off the sweetness balance.
Melted Butter: For a Richer, More Tender Cake
Melted butter is a direct substitute and will make your cake taste noticeably richer. It produces a slightly more tender crumb than oil and a golden-brown exterior. Use unsalted butter so you can control the salt level yourself.
The main drawback is that an all-butter cake can feel heavier and greasier than an oil cake, especially if the box mix already has a lot of fat in it. Check the ingredient list on your mix—if it already contains shortening or butter, using all melted butter might make the cake feel oily. In that case, use half butter and half applesauce, or half butter and half Greek yogurt.
Melted butter will solidify slightly as the batter cools, so work quickly once you've mixed it in. If the batter sits for more than a few minutes, it may become lumpy.
Coconut Oil, Avocado, and Banana: Less Common But Workable
Coconut oil is a one-to-one swap that behaves almost identically to vegetable oil. Use refined coconut oil if you don't want coconut flavor in the cake. Unrefined coconut oil will add a subtle coconut taste, which works in chocolate cakes but not in vanilla.
Mashed banana and mashed avocado both work but change the flavor. Banana adds sweetness and a slight banana taste, so it's best in chocolate or spice cakes where it won't stand out. Avocado is nearly flavorless but adds a greenish tint to light-colored batters. Both create very moist, dense cakes. Use ripe fruit so it mashes smoothly without lumps.
Neither banana nor avocado will keep as long as applesauce or yogurt—the cake may taste slightly off after two days. If you're making a cake to eat right away, they're fine. If you need it to last, stick with applesauce or yogurt.
What Not to Use and Why
Avoid water, milk, and juice on their own—they don't contain fat, and cake needs fat to hold together and taste good. A cake made with water instead of oil will be dry, crumbly, and taste flat. If you're out of everything else, mix milk with a tablespoon of melted butter per cup of milk, which gives you at least some fat.
Mayonnaise works (it's mostly oil and eggs) but will add a savory taste that doesn't belong in cake. Peanut butter and tahini are too thick and will make the cake dense and gummy. Honey and maple syrup are too wet and will throw off the liquid-to-dry ratio, making the cake sink in the middle.
How to Adjust for Thickness and Moisture
If you're using a thick substitute like Greek yogurt, sour cream, or mashed fruit, the batter will be noticeably thicker than it would be with oil. This is fine—the cake will still bake normally. If the batter looks so thick that you can't pour it, add a tablespoon of milk or water at a time until it reaches a pourable consistency.
If you're using applesauce or another wet substitute and the cake comes out too dense, try using half applesauce and half melted butter next time. This keeps the moisture without losing all the lift. If the cake is too dry, you used too little of your substitute—make sure you're measuring one-to-one with the oil amount.
Baking time rarely changes, but check the cake five minutes before the box says it should be done. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter and not completely dry.
Frequently Asked Questions
Can I use a mix of substitutes?
Yes. Half applesauce and half melted butter is a popular combination that keeps moisture while adding richness. Half Greek yogurt and half coconut oil works well too. As long as the total amount equals what the recipe calls for, you can mix and match.
Will the cake taste different if I use applesauce instead of oil?
Applesauce won't add apple flavor to a chocolate or vanilla cake, but it will make the cake taste slightly sweeter and denser. The flavor difference is subtle—most people won't notice unless they're comparing side by side. Sour cream and yogurt add a slight tang that's more noticeable.
What if my cake sinks in the middle?
A sunken middle usually means the oven temperature was too high or the cake baked too long. It's not usually the substitute's fault. Check your oven temperature with a separate thermometer—many ovens run hot. If the temperature is correct, reduce baking time by a minute or two next time.
Can I use oil and a substitute together?
Yes. If the recipe calls for one cup of oil, you could use half a cup of oil and half a cup of applesauce. This is a good way to reduce fat while keeping the cake tender. The ratio doesn't have to be exact—anywhere from 25 percent substitute to 75 percent substitute will work.
Does the substitute change how long the cake stays fresh?
Yes. Applesauce and yogurt cakes stay moist for four to five days, while oil cakes typically stay fresh for two to three days. Banana and avocado cakes should be eaten within two days. Store all of them in an airtight container at room temperature.