A standard ratio is about 75 to 80 percent of the butter weight. Bake focaccia or savory olive oil cakes for brunch gatherings.
Olive Oil's Robust Flavor in Fruit Cakes
Butter (Volume) Olive Oil (Volume) Best For 1 cup 3/4 cup Cakes and Cupcakes 1/2 cup 3/8 cup Brownies and Muffins 1/4 cup 2 tablespoons Small Batches and Glazes. Measuring by weight is highly recommended for accuracy, especially in the delicate balance of baking chemistry.
When used correctly, it infuses cakes and quick breads with a distinct fruity character and a tender, moist crumb that butter cannot replicate. It is also critical to ensure that other liquids in the batter are adjusted accordingly, as oil does not provide the same water content as melted butter.
Olive Oil's Robust Flavor in Fruit Cakes for Enhanced Baking
Because oil is denser than butter, you typically need slightly less oil than the amount of butter specified. For desserts, you generally want to avoid harsh, low-quality oils.
More About Olive oil for baking
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