Oil is pure fat
One cup of vegetable oil weighs about 218 g, and nearly all of that weight is fat.
Conversiones de cocina, bien hechas
Conversor de aceite a mantequilla
A precise kitchen reference for swapping oil and butter without copying a ratio that changes the bake.
Para sustituir aceite por mantequilla, multiplica el aceite por 1.25: 1 cup de aceite se convierte en unas 1¼ cups de mantequilla. En sentido contrario, multiplica la mantequilla por 0.75. Son las reglas generales y sirven para la mayoría de horneados. Si quieres el número que de verdad equilibra la grasa, usa el modo Exacto: la mantequilla solo tiene un 80% de grasa, así que 1 cup de aceite (218 g) necesita 272 g de mantequilla, no las 1⅓ cups que se citan en otros sitios.
Conversor de aceite a mantequilla
Usa
273 g
Lo que equivale a
- 1¼ cups
- 19½ tbsp
- 2⅜ sticks
- Butter is about 80% fat, so you need more of it by weight to carry the same fat as oil.
- About 80% fat, 16-17% water and milk solids. The water is why butter and oil are not a straight swap.
Ver las matemáticas
| Fórmula | 218 g × 1 fat ÷ 0.8 fat = 272.5 g |
|---|---|
| Source | 218 g · 218 g fat |
| Result | 272.5 g · 218 g fat |
| Ratio | ×1.25 |
272.5 g fat-matched butter for 1 cup vegetable oil
Every common measure
Oil to Butter Conversion Chart
Use this oil to butter grams reference for common cups, tablespoons, millilitres and weights. It shows an oil and butter equivalent for baking, while the complete chart covers oil millilitres to butter grams and additional searched amounts.
Cups
| Oil | Quick butter | Exact butter | Exact grams |
|---|---|---|---|
| ⅛ cup | ⅛ cup | ⅛ cup | 34.06 g |
| ¼ cup | ⅓ cup | ⅓ cup | 68.13 g |
| ⅓ cup | ⅜ cup | ⅜ cup | 90.83 g |
| ½ cup | ⅝ cup | ⅝ cup | 136.25 g |
| ⅔ cup | ⅞ cup | ¾ cup | 181.67 g |
| ¾ cup | 0.94 cups | ⅞ cup | 204.38 g |
| 1 cup | 1¼ cups | 1¼ cups | 272.5 g |
| 1½ cups | 1⅞ cups | 1¾ cups | 408.75 g |
| 2 cups | 2½ cups | 2⅜ cups | 545 g |
Tablespoons
| Oil | Quick butter | Exact butter | Exact grams |
|---|---|---|---|
| 1 tbsp | 1¼ tbsp | 1¼ tbsp | 16.79 g |
| 2 tbsp | 2½ tbsp | 2⅜ tbsp | 33.58 g |
| 3 tbsp | 3¾ tbsp | 3⅝ tbsp | 50.37 g |
| 4 tbsp | 5 tbsp | 4¾ tbsp | 67.16 g |
| 5 tbsp | 6¼ tbsp | 6 tbsp | 83.95 g |
| 6 tbsp | 7½ tbsp | 7¼ tbsp | 100.74 g |
| 8 tbsp | 10 tbsp | 9⅝ tbsp | 134.31 g |
| 10 tbsp | 12½ tbsp | 12 tbsp | 167.89 g |
| 12 tbsp | 15 tbsp | 14⅜ tbsp | 201.47 g |
Millilitres
| Oil | Quick butter | Exact butter | Exact grams |
|---|---|---|---|
| 30 ml | 37.5 ml | 36 ml | 34.06 g |
| 50 ml | 62.5 ml | 60 ml | 56.77 g |
| 60 ml | 75 ml | 72 ml | 68.13 g |
| 80 ml | 100 ml | 96 ml | 90.83 g |
| 100 ml | 125 ml | 120 ml | 113.54 g |
| 120 ml | 150 ml | 144 ml | 136.25 g |
| 150 ml | 188 ml | 180 ml | 170.31 g |
| 200 ml | 250 ml | 240 ml | 227.08 g |
| 250 ml | 313 ml | 300 ml | 283.85 g |
Grams
| Oil | Quick butter | Exact butter | Exact grams |
|---|---|---|---|
| 25 g | 32.5 g | 31.3 g | 31.25 g |
| 50 g | 65.1 g | 62.5 g | 62.5 g |
| 60 g | 78.1 g | 75 g | 75 g |
| 80 g | 104 g | 100 g | 100 g |
| 100 g | 130 g | 125 g | 125 g |
| 125 g | 163 g | 156 g | 156.25 g |
| 150 g | 195 g | 188 g | 187.5 g |
| 200 g | 260 g | 250 g | 250 g |
| 250 g | 325 g | 313 g | 312.5 g |
US cups and tablespoons are used. A US cup is 240 ml; a metric cup is 250 ml. Values are calculated for vegetable oil and butter containing about 80% fat.
Why the answer is not always obvious
Cómo funciona la conversión
Dos números lo explican todo: la mantequilla tiene un 80% de grasa y el aceite un 100%. El resto es aritmética.
Butter is about 80% fat
Butter also carries water and milk solids, so matching the fat needs more butter by weight.
Exact means transparent
The converter shows source grams, fat grams, target grams, and the ratio applied.
The conversion ratio explained
Oil to Butter Ratio
To convert oil to butter quickly, multiply the oil volume by 1.25. That means 1 cup oil becomes 1 1/4 cups butter, 1/2 cup becomes 5/8 cup and 1/4 cup becomes 5 tablespoons.
Quick volume ratio 1.25× Best for everyday measuring
vs
Exact weight formula Oil grams ÷ 0.80 Matches oil fat to 80% fat butter
For baking, the oil to butter replacement ratio works by fat content: oil is essentially 100% fat, while standard butter is about 80% fat. Multiply oil by 1.25 for a practical oil-to-butter swap. For example, 218 g of vegetable oil needs 272.5 g of butter to supply the same fat. The often-repeated 1.333× oil-to-butter substitute ratio comes from reversing the rough butter-to-oil 0.75 rule and is not a true fat match.
Recipe-specific advice
Oil to Butter Substitute for Baking
An oil-to-butter baking conversion works best in recipes that already use liquid fat. To use butter instead of oil in cakes, brownies, banana bread and muffins, melt the butter and cool it before adding eggs. Butter brings water and milk solids as well as fat, so an oil-to-butter baking substitute can change texture, browning and flavour even when the fat is matched.
Cakes & Cake Mix
For oil to butter in cake or cake mix, use melted, cooled butter so the mixing method remains similar. Expect a richer, slightly firmer crumb. For 1/2 cup oil, the quick oil-to-butter substitute is 5/8 cup butter; mix only until the dry streaks disappear.
Brownies
Butter adds dairy flavour and can make the edges firmer. Melt it, cool it slightly and stir it in where the oil would go; avoid extra beating if you want a dense, fudgy result.
Cookies
This is not always a direct swap. Butter contains water and firms when cool, so cookies may spread, brown and set differently. Use softened butter only when the method calls for creaming.
Banana bread
Melted butter works well and adds richness, while the banana helps retain moisture. Fold it in after cooling and stop mixing as soon as the flour is incorporated.
Muffins
Use melted, cooled butter and combine it with the wet ingredients. The muffins will usually be richer but a little less soft after refrigeration because butter solidifies when cold.
Choose by flavour and structure
Coconut, Vegetable & Olive Oil to Butter
The best oil-to-butter equivalent depends on whether the source oil stays liquid or sets like a solid fat. Vegetable oil is the neutral baseline, coconut oil is a structural exception, and olive oil contributes a flavour that may remain noticeable after the swap.
Vegetable oil to butter
1 cup oil → 1 1/4 cups butterThe most neutral substitution. Butter adds flavour and structure, but the bake may feel less moist once cool.
See the full guideCoconut oil to butter
1 cup coconut oil → 1 cup butterUse a 1:1 volume swap because both fats are solid at typical room temperature. Unrefined coconut oil contributes coconut flavour; refined oil is milder.
See the full guideOlive oil to butter
1 cup oil → about 1 1/4 cups butterButter softens olive oil's grassy or peppery character and adds dairy richness. Mild olive oil suits most bakes; robust extra virgin oil remains noticeable.
See the full guideNutrition and baking performance
Oil vs Butter
Oil and butter are both calorie-dense fats, but they are not nutritionally or functionally identical. The healthier choice depends on the oil, the quantity and your overall diet; the better baking choice depends on the result you want.
| Measure | Vegetable oil | Butter |
|---|---|---|
| Calories per tablespoon | About 120 | About 102 |
| Total fat per tablespoon | About 14 g | About 11.5 g |
| Saturated fat | Varies; usually lower than butter | About 7 g per tablespoon |
| Texture in baking | Moist, soft and tender, even when cool | Firmer crumb with more structure |
| Flavour | Neutral unless the oil is distinctive | Rich dairy flavour and browned notes |
| Best performance | Quick breads, moist cakes and muffins | Cookies, pastry, laminated dough and creamed cakes |
Which has more fat? By tablespoon, oil has more total fat because it is 100% fat; butter includes water and milk solids. Which is healthier? Oils rich in unsaturated fats, such as olive or canola oil, are generally lower in saturated fat than butter. Coconut oil is an exception because it is high in saturated fat. Nutrition values are approximate and vary by brand.
Straight answers, with the working shown
Preguntas frecuentes
¿Cuánta mantequilla equivale a 1 cup de aceite?
Con la regla rápida, 1¼ cups. Ajustado a la grasa son 272 g: 1 cup de aceite pesa 218 g y es 100% grasa, y como la mantequilla solo tiene un 80% de grasa necesitas 218 ÷ 0.80 = 272 g.
¿Cuál es la proporción de aceite a mantequilla?
De aceite a mantequilla es 1.25, y de mantequilla a aceite 0.75. Es decir, usa una cuarta parte más de mantequilla que el aceite indicado.
¿Por qué algunas webs dicen 1.33 en lugar de 1.25?
Porque 1 ÷ 0.75 = 1.333. Alguien invirtió la regla en vez de partir del contenido de grasa. La mantequilla tiene un 80% de grasa, no un 75%, así que el multiplicador correcto es 1.25.
¿Puedo sustituir aceite por mantequilla en repostería?
Normalmente sí, y funciona mejor cuando la grasa se añade fundida o líquida: brownies, bizcochos y magdalenas. Funciona peor cuando la mantequilla se bate con azúcar para incorporar aire.
¿Cuánto aceite sustituye a 100 g de mantequilla?
80 g de aceite, unos 87 ml. La mantequilla es 80% grasa, así que 100 g aportan 80 g de grasa, y el aceite es grasa pura.
¿Y el aceite de coco?
Es la excepción real. El aceite de coco es sólido por debajo de unos 24°C, se comporta como la mantequilla y se sustituye 1:1 por volumen.
¿Hay que ajustar el líquido al sustituir?
Si cambias mantequilla por aceite, sí. La mantequilla tiene un 16% de agua, así que conviene añadir una cucharada de leche o agua por cada 100 g de mantequilla sustituida.
¿Es más sano el aceite o la mantequilla?
Por cucharada las calorías son parecidas, unas 120 el aceite y 100 la mantequilla, que contiene agua. La diferencia real es el tipo de grasa: la mantequilla es un 63% saturada.
Precision when it matters
Stop guessing at the substitution.
Use the calculator for the amount in front of you, then see exactly how the result was built.